On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
> wrote:

> I think I promised this recipe two weeks ago.

<snip>

I saved it because it looks interesting. I've been trying to get my
act together for three summers now to learn how to can. I've been
watching youtube videos and it seems like it's not as hard as I
imagined.

Lou

Lou Decruss > wrote:
> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
> > wrote:
>
>> I think I promised this recipe two weeks ago.
>
> <snip>
>
> I saved it because it looks interesting. I've been trying to get my
> act together for three summers now to learn how to can. I've been
> watching youtube videos and it seems like it's not as hard as I
> imagined.
>
> Lou

The biggest headache to canning is the heat from kitchen on a hot day in
late august and September. All four burners are going. One to keep the jars
hot, one for simmer to keep the lids warm, the big pot for the Boiling
Water Bath or for the Pressure canner and the fourth burner for cooking the
food to be canned.

However, one could do a little at a time, like three of four pints only.
Instead of canning dozens of quart jars at a time.

Equipment is not cheap either. But once you have the equipment it should
last for tens of thousands of years

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Thu, 4 Aug 2011 22:56:02 +0000 (UTC), Nad R
> wrote:

>Lou Decruss > wrote:
>> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>>> I think I promised this recipe two weeks ago.
>>
>> <snip>
>>
>> I saved it because it looks interesting. I've been trying to get my
>> act together for three summers now to learn how to can. I've been
>> watching youtube videos and it seems like it's not as hard as I
>> imagined.
>>
>> Lou
>
>The biggest headache to canning is the heat from kitchen on a hot day in
>late august and September. All four burners are going. One to keep the jars
>hot, one for simmer to keep the lids warm, the big pot for the Boiling
>Water Bath or for the Pressure canner and the fourth burner for cooking the
>food to be canned.

Now I'm re-thinking this. LOL

>However, one could do a little at a time, like three of four pints only.
>Instead of canning dozens of quart jars at a time.
>
>Equipment is not cheap either. But once you have the equipment it should
>last for tens of thousands of years

I have all the stuff. I got the big kit with all the stuff at a
church rummage sale a couple years ago.

Lou

On Thu, 4 Aug 2011 18:46:58 -0500, heyjoe >
wrote:

>On Thu, 04 Aug 2011 18:18:47 -0500, Lou Decruss wrote:
>
>> I have all the stuff. I got the big kit with all the stuff at a
>> church rummage sale a couple years ago.
>
>Hot water baths are okay, but throw off a lot of heat and are only safe
>for specific food types (high acid foods).

That will suit me fine. Most of what I want to do will involve
tomatoes.

>IMO, pressure canners are the way to go - but require periodic
>maintenance (where frequency is determined by type and brand/model). Be
>sure to have your pressure canner checked as recommended by the
>manufacturer. Around here, the county agricultural extension is the
>place to go.

Thanks for the tips.

Lou

On Thu, 04 Aug 2011 20:31:16 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> Lou Decruss > wrote:

>> Now I'm re-thinking this. LOL
>
> If you use the canning pot to keep your jars sterile, that cuts it to
>three burners. Also, you can freeze some of the fruit and do the
>canning in the fall/winter or do it on an outdoor set of burners. Not
>that I do those things, I just swelter, but I hear smarter folks
>sometimes do it those ways.

I can come up with the outside burners but I'm on the second floor now
so it would be a pita getting the food down and back up.

Lou

On Fri, 05 Aug 2011 09:23:13 -0500, Lou Decruss
> wrote:

>On Thu, 04 Aug 2011 20:31:16 -0700, Ranée at Arabian Knits
> wrote:
>
>>In article >,
>> Lou Decruss > wrote:
>
>>> Now I'm re-thinking this. LOL
>>
>> If you use the canning pot to keep your jars sterile, that cuts it to
>>three burners. Also, you can freeze some of the fruit and do the
>>canning in the fall/winter or do it on an outdoor set of burners. Not
>>that I do those things, I just swelter, but I hear smarter folks
>>sometimes do it those ways.
>
>I can come up with the outside burners but I'm on the second floor now
>so it would be a pita getting the food down and back up.
>
>Lou


