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Pant hangers like this: https://www.amazon.com/dp/B07F118PJT.
Note that the bars can be lifted up on the sides so you can slip the rings in and then the bars can be securely fastened.
No, absolutely not, that cooker is not designed for canning.
You'd get more mileage and resale value out of a dedicated canning cooker. If you like it, yay! You have a real canner! If you don't no big deal, you resell it on ebay and lose maybe $50 over whatever price you paid.
Or for $20 more dollars over the one you listed you can get a real one from Presto for $70 right now.
Also, canning 3 jars at a time is a waste of energy, imo.
This is such a great idea!
As far as a budget goes I might be able to help. (Caveat- obviously this depends on your class size)
1.) Jars, Lids, and rings: Right now you can get a 12 pack of jam jars for $7-8. I’d recommend checking out Meijer (Midwest), Walmart, Aldis, or Costco.
2.) Canner- since you’re doing cranberries (which I’m sure you know as a science teacher have a low pH) you don’t need a pressure canner. So any tall pot will do! I personally use a large metal stock pot- You might be able to borrow some from your cafeteria kitchen, your own storage, or pick one up from Salvation Army for a few dollars.
3.) I’d really recommend getting a Jar Lifter. Especially if kids are going to be around boiling water- much less stressful than using tongs.
4.) Rack Replacement DIY- you can improvise with putting a washcloth/hand towel in the bottom of the pot. My mother and grandmother have always done it this way- you just need something that will prevent the jars from rattling (against each other or the bottom of the pot). A soft washcloth spread out on the bottom has always worked very well.
5.) Misc. Items- a few hand towels to help when you tighten the rings, and paper towels for wiping off the rims of jars
An Idea: (I’m not a teacher or anything) but it might be cool to use a jar or two to show your students some improper canning techniques. You could turn a jar upside down and explain that this creates a false seal and isn’t safe, you could fill a jar completely (leaving no headspace) and let it burst/leak through the lid.
This ended up being far longer than I intended lol
Botulism is caused by a chemical produced by the bacteria - you can't kill the toxin once it is in the food if it developed.
How long did it sit at room temp? Are we talking about a significant quantity of garlic? Garlic is not expensive, and botulism is really bad. Is it really worth the risk?
Edit: yeah, oil is expensive - but not worth the price of botulism.
Edit 2: "Oils infused with fresh garlic or herbs should be acidified and refrigerated."
Need to use tested recipes to ensure proper acidity for safety.
https://www.healthycanning.com/?s=Salsa
You can use any pepper varity you want, and use less, but not more then the recipe states as peppers are low acid. You can make reasonable changes go dry spaces, but not all spices should be canned, Safs for example becomes bitter and ruins the food.
Tested =scientifically proven safe in a lab. That site is 1 of 4 safe sites +extensions.
I reccomend this safe book as it has TONS of salsa recipes in it. This is the canadian version. If you're in the USA, get the Ball version. The covers are near identical, as both versions are owned by the same company.
>Even in the sea level zone, every plain vegetable except tomatoes, every meat, every seafood that is canned at home--and almost every mixture containing these--MUST BE CANNED IN A PRESSURE CANNER.
pg.54 of putting food by
now, i'm sure someone will dust off the old chestnut of "but my mom/aunt/grandmother/neighbor cans everything en plen air using nothing but an open boiling water pot and they're just fine!"
you could buy some pH strips and test your soup and maybe the pH will be below 4.6, which would fall into the USDA category of 'high acid', not requiring a pressure caner, but i'd personally recommend spending the money for a pressure canner or borrowing a friends.
I use a pickle packer to make sure the jar is as full as I can make it. Also in the case of making pickles like this I will prick the cukes first and cover with either brine or just water to make sure any air pockets are gone.
The Amish Canning Cookbook is a wonderful resource, both for recipes and all the safety info! I love her recipes because they’re barebones and reliable, and easy to adjust to taste once you’ve got the technique down
This one! https://www.amazon.ca/dp/0778801373/ref=cm_sw_r_cp_apa_glt_i_T3B59EV7RXCGE5D8K0F7?_encoding=UTF8&psc=1 That's the Canadian version. Ball is the USA version, same cover.
There are only 3 or 4 tested recipe books. Most books, websites, blogs, videos are not tested recipes and so many have been proven dangerous decades ago
As u/Fatguy607 mentioned, botulism is tasteless and odorous. So whatever you were tasting wasn't botulism.
That doesn't mean botulism toxin wasn't also present. A few things you should be aware of:
- Boiling destroys botulism toxin. Ten minutes is generally recommended to ensure all the toxin is destroyed. If you mom had been boiling down the sauce for a while before you tasted it, you should be safe from botulism poisoning.
