Just read all the directions in the Blue Book, and I have a
couplefew questions:

1) How do I know if a recipe that's not in my Ball Blue Book is
safe? Do y'all stick to recipes you get from certain sites, etc.?
I want mango chutney, and there's no recipe for it in the Blue Book.

2) Why bottled lemon juice instead of fresh? Consistency of acidity,
or...?

3) Do y'all test the pH of your stuff before canning? If so, how?

4) Do you have a cheap source online for canning supplies, or should
I go to my local restaurant-supply store, or...?

Serene
--
Spin the auto-sig generator, and she says:

"A witty saying proves nothing." -- Voltaire

"Serene" > wrote in message
...
> Just read all the directions in the Blue Book, and I have a couplefew
> questions:
>
> 1) How do I know if a recipe that's not in my Ball Blue Book is safe? Do
> y'all stick to recipes you get from certain sites, etc.? I want mango
> chutney, and there's no recipe for it in the Blue Book.

A: When first starting, use approved published recipes until you know the
rules, consistencies & whys & wherefores. I'll look in the rest of the books
I got and see what page the mango chutney is on, I know i've seen several.
You might want to check our FAQ (which our buddy Jack is fixin' to update
with more specific pH knowledge) probly sometime next week. Also several
websites, state and fed, that have good info & recipes. Also the canning
equipment ?? & their websites. Also check yer public liberry for books to
try before you shell out the cash. Your county extension agent will probably
have a pile of stuff to GIVE you.

> 2) Why bottled lemon juice instead of fresh? Consistency of acidity,
> or...?
>
A: Probly. I heard to use fresh instead (the flavor sure is better, but
sometimes it's hard to taste such a little amt anyways.

> 3) Do y'all test the pH of your stuff before canning? If so, how?
>
A: We had a couple threads on this in the last 12 mo. I use strips, but am
purchasing a brewer's test machine. But I like making new pickle recipes.
When using approved recipes, or for most jams, sweet fruit (read acidic)
preserves, testing unneccesary. Most veggies & meats unpickled will require
pressure canning.

> 4) Do you have a cheap source online for canning supplies, or should I go
> to my local restaurant-supply store, or...?

A: Actually, Wal-mart (probably not kmart), Dollar Store from time to time,
and Big Lots have good stuff in the US. The grocery stores have stuff but
it's way overpriced. The military commissaries carry some stuff. If you're
overseas, cultivate friends who travel My restaurant supply store won't
carry jars at all, the bums. I did get a nice 33 gal pot with rack from a
Korean houseware store downtown. Made for steaming large quantities of food,
but works as a nice deep bwb for me. When you buy a bwb, make sure it is
deep enough for the jars you will use. Some will not accomodate quart jars,
with rack, by 2" or so and have room to boil.

> Serene

Not always peaceful, but always .... something, I forget.
Edrena

Serene wrote:
> Just read all the directions in the Blue Book, and I have a couplefew
> questions:
>
> 1) How do I know if a recipe that's not in my Ball Blue Book is safe?
> Do y'all stick to recipes you get from certain sites, etc.? I want mango
> chutney, and there's no recipe for it in the Blue Book.
>
> 2) Why bottled lemon juice instead of fresh? Consistency of acidity, or...?
>
> 3) Do y'all test the pH of your stuff before canning? If so, how?
>
> 4) Do you have a cheap source online for canning supplies, or should I
> go to my local restaurant-supply store, or...?
>
> Serene
Look for a pattern in something like "Putting Food By" or on Home
Canning.com or, and especially, the U of Georgia USDA Web site.
Ellen

"The Joneses" > wrote in message
. net...
> "Serene" > wrote in message
> ...
>
>> 3) Do y'all test the pH of your stuff before canning? If so, how?
>>
You might want to google thread "In Thinking of Vinegar & pH" and
"And So We Begin". I think most of us actually don't test for pH. The
recipes are geared for home canners with minimal equipment. One of
the reasons it is recommended to use commercial vinegar and not
homemade, standardization of the pH thing.
Keep asking questions, we'll get around to the answers sooner or later.
Edrena

> 4) Do you have a cheap source online for canning supplies, or should
> I go to my local restaurant-supply store, or...?
>

Hi,

I've found hardware stores (Ace Hardware, Orchard Supply Hardware) to
have the best deals for canning jars and lids around here (Bay Area).
I'm not sure if it's true of all Ace stores, but my local store has a
pretty extensive selection of other canning supplies, too--they have
two size pots for bwb, racks, funnels, etc.

