Canning qustions

[aczlan]

I have another problem. I was boiling a pot of water with the jars they had water up to the rim and two of the bottoms broke off why? It said you could boil to clean them up.

They probably had a flaw and just broke when they expanded as they warmed up.

Aaron Z

 

[jack707]

Owell!. Now I have some new jars and the ball blue book

 

[dmccarty]

I have another problem. I was boiling a pot of water with the jars they had water up to the rim and two of the bottoms broke off why? It said you could boil to clean them up.

Where the jars made for canning? You can't use an old mayo jar to can.

Also, don't have the jar sitting on the bottom of the pot with a rolling boil. Just boiling hot. My pressure cooker has a plate with a bunch of holes that sits on the bottom of the pot to keep the glass off the hot bottom. I do boil the jars and lids in a different pot but this pot has a bottom that is "crimped" for strength because the steel is so danged thin. This keeps the bottom of the pan a bit cooler since not all of the pan is in direct contact with the smooth top "burner."

Later,
Dan

 

[Sawyer Rob]

Some jars are made in china, and they break easier than Ball or Kerr jars, I will NOT buy them...

You do not have to cook the meat before canning it, (although I know there are some recipes for that) you can cold pack it as I said earlier. That recipe is in either my Ball book or the book that came with my All American canner, so I didn't make that up.

90 mins at 10# will get all the meat to the desired 250*, so there's no problem with that...

I wouldn't be afraid to use V8 but I have no idea how that would taste, I think I'd just add it to the meat after opening the jar, as the v8 comes already canned in the first place.

BTW, I'm still canning in jars I canned in with my mother when I was a kid.

SR

 

[teejk]

Where the jars made for canning? You can't use an old mayo jar to can.

Also, don't have the jar sitting on the bottom of the pot with a rolling boil. Just boiling hot. My pressure cooker has a plate with a bunch of holes that sits on the bottom of the pot to keep the glass off the hot bottom. I do boil the jars and lids in a different pot but this pot has a bottom that is "crimped" for strength because the steel is so danged thin. This keeps the bottom of the pan a bit cooler since not all of the pan is in direct contact with the smooth top "burner."

Later,
Dan

I think freezing venison is much less work and probably retains more of the nutritional benedits. But besides that, water bath vs. pressure cooker I think you need to keep the jars off the bottom...my water bath pot (pickles and such) came with a rack. Never used a pressure cooker but I'm guessing the same concept holds. Ashamed to admit this but I made a blueberry pie once in a Pyrex pie pan...I can attest to the fact that you cannot warm up a pie (or anything else in a glass pan) on a cooktop unless your doctor says you need more glass in your diet.

 

[dmccarty]

Some jars are made in china, and they break easier than Ball or Kerr jars, I will NOT buy them...

We mostly have Kerr since that is what the local stores carry for some reason. :confused3: But Ball is good too!

You do not have to cook the meat before canning it, (although I know there are some recipes for that) you can cold pack it as I said earlier. That recipe is in either my Ball book or the book that came with my All American canner, so I didn't make that up.
...

My impression is that the OP is only using a water bath and my quick read said to cook the meet before putting the lid on. Using a pressure cooker does not require precooking the meat.

The All American caner is a seriously good product. :thumbsup:

Later,
Dan

 

[teejk]

We mostly have Kerr since that is what the local stores carry for some reason. :confused3: But Ball is good too!



My impression is that the OP is only using a water bath and my quick read said to cook the meet before putting the lid on. Using a pressure cooker does not require precooking the meat.

The All American caner is a seriously good product. :thumbsup:

Later,
Dan

I canned a lot of zucchini pickles this year and had a mix of new Ball and Kerr jars depending on what I could find (in a good year zucchini will throw off more than you can handle and trying to keep up with the jars can be a problem especially if the "peak" canning season has passed). Couldn't help but notice that the lids bore the same identical insignia (other than the Ball jars had a Ball name on them). I suspect they all come from the same factory.

 

[k0ua]

Jack, just to be clear, you DO have a pressure canner correct?. You can't do meat in a water bath canner.

 

[Sawyer Rob]

Jack, just to be clear, you DO have a pressure canner correct?. You can't do meat in a water bath canner.

I AGREE, do NOT water bath meat!

Yes, folks "use to" do that, but that was before some of these super bugs came along, it's NO LONGER acceptable whether the meat is cooked or not!...

Water bath canning will NEVER get the food inside the jars above 212* or so, and that's NOT acceptable.

I have two All American canners and we love them both!

I can all year long,

we love our own canned beans with ham in them,

much better than what's available in the store and much cheaper too...

SR

 

[jack707]

Jack, just to be clear, you DO have a pressure canner correct?. You can't do meat in a water bath canner.

Yup it's a presto 16 qt. pressure canner.