- Sign and symptoms can take between 8 and 36 hours to become apparent. So if this happened last night and you feel fine tomorrow morning, you're clear of botulism poisoning.
That's to to say that other bacteria or fungus wasn't present that could make you ill, however other contaminants generally aren't as dangerous as botulism -- they won't kill you, but might just give you an upset stomach or diarrhea.
Hope this helps!
Are these fridge pickles? Or some sort of fermented pickles? If you just put cucumbers in jars and poured brine over them with no heat processing, they are not shelf stable no matter what you did with the rings. Heat processing kills gems that might be in the food, preventing spoilage. Without it, you could be breeding bacteria on the shelf.
To answer your actual question, the standard for tightening rings before processing is "fingertip tight," which is kind of a worthless standard since everyone's fingertips are different. I spin the ring on until it just starts to meet resistance, then I give it a bit more of a turn. Again, maybe not very helpful. I know others have their own methods of feeling when the ring is on just right. This item is meant to tighten the rings just right every time. Apparently it works well, but the price is currently insane. Maybe you can find one for cheaper somewhere?
As for loosening the rings, that's meant to be done after processing. You process the jars, then let them cool until the next day, then remove the ribs. Cooling the jars completely gives the lid time to form a strong seal. Removing the rings allows any moisture to dry, preventing rust from forming. Also, if the seal should happen to fail, having the ring off will make the failure obvious. If the ring is still on it can hide the failed seal, potentially causing a dangerous situation if someone eats the food not knowing that the seal had broken.
I bought them on amazon. https://www.amazon.com/dp/B07FKL7G7G/ref=cm_sw_r_cp_api_i_74HXCbTA2MTTE This was my first time not using a name brand like Ball so I was a little nervous but they sealed great. They say $35 for the 40 but there was one of those amazon coupons for $4 off when you check a particular box at check out.
Sure thing!!
Taco sauce: makes about six 8-ounce jars - 5 cups water - 3 cups tomato paste - 1 cup cider vinegar - 1/2 cup corn syrup - 2 tbsp chili powder - 1 tbsp salt - 1 tsp cayenne pepper - 1/2 tsp hot pepper sauce (I use Monsters in Heat) 1. Prepare canner, jars and lids. 2. In a large stainless steel saucepan, combine water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne and hot pepper sauce. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture has thickened to the consistency of a commercial bbq sauce, about 30 minutes. 2. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace; wipe rim, center lid, and screw bands to fingertip resistance. 4. Place jars in canners, ensure they are completely covered by water. Bring to a boil and process for 30 minutes. Remove canner lid; wait five minutes before removing jars, cooling for 24hrs, and storing.
(Monsters in Heat Loup Garou Hot Sauce https://www.amazon.com/dp/B07M5S8KSP/ref=cm_sw_r_cp_api_glt_fabc_S3HF1GYJ7FYKKNZ1JDSC .. it's currently sold out but I still recommend putting it in your basket for later ☺️)
Hey, off-subject, but I was following your post history to see if I could find the drama, and noticed the bit about culinary torches?
I think this is the answer to your problem.
The Kickstarter is long over, but the page gives an excellent overview of what it is, what it does, and why.
It's now on Amazon.
If you thought /r/slowcooking was fun, wait until you get a load of /r/sousvide!
Chiming in here because I'm a cheesemaker (come join us at /r/cheesemaking)
The pH meter you got is awesome for cheesemaking, as long as you are monitering pH before coagulation(renneting).
Don't attempt to take your ph once you have drained the whey and have only curd. The curd can get jammed up between the protector and the probe, and you'll have trouble taking an accurate pH of solid cheese mass, as well as possible contamination.
You need a pH Spear like this to take pH in solid mass - I linked the one we use at work, so that's why the amazon price is so expensive, but a regular pH spear runs about 250$ canadian.
For tested recipes, and safe canning, there are only 4 sites +extensions. My fav safe site is www.healthycanning.com as it goes into great detail explaining everything sciencey, and gives recipe options if available.
Canning isn't cooking, it's a science. Tested =scientifically proven safe in a lab.
This is a great book with tons of info and recipes
If you're in the USA, get the BALL version. The cover image and name are identical. Both are owned by the same company, but operate in different countries.
100% agree that there is a texture difference. I can’t speak to apple butter. When processing tomatoes, it’s night and day difference between an immersion blender or food processor and a food mill. I loved it so much I processed peaches for some preserves with the food mill and the texture is perfect.
Here’s the one I purchased.
Hello, fellow Oregonian!
I love smoked mussels! We don't steam them, but I should probably try that. We drop them in boiling water for about a minute, then fish them out, shuck the mussels out of the shell, and put them into the smoker.
We have a Cameron's Stovetop Smoker. It's so much easier than braving the weather and setting up the smoker outside - especially for small batches.