Libby

Serene wrote:

> I want mango chutney, and there's no recipe for it in the Blue Book.

There are plenty of recipies floating around for it. For something like
chutney, you can also avoid the issue by cooking (and tasting) it until
"done", putting it in sterilized jars and storing it in your refrigerator.

This works well if you don't know what things will taste like if you
add a particular spice or not and want to make small batches at first.


The key is that it has to STAY in the refrigerator.

You can also check Indian cookbooks and web sites.
>
> 4) Do you have a cheap source online for canning supplies, or should
> I go to my local restaurant-supply store, or...?

On other lists I am on, the people (who live in the U.S.) buy their
jars from the Salvation Army and other thrift stores. They also get
them from the glass recycling centers as people drop them off, before
anyone else gets to them.

You have to be careful to get real canning jars, and to make sure they
are perfect. If they have cracks or chips they should not be used for
canning.

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

In article >,
Serene > wrote:

> Just read all the directions in the Blue Book, and I have a
> couplefew questions:
>
> 1) How do I know if a recipe that's not in my Ball Blue Book is
> safe? Do y'all stick to recipes you get from certain sites, etc.?
> I want mango chutney, and there's no recipe for it in the Blue Book.
>
> 2) Why bottled lemon juice instead of fresh? Consistency of acidity,
> or...?
>
> 3) Do y'all test the pH of your stuff before canning? If so, how?
>
> 4) Do you have a cheap source online for canning supplies, or should
> I go to my local restaurant-supply store, or...?
>
> Serene

Serene, we recommend the BBB because it is a good basic text to have at
hand. Used to be it was the BBB, Putting Food By, Stocking Up, the Kerr
Canning Guide, Bernardin (for our Canadian friends). PFB and Stocking
Up haven't been updated in years and years; Ball/Kerr/Bernardin are all
owned by Jarden. Last year Ball put out The Complete Book of Home
Preserving -- unless you're in Canada, then it says Bernardin. :-)
THAT book is ~450 pages and has a lot more tested recipes -- 18 chutney
recipes, a bunch of salsa recipes. IMO it's worth the $20 (maybe less
at Amazon.)

Another of my favorites is So Easy To Preserve -- put out by the folks
at the U of GA ! That's a brand new edition and will have most current
recommendations -- and a recipe for mango chutney. "-)

Familiarize yourself (even casually) with the National Center for Home
Food Preservation (NCHFP) site: www.uga.edu/nchfp. I'm willing to bet
the rent that there's a mango chutney recipe there. :-) Poke around
there. Those folks do the science part of blessing recipes for the
USDA. A number of other universities did it; it's my understanding that
the U of GA is the only place funded now. I've learned (about 4 years
ago) from the guy who was involved with it at the U of M that home food
preservation is pretty low on priority list for alloting research money
from the USDA. :-0(

Jack Eddington does a fine job of maintaining our FAQ file. Send him
food. "-) :-) It's a fine document ‹ he, zxcvbob, and George did
most of the work in reviewing and updating it four years ago. We like
Jack even though he only pops in here occasionally. We like him a lot.
(suck up mode off)
Check Section V of the FAQ file, Serene.
http://www.jaclu.com/rfpFAQ/rfpFAQ9.htm#A11
V. Recipe Caveats and Troubleshooting (Part 9)
There's good info about comparing an old recipe against current safety
recommendations.

Bottled lemon juice instead of fresh for consistent acidity - right.
Linda Amendt's book uses fresh-squeezed lemon juice. I use with
bottled.

I don't test stuff for pH. Edrena does, I think. The stuff I make --
original recipes -- I'm confident of a low enough pH for safe waterbath
processing. If I have doubts I have access to a professional source
where I can have something checked. When I'm canning tomato "stuff" I
pay close attention to measurements and tested recipes. Do you use a
lot of canned/stewed tomatoes in cooking? The U of MN has developed a
blend for safe waterbath processing (it has celery, onions, green pepper
-- all low acid vegetables) and I measure carefully. And I add acid
(citric is my preference) to plain tomato products.

I buy 95% of my supplies at Fleet Farm. If Fleet Farm doesn't have it,
you don't need it. Farm management supplies, clothing, some foodstuffs,
yard and garden, plumbing, etc. :-) I'm lucky to have one 15 minutes
away. And I know when they have their canning supplies on sale -- twice
a year, then clearanced later. :-)

You can buy pectin in bulk -- way cheaper.

