stokerscot wrote:We do a big garden, big enough to send kids to school from the produce stand. What I wait for is the smell of the sause cooking outside smelling up the whole neighborhood That smell of garlic and fresh sweet basil, oh boy I'm licking my lips right now. We usually don't get alot of jars in because we are so busy harvesting and such, so every jar is a prize The pickled beets, the pickled red cabbage, And something that is really unusual, canned melons. We cut the melon off the rinds and can them in sugar sauce. Orange and green. Man are they good!!!! We live a short distance from the ball factory, where they make canning jars and tops. My wife has won a few prizes at the county fair for canned goods What I want to know is how you can venison? I've had it and it was really good. Do you just can it instead of freezing it?
heartofcoal wrote:Just wondering. Are all canning jars equal, or is one brand better than another?
We've always used the Ball brand.
Also, we canned corn in qt. jars and pt. jars. and had five qt. jars go bad on us. Any thoughts?
We did the pints and quarts separately and at the time and pressure described in the Ball book.
Maybe we should have made whiskey instead
Stephen in Soky wrote:I'm not an expert since the nearest Master Food Preservation class I can find is in Chicago. But, I've canned for on my own 30 years and helped before that. Used to run between 4-500 jars each year, now down to only a couple hundred or so.
Lack of seals, or seals that fail, can most often be directly attributed to how tightly the rings were when placed in the canner. Fingertip tight is pretty darned subjective. More seals are lost by the rings being too tight than too loose. The contents must be able to vent thoroughly during canning. Too tight rings prevent adequate venting.
Vacuuming, or losing liquid is primarily caused by too rapid changes in heat setting on the burner. This causes fluctuations inside the PC that ultimately cause vacuuming the liquid contents out of the jar.