Canning qustions

[MossRoad]

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

NO. You have to remove the bands, clean the jars and lids, etc.... read the link I sent to you.

 

[jack707]

NO. You have to remove the bands, clean the jars and lids, etc.... read the link I sent to you.

I know I have to clean the jars I " just leave the band on.

 

[MossRoad]

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.

We always remove the bands, clean the area up, mark the jars, then store. For use, we pop the lids and throw them away. We keep a couple of both wide and narrow plastic lids in the kitchen gadget drawer to use to put on partially used jars in the fridge. They are like these...

 

[MossRoad]

I know I have to clean the jars I " just leave the band on.

Leaving the bands on is a good way to promote places for crud to gather.

 

[Larry Caldwell]

With the questions you ask,, there are too many answers needed to be a forum question.
Safety is the issue,,
Get the Ball canning book. Follow it!! :thumbsup:

If you have any half gallon jars,, toss them, or use them to store old motor oil.

I use half gallon jars to can apple cider. If you hot pack it you just have to water bath for 15 minutes and you are done. I add ascorbic acid to make sure the pH is low enough. I would not use them for any low acid foods, but they wouldn't fit in my pressure canner anyway.

 

[Larry Caldwell]

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.

I bet you don't have a wire jar rack in your canner. That's a trick, since they are sold with all canners.

 

[Larry Caldwell]

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.

For getting blood out, you can't beat a marinade in cheap red wine. That's a critical trick in cooking liver too. The wine draws so much blood out it gets really disgusting looking, but the meat is wonderful.

 

[jack707]

I bet you don't have a wire jar rack in your canner. That's a trick, since they are sold with all canners.

Your right! Just a circle with a lot of holes.

 

[Larry Caldwell]

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

Keep them out of direct sunlight, and don't let them freeze. My garage stay above freezing, so all the canning jars get stored on shelves there.

 

[jack707]

Keep them out of direct sunlight, and don't let them freeze. My garage stay above freezing, so all the canning jars get stored on shelves there.

My pole barn is heated now but I'll keep in the house.