The only thing I can't get at FF are the 4-ounce jars I like for gifts.
I buy those where I can find them -- usually at WalMart, though it pains
me to shop there.

Mail order of glass is tough -- it's heavy to ship. There are a number
of commercial suppliers but they're expensive.

Does that help?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
(Geoffrey S. Mendelson) wrote:


> jars from the Salvation Army and other thrift stores. They also get
> them from the glass recycling centers as people drop them off, before
> anyone else gets to them.

Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.

> You have to be careful to get real canning jars, and to make sure they
> are perfect. If they have cracks or chips they should not be used for
> canning.
>
> Geoff.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <c4dsi.23628$fJ5.10058@pd7urf1no>,
ellen wickberg > wrote:

> Serene wrote:
> > 1) How do I know if a recipe that's not in my Ball Blue Book is safe?
> > Do y'all stick to recipes you get from certain sites, etc.? I want mango
> > chutney, and there's no recipe for it in the Blue Book.

> > Serene

> Look for a pattern in something like "Putting Food By" or on Home
> Canning.com or, and especially, the U of Georgia USDA Web site.
> Ellen

Hey, Ellen! Ball is trying to update their image, I think.
homecanning.com is now freshpreserving.com. That's the new term for
canning -- fresh preserving. Phooey. They've got the most annoying
opening page!! I wish they'd "can" the music!

I haven't clicked on the Canada link on homecanning.com to see what that
does. OK, I did. Looks like they left you guys alone -- or haven't
gotten to it yet.

(Nice to see you around.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Melba's Jammin'" > wrote in message
...
> In article >,
> (Geoffrey S. Mendelson) wrote:
>
>
>> jars from the Salvation Army and other thrift stores. They also get
>> them from the glass recycling centers as people drop them off, before
>> anyone else gets to them.
>
> Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>
>> You have to be careful to get real canning jars, and to make sure they
>> are perfect. If they have cracks or chips they should not be used for
>> canning.
>>
>> Geoff.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

Invite George up and take him skulking around with you looking for cast off
jars....with him in his heels and pearls, if someone looks at you strange,
you can roll your eyes, shrug and make that spinny sign beside your
head.........
-ginny

"Serene" > wrote in message
...
> Just read all the directions in the Blue Book, and I have a couplefew
> questions:
>
> 1) How do I know if a recipe that's not in my Ball Blue Book is safe? Do
> y'all stick to recipes you get from certain sites, etc.? I want mango
> chutney, and there's no recipe for it in the Blue Book.
>
> 2) Why bottled lemon juice instead of fresh? Consistency of acidity,
> or...?
>
> 3) Do y'all test the pH of your stuff before canning? If so, how?
>
> 4) Do you have a cheap source online for canning supplies, or should I go
> to my local restaurant-supply store, or...?
>
> Serene
> --
> Spin the auto-sig generator, and she says:
>
> "A witty saying proves nothing." -- Voltaire

Regarding choice recipes, I have found that any recipe you can obtain by
grabbing Barb by the ankles and shaking her upside down until one falls out
is well worth it.
-ginny

In article >,
"Virginia Tadrzynski" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > (Geoffrey S. Mendelson) wrote:
> >
> >
> >> jars from the Salvation Army and other thrift stores. They also get
> >> them from the glass recycling centers as people drop them off, before
> >> anyone else gets to them.
> >
> > Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
> >
> >> You have to be careful to get real canning jars, and to make sure they
> >> are perfect. If they have cracks or chips they should not be used for
> >> canning.
> >>
> >> Geoff.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > http://www.jamlady.eboard.com - story and
> > pics of Ronald McDonald House dinner posted 6-24-2007
>
> Invite George up and take him skulking around with you looking for cast off
> jars....with him in his heels and pearls, if someone looks at you strange,
> you can roll your eyes, shrug and make that spinny sign beside your
> head.........
> -ginny

Trouble is, he'd like it. . . . .
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' wrote:
> In article <c4dsi.23628$fJ5.10058@pd7urf1no>,
> ellen wickberg > wrote:
>
>
>>Serene wrote:
>>
>>>1) How do I know if a recipe that's not in my Ball Blue Book is safe?
>>>Do y'all stick to recipes you get from certain sites, etc.? I want mango
>>>chutney, and there's no recipe for it in the Blue Book.
>
>
>>>Serene
>
>
>>Look for a pattern in something like "Putting Food By" or on Home
>>Canning.com or, and especially, the U of Georgia USDA Web site.
>>Ellen
>
>
> Hey, Ellen! Ball is trying to update their image, I think.
> homecanning.com is now freshpreserving.com. That's the new term for
> canning -- fresh preserving. Phooey. They've got the most annoying
> opening page!! I wish they'd "can" the music!
>
> I haven't clicked on the Canada link on homecanning.com to see what that
> does. OK, I did. Looks like they left you guys alone -- or haven't
> gotten to it yet.
>
> (Nice to see you around.)
Thanks for the current U.S. info Barb.
Ellen

