I'm having a load of fun with my Canner and my spaghettie bolognaise sauce
turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars out of the
batch. I'm onto Chinese food next. Love the idea of take-away in the
cupboard.

I can make up all the recipes from scratch. Eg., Chinese chicken and sweet
corn soup. Steak in Black Bean sauce and also Sweet and sour chicken, but
I'v got a bit lazy these days and usually buy Canton Sweet and sour sauce
for my Sweet and sour chicken.

For the sweet and sour chicken, I will be adding chicken, pineapple,
carrots, onions, beanshoots, mushrooms, 5 spice powder, garlic honey, soy,
tomatoe sauce, vinegar dab a sugar. - commercial sweet and sour sauce.
The thickening agent already in the commercial sauce may make it look better
in the jar. In all of the recipes I will be leaving out fats and
cornflour.

What are your thoughts on cooking up recipes with commercial food/sauces
that have already been cooked once?

"Green Newb" > wrote in message
...
> I'm having a load of fun with my Canner and my spaghettie bolognaise sauce
> turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars out of the
> batch. I'm onto Chinese food next. Love the idea of take-away in the
> cupboard.
>
> I can make up all the recipes from scratch. Eg., Chinese chicken and
> sweet corn soup. Steak in Black Bean sauce and also Sweet and sour
> chicken, but I'v got a bit lazy these days and usually buy Canton Sweet
> and sour sauce for my Sweet and sour chicken.
>
> For the sweet and sour chicken, I will be adding chicken, pineapple,
> carrots, onions, beanshoots, mushrooms, 5 spice powder, garlic honey, soy,
> tomatoe sauce, vinegar dab a sugar. - commercial sweet and sour sauce.
> The thickening agent already in the commercial sauce may make it look
> better in the jar. In all of the recipes I will be leaving out fats and
> cornflour.
>
> What are your thoughts on cooking up recipes with commercial food/sauces
> that have already been cooked once?


I wondering what guidelines you're following for the processing times? I
would think with the mixture of ingredients you're doing that it would be on
the long side such as 90 minutes per quart. Processing time does depend on
the thickness of the mixture as well as the ingredients so how would you
know exactly? I've never seen recipes geared to canning for those things.
And I wonder how the commercial sauces would hold up. If I was making my
own sauce, I'd use ClearJel to thicken the mixture, but I've only used that
with pie filling.

--
-Marilyn

On Sep 10, 11:20*am, "Marilyn" >
wrote:
> "Green Newb" > wrote in message
>

>
> > What are your thoughts on cooking up recipes with commercial food/sauces
> > that have already been cooked once?
>

Thoughts, hmmm. you'd have to ask yourself if that particular
thickening agent would stand up to High temps and long cooking. It
probably would, but might break down. Also tend to loose flavor I'd
imagine.

Could I suggest either canning all the other ingredients then adding
the sauce just before serving, or even canning the veg and meat
seperately to protect the veg from such long cooking as the meat
requires and then having dump supper. dump the meat, veg and sauce in
a pan, heat and serve over rice or noodles. Sort of a la "La
Choy" ? LOL

I canned some things which were not a success before and they tend to
be the Mixed sorts of things. Chili was not a success, Sausage and
peppers was not a success ( OK flavor if you don't mind italian dog
food but looked like italian dog food as well) , Sausage and saurkraut
was not a success. Had to use catsup to add flavor to that one, after
opening it.

FWIW, Kitty

Green Newb wrote:
> I'm having a load of fun with my Canner and my spaghettie bolognaise
> sauce turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars
> out of the batch. I'm onto Chinese food next. Love the idea of
> take-away in the cupboard.

You might want to purchase something like the Chun King canned Chinese
food products to see how something like that turns out and see if you
are still enthusiastic about such a project.

B/

"Brian Mailman" > wrote in message
...
> Green Newb wrote:
>> I'm having a load of fun with my Canner and my spaghettie bolognaise
>> sauce turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars
>> out of the batch. I'm onto Chinese food next. Love the idea of
>> take-away in the cupboard.
>
> You might want to purchase something like the Chun King canned Chinese
> food products to see how something like that turns out and see if you are
> still enthusiastic about such a project.
>
> B/

The Chun King/La Choy stuff always comes with the "meat" and sauce in a
separate can from the vegetables. I use the term meat loosely here because
it seems to be some chopped, formed and pressed concoction masquerading as
meat. But the separation keeps the vegetables reasonably crisp for canned
vegetables and you heat the meat stuff first and then add the vegetables
near the end of the cooking time when you're reheating them so they don't
get overcooked. So I'm thinking that probably if you mixed them together
for processing and had to process for the ingredient that takes the longest
time, which would be the meat, it would take 75 minutes for pints and 90 for
quarts. And since when you're canning a vegetable like green beans it only
takes 20 minutes for pints and 25 for quarts, I really think the vegetables
might be cooked to mush. So perhaps canning the meat and vegetables
separately would be the best answer.

