What are you canning now?

[clucksbc]

sure happy to oblige...
heres a tutorial

mine i added tomatoe soup..garlic ground scape stalk pepper...ground cellery.. tyme and basil...
seasoning salt...ketchup and 2 boxes of ground applewood smoked triskets...
i got tired of replacing gaskets...so worked on my hubby for an all american...
i went for the 30...because...i wanted the second level of quarts...but being in canada..some of our jars
are larger...and i am not able to always able to get that second quart level in...so if i had known that would have gone for the one smaller...
but check out craigslist maybe you might get lucky....I got my first presto...with 2 canning pots and TONS of jars...I mean tons...two car loads...
for $85 but the no gasket with the all american is WAY better...
definity worth the investment...

i didn't add any cheese...but this same u tube person....has a post on how to can cheese...
but...i found out cheese can last indefinately coated in cheese wax so am doing it that way..

congrats on the meat hook up...this came from a side of beef...

 

[applegal]

Just finished 35 half-pints of orange marmalade for the farmers market this coming Saturday.
I had the best compliment on my jams last weekend. It was my first time selling the orange marmalade, and I always have samples for tasting. One repeat customer said she didn't need to sample the marmalade since everything I sell tastes delicious. That felt really good!

What a lovely compliment. Sounds delicious...happy sales!

 

[BonnieDaleFarm]

Canning chicken and chicken stock today.

 

[cravenchx]

Getting ready to put turnips in the canner. I like turnips, and we have an abundant amount.

 

[rancher hicks]

I'm not canning anything of late. Too busy with GK's and snow.



I'm going through my magazines so I can catch up and toss/share them and restock.

Reading things I've put off.

Anyhow I wanted to share what I just read about BPA and canning jars. I did not know there was BPA in the lids of the Ball and Kerr type lids. While the Weck (never use) rubber lids do not.

Though while the Weck types are safe from BPA, they are also not deemed safe by the Nat. Center for Home Food Preservation. Whatever that is. Never heard of them till now either.

So here's hoping that Ball and Kerr get with the program and develop a lid with out the BPA.

Moving to the canning thread.

Take care and carry on,


Rancher

 

[Hillbilly Hen]

I am not canning anything. Still waiting for the shock to wear off then I will be looking for recipes to can venison. My sister and kids went in together and bought this big monster for me for Christmas. A couple of years ago I was wishing for the mid sized one. This is the 941 model

What am I gonna do????

 

[wyoDreamer]

You are going to can lots of venison!

I was looking at that monster for myself - figured why not do a double decker at a time instead of twice as many single sessions. It seems to take so long to get it up to pressure, then to process for 90 minutes, then to cool down. Twice as much would be nice! Then I realized that the sucker wouldn't fit on my stove because we have a stupid microwave in the way.

 

[rancher hicks]

I am not canning anything. Still waiting for the shock to wear off then I will be looking for recipes to can venison. My sister and kids went in together and bought this big monster for me for Christmas. A couple of years ago I was wishing for the mid sized one. This is the 941 model

What am I gonna do????

Whoa, you are so lucky. I have plans to buy one but not til spring I think. I'd like to do some Veg. Stock and Chicken stock. That's all I have planned for now. I am planning the garden of course. Even though it's under the snow.

 

[wyoDreamer]

I'm not canning anything of late. Too busy with GK's and snow.



I'm going through my magazines so I can catch up and toss/share them and restock.

Reading things I've put off.

Anyhow I wanted to share what I just read about BPA and canning jars. I did not know there was BPA in the lids of the Ball and Kerr type lids. While the Weck (never use) rubber lids do not.

Though while the Weck types are safe from BPA, they are also not deemed safe by the Nat. Center for Home Food Preservation. Whatever that is. Never heard of them till now either.

So here's hoping that Ball and Kerr get with the program and develop a lid with out the BPA.

Moving to the canning thread.

Take care and carry on,


Rancher

Rancher,
Thank you for this information. It is something that I had not considered and will keep this information filed away. I wonder if it is the plastic that they use for the sealing ring area, or was it the plastic coating on the entire lid?

I guess I'm not too worried about the BPA on the canning jar lids. From what I understand, the BPA is really only a leaching problem when the plastic gets hot - like pallets of bottled water sitting on the taramac at the army bases in Afganastan, or a bottle of water bouncing around in the back window of your car on a sunny day.
When it comes to canning:
#1 - it is only heated once - not sitting in a steam room leaching BPA continually.
#2 - the food is not normally in contact with the lid once the sealing process is complete.
#3 - it is a fairly small area that contains the plastic.

 

[wyoDreamer]

I am not canning anything. Still waiting for the shock to wear off then I will be looking for recipes to can venison. My sister and kids went in together and bought this big monster for me for Christmas. A couple of years ago I was wishing for the mid sized one. This is the 941 model

What am I gonna do????

You can use two burners to heat that thing!

I forgot to say: Lucky Duck!