"Virginia Tadrzynski" > wrote in message
...
>
> "Serene" > wrote in message
> ...
>> Just read all the directions in the Blue Book, and I have a couplefew
>> questions:
>>Serene
>
> Regarding choice recipes, I have found that any recipe you can obtain by
> grabbing Barb by the ankles and shaking her upside down until one falls
> out is well worth it.
> -ginny
>
Just don't mention b**ts.
Edrena, b**t lover

Melba's Jammin' wrote:
> In article >,
> "Virginia Tadrzynski" > wrote:
>
>
>>"Melba's Jammin'" > wrote in message
...
>>
>>>In article >,
(Geoffrey S. Mendelson) wrote:
>>>
>>>
>>>
>>>>jars from the Salvation Army and other thrift stores. They also get
>>>>them from the glass recycling centers as people drop them off, before
>>>>anyone else gets to them.
>>>
>>>Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>>>
>>>
>>>>You have to be careful to get real canning jars, and to make sure they
>>>>are perfect. If they have cracks or chips they should not be used for
>>>>canning.
>>>>
>>>>Geoff.
>>>
>>>--
>>>-Barb, Mother Superior, HOSSSPoJ
>>>http://www.jamlady.eboard.com - story and
>>>pics of Ronald McDonald House dinner posted 6-24-2007
>>
>>Invite George up and take him skulking around with you looking for cast off
>>jars....with him in his heels and pearls, if someone looks at you strange,
>>you can roll your eyes, shrug and make that spinny sign beside your
>>head.........
>>-ginny
>
>
> Trouble is, he'd like it. . . . .

All righty, cool your jets ladies. I hardly ever wear pearls anymore,
Miz Anne says I keep getting canning stuff on hers and Barb took hers
home with her. Can't wear the heels anymore either, keep dragging one
foot and the 5 inch heel keeps snagging on things and tripping me.

George

The Joneses wrote:

> ...I think most of us actually don't test for pH.

I figure if I can taste sour, it's low enough.

I do add 1 tsp. sour salt/citric acid (equivalent to 2 tablespoons of
lemon juice, I think) to each quart of applesauce or tomato product just
to make sure.

B/

"Melba's Jammin'" > wrote in message
...
>
> Hey, Ellen! Ball is trying to update their image, I think.
> homecanning.com is now freshpreserving.com. That's the new term for
> canning -- fresh preserving. Phooey. They've got the most annoying
> opening page!! I wish they'd "can" the music!

I think they've cut down on the number of recipes for traditional canning,
too -- at least I couldn't find a recipe or two they used to have on their
website.

>
> I haven't clicked on the Canada link on homecanning.com to see what that
> does. OK, I did. Looks like they left you guys alone -- or haven't
> gotten to it yet.

I'll have to try that to see what recipes they have. Luckily I
cut-and-pasted into Word some of the recipes they had before so I could
easily print them, so I still have them.

Anny

"Serene" > wrote in message
...
>
> 4) Do you have a cheap source online for canning supplies, or should I go
> to my local restaurant-supply store, or...?

As others have said, canning jars are too heavy to be a viable online
purchase -- whatever you save in price will be more than offset by shipping
costs.

But for other stuff, sometimes it's worth it to shop online, particularly if
you can find a site with cheap or free shipping. (Sometimes an online store
will have a special with free shipping on orders over a certain amount.)

Indeed, some canning supplies and the more esoteric ingredients are hard to
find anywhere but online. I bought Clear-Jel online last yeat, and the Ball
Home Preserving book recommends looking online as a source for that
ingredient -- I've never seen it at any local store. I had to buy brown
mustard seeds online last year for the Oktoberfest Mustard I made for
Christmas gifts.

I've thrown in a package or two of lids and/or pectin with an online order
or two when it was free to ship them -- you know how it is, sometimes it's
$x.xx to ship for orders totalling $20.00 to $24.99; if my total is $21.00,
I'll add something small to my order since my shipping is the same anyway.