I think it would be PITA even though I have a deck and DH has a
burner there. Transporting quarts of tomatoes and then getting hot
quarts back into the house does not tempt me at all. Granted, I live
in an air conditioned house but since it would be in the high 80s or
more on the deck, no thanks.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
Lou Decruss > wrote:

> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
> > wrote:
>
> > I think I promised this recipe two weeks ago.
>
> <snip>
>
> I saved it because it looks interesting. I've been trying to get my
> act together for three summers now to learn how to can. I've been
> watching youtube videos and it seems like it's not as hard as I
> imagined.
>
> Lou

Lou, have you ever asked at rec.food.preserving? I don't go there much
(getting to be too much off topic) but I would be happy to give you a
few pointers if you email me.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Lou Decruss > wrote:

> On Thu, 4 Aug 2011 22:56:02 +0000 (UTC), Nad R
> > wrote:
>
> >Lou Decruss > wrote:
> >> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
> >> > wrote:
> >>
> >>> I think I promised this recipe two weeks ago.
> >>
> >> <snip>
> >>
> >> I saved it because it looks interesting. I've been trying to get my
> >> act together for three summers now to learn how to can. I've been
> >> watching youtube videos and it seems like it's not as hard as I
> >> imagined.
> >>
> >> Lou
> >
> >The biggest headache to canning is the heat from kitchen on a hot day in
> >late august and September. All four burners are going. One to keep the jars
> >hot, one for simmer to keep the lids warm, the big pot for the Boiling
> >Water Bath or for the Pressure canner and the fourth burner for cooking the
> >food to be canned.
>
> Now I'm re-thinking this. LOL
>
> >However, one could do a little at a time, like three of four pints only.
> >Instead of canning dozens of quart jars at a time.
> >
> >Equipment is not cheap either. But once you have the equipment it should
> >last for tens of thousands of years
>
> I have all the stuff. I got the big kit with all the stuff at a
> church rummage sale a couple years ago.
>
> Lou

Don't be discouraged. I have emailed you privately.
I can with two pots: one for cooking, one for processing. I don't do
pressure canning, though I'm thinking about it.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Lou Decruss > wrote:

> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
> > wrote:
>
> > I think I promised this recipe two weeks ago.
>
> <snip>
>
> I saved it because it looks interesting. I've been trying to get my
> act together for three summers now to learn how to can. I've been
> watching youtube videos and it seems like it's not as hard as I
> imagined.
>
> Lou

Have you ever looked at any of my canning blogs? Start at my home page;
the annual blogs are linked at the top of the page.
<http://web.me.com/barbschaller>
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

On 8/5/2011 10:32 AM, Melba's Jammin' wrote:
> In >,
> Lou > wrote:
>
>> On Thu, 4 Aug 2011 22:56:02 +0000 (UTC), Nad R
>> > wrote:
>>
>>> Lou > wrote:
>>>> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
>>>> > wrote:
>>>>
>>>>> I think I promised this recipe two weeks ago.
>>>>
>>>> <snip>
>>>>
>>>> I saved it because it looks interesting. I've been trying to get my
>>>> act together for three summers now to learn how to can. I've been
>>>> watching youtube videos and it seems like it's not as hard as I
>>>> imagined.
>>>>
>>>> Lou
>>>
>>> The biggest headache to canning is the heat from kitchen on a hot day in
>>> late august and September. All four burners are going. One to keep the jars
>>> hot, one for simmer to keep the lids warm, the big pot for the Boiling
>>> Water Bath or for the Pressure canner and the fourth burner for cooking the
>>> food to be canned.
>>
>> Now I'm re-thinking this. LOL
>>
>>> However, one could do a little at a time, like three of four pints only.
>>> Instead of canning dozens of quart jars at a time.
>>>
>>> Equipment is not cheap either. But once you have the equipment it should
>>> last for tens of thousands of years
>>
>> I have all the stuff. I got the big kit with all the stuff at a
>> church rummage sale a couple years ago.
>>
>> Lou
>
> Don't be discouraged. I have emailed you privately.
> I can with two pots: one for cooking, one for processing. I don't do
> pressure canning, though I'm thinking about it.

You can't say you haven't been shown how easy it is to do though.