Also, my wife's mother (who lived here on the coast for years) gave us a copy of this cookbook when we moved here. Highly recommended! If you get a copy, be sure to try the pickled mussels. They're so good!
Is the bottom of your canner flat or wavy? That style is usually wavy (it’s made to work with gas burners) and you’ll have issues with the time it takes to boil water on a flat surface element. The main issue,afaik, is getting the water back to a boil after you put your jars in. Another issue is how much weight your glass top can handle. A canner full of water and jars is quite heavy. One solution is to use a propane burner (like for a turkey fryer) on your porch if possible. I ended up purchasing a canner specifically for flat burners. Here’s a link:
Roots & Branches Harvest Stainless Steel Multi-Use Canner with Temperature Indicator, Holds 7 Quart Jars, 20 Quart Liquid Capacity https://www.amazon.com/dp/B0075O2Z34/ref=cm_sw_r_cp_api_glt_fabc_9YZR7E6H796HR76C22WV?_encoding=UTF8&psc=1
I got the 23qt presto for $100. I also bought a 5-10-15 lb weight kit and a two-pack of canner...racks? Things that go in-between layers of jars. The weight kit is essential because the canner comes with a 15lb weight and basically every recipe I've done required 10lb. (wtf is with that Presto?!)
I can comfortably can 15 pint jars at the same time. It's a good size balance for me. It's already too large to fit under my kitchen faucet.
Yes... someday I may need a new seal... but, i feel like presto is likely to be around for a while, so I don't envision it will be hard to buy seals in the future and they only cost like $15.
The All Americans are great... but at 3x the price? Not worth it, to me.
These are Canadian! You can buy the lids on Amazon.
ETA: I have one of these jars with the pretty glass lid that I keep coffee in!
ETA2: Oh - and yes, you can can in them.
I've seen glass weights. They come is various price ranges. Hit google or amazon. e.g. https://www.amazon.com/Grooved-Weights-Plus-Preservation-Fermentation-x/dp/B07211XMV1/ref=sr_1_3?ie=UTF8&qid=1543367071&sr=8-3&keywords=glass+canning+stone I would throw away the lemons as their is no telling what the acid corroded off and now it's mixed in with what you're trying to preserve. .
This isn't the type of thing you just Google and read on the Internet. There are entire degree programmes on Food Science necessary to do these sorts of things properly. Commercial canneries employ Food Scientists to ensure proper recipes and techniques are used to ensure safety and shelf life.
This of course doesn't mean you need to go out and get a Food Science degree yourself -- if you contract out the canning of your products to a cannery they should have one on staff, or if you decide to run your own operations you can always hire a freelance Food Science Consultant.
If you're just looking for some background details on Food Science, you can always get yourself a Food Science textbook. This one looks decent, but you may want to do some research as to what is best (I've never read a Food Science textbook, so can't recommend a specific title beyond what I find in a simple Amazon search). This should give you enough background to at the very least understand how complex Food Science can be, and why you need a Food Science Consultant if you plan on selling your goods commercially.
Best of luck!
For something completely different...
I love a sweet, savory, and spicy sauce. It is delicious on Asian foods like dumplings and eggrolls, as well as just a dipping sauce for chicken or even veggies. Here is a list of plumb recipes, with a few of them strictly for plumb spiced sauces. I highly recommend them.
I also recommend if you want a good sauce and don't have anything available, mix some Sriracha with your favorite jam. Strawberry, grape, and plumb are my three favorites.
Pear Reisling Sorbet from the Jeni’s Ice Cream book. It’s divine!
Not canning but would definitely preserve the harvest. Jeni's Splendid Ice Creams at Home https://www.amazon.com/dp/1579654363/ref=cm_sw_r_cp_api_glt_fabc_HKGHNNPGM0VQWFPDFGZ7
This book, or the USA version by Ball
Get the Ball one if your in the USA. The cover pages are the same, just different brand name on it (all owned by the same company, and both are safe sources.
Looks good. I would suggest to pick up a plastic head space measuring tool. It makes things really easy. They are available usually wherever canning supplies are sold. Here is the Amazon link:
https://www.amazon.com/NORPRO-591-Bubble-Popper-Measurer/dp/B003R9ES7M/ref=sr\_1\_1?dchild=1&keywords=canning+headspace&qid=1620836491&sr=8-1
Same. Purchasing propane to run my canner felt like I was defeating the purpose of canning our food! I purchased the two burner one you see in the picture first not realizing that a two burner 1800W meant each burner only had 900W, so I use that one to heat my ingredients. here's the Amazon link to my big one
These are the one I use for hot sauce https://www.amazon.com/NiceBottles-Hot-Sauce-Bottles-Pack/dp/B00YB15OHS And these shrink bands https://www.amazon.com/Perforated-Shrink-Bottles-Liquid-Diameter/dp/B07V8RXSHM/ref=sr_1_7?dchild=1&keywords=shrink+bands+for+5+oz+bottles&qid=1610761787&s=home-garden&sr=1-7
https://foodsafety.wisc.edu/assets/preservation/UWEX_addacidtomatoes.pdf
TL;DR: Add 1/2t of Citric acid (purchase food grade off Amazon for about $17 for 5lb, which will last you a LONG time) to the bottom of the quart jar before filling. Use 1/4t for pint jars. If you want to use lemon juice, you need to use BOTTLED, not fresh which can vary in acidity. Bottled has been tested for consistent acid level.