Anny

"Anny Middon" > wrote in message
et...
> "Melba's Jammin'" > wrote in message
> ...
>>
>> Hey, Ellen! Ball is trying to update their image, I think.
>> homecanning.com is now freshpreserving.com. That's the new term for
>> canning -- fresh preserving. Phooey. They've got the most annoying
>> opening page!! I wish they'd "can" the music!
>
> I think they've cut down on the number of recipes for traditional canning,
> too -- at least I couldn't find a recipe or two they used to have on their
> website.
>
>>
>> I haven't clicked on the Canada link on homecanning.com to see what that
>> does. OK, I did. Looks like they left you guys alone -- or haven't
>> gotten to it yet.
>
> I'll have to try that to see what recipes they have. Luckily I
> cut-and-pasted into Word some of the recipes they had before so I could
> easily print them, so I still have them.
>
> Anny
>


I kinda liked the US Ball site - pretty pictures on the opening page (but
ya, the tunes aren't necessary) - the Canadian Homecanning.com site hasn't
changed in years (or if it has, it is minimal) - I've gotten tired of it,
and therefore rarely check back, although it has been in my 'favourits' list
since forever.

I got a newsletter from them this Spring, and it was so un newsworthy, that
I just deleted it ;-(

For sure tho, both sites are a good source of info - especially if you don't
have the books.

Kathi

On Aug 1, 8:07 pm, Serene > wrote:
> Just read all the directions in the Blue Book, and I have a
> couplefew questions:
>
> 1) How do I know if a recipe that's not in my Ball Blue Book is
> safe? Do y'all stick to recipes you get from certain sites, etc.?
> I want mango chutney, and there's no recipe for it in the Blue Book.
Let me go look. I think I may have one and I actually know (i think)
where my MFP book is after this last move.
>
> 2) Why bottled lemon juice instead of fresh? Consistency of acidity,
> or...?
Just ask here. The group shares recipes that are safe and if they are
not then the experts will say so. If you want email me and I can
search my gainormous Master Food Preserver book for you too.
>
> 3) Do y'all test the pH of your stuff before canning? If so, how?
If you use tested safe recipes and follow the correct canning
procedures there shouldn't be a problem. If I'm testing a new recipe
yes I will test it using litmus paper that I get at the brew shop.
>
> 4) Do you have a cheap source online for canning supplies, or should
> I go to my local restaurant-supply store, or...?
I find what I need all over. Though I do admit the restaurant supply
store is one of my favorites. Especially for bulk items like sugar,
spices, clear jel A, and when the season is right sometimes even
pectin. Not to mention great large heavy bottomed pots for cooking up
your jams, and jellies.
>
> Serene
> --
> Spin the auto-sig generator, and she says:
>
> "A witty saying proves nothing." -- Voltaire

Vicky

"George Shirley" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> "Virginia Tadrzynski" > wrote:
>>
>>
>>>"Melba's Jammin'" > wrote in message
...
>>>
>>>>In article >,
(Geoffrey S. Mendelson) wrote:
>>>>
>>>>
>>>>
>>>>>jars from the Salvation Army and other thrift stores. They also get
>>>>>them from the glass recycling centers as people drop them off, before
>>>>>anyone else gets to them.
>>>>
>>>>Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>>>>
>>>>
>>>>>You have to be careful to get real canning jars, and to make sure they
>>>>>are perfect. If they have cracks or chips they should not be used for
>>>>>canning.
>>>>>
>>>>>Geoff.
>>>>
>>>>--
>>>>-Barb, Mother Superior, HOSSSPoJ
>>>>http://www.jamlady.eboard.com - story and
>>>>pics of Ronald McDonald House dinner posted 6-24-2007
>>>
>>>Invite George up and take him skulking around with you looking for cast
>>>off jars....with him in his heels and pearls, if someone looks at you
>>>strange, you can roll your eyes, shrug and make that spinny sign beside
>>>your head.........
>>>-ginny
>>
>>
>> Trouble is, he'd like it. . . . .
>
> All righty, cool your jets ladies. I hardly ever wear pearls anymore, Miz
> Anne says I keep getting canning stuff on hers and Barb took hers home
> with her. Can't wear the heels anymore either, keep dragging one foot and
> the 5 inch heel keeps snagging on things and tripping me.
>
> George
>
Try platform wedgies, their more stable.
-g

