flowerbug
Garden Master
we did 24 quarts of tomato chunks this morning. it took about 3hrs from start to finish. not a fast process, but not too bad either.
What are you canning now?
- Thread starter Beekissed
- Start date
Zeedman
Garden Master
I'm assuming the lids were something other than Ball or Kerr? A lot of sub-standard Chinese lids out there, under various names. One of those names is "Pur"; two jars of pickles I made with those didn't seal in a water bath. I've never had a bad seal with Ball lids, I wish they would step up production in response to the increased demand. I used some Anchor Hocking lids & jars for my tomato sauce, those all worked properly.
seedcorn
Garden Master
No, they were Ball lids. Although I’m not sure how old they are. On second try 3 of 4 sealed. The salsa jar is in refrigerator & will be eaten now.
ninnymary
Garden Master
How did you do them? I have enough salsa and tomato sauce. Now looking for other ways.
Mary
R2elk
Deeply Rooted
There were a lot of counterfeit Ball lids sold on Amazon this year. The regular mouth lids were packaged in oversize boxes designed for wide mouth lids. I have a stash of them I received after my money was refunded.
Rhodie Ranch
Garden Master
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Canning apple sauce this morning, from 6 $1 bags of old tired apples from Fred Meyer.
seedcorn
Garden Master
These are the real deal. Think age had part to do with it. Rubber could be a little stiff.
flowerbug
Garden Master
i dunk them in boiling water until the skins are ready to come off then we core them and cut them into chunks and i hot pack into jars and then oven can to seal them. i can do up to 24 quarts in a single batch. they are plain tomato chunks, no spices or other things added as we'll do whatever with them when we need them through the coming year. goulash, macaroni and tomatoes and chili all use them plus whatever else Mom thinks up to cook that can use tomatoes - about 70% of them end up as macaroni and tomatoes as we really like that plus we have a good friend who's a vegetarian who really loves it too so we make a few gallons at a time when we make it. i like it best when it is fresh and the pasta is still firm enough and the juice hasn't gotten all soaked up by the pasta, melt some butter on it and i'm all set.
ninnymary
Garden Master
What does hot pack into jars mean?i dunk them in boiling water until the skins are ready to come off then we core them and cut them into chunks and i hot pack into jars and then oven can to seal them. i can do up to 24 quarts in a single batch. they are plain tomato chunks, no spices or other things added as we'll do whatever with them when we need them through the coming year. goulash, macaroni and tomatoes and chili all use them plus whatever else Mom thinks up to cook that can use tomatoes - about 70% of them end up as macaroni and tomatoes as we really like that plus we have a good friend who's a vegetarian who really loves it too so we make a few gallons at a time when we make it. i like it best when it is fresh and the pasta is still firm enough and the juice hasn't gotten all soaked up by the pasta, melt some butter on it and i'm all set.
What is oven canning?
Mary
flowerbug
Garden Master
hot pack into jars means the contents are heated up before filling the jars, then put on lids and process.
instead of BWB to process we use the oven instead, this is an older method that is no longer recommended, but it is what Mom knows how to do and we're ok with it and will keep doing it. you need a good oven with a reliable temperature control.
i fill up the jars, wipe the rim so it is clean, put on the lids like any other time you'd can something, twist the ring on firm and then put them in the oven at 250F for half an hour to an hour. if the oven is too hot or not hot enough you have to know what you are after, but once you know your oven it works out fine. must inspect the jars for chips and cracks before using. i've had two jars this year that had chipped rims and one jar i cracked while cleaning - but it was such an old jar we sure got our money's worth out of it.
anyways i've posted in other threads including some titled for oven canning so you should be able to find me rambling on more about that in those threads. i do not do oven canning for anything that would be required to be pressure canned instead. so only items that are acidic enough so that it would not be a botulism risk - that is anything that would be safe for BWB.