On Fri, 05 Aug 2011 11:06:52 -0400, The Cook >
wrote:

>On Fri, 05 Aug 2011 09:23:13 -0500, Lou Decruss
> wrote:
>
>>On Thu, 04 Aug 2011 20:31:16 -0700, Ranée at Arabian Knits
> wrote:
>>
>>>In article >,
>>> Lou Decruss > wrote:
>>
>>>> Now I'm re-thinking this. LOL
>>>
>>> If you use the canning pot to keep your jars sterile, that cuts it to
>>>three burners. Also, you can freeze some of the fruit and do the
>>>canning in the fall/winter or do it on an outdoor set of burners. Not
>>>that I do those things, I just swelter, but I hear smarter folks
>>>sometimes do it those ways.
>>
>>I can come up with the outside burners but I'm on the second floor now
>>so it would be a pita getting the food down and back up.
>>
>>Lou
>
>
>I think it would be PITA even though I have a deck and DH has a
>burner there. Transporting quarts of tomatoes and then getting hot
>quarts back into the house does not tempt me at all. Granted, I live
>in an air conditioned house but since it would be in the high 80s or
>more on the deck, no thanks.

The last house I was in had two doors in the kitchen that went to the
deck. One was a sliding glass door. It would have worked very well.
I just never did it.

Lou

On Fri, 05 Aug 2011 10:32:39 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>

>> Now I'm re-thinking this. LOL
>>
>> >However, one could do a little at a time, like three of four pints only.
>> >Instead of canning dozens of quart jars at a time.
>> >
>> >Equipment is not cheap either. But once you have the equipment it should
>> >last for tens of thousands of years
>>
>> I have all the stuff. I got the big kit with all the stuff at a
>> church rummage sale a couple years ago.
>>
>> Lou
>
>Don't be discouraged. I have emailed you privately.

Thanks for the heads up. I don't check that mail very often. That
link said "forbidden"

>I can with two pots: one for cooking, one for processing. I don't do
>pressure canning, though I'm thinking about it.

I've inquired about this before and I don't want to be the boy who
cried wolf. Once I get everything out of the basement and get my
hands on the blue book I'll probably be back with questions.

Thanks for the help though.

One question. Do you use a new lid each time or are they reusable?

Lou

On Fri, 05 Aug 2011 10:29:17 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>> > I think I promised this recipe two weeks ago.
>>
>> <snip>
>>
>> I saved it because it looks interesting. I've been trying to get my
>> act together for three summers now to learn how to can. I've been
>> watching youtube videos and it seems like it's not as hard as I
>> imagined.
>>
>> Lou
>
>Lou, have you ever asked at rec.food.preserving? I don't go there much
>(getting to be too much off topic) but I would be happy to give you a
>few pointers if you email me.

I have but not as much as I just did. Very impressive. I think I'd
like to try your corn relish. I'm pretty sure I've got you recipe on
another drive somewhere. I'll find it and see if I have questions.

Lou

Lou Decruss > wrote:
> On Fri, 05 Aug 2011 10:32:39 -0500, Melba's Jammin'
> > wrote:
>
>> In article >,
>> Lou Decruss > wrote:
>>
>
>>> Now I'm re-thinking this. LOL
>>>
>>>> However, one could do a little at a time, like three of four pints only.
>>>> Instead of canning dozens of quart jars at a time.
>>>>
>>>> Equipment is not cheap either. But once you have the equipment it should
>>>> last for tens of thousands of years
>>>
>>> I have all the stuff. I got the big kit with all the stuff at a
>>> church rummage sale a couple years ago.
>>>
>>> Lou
>>
>> Don't be discouraged. I have emailed you privately.
>
> Thanks for the heads up. I don't check that mail very often. That
> link said "forbidden"
>
>> I can with two pots: one for cooking, one for processing. I don't do
>> pressure canning, though I'm thinking about it.
>
> I've inquired about this before and I don't want to be the boy who
> cried wolf. Once I get everything out of the basement and get my
> hands on the blue book I'll probably be back with questions.
>
> Thanks for the help though.
>
> One question. Do you use a new lid each time or are they reusable?
>
> Lou

I use new lids each time. I have used "used" lids and have regretted it.
The failure rate of was much much greater of the seal failing. I think in
the old days BC, Before Christ, the lids use to have a grey coating for the
seal that may have been reusable. The new ones have a red seal and work
very well... Once.