"Virginia Tadrzynski" > wrote in message
...
>
> "George Shirley" > wrote in message
> ...
>> Melba's Jammin' wrote:
>>> In article >,
>>> "Virginia Tadrzynski" > wrote:
>>>
>>>
>>>>"Melba's Jammin'" > wrote in message
...
>>>>
>>>>>In article >,
(Geoffrey S. Mendelson) wrote:
>>>>>
>>>>>
>>>>>
>>>>>>jars from the Salvation Army and other thrift stores. They also get
>>>>>>them from the glass recycling centers as people drop them off, before
>>>>>>anyone else gets to them.
>>>>>
>>>>>Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>>>>>
>>>>>
>>>>>>You have to be careful to get real canning jars, and to make sure they
>>>>>>are perfect. If they have cracks or chips they should not be used for
>>>>>>canning.
>>>>>>
>>>>>>Geoff.
>>>>>
>>>>>--
>>>>>-Barb, Mother Superior, HOSSSPoJ
>>>>>http://www.jamlady.eboard.com - story and
>>>>>pics of Ronald McDonald House dinner posted 6-24-2007
>>>>
>>>>Invite George up and take him skulking around with you looking for cast
>>>>off jars....with him in his heels and pearls, if someone looks at you
>>>>strange, you can roll your eyes, shrug and make that spinny sign beside
>>>>your head.........
>>>>-ginny
>>>
>>>
>>> Trouble is, he'd like it. . . . .
>>
>> All righty, cool your jets ladies. I hardly ever wear pearls anymore, Miz
>> Anne says I keep getting canning stuff on hers and Barb took hers home
>> with her. Can't wear the heels anymore either, keep dragging one foot and
>> the 5 inch heel keeps snagging on things and tripping me.
>>
>> George
>>
> Try platform wedgies, their more stable.
> -g

yup, and I had a new pair on the other day at the store and I thought they
were the coolest things to walk on! And they were shiney fake paten leather
red, with a cork heel, and would have looked fabulous while making
strawberry or raspberry jam...and I didn't buy them! What WAS I
thinking????

Kathi...still trying to fit in....;-)

Kathi Jones wrote:
> "Virginia Tadrzynski" > wrote in message
> ...
>
>>"George Shirley" > wrote in message
. ..
>>
>>>Melba's Jammin' wrote:
>>>
>>>>In article >,
>>>> "Virginia Tadrzynski" > wrote:
>>>>
>>>>
>>>>
>>>>>"Melba's Jammin'" > wrote in message
...
>>>>>
>>>>>
>>>>>>In article >,
(Geoffrey S. Mendelson) wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>>jars from the Salvation Army and other thrift stores. They also get
>>>>>>>them from the glass recycling centers as people drop them off, before
>>>>>>>anyone else gets to them.
>>>>>>
>>>>>>Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>>>>>>
>>>>>>
>>>>>>
>>>>>>>You have to be careful to get real canning jars, and to make sure they
>>>>>>>are perfect. If they have cracks or chips they should not be used for
>>>>>>>canning.
>>>>>>>
>>>>>>>Geoff.
>>>>>>
>>>>>>--
>>>>>>-Barb, Mother Superior, HOSSSPoJ
>>>>>>http://www.jamlady.eboard.com - story and
>>>>>>pics of Ronald McDonald House dinner posted 6-24-2007
>>>>>
>>>>>Invite George up and take him skulking around with you looking for cast
>>>>>off jars....with him in his heels and pearls, if someone looks at you
>>>>>strange, you can roll your eyes, shrug and make that spinny sign beside
>>>>>your head.........
>>>>>-ginny
>>>>
>>>>
>>>>Trouble is, he'd like it. . . . .
>>>
>>>All righty, cool your jets ladies. I hardly ever wear pearls anymore, Miz
>>>Anne says I keep getting canning stuff on hers and Barb took hers home
>>>with her. Can't wear the heels anymore either, keep dragging one foot and
>>>the 5 inch heel keeps snagging on things and tripping me.
>>>
>>>George
>>>
>>
>>Try platform wedgies, their more stable.
>>-g
>
>
> yup, and I had a new pair on the other day at the store and I thought they
> were the coolest things to walk on! And they were shiney fake paten leather
> red, with a cork heel, and would have looked fabulous while making
> strawberry or raspberry jam...and I didn't buy them! What WAS I
> thinking????
>
> Kathi...still trying to fit in....;-)
>
>
Don't, trying to match this bunch of crazy people will put you into the
local sanitarium quickly. To thine ownself be true.