The sauce, though, I'm still thinking that it would best to concoct your own
and use ClearJel to thicken it. I was looking at the Ball Complete Book of
Home Preserving, specifically the chili recipe, and it says not to use
commercial chili seasoning mixes because they may contain thickeners not
recommended for home canning.


--
-Marilyn

Marilyn wrote:

> The Chun King/La Choy stuff always comes with the "meat" and sauce in a
> separate can from the vegetables. I use the term meat loosely here because
> it seems to be some chopped, formed and pressed concoction masquerading as
> meat. But the separation keeps the vegetables reasonably crisp for canned
> vegetables and you heat the meat stuff first and then add the vegetables
> near the end of the cooking time when you're reheating them so they don't
> get overcooked. So I'm thinking that probably if you mixed them together
> for processing and had to process for the ingredient that takes the longest
> time, which would be the meat, it would take 75 minutes for pints and 90 for
> quarts. And since when you're canning a vegetable like green beans it only
> takes 20 minutes for pints and 25 for quarts, I really think the vegetables
> might be cooked to mush. So perhaps canning the meat and vegetables
> separately would be the best answer.

Or maybe can the meat and freeze the veggies in a vacuum-sealed bag in
the freezer, already cut up the way you want them? I really dislike most
canned veggies, and can't imagine eating them on purpose unless I had to.

Serene


--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Thu, 10 Sep 2009 02:27:24 GMT, "Green Newb" >
wrote:

>I'm having a load of fun with my Canner and my spaghettie bolognaise sauce
>turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars out of the
>batch. I'm onto Chinese food next. Love the idea of take-away in the
>cupboard.
>
>I can make up all the recipes from scratch. Eg., Chinese chicken and sweet
>corn soup. Steak in Black Bean sauce and also Sweet and sour chicken, but
>I'v got a bit lazy these days and usually buy Canton Sweet and sour sauce
>for my Sweet and sour chicken.
>
>For the sweet and sour chicken, I will be adding chicken, pineapple,
>carrots, onions, beanshoots, mushrooms, 5 spice powder, garlic honey, soy,
>tomatoe sauce, vinegar dab a sugar. - commercial sweet and sour sauce.
>The thickening agent already in the commercial sauce may make it look better
>in the jar. In all of the recipes I will be leaving out fats and
>cornflour.
>
>What are your thoughts on cooking up recipes with commercial food/sauces
>that have already been cooked once?

Your enthusiasm for your new hobby is commendable but, I think you
should possibly slow down just a bit.
Unfortunately, not everything lends itself to being canned.
Spaghetti sauce is one thing but, IMO, canning complete Chinese meals
is a whole different ball game.
Have you found a recommended recipe from an authoritative source for
such a thing or are you, like you say, just making up the recipes from
scratch?
I have never attempted anything like that but, I'd guess that trying
to pressure can a complete Chinese meal in a jar would result in some
homogenous mixture akin to canned baby food. Part of the true
enjoyment of Chinese food is the yin and yang, the crispness of the
vegetables contrasted with the softness of the meat and/or noodles,
which would not be possible if it was pressure canned. It would
probably end up like a thick soup or thin stew.
One final note, USDA recommends that soups to be canned should not be
thickened so your commercial sauce containing thickening may be out.
If aesthetics isn't high on your list, go for it and let us know how
it turns out. Also, let us know how you fare with your chopsticks on
the resulting dish ;-).

Ross.

Hi, Marilyn,
I'm sourcing out Clear Jell and may have found a supplier. Because my
recipe contains meat. I process 500 mls at 1.15 hours. I process 1 litre
jars at 1.30 hours. Both are 11 pounds per pressure, but on low, my stove
makes the pressure go up to 15 pounds per pressure. So I'm pretty sure it
would be safe.

Also when I make this recipe up normally, I have to add cornflour to thicken
it as its quite runny even after adding the Canton. So not too worried
about viscosity.

After pressure canning all the chinese recipes will have to be warmed up in
the microwave and thickened with cornflour before eating. Still Take away!


"Marilyn" > wrote in message
...
> "Green Newb" > wrote in message
> ...
>> I'm having a load of fun with my Canner and my spaghettie bolognaise
>> sauce
>> turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars out of the
>> batch. I'm onto Chinese food next. Love the idea of take-away in the
>> cupboard.
>>
>> I can make up all the recipes from scratch. Eg., Chinese chicken and
>> sweet corn soup. Steak in Black Bean sauce and also Sweet and sour
>> chicken, but I'v got a bit lazy these days and usually buy Canton Sweet
>> and sour sauce for my Sweet and sour chicken.
>>
>> For the sweet and sour chicken, I will be adding chicken, pineapple,
>> carrots, onions, beanshoots, mushrooms, 5 spice powder, garlic honey,
>> soy,
>> tomatoe sauce, vinegar dab a sugar. - commercial sweet and sour sauce.
>> The thickening agent already in the commercial sauce may make it look
>> better in the jar. In all of the recipes I will be leaving out fats and
>> cornflour.
>>
>> What are your thoughts on cooking up recipes with commercial food/sauces
>> that have already been cooked once?
>
>
> I wondering what guidelines you're following for the processing times? I
> would think with the mixture of ingredients you're doing that it would be
> on
> the long side such as 90 minutes per quart. Processing time does depend
> on
> the thickness of the mixture as well as the ingredients so how would you
> know exactly? I've never seen recipes geared to canning for those things.
> And I wonder how the commercial sauces would hold up. If I was making my
> own sauce, I'd use ClearJel to thicken the mixture, but I've only used
> that
> with pie filling.
>
> --
> -Marilyn
>
>