I have seen some canning jars that have these wire seals, I wonder how they
work? If they use some sort of putting wax the lids?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Sat, 6 Aug 2011 20:13:29 +0000 (UTC), Nad R
> wrote:

>Lou Decruss > wrote:
>> On Fri, 05 Aug 2011 10:32:39 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In article >,
>>> Lou Decruss > wrote:
>>>
>>
>>>> Now I'm re-thinking this. LOL
>>>>
>>>>> However, one could do a little at a time, like three of four pints only.
>>>>> Instead of canning dozens of quart jars at a time.
>>>>>
>>>>> Equipment is not cheap either. But once you have the equipment it should
>>>>> last for tens of thousands of years
>>>>
>>>> I have all the stuff. I got the big kit with all the stuff at a
>>>> church rummage sale a couple years ago.
>>>>
>>>> Lou
>>>
>>> Don't be discouraged. I have emailed you privately.
>>
>> Thanks for the heads up. I don't check that mail very often. That
>> link said "forbidden"
>>
>>> I can with two pots: one for cooking, one for processing. I don't do
>>> pressure canning, though I'm thinking about it.
>>
>> I've inquired about this before and I don't want to be the boy who
>> cried wolf. Once I get everything out of the basement and get my
>> hands on the blue book I'll probably be back with questions.
>>
>> Thanks for the help though.
>>
>> One question. Do you use a new lid each time or are they reusable?
>>
>> Lou
>
>I use new lids each time. I have used "used" lids and have regretted it.
>The failure rate of was much much greater of the seal failing. I think in
>the old days BC, Before Christ, the lids use to have a grey coating for the
>seal that may have been reusable. The new ones have a red seal and work
>very well... Once.

Thank you.

>I have seen some canning jars that have these wire seals, I wonder how they
>work? If they use some sort of putting wax the lids?

My grandmother used them but I know nothing about them.

Lou

On 8/6/2011 4:13 PM, Nad R wrote:
> Lou > wrote:

>> One question. Do you use a new lid each time or are they reusable?

> I use new lids each time. I have used "used" lids and have regretted it.
> The failure rate of was much much greater of the seal failing. I think in
> the old days BC, Before Christ, the lids use to have a grey coating for the
> seal that may have been reusable. The new ones have a red seal and work
> very well... Once.

I was just looking around for that answer the other day. I don't
can food but I do vacuum seal cat food in jars. It would be nice
if I could reuse the lids. Perhaps if there was a way to open
them without causing minor defection to the lid.

The consensus was you shouldn't bother reusing the lids.

nancy

On 8/6/2011 3:32 PM, Nancy Young wrote:
> On 8/6/2011 4:13 PM, Nad R wrote:
>> Lou > wrote:
>
>>> One question. Do you use a new lid each time or are they reusable?
>
>> I use new lids each time. I have used "used" lids and have regretted it.
>> The failure rate of was much much greater of the seal failing. I think in
>> the old days BC, Before Christ, the lids use to have a grey coating
>> for the
>> seal that may have been reusable. The new ones have a red seal and work
>> very well... Once.
>
> I was just looking around for that answer the other day. I don't
> can food but I do vacuum seal cat food in jars. It would be nice
> if I could reuse the lids. Perhaps if there was a way to open
> them without causing minor defection to the lid.
>
> The consensus was you shouldn't bother reusing the lids.
>
> nancy
USDA strongly recommends that you not use jars not made for canning and
never reuse lids. That being said, I use the FoodSaver to seal quart,
half-gallon, and gallon canning jars with canning lids and reuse them
for the same purpose for as long as they reseal.

In a boiling water bath or a pressure canner the canning lids will not
hold another seal as both methods heat the sealant up to near melting point.

For more information on methods go he http://tinyurl.com/9fy34

If anyone needs info on home preserving post on rec.food.preserving and
someone will give you answer.