George

Melba's Jammin' wrote:
> In article >,
> (Geoffrey S. Mendelson) wrote:
>
>
>> jars from the Salvation Army and other thrift stores. They also get
>> them from the glass recycling centers as people drop them off, before
>> anyone else gets to them.
>
> Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>




The last time I dropped stuff off at the Goodwill store, I saw two or
three cases of canning jars for ~$2.00 a case. Lots cheaper than new.
The sizes are usually pints.

gloria p

On Aug 3, 11:10 am, cooksalot > wrote:
> On Aug 1, 8:07 pm, Serene > wrote:> Just read all the directions in the Blue Book, and I have a
> > couplefew questions:
>
> > 1) How do I know if a recipe that's not in my Ball Blue Book is
> > safe? Do y'all stick to recipes you get from certain sites, etc.?
> > I want mango chutney, and there's no recipe for it in the Blue Book.
>
> Let me go look. I think I may have one and I actually know (i think)
> where my MFP book is after this last move.
>
> > 2) Why bottled lemon juice instead of fresh? Consistency of acidity,
> > or...?
>
> Just ask here. The group shares recipes that are safe and if they are
> not then the experts will say so. If you want email me and I can
> search my gainormous Master Food Preserver book for you too.
>
> > 3) Do y'all test the pH of your stuff before canning? If so, how?
>
> If you use tested safe recipes and follow the correct canning
> procedures there shouldn't be a problem. If I'm testing a new recipe
> yes I will test it using litmus paper that I get at the brew shop.
>
> > 4) Do you have a cheap source online for canning supplies, or should
> > I go to my local restaurant-supply store, or...?
>
> I find what I need all over. Though I do admit the restaurant supply
> store is one of my favorites. Especially for bulk items like sugar,
> spices, clear jel A, and when the season is right sometimes even
> pectin. Not to mention great large heavy bottomed pots for cooking up
> your jams, and jellies.
>
>
>
> > Serene
> > --
> > Spin the auto-sig generator, and she says:
>
> > "A witty saying proves nothing." -- Voltaire
>
> Vicky

Hmm looks like I goofed question 2. Yes bottled lemon and lime juice
must be a specific acidity. That way you know every time that you
have the right acid level in your preserves.

As for the Mango Chutney I give now I don't know where I saw that book
but I better find it soon! I got canning to do the Utah peaches
should be hitting the Farmers Markets starting this weekend. But I
did do a search and these are the recipes I found.
http://www.recipesource.com/cgi-bin/...=mango+chutney

Puester wrote:
> Melba's Jammin' wrote:
>
>> In article >,
>> (Geoffrey S. Mendelson) wrote:
>>
>>
>>> jars from the Salvation Army and other thrift stores. They also get
>>> them from the glass recycling centers as people drop them off, before
>>> anyone else gets to them.
>>
>>
>> Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>>
>
>
>
>
> The last time I dropped stuff off at the Goodwill store, I saw two or
> three cases of canning jars for ~$2.00 a case. Lots cheaper than new.
> The sizes are usually pints.
>
> gloria p
You can always do what I do. I talked to the lady heading up the
"church" store here in our town and offered to buy all jars, unopened
boxes of lids, and rings they got in to sell and all they have to do is
call me. I've bought ten or twelve cases of jars since then and have
about a dozen boxes of lids handy and more rings than I will ever use.
Most are glad to get someone who will buy them all whenever they come in.

George

"Kathi Jones" > wrote in message
...
>
> "Virginia Tadrzynski" > wrote in message
> ...
>>
>> "George Shirley" > wrote in message
>> ...
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> "Virginia Tadrzynski" > wrote:
>>>>
>>>>
>>>>>"Melba's Jammin'" > wrote in message
...
>>>>>
>>>>>>In article >,
(Geoffrey S. Mendelson) wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>>jars from the Salvation Army and other thrift stores. They also get
>>>>>>>them from the glass recycling centers as people drop them off, before
>>>>>>>anyone else gets to them.
>>>>>>
>>>>>>Now THERE's an idea I never thought of, Geoffrey! Hah! thanks.
>>>>>>
>>>>>>
>>>>>>>You have to be careful to get real canning jars, and to make sure
>>>>>>>they
>>>>>>>are perfect. If they have cracks or chips they should not be used for
>>>>>>>canning.
>>>>>>>
>>>>>>>Geoff.
>>>>>>
>>>>>>--
>>>>>>-Barb, Mother Superior, HOSSSPoJ
>>>>>>http://www.jamlady.eboard.com - story and
>>>>>>pics of Ronald McDonald House dinner posted 6-24-2007
>>>>>
>>>>>Invite George up and take him skulking around with you looking for cast
>>>>>off jars....with him in his heels and pearls, if someone looks at you
>>>>>strange, you can roll your eyes, shrug and make that spinny sign beside
>>>>>your head.........
>>>>>-ginny
>>>>
>>>>
>>>> Trouble is, he'd like it. . . . .
>>>
>>> All righty, cool your jets ladies. I hardly ever wear pearls anymore,
>>> Miz Anne says I keep getting canning stuff on hers and Barb took hers
>>> home with her. Can't wear the heels anymore either, keep dragging one
>>> foot and the 5 inch heel keeps snagging on things and tripping me.
>>>
>>> George
>>>
>> Try platform wedgies, their more stable.
>> -g
>
> yup, and I had a new pair on the other day at the store and I thought they
> were the coolest things to walk on! And they were shiney fake paten
> leather red, with a cork heel, and would have looked fabulous while making
> strawberry or raspberry jam...and I didn't buy them! What WAS I
> thinking????
>
> Kathi...still trying to fit in....;-)
>
>
Kathi, I think the rest of us wear 'comfortable shoes' or none at
all.....It's that George that gets his best canning mojo going whilst
wearing heels. We each have our own 'little secret' to making our stuff
work.
-ginny