Grab some Mrs. Wage's Citric Acid and add it into the salsa according to the instructions to raise the acidity to make sure it is safe. It is the end of canning season so it should be on sale (I can get it at my local walmart and grocery stores). Here is a link to it on Amazon.
I got this canning gear kit off Amazon. I think it has the measure thing. I'm thinking that because I used fresh tomatoes that I didn't steam and peel, the filled the can artificially high.
Still learning but I've been getting amazing advice from everyone great, you all are great!! ❤️
The weight that comes with the Presto canner is a 15 lb weight. It won't jiggle unless you're at 15 psi or greater.
If you're going to rely on your gauge, you need to make sure it's calibrated and remains in calibration. You should bring it to your local extension office in an annual basis (at least) to have it checked.
I use a stacked/adjustable weight, and don't rely on the gauge. Here's a (link on Amazon)[Presto 50332 Canner Pressure Regulator https://www.amazon.com/dp/B000HMBVQ8/ref=cm_sw_r_cp_apa_i_CgN-CbGNWQW7Z].
What are the other ingredients? Usually they're using lemon juice, vitamin C, or vinegar to add an abundance of caution that the pH is low enough. I'm assuming a BBQ sauce is going to have vinegar.
I bough pH test strips because I can be absent minded sometimes, just as an added precaution to make sure I'm <4.6. My jams/salsas usually end up being in the 3.0-4.0 range.
We use a Camp Chef.
Though it doesn't look like it, it is insanely sturdy.
I think that one.
We can run 2 waterbath canner at once, which is helpful if we are doing huge batches.
This is the set I have for my Presto 23 qt. Much easier than using the dial:
Presto Canner Pressure Regulator, Pack of 1, Silver https://www.amazon.com/dp/B000HMBVQ8/ref=cm_sw_r_cp_api_i_pknjFb0M32086
Get these two books for your canning library, “Ball Blue Book” and “Putting Food By”. All the recipes are tested as safe.
Ball Blue Book Guide To Preserving, 37Th Edition https://www.amazon.com/dp/B00OEJZSNW/ref=cm_sw_r_cp_tai_UM6PBb8H1ND8Z
Putting Food By: Fifth Edition https://www.amazon.com/dp/0452296226/ref=cm_sw_r_cp_tai_EN6PBbZ81VD2Q
This is a much better option, and unlike others you get to keep all your fingers. https://www.amazon.com/Adjustable-Mandoline-Vegetable-ONCE-ALL/dp/B085PXMF5F/ref=sr_1_4_sspa?crid=3FJK5SPFF91A5&keywords=slicer&qid=1668095403&sprefix=slicer%2Caps%2C121&sr=8-4-spons&th=1
Yes! I am going with a presto now! thanks! I found a : Complete guide to pressure canning book.
Got this kit with lifter an dbubbler etc. Ty man!
http://allrecipes.com/recipe/applesauce-2/detail.aspx I LOVE this recipe. Made chunky, or blended for the kids, this is my favorite recipe. Much better the day after, or after being canned. This is my third year canning this recipe.
People are freaking out about home canned tomatoes but not worrying about canned food from the grocery store, that seems silly.
I got a lot of beginner info from the book Food In Jars but I'm sure the information is also online. You do need to use bottled lemon juice to increase the acidity but other than that, it's just like other canning.
I've contacted three different Ag schools, and the USDA and they all say balls recipes are fine. These may be the books they were recommending https://www.amazon.com/All-Ball-Book-Canning-Preserving/dp/0848746783/ref=sr_1_3?crid=11QQ89FMSWAAS&dchild=1&keywords=ball+canning+book&qid=1629475610&sprefix=ball+ca%2Caps%2C201&sr=8-3 And: https://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_4?crid=11QQ89FMSWAAS&dchild=1&keywords=ball+canning+book&qid=1629475610&sprefix=ball+ca%2Caps%2C201&sr=8-4
If you're quite concerned about height, you can find tall pots such as this:https://www.amazon.com/Brewers-Best-Brewing-Boiling-Stainless/dp/B01N12UOLY/ref=asc_df_B01N12UOLY/
It's a bit niche , and it takes up a lot of space and can't process many jars at once. Great for making stock with lots of bones though.
