teatpuller wrote:

Cathy2 wrote: Using research based methods and recipes from land grant universities is the best way to stay on the safe side of the equation.

The last time anyone conducted a research study on home canning was probably 1936!

http://www.ext.nodak.edu/extnews/askext ... g/4527.htm

Apparently something changed about 1987 and I have seen a reference to disregard procedure/recipes that pre-date 1987 elsewhere.-Dick

Another resource http://www.ext.nodak.edu/extnews/askext ... g/4527.htm

Safe resources are available, you just have to research. -Dick

Empress plums are on sale for 79 cents a pound at the A&G (Belmont and Central). Last year I made some dynamite plum jam from these beauties, just following the recipe from the Ball Blue Book. Gorgeous-- no need for anything fancy, just fruit and sugar. I'm heading over to buy some on Friday for a jam-o-rama.

Jen

Does anyone know if they still have canning jars at Strack? I'm thinking about making my maiden voyage using an All American pressure canner I received for Christmas. I am admittedly nervous, but as Mhays always says "no guts, no glory."

This week's Menards flyer had quart jars on sale "while supplies last". Meiers also had a lot the last time I was there, if you're close it's worth a try.

Thank you MBH, there is a Menards close by!

The Jewel on Ashland and Wellington had jars a week ago.

Menard's had the best prices I could find on qt WM jars at I believe $6.99. I paid $8.99 at Woodman's and more at our local Farm & Fleet.-Dick

Just came from Jewel on Ashland & Wellington, they have a lot of jars & supplies in aisle 7.

What do you do for labeling? The little adhesive labels look cute but do you put them on the jar or on the lid?

I'm guessing they don't easily wash off, but would appreciate any suggestions on the subject.

I have tried a couple of things for labels and finally settled on sharpie marking the lid. You're right, putting the label on the jar means a lot of scrubbing later, and for some reason they don't fit nicely on the lid - and, frankly, why bother when there's usually a space there expressly for writing on. Since you toss the lids after one use, it seems to be the easiest solution.

One caveat - I store my filled jars on the top of my cabinets...and I have poor ventilation and saute and fry a lot. The airborne grease (ewww) eventually does melt the sharpie writing to some degree, so write large and clearly. (it melted the writing on the stickers, too)

pairs4life wrote:What do you do for labeling? The little adhesive labels look cute but do you put them on the jar or on the lid?

I'm guessing they don't easily wash off, but would appreciate any suggestions on the subject.

If I have the labels, I put them on the jar. Otherwise I use masking tape or a label maker to label the jars.

I keep the lids after I use them. You can't re-use them for canning, but they are fine for using as simple storage lids. I mark them once they been used for canning, though, so as not to accidentally re-use them for that again.

I found a set of plastic lids that fit the jars that I use for that purpose, so the lids go right in the recycle bin.

Thanks for the suggestions on labeling. I'm certain we have sharpies & we may even still have a label maker.

On a similar note, does everyone remove the bands after processing? In pictures, I tend to see the bands on the jar, but I noticed in the directions they all say take the bands off.

Thoughts?

I loosen the bands almost all of the way, but leave them on the jars so I don't lose track of them.

I leave the bands on.

Hi,

I take the bands off. If something to goes wrong inside, it would gently loose seal.

I have one set of rings I use many times for processing. When they get corroded, I toss them. I keep pretty ones for those that leave as gifts. Not so pretty for the stuff I use at home. Or I keep lids from mayo jars for keeping them in the refrigerator.

Circa WW2, my maternal grandparents preserved food from their Victory Garden. My grandfather was an air raid warden. They claim one night they heard explosions from the basement. My grandfather ran down the stairs with a shovel ready to take on the Nazis. It was their jars of tomatoes exploding.

Regards,

Leaving the bands on will cause corrosion between the lid and band eventually eating away the lid material.
Take the bands off and wash each jar and lid with lukewarm water, dry and then store.
Plastic lids are now available from ball for sealing your jar after opening.
A good pen is all you need for labeling on the lid but be sure to include the year canned.
We are still eating green tomatoes I canned in 2006. But i picked Saturday and put up another 13 qts of green tomatoes.-Dick

I picked up about 8 quarts of San Marzano tomatoes yesterday, half red, half yellow.

Originally I planned on putting up paste, but looking at those lovely yellow tomatoes, I want to keep them separate.

Any suggestions?

I've peeled them & I'm now heading up to the orchid show. I want to finish processing when I get back.

Just finished a batch of Roasted Red Pepper Jam. Who knew it could be so hot in October!!!

Tis the season of giving. I would love to use prettier jars for gifts of processed foods, not that my ball jars aren't gorgeous.

Any thoughts on Weck jars? I'm especially interested in comments on pressure canning.

Thanks,

Yep- Just wrapped 1 quart of peach conserve with rosewater, 1 jar of bread & butter pickles, 1 jar of spicy tomato & peach conserve, & 1 jar of just roasted(yep by me) Sumatra coffee.

Cheers,

I've never used Weck jars. I look at them admiringly every year, but find them too expensive to use in large numbers.

pairs4life Wow...I hope the people you gift really appreciate what you do!

Just a thought on labels.... Here's what I've typically done for jars to be given as gifts, when I often cover the lids with paper, colored cellophane or fabric (cut squares with pinking shears, then place between lid and ring), so writing on the lids isn't a good option: I print out labels on nice paper on the laser printer, cut them up and attach them to the jars with two-sided tape. That washes off the jars relatively easily. In a pinch, I use regular Scotch tape.

This year's canning stash includes:

Tangerine Marmalade
Fig and Balsamic Preserves
Plum Chutney
Spicy Tomato Jam 1 (RAB's recipe)
Spicy Tomato Jam 2 (different version)
Cranberry Orange Preserves
Red Pepper Jam

Now to wrapping and gifting.

I am going to try my hand at pickling some items, I am curious where people store the jars while the flavors develop(is refridgeration necessary)?.

I will be doing pickles, peppers, and okra mainly.

thanks.

jimswside wrote:I am going to try my hand at pickling some items, I am curious where people store the jars while the flavors develop(is refridgeration necessary)?.

I will be doing pickles, peppers, and okra mainly.

thanks.

Jim. 1 of the joys is you generally don't have to refrigerate until you open them. They should be used within a year of canning. This assumes pressure canning or canning with hot water versus lacto-fermenting in crocks.

It's great you just start clearing space in the pantry, we used a bottom shelf of the baker's rack.

Pickling and canning are not mutually exclusive. You can do "quick" pickles in the fridge--I am still working through some that I put up 3 years ago--as long as there is acid, you are fine. To store on the shelf, canning (water bath or pressure) is required. I have books I can loan you if you'd like--just let me know.

thanks guys, I bought a hot water bath pickling/canning kit today, and am going to play around with it this weekend.

jimswside wrote:thanks guys, I bought a hot water bath pickling/canning kit today, and am going to play around with it this weekend.

I put up some British-style bread & butter pickles last week during the blizzard. Have a great time.