George

On Sat, 06 Aug 2011 16:11:58 -0500, George Shirley
> wrote:

>On 8/6/2011 3:32 PM, Nancy Young wrote:
>> On 8/6/2011 4:13 PM, Nad R wrote:
>>> Lou > wrote:
>>
>>>> One question. Do you use a new lid each time or are they reusable?
>>
>>> I use new lids each time. I have used "used" lids and have regretted it.
>>> The failure rate of was much much greater of the seal failing. I think in
>>> the old days BC, Before Christ, the lids use to have a grey coating
>>> for the
>>> seal that may have been reusable. The new ones have a red seal and work
>>> very well... Once.
>>
>> I was just looking around for that answer the other day. I don't
>> can food but I do vacuum seal cat food in jars. It would be nice
>> if I could reuse the lids. Perhaps if there was a way to open
>> them without causing minor defection to the lid.
>>
>> The consensus was you shouldn't bother reusing the lids.
>>
>> nancy
>USDA strongly recommends that you not use jars not made for canning and
>never reuse lids. That being said, I use the FoodSaver to seal quart,
>half-gallon, and gallon canning jars with canning lids and reuse them
>for the same purpose for as long as they reseal.
>
>In a boiling water bath or a pressure canner the canning lids will not
>hold another seal as both methods heat the sealant up to near melting point.
>
>For more information on methods go he http://tinyurl.com/9fy34
>
>If anyone needs info on home preserving post on rec.food.preserving and
>someone will give you answer.

Do none of those folks read here?

Lou

In article >,
Lou Decruss > wrote:

> On Fri, 05 Aug 2011 10:29:17 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Lou Decruss > wrote:
> >
> >> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
> >> > wrote:
> >>
> >> > I think I promised this recipe two weeks ago.
> >>
> >> <snip>
> >>
> >> I saved it because it looks interesting. I've been trying to get my
> >> act together for three summers now to learn how to can. I've been
> >> watching youtube videos and it seems like it's not as hard as I
> >> imagined.
> >>
> >> Lou
> >
> >Lou, have you ever asked at rec.food.preserving? I don't go there much
> >(getting to be too much off topic) but I would be happy to give you a
> >few pointers if you email me.
>
> I have but not as much as I just did. Very impressive. I think I'd
> like to try your corn relish. I'm pretty sure I've got you recipe on
> another drive somewhere. I'll find it and see if I have questions.
>
> Lou

<http://web.me.com/barbschaller/Hangi...ed_Lady/Fair_F
are_(2006_and_2008)/Entries/2006/8/10_Corn_Relish.html>
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Lou Decruss > wrote:

> On Fri, 05 Aug 2011 10:32:39 -0500, Melba's Jammin'
> > wrote:
> >I can with two pots: one for cooking, one for processing. I don't do
> >pressure canning, though I'm thinking about it.
>
> I've inquired about this before and I don't want to be the boy who
> cried wolf. Once I get everything out of the basement and get my
> hands on the blue book I'll probably be back with questions.
>
> Thanks for the help though.
>
> One question. Do you use a new lid each time or are they reusable?
>
> Lou

The lids are not reusable. Unless you're my sister who is convinced
that "they" say that because they just want to sell you more. I believe
she is wrong.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Lou Decruss > wrote:

> On Sat, 06 Aug 2011 16:11:58 -0500, George Shirley
> > wrote:
> >If anyone needs info on home preserving post on rec.food.preserving and
> >someone will give you answer.
>
> Do none of those folks read here?
>
> Lou

Sure, but this isn't the best place for preserving questions.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

On Wed, 10 Aug 2011 22:41:47 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Fri, 05 Aug 2011 10:32:39 -0500, Melba's Jammin'
>> > wrote:
>> >I can with two pots: one for cooking, one for processing. I don't do
>> >pressure canning, though I'm thinking about it.
>>
>> I've inquired about this before and I don't want to be the boy who
>> cried wolf. Once I get everything out of the basement and get my
>> hands on the blue book I'll probably be back with questions.
>>
>> Thanks for the help though.
>>
>> One question. Do you use a new lid each time or are they reusable?
>>
>> Lou
>
>The lids are not reusable. Unless you're my sister who is convinced
>that "they" say that because they just want to sell you more. I believe
>she is wrong.

I thought there was just a rubber ring on them. I did read that it's
actually a sealant.

