Canning qustions

[k0ua]

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

That's the same canner we have. The wife cans up huge batches of homemade soup and we eat it all winter. Good healthy stuff.

 

[jack707]

I'm start tomorrow I still have the new jars to wash and I also have to wash the canner. I'm going soak the venison in salt water to get the blood out then I'll brown them. Blood and venison does not taste good.

 

[Clint S]

I know it's been said ,but again don't put the lids on too tight. If you do they will not let the air out and break. After the 90 minutes j remove from heat and do not take the jiggler off to relieve the pressure let it go down slow. Also some jars will sit for a while and then seal as the air is forced out by heating and as it contracts it creates vacuum and seals. If you take the lid off and some have not popped down just wait it out

 

[jack707]

The book said finger tight then put hot jars on dish towel and wait for the pop then tighten the band.

 

[Clint S]

Once they pop you dont even need the bands . I leave mine loose so they won't rust on. Have had a few that were tough to get off.

 

[Sawyer Rob]

That's the same canner we have. The wife cans up huge batches of homemade soup and we eat it all winter. Good healthy stuff.

Here's my bigger All American,

They ARE a GREAT canner...NO rubber seal to replace, they are built for a life time ------> plus, of canning!

SR

 

[MossRoad]

The book said finger tight then put hot jars on dish towel and wait for the pop then tighten the band.

I think that's very wrong and you should re-read things....

Once they pop, they are sealed. If you tighten the band after the pop, you risk breaking the seal.

 

[MossRoad]

Here, read this. It may help you out.
Canning Basics 8: Cooling and Sealing Jars : Canning : Preserving and Preparing : Food Safety : Food : University of Minnesota Extension

Not trying to be a turd or anything. I'd just hate to see your hard work spoiled, or worse, you or someone else getting food poisoning.

 

[jack707]

I think that's very wrong and you should re-read things....

Once they pop, they are sealed. If you tighten the band after the pop, you risk breaking the seal.

OK so you put them away after they pop nothing else to do then?.

 

[teejk]

I think that's very wrong and you should re-read things....

Once they pop, they are sealed. If you tighten the band after the pop, you risk breaking the seal.

One of my veggie recipes actually said to remove the band once the seal was confirmed (that "pop"). I don't because I can't eat the whole jar at once and the ring lets me save it for another day. All that said, finger tight before water bath and then leave it alone until you are ready to use it.