I found this book after I posted this question. It doesn’t have a borage jelly recipe but does have lavender and a bunch of other flowers 😊 Flower Jelly
Okay, I interpreted your question as milk and sugar being separate so I was quite confused about it.
You'll have to ask the companies for the specs on their commercial canners. Perhaps something like this: https://www.steriflow.com/en/configurator. Note the option for milk in 3 different types of containers :) I noticed you're talking with a food lab, but perhaps you can check in with a bottling plant (your local breweries will know of them if you have trouble) or your local food safety agency. If you live in the USA, maybe an extension office or a university?
Remember that big industry has already found a way to minmax their profits, so maybe see if you can nab a page from their book? What you're looking to do is obviously feasible but it's a matter of if the cost will be worth it. A canned coffee oatmilk + sugar beverage.
Based on everyone else I'm sure you have found that we're mostly home canners; we don't really have the financial means or the expertise to go outside of the safe zone. Getting sick is after all not very fun.
Alternatively, if you want to have something for yourself that's easy to carry around, why not pre-make a coffee mix? Freeze dried coffee granules, milk powder, and sugar are all shelf stable and can be done to the ratio of your choice.
Yes, like these you can find on Amazon.
Ball makes(made?) a tool that is used to both “finger tip tighten bands” and also pop off a seal.
Ball Jar FBA_ Sure Tight Band Tool, Green https://www.amazon.com/dp/B007CRHP4I/ref=cm_sw_r_cp_api_glc_fabc_lW48Fb8QZ50R3?_encoding=UTF8&psc=1
Here is the tool. I found a retail priced one gathering dust in an ace hardware.
I use one like this -- you can use the blunt end (naturally) to pry off jar lids quickly and easily, same as if you were opening a bottle with a cap.
(I wouldn't buy that specific one on Amazon; I think I found mine as a three-pack for ~$2).
https://www.amazon.com/dp/B00C8C5I7I/ref=cm_sw_r_cp_apa_fabc_x3I3FbRF8AFD1
Something like this would be my recommendation. If you end up going with a propane stove, be incredibly careful. They do come with carbon monoxide warnings. Even though I understand that they have to have that warning, carbon monoxide isn't something I play with. Being a former firefighter, that shit actually scares me sometimes....
$6.99 on Amazon. About the price of two jars of pickles.
I use these boxes and individually bubble wrap each jar. Priority mail cubic via https://www.pirateship.com/ is the cheapest way I've found to ship within the US.
You should be able to find lids (seals) pretty inexpensive on Amazon or from a farm/agriculture supply store. I'm in the US, so we have a large selection of types/prices of jars. I usually get 12 pints for $7.99 with lids and bands. Lids run about $2 or $3 a box here at either Walmart, Target or the local hardware store. I've even found canning stuff at my local grocery store.
Something like this: https://www.amazon.com/Bernardin-Mason-Jar-Lids-GEM/dp/B000G6XVOA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1473063133&sr=1-1&keywords=canning+lids&refinements=p_89%3ABernardin
They are even cheaper if you buy them in bulk. Make sure you know if you need wide mouth or regular lids.
I wanted to get one of these so much when I was making jelly this year, but I opted for a pressure canner instead. Next year, though! For a budget version the The Cook N Home is $95 on Amazon.
https://www.amazon.com/Cook-Home-NC-00256-11-Quart-Stainless-Steel/dp/B0055Q2D2W/
The most recent edition of the Ball canning book.
I have this one. its 2015. I’m pretty sure ther are two volumes newer than this one. https://smile.amazon.com/Ball-Blue-Book-Preserving-Digital-ebook/dp/B0136ZFKRS/ref=sr_1_5?crid=3TUMJZD6A74WN&dchild=1&keywords=ball+canning+book+2020&qid=1603852474&s=digital-text&sprefix=Ball+canning+book%2Cdigital-text%2C213&sr=1-5
u/Ltownbanger already mentioned a local extension office -- but there are two other options:
- If you're using a Presto canner, Presto actually sells a testing kit. I've been thinking of buying one, and providing testing as a service at our local Fall Fair (where I'm the Baking, Canning, and Preserving Convenor), and
- Even if you buy a dial gauge style pressure canner, you can usually buy a weighted gauge to use with it on the exhaust stem. Presto sells a three-piece unit that allows you to have precise pressures of 5lbs, 10lbs, and 15lbs of pressure. It never needs calibrating, and using it you can ignore the pressure gauge completely. It's not an expensive item -- Amazon sells it for ~$11.