Melba's Jammin' > wrote in news:barbschaller-
:

>
> Jack Eddington does a fine job of maintaining our FAQ file. Send him
> food. "-) :-) It's a fine document ‹ he, zxcvbob, and George did
> most of the work in reviewing and updating it four years ago. We like
> Jack even though he only pops in here occasionally. We like him a lot.
> (suck up mode off)

Thanks for the kinf words, Barb. We've been pretty busy lately traveling
between Dayton, OH and Jacksonvlle, FL, where our first grandchild now
lives (as of July 3). So far, the only preserving we've done is some hot
pepper jam (using my homegrown jalapenos) and some pickled peaches (bought
the peaches). Intend to freeze a pint or two of pesto next week.

The Joneses wrote:
> "Serene" > wrote in message
> ...
>> Just read all the directions in the Blue Book, and I have a couplefew
>> questions:
>>
>> 1) How do I know if a recipe that's not in my Ball Blue Book is safe? Do
>> y'all stick to recipes you get from certain sites, etc.? I want mango
>> chutney, and there's no recipe for it in the Blue Book.
>
> A: When first starting, use approved published recipes until you know the
> rules, consistencies & whys & wherefores.

Check.

> I'll look in the rest of the books
> I got and see what page the mango chutney is on, I know i've seen several.
> You might want to check our FAQ (which our buddy Jack is fixin' to update
> with more specific pH knowledge) probly sometime next week.

Check.

> Also several
> websites, state and fed, that have good info & recipes. Also the canning
> equipment ?? & their websites. Also check yer public liberry for books to
> try before you shell out the cash. Your county extension agent will probably
> have a pile of stuff to GIVE you.

Check. Thanks bunches!

Serene
--
Spin the auto-sig generator, and she says:

Discordianism: Where reality is a figment of your imagination

Libby wrote:
>> 4) Do you have a cheap source online for canning supplies, or should
>> I go to my local restaurant-supply store, or...?
>>
>
> Hi,
>
> I've found hardware stores (Ace Hardware, Orchard Supply Hardware) to
> have the best deals for canning jars and lids around here (Bay Area).
> I'm not sure if it's true of all Ace stores, but my local store has a
> pretty extensive selection of other canning supplies, too--they have
> two size pots for bwb, racks, funnels, etc.

Cool. I'm on the Oakland/Berkeley border. I'll take a look at our
Ace and at OSH. Thanks.

Serene

--
Spin the auto-sig generator, and she says:

Evolution is a harsh mistress.

Geoffrey S. Mendelson wrote:
> Serene wrote:
>
>> I want mango chutney, and there's no recipe for it in the Blue Book.
>
> There are plenty of recipies floating around for it.

I'm afraid to use something "floating around". I'll do as others
have suggested and stick with the standard books and Barb's recipes. ;-)

> For something like
> chutney, you can also avoid the issue by cooking (and tasting) it until
> "done", putting it in sterilized jars and storing it in your refrigerator.
>
> This works well if you don't know what things will taste like if you
> add a particular spice or not and want to make small batches at first.
>
>
> The key is that it has to STAY in the refrigerator.

I know how to make chutney that I refrigerate. I was looking for
something shelf-stable.

Serene
--
Spin the auto-sig generator, and she says:

"Freedom defined is freedom denied." Illuminatus