LOL Kitty, Dump suppers! . Yes I hate the thought of baby mush Take-away.
After my Apricot chicken experiment, I am definately going to cut the
chicken bigger and the carrots! Might be a work around. I'm only on the
starting block and you guys are near the finish, so your info is very
valuable to me - already been there done that kind of thing. Thanks so
much.

I have never water bathed vegetables and that was going to be my next post.
Regarding vegetables textures and should pressure canning or water bathing
be the method. I kind of have a feeling that everything will be mush no
matter which way you go.

I remember my mum bottling. carrots had texture, beans had some but I think
everything else was just hanging together.


"Kitty" > wrote in message
...
On Sep 10, 11:20 am, "Marilyn" >
wrote:
> "Green Newb" > wrote in message
>

>
> > What are your thoughts on cooking up recipes with commercial food/sauces
> > that have already been cooked once?
>

Thoughts, hmmm. you'd have to ask yourself if that particular
thickening agent would stand up to High temps and long cooking. It
probably would, but might break down. Also tend to loose flavor I'd
imagine.

Could I suggest either canning all the other ingredients then adding
the sauce just before serving, or even canning the veg and meat
seperately to protect the veg from such long cooking as the meat
requires and then having dump supper. dump the meat, veg and sauce in
a pan, heat and serve over rice or noodles. Sort of a la "La
Choy" ? LOL

I canned some things which were not a success before and they tend to
be the Mixed sorts of things. Chili was not a success, Sausage and
peppers was not a success ( OK flavor if you don't mind italian dog
food but looked like italian dog food as well) , Sausage and saurkraut
was not a success. Had to use catsup to add flavor to that one, after
opening it.

FWIW, Kitty

Never heard of Chun King. I would prefer someone who has tried similar to
let me know their results. If you haven't tried it, put a lid on Chun eh?
lol. I've seen lots of commercial bottled vegies and they look lovely.


"Brian Mailman" > wrote in message
...
> Green Newb wrote:
>> I'm having a load of fun with my Canner and my spaghettie bolognaise
>> sauce turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars
>> out of the batch. I'm onto Chinese food next. Love the idea of
>> take-away in the cupboard.
>
> You might want to purchase something like the Chun King canned Chinese
> food products to see how something like that turns out and see if you are
> still enthusiastic about such a project.
>
> B/

In article >,
"Green Newb" > wrote:

> For the sweet and sour chicken, I will be adding chicken, pineapple,
> carrots, onions, beanshoots, mushrooms, 5 spice powder, garlic honey, soy,
> tomatoe sauce, vinegar dab a sugar. - commercial sweet and sour sauce.
> The thickening agent already in the commercial sauce may make it look better
> in the jar. In all of the recipes I will be leaving out fats and
> cornflour.
>
> What are your thoughts on cooking up recipes with commercial food/sauces
> that have already been cooked once?

I am more curious to know how long you are processing your chicken.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
"Green Newb" > wrote:

> LOL Kitty, Dump suppers! . Yes I hate the thought of baby mush Take-away.
> After my Apricot chicken experiment, I am definately going to cut the
> chicken bigger and the carrots! Might be a work around. I'm only on the
> starting block and you guys are near the finish, so your info is very
> valuable to me - already been there done that kind of thing. Thanks so
> much.
>
> I have never water bathed vegetables and that was going to be my next post.
> Regarding vegetables textures and should pressure canning or water bathing
> be the method.

Have you done any basic reading on the subject? I recommend the
information at the National Center for Home Food Preservation at
www.uga.edu/nchfp (the NCHFP is housed and operated from the University
of Georgia in Athens, GA.

Unless you're pickling them, the only proper way to can vegetables is
with a steam pressure canner and meticulously following a
tested-reliable recipe.


> I kind of have a feeling that everything will be mush no
> matter which way you go.

It's easier to freeze vegetables than it is to process them in a steam
pressure canner.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Okay I'm getting the picture nicely, thank you. I thought the guy writing
about Chun was being sarcastic,so its a real product? lol. Oops.

I could do the meat as you say, that sounds a good way of doing things. I
can make my own sauces. If its not presentable in the jar, well I just won't
eat it and will waste it, so its really important to me about presentation
and texture. Cracking open my Presto book because your saying 75 mins for
pints etc. This is great tks!

"Marilyn" > wrote in message
...
> "Brian Mailman" > wrote in message
> ...
>> Green Newb wrote:
>>> I'm having a load of