No affiliation at all. But I have one of these that I bought at Lakeland (UK) and it changed my life.
I have 120 fruit trees so I feel you with those buckets!
Broil King PCR-1B Professional Cast Iron Range, Black https://www.amazon.com/dp/B00006WNLQ/ref=cm_sw_r_cp_api_i_LKHzFb1BMXX34
My wife used this for the first time last week. She said it worked perfectly.
She has an All American 21.5 quart pressure cooker. It handled the weight without any problems.
I didn't want to buy a full size crock for fermenting my kraut and peppers for hot sauce, so I bought some half gallon wide mouth jars and air lock lids. If you have way too many jars for your fermentations, I would use them for dry storage of bulk things like flour, sugar, rice, beans, etc.
I hope that helps for some ideas on what to do with your jars.
VKP Brands VKP1010 Johnny Apple Peeler, Stainless Steel Blades, Red https://www.amazon.com/dp/B001DLTD1C/ref=cm_sw_r_cp_api_i_pFXrFbGWRJ64F
This saved my hands when I made applesauce out of several bushels of apples a few years back!
Check out the Complete Guide to Pressure Canning . I just got it and haven’t tried any of the recipes yet, but there are a lot of partial and ready to eat recipes that I’m excited to try.
Stocking Up III is amazing. Tons of recipes for both water bath and pressure canning, and they even go into some other methods of preserving as well.
It’s hard to make out, but if you zoom in the logos are there. And most manufacturers make multiple jar sizes (the pint was just the first one from that manufacturer I found).
But if it helps, here is an Amazon listing for the 1Qt version, with the logos more obviously visible.
Honestly, that looks like the standard design of half pint Ball jars that are sold today. The manufacturing date isn't the same, of course, but they look just the same and the price is right. During normal times you could find them sold by the dozen for under $10 at any grocery or hardware store. Here they are on Amazon; that price is insane, though, so please don't encourage the price gougers by paying it. You might have a bit of trouble finding them locally right now because of Covid related shortages, but with a bit of hunting you could probably track them down. The other common designs are smooth sided and "quilted crystal jelly jars." All three are the same size, shape, and price, and work exactly the same for canning, but since the design is important make sure you check the picture on the side of the box.
This yr might be crazy hard to find some things. Saying that, use her countries Amazon (eg, Canada is .ca but I can get some things from .com for a much better deal). I like the water bath starter kit. It's only good for things like jams and pickling, but it has all the other starter tools you need +a wide pot w lid. The book mine comes with was crap and totally useless. It came with a dvd, but my laptop doesn't have a disk drive 🤷♀️ . I just wanted the wide pot and tools, the rest was just bonus crap imo.
I bought this book and have been enjoying the read, and it's been on par with things I'm learning on this sub. I picked it for its simplicity, as some books have too many crazy/waste of space recipes, which are not good for beginners. You want simple, good, safe recipes. I read most posts on this sub to help make sure my book was following safe tested rules, and so far from what I've read, it does. So, having your mom read this sub would be another great resource for her. The random bits I've learned from this sub in the past few weeks is great!
https://www.amazon.ca/dp/0736948996/ref=cm_sw_r_cp_apa_i_LijbFb9BTPRVJ
Make sure she understands that a stovetop and electric pressure cooker is NOT the same as a pressure canner, and they are NOT safe to use. Only use a pressure canner!! Finding a pressure canner might be next to impossible at the moment. I had to drive to a tiny town in the middle of nowhere to get one that was forgotten in the stock room lol The 3hr one way was a 9hr one any as I got stuck behind a dang accident lol
I have a Kitchen Aid immersion blender and it's amazing. I've had it for a few years and never had an issue. It's powerful enough to suck straight down to the bottom of the pot. This is it on Amazon.
Oh, same canner as mine!
If you're in the U.S., here's the part on amazon - https://www.amazon.com/Presto-50332-Pressure-Canner-Regulator/dp/B000HMBVQ8
I got it for around $10, but that was a decade ago. Apparently it's $16-ish now. Still quite worth it in my opinion, for ease of use.
You are doing refrigerator recipes not actually "canning". Doing frig pickles a ratio of 1.5 cups water to 1 cup vinegar is safe, they will keep for several weeks. When doing frig stuff I just wash my jars and lids like a normal dish, if you start canning stuff you have to sterilize everything. When you are canning and leaving stuff at room temperature is where the problem of spoilage comes in. Doing frig stuff I have never had anything go bad as long as I eat it within 2-3 weeks.
This is the bible of canning, it has a ton of great recipes that have all been tested and approved so you know that you wont get sick. I has both frig, canned and fermented recipes. It goes over how to safely do everything and explains ph levels and all that good stuff.