Thanks,

Lou

In article >,
Lou Decruss > wrote:

> On Wed, 10 Aug 2011 22:41:47 -0500, Melba's Jammin'
> > wrote:
>
> >> One question. Do you use a new lid each time or are they reusable?
> >>
> >> Lou
> >
> >The lids are not reusable. Unless you're my sister who is convinced
> >that "they" say that because they just want to sell you more. I believe
> >she is wrong.
>
> I thought there was just a rubber ring on them. I did read that it's
> actually a sealant.
>
> Thanks,
>
> Lou

It's not rubber; it's a plastic compound. BTW, I do use a new lid each
time.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Lou Decruss > wrote:

> On Fri, 05 Aug 2011 10:32:39 -0500, Melba's Jammin'
> > wrote:
> >Don't be discouraged. I have emailed you privately.
>
> Thanks for the heads up. I don't check that mail very often. That
> link said "forbidden"

Aw, jeez, Lou. I so 'bareassed. It's <http://www.uga.edu/nchfp>
My website is http://web. . . . and I type it a lot. Sorry for the
gaffe.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

In article >,
Lou Decruss > wrote:

> I've inquired about this before and I don't want to be the boy who
> cried wolf. Once I get everything out of the basement and get my
> hands on the blue book I'll probably be back with questions.

Good. Post them to rec.food.preserving; it's the appropriate place for
food preserving questions and discussion.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

On Fri, 12 Aug 2011 10:21:32 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Wed, 10 Aug 2011 22:41:47 -0500, Melba's Jammin'
>> > wrote:
>>
>> >> One question. Do you use a new lid each time or are they reusable?
>> >>
>> >> Lou
>> >
>> >The lids are not reusable. Unless you're my sister who is convinced
>> >that "they" say that because they just want to sell you more. I believe
>> >she is wrong.
>>
>> I thought there was just a rubber ring on them. I did read that it's
>> actually a sealant.
>>
>> Thanks,
>>
>> Lou
>
>It's not rubber; it's a plastic compound. BTW, I do use a new lid each
>time.

I'm learning. <g>

Lou

Lou Decruss wrote in rec.food.cooking:

> On Fri, 12 Aug 2011 10:21:32 -0500, Melba's Jammin'
> > wrote:
>
> > In article >,
> > Lou Decruss > wrote:
> >
> >> On Wed, 10 Aug 2011 22:41:47 -0500, Melba's Jammin'
> >> > wrote:
> >>
> >> >> One question. Do you use a new lid each time or are they
> reusable? >> >>
> >> >> Lou
> >> >
> >> >The lids are not reusable. Unless you're my sister who is
> convinced >> >that "they" say that because they just want to sell you
> more. I believe >> >she is wrong.
> >>
> >> I thought there was just a rubber ring on them. I did read that
> it's >> actually a sealant.
> >>
> >> Thanks,
> >>
> >> Lou
> >
> > It's not rubber; it's a plastic compound. BTW, I do use a new lid
> > each time.
>
> I'm learning. <g>

It's best to use a new lid each time because the chances of seal
failure go way up after first use.

Oh, a book to recommend. I have used some of the recipes and found
this fit my style better (new canner like you, I play with it from time
to time). 'The complete book of Small-Batch Preserving' by Ellie Topp
and Margaret Howard

I got mine off Amazon.com for something like 7$ last year. It has over
300 recipes. Not all are canning types, some are fridged or frozen but
enough are true canning to be of definate interest.

My problem with the Ball Blue Book was it made so much, I was always
waiting to use up the last batch before I could try something new.
This book, most of the recipes yield 2 cups or less and are perfect for
use with 1/2 pint wide-mouth canning jars.



--

In article >,
"cshenk" > wrote:

> Oh, a book to recommend. I have used some of the recipes and found
> this fit my style better (new canner like you, I play with it from time
> to time). 'The complete book of Small-Batch Preserving' by Ellie Topp
> and Margaret Howard
>
> I got mine off Amazon.com for something like 7$ last year. It has over
> 300 recipes. Not all are canning types, some are fridged or frozen but
> enough are true canning to be of definate interest.
>
> My problem with the Ball Blue Book was it made so much, I was always
> waiting to use up the last batch before I could try something new.
> This book, most of the recipes yield 2 cups or less and are perfect for
> use with 1/2 pint wide-mouth canning jars.

