Canning Jars 101

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This topic contains 2 replies, has 3 voices, and was last updated by  Littlesister 8 months, 2 weeks ago.

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  • #2062

    Jade Jasmine
    Participant

    For most purposes, jars are pretty straight forward. Purchase, clean, fill with food, can. Kinda. There is a method to these designs and ideal usage for the different sizes and mouth sizes such as straight shouldered jars are safe to use in the freezer where the regular mouth jars not so much.

    Regular mouth jars are used for pour-able foods.
    Half gallon are used for juices like apple and grape.
    Quarts for slicked pickles, sauces, and sliced fruits and vegetables.
    Pints for salsas, sauces, syrups.
    12, 8, and 4 oz jars are generally used for jams, jellies, marmalade, conserves, condiments, preserves, etc.

    Wide mouth jars are used for whole foods.
    Quarts for whole pickles, tomatoes, whole fruits and vegetables.
    Pint and a half for asparagus and longer pickles, soups and stews.
    Pints for chutney, relish, fruit butter, and sauces.

    This isn’t to say that you can’t put jelly in a wide mouth jar, only that it is better suited for larger pieces of food. 🙂

    Happy canning!

  • #5575

    Eli Grekko
    Participant

    I did do a lot of pressure canning.  Now, I only can tomato sauce made from fresh tomatoes from the summer garden as well as broth from chicken, turkey, etc.  Anything with meat (and the natural fats and oils that come with it) I forget about as after 7 months to a year later I don’t trust it to not have become rancid.  I date everything, but am irresponsible as far as eating it in a reasonable time. The tomato sauce get’s used regularly, as well as the broths.  I recently bought an attachment for my vacuum sealer that can vacuum down a quart sized Ball jar or any wide mouth canning jar.  For sugar, pasta, rice or any dried good (usually bought in 20 lb sacks from Costco), this is really the cat’s meow.  I love it!  I even fill the jars with certain things and put it in the oven at 220F for about 30-45 minutes to kill off the things you can’t see, then I vacuum seal it in the jar.  I’ve even put together some mixed jars of soup (pasta, dehydrated turkey or chicken, a couple tbs of Knorr chicken bullion, dried vegetables, etc).  Open it up, dump it into a pan and pour in 1 jar of water.  Simmer for 20 minutes.  Delicious and filling.  I’m not expecting SHTF, but at least I know that my family doesn’t have to worry about food for a couple of months, if necessary.

    • This reply was modified 9 months, 3 weeks ago by  Eli Grekko.
  • #7772

    Littlesister
    Participant

    I have a few things left that I canned from 2013. We are using those now. My grandmother used things she canned that were about 10 years old and no ill effect. If you are doing things right and your kitchen is clean. I always bleach down my kitchen and sinks before canning. You should be ok with it. I don’t think I would go beyond 5 years on my canned goods but these jars are some that got pushed to the back of closet and I found them when going through things. don’t know how they got there but glad I found them and we have had no ill effects from eating the few cans we did just over 5 years ago. The food taste like I just canned them. It was squash, green beans and a couple cans of chicken that I made chicken salad with. All were very tasty.

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