I am assuming you want a pressure canner since you are posting in canning sub. I have this one and I think it is really good. You can do like 7 quart jars or about 20 pint jars at a time. I think it is really easy to use and clean and is good for me and my glass top stove. I think you might need to check with local cottage food laws for selling (if in the states...). Also, please get a good and tested canning book like the Ball books.
i'm also canadian and i just received this one: http://www.amazon.com/gp/product/B000RNH7PQ?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00 since its on sale, even with the shipping it was way cheaper than what I can get near home. I don't know if that's large enough for you, but still, knowing your options is always nice :)
My stove top looks like this one. I never use my dishwasher like others have suggested because there is usually stuff in there, plus I am on septic system and cannot use bleach detergent. If the dishwasher method doesn't work for you, maybe you could get a counter-top burner something like this only the single burner version? I wonder how thin your sauce is...would it qualify as a soup? Soups tend to be more lenient on amounts of veggies but go with a liquid to solid ratio...I have been making more soups lately.
edit:my link went to the double burner which is not what I intended...
https://www.amazon.com/gp/product/B08HH7MGNV/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
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Basically a squeezo, if you are familiar with that.
What you have is very different from the Ball FreshTECH Water Bath canner I make whatever tested recipe on the stove top and then can it in the water bath canner. You would need to ask specifically about the Automatic Home Canning system if that is what you have.
I have this book, and it's a lot of fun: Not Your Mama's Canning Book
I've made and canned a few of the recipes!
How large of a dice? I'd recommend something like this https://www.amazon.com/VEVOR-French-Fry-Cutter-Blades/dp/B09PQWGJCS/ref=asc_df_B09PQWGJCS/?tag=hyprod-20&linkCode=df0&hvadid=563672715095&hvpos=&hvnetw=g&hvrand=6798723603273427847&hvpone=&hvptwo=&hvqmt=&hvdev=m...
You can get higher end ones if you want.
A lot of people use food mills. Personally I peel and core mine with one of those spiral tools that does both, cook in a large dutch oven, then use an immersion blender right in the pot. I like the peeler/corer but I wish I bought the clamp base instead of the suction base, since it won't stick to most countertops very well.
I thought about this a bit. Question? why not use something like this? It seems it would be easier to keep clean.
Thank you.
I was debating pickling the peppers tonight in a water bath (I don't have a pressure canner), but not sure if I will have the time after work or not at this point. I was looking at this Recipe:
If I freeze the pumpkin, I should still be able to do the pumpkin butter when I defrost it, but just not can it, right?
A new 15.5 quart one in only $130 more, I would pass, and for $40 more you can get the 21.5 quart one. (That's the one I have) https://www.amazon.com/All-American-2-Quart-Pressure-Cooker/dp/B00004S88Z/ref=sr_1_2?crid=1C7CZUSS6VP3L&keywords=all%2Bamerican%2Bpressure%2Bcanner&qid=1669655488&sprefix=all%2Bam%2Caps%2C117&sr=8-2&th=1
Am I right in thinking the only difference between a pressure canner and a pressure cooker is the size? If the pressure cooker is large enough and has an accurate pressure gauge then surely there's no difference? Only in the UK where canning isn't at all mainstream you might come across large pressure vessels sold as cookers and I am assuming the only reason for that is because consumers are more familiar with that word. For instance, this 25L pot is sold as a pressure cooker despite seeming functionally identical to a canning vessel. So would you say there's still a difference I'm not aware of?
I have an Instant Pot but it is incapable of pressure canning, however they do a model which can, https://www.amazon.com/Instant-Pot-60-Max-Electric/dp/B077T9YGRM/ref=sr_1_2?crid=2BFGRNJESB8Q5&keywords=instant+pot+max&qid=1667487582&qu=eyJxc2MiOiIyLjM5IiwicXNhIjoiMS42NCIsInFzcCI6IjEuMDkifQ%3D%3D&sprefix=instant+pot+max%2Caps%2C196&sr=8-2
The problem is, it is unavailable here in the UK.
This thing - https://www.amazon.com/gp/product/B06XP8LPCL/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
It's super handy. Gets all the scuzzy stuff, impurities, fat, etc.
This is the most ergonomic solution. I also can very large batches of broth and once I run it through cheesecloth, I decant it into the jars using that pitcher. Extremely easy and very low mess. Obvs ymmv.
i don't understand why the directions wouldn't have mentioned that. I'm beginning not to trust this book...
I put one of these 6 tire wire shelves into my basement for my jars - but it's got WAY more than 36 jars on it! Love that it wheels around though
I get them from Amazon, the brand is nicebottles the lids unscrew during possessing on the other brands I've tried, I also snug the caps and and add a shrink band to make sure they stay sealed. Bottles:https://www.amazon.com/NiceBottles-Hot-Sauce-Bottles-Pack/dp/B00YB15OHS/ref=sr_1_3?crid=1HOHA7T2BXDTJ&keywords=nicebottles+5+oz+woozy&qid=1666719693&sprefix=nicebottles+5+oz+woozy%2Caps%2C108&sr=8-3 Wrap:https://www.amazon.com/Shrink-Bottles-Beverage-Compatible-Diameter/dp/B086BXZ5F2/ref=sr_1_1_sspa?crid=290IAUVJ3WNPF&keywords=nicebottles+5+oz+woozy+shrink+bands&qid=1666719753&qu=eyJxc2MiOiIwLjk4IiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3...
Id give it a shot. Here are some amazon reviews
Also a news article here
As long as the jars sealed well than just store as you would. When you want to use a jar just add some Knox "Unflavored Gelatin" to it and put it in the fridge.
You’re in the US, yes?
I don’t think you will find a new one for under 100$, you’d have to look at garage/estate sales or on fb market, etc.
The Presto 23 qt is a very common starter model. I just bought mine a few months ago! I looked for the 16 qt to see if it’s cheaper, but it’s actually more expensive on Amazon. This one is currently listed at 122$ plus tax so not too far beyond your desired budget.
This non-induction model WILL work on glass tops (it has a flat bottom) but not induction burners.
You do have to replace the seal every 1-3 years (as opposed to the All Americans) but it would take a long time for that to equal the cost difference.
It comes with the dial gauge and a standard 15 lb pressure regulator weight. A common upgrade people get is the 5-10-15 weight, but it’s not an immediate expense as you should be able to trust the new dial gauge for a year, and depending on your elevation, you might end up needing to can at 15 (instead of 10) if you were using weights anyways, and can just use the included weight.
Are you already a WB canner and have other supplies? If not, I read a great article about repurposing other common kitchen items instead of having to buy specialty ones, which would also be a good budget start that would allow you to upgrade/accumulate slowly. I can find it again if you want.
I have used them to can whole dill pickles. It was fun and delicious. However I can't lift the heavier jars anymore so I stick to regular sized. Now I would order online: the link below is for jars through Amazon. This particular one has them about $10 ea. I use my prime for free shipping
I just use my large stainless steel pots (like for a good pot of soup but not a giant stock pot). Although you can get one of these: https://www.amazon.ca/Mauviel-MPassion-2193-40-15-Quart-Handles/dp/B0002L5GHO/ref=asc_df_B0002L5GHO/?tag=googleshopc0c-20&linkCode=df0&hvadid=292937965642&hvpos=&hvnetw=g&hvrand=17563794557448221124&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001331&hvtargid=pla-385365922209&psc=1
:)
Maybe you can somehow heat the jar while chilling the lid? You’d need to hold it upside down somehow so the lid will come out.
Maybe fill a small cup (something the size of the lid or smaller) with ice to the top, and set the jar upside down on it. Then wrap a hot towel or heat pad around the jar. Glass expands when hot and contracts when cold so hopefully this will get it.
https://lifehacker.com/the-fastest-way-to-separate-stuck-glasses-5975688
I actually ordered these today: https://www.amazon.com/gp/product/B00LY1KIWY/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
But the ones you linked look even better..,.
thank you for your considered reply. I enjoy your writing immensely.
I'm OK with not participating in your group, but based on the success of this method of potting / jugging, I think it's only a matter of time before this goes mainstream.
I'm not canning; that uses heat and/or pressure and seals up the food and requires great care to avoid botulism (anaerobes). I just store the meat in a jar on the counter and open it up once a day to get some oxygen to eliminate the obligate anaerobes like botulism; quite effectively actually.
I tested the recipe on my self the way Aajonus Vonder Planitz did for decades, and cured himself of fatal disease in the process. I'm not making up the recipe, I'm following his, which is little known in the West in modern times but survives in traditional cultures in the Middle East.
https://www.amazon.com/We-Want-Live-Aajonus-Vonderplanitz/dp/1889356778/
can I talk about making pemmican ? I practically live on it. that's another primitive method of aerobic preservation.
all the best
McLuhan
You could consider using the 100 cc/ 3.4 oz decorative jars (like this or something similar https://www.amazon.com/Mini-Glass-Mason-Jars-Small-Lids/dp/B07F8WGHRC ) and using paraffin to seal the top of the jam. People say that it's dangerous using wax sealer, but my mother did it all the time with jams, no problem. I wouldn't use it for anything else than jams, however. See https://www.survivalistboards.com/threads/home-canning-with-paraffin-wax.252213/
I have a church key that is probably 50 years old and still looks brand new. https://www.amazon.com/Chef-Craft-Bottle-Opener-Tapper/dp/B00LSD7OZ2