If you make jam, Carolyn, check Ball's new pectin - in a plastic jar.
You can make from 1-10 jars. Look for their pectin calculator on
freshpreserving.com. FWIW.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

On Fri, 12 Aug 2011 16:22:32 -0500, "cshenk" > wrote:

>Lou Decruss wrote in rec.food.cooking:
>
>> On Fri, 12 Aug 2011 10:21:32 -0500, Melba's Jammin'
>> > wrote:
>>
>> > In article >,
>> > Lou Decruss > wrote:
>> >
>> >> On Wed, 10 Aug 2011 22:41:47 -0500, Melba's Jammin'
>> >> > wrote:
>> >>
>> >> >> One question. Do you use a new lid each time or are they
>> reusable? >> >>
>> >> >> Lou
>> >> >
>> >> >The lids are not reusable. Unless you're my sister who is
>> convinced >> >that "they" say that because they just want to sell you
>> more. I believe >> >she is wrong.
>> >>
>> >> I thought there was just a rubber ring on them. I did read that
>> it's >> actually a sealant.
>> >>
>> >> Thanks,
>> >>
>> >> Lou
>> >
>> > It's not rubber; it's a plastic compound. BTW, I do use a new lid
>> > each time.
>>
>> I'm learning. <g>
>
>It's best to use a new lid each time because the chances of seal
>failure go way up after first use.

Yes. I have mentioned I have learned that.

>Oh, a book to recommend. I have used some of the recipes and found
>this fit my style better (new canner like you, I play with it from time
>to time). 'The complete book of Small-Batch Preserving' by Ellie Topp
>and Margaret Howard

>I got mine off Amazon.com for something like 7$ last year. It has over
>300 recipes. Not all are canning types, some are fridged or frozen but
>enough are true canning to be of definate interest.

With your recommendation I just bought one on eBay. 8.99 including
shipping. Thanks for the tip!

Lou

On Fri, 12 Aug 2011 22:38:06 -0500, Melba's Jammin'
> wrote:

>In article >,
> "cshenk" > wrote:
>
>> Oh, a book to recommend. I have used some of the recipes and found
>> this fit my style better (new canner like you, I play with it from time
>> to time). 'The complete book of Small-Batch Preserving' by Ellie Topp
>> and Margaret Howard
>>
>> I got mine off Amazon.com for something like 7$ last year. It has over
>> 300 recipes. Not all are canning types, some are fridged or frozen but
>> enough are true canning to be of definate interest.
>>
>> My problem with the Ball Blue Book was it made so much, I was always
>> waiting to use up the last batch before I could try something new.
>> This book, most of the recipes yield 2 cups or less and are perfect for
>> use with 1/2 pint wide-mouth canning jars.
>
>If you make jam, Carolyn, check Ball's new pectin - in a plastic jar.
>You can make from 1-10 jars. Look for their pectin calculator on
>freshpreserving.com. FWIW.

I'm not Carolyn but thanks for the tip.

Lou <--- gathering knowledge but lacking experience.

Lou Decruss wrote in rec.food.cooking:
> cshenk wrote:

> >> I'm learning. <g>

> > It's best to use a new lid each time because the chances of seal
> > failure go way up after first use.
>
> Yes. I have mentioned I have learned that.

Got it, I'm scrolling among messages and may have missed a few.

> > Oh, a book to recommend. I have used some of the recipes and found
> > this fit my style better (new canner like you, I play with it from
> > time to time). 'The complete book of Small-Batch Preserving' by
> > Ellie Topp and Margaret Howard
>
> > I got mine off Amazon.com for something like 7$ last year. It has
> > over 300 recipes. Not all are canning types, some are fridged or
> > frozen but enough are true canning to be of definate interest.
>
> With your recommendation I just bought one on eBay. 8.99 including
> shipping. Thanks for the tip!

I'm enjoying a local conversation with other canners and a couple of
others seem to have the same desire for small batch stuff. The recipes
in that book normally do not require a pressure canner (which I do not
have).

Because it's just the 3 of us, soon to be 2 as our daughter reaches
adulthood, putting up 4-5 gallons of something in quart jars just
doesnt make sense here. Like you seem to be, it's more for fun with
preserving excess 'whatever' more of a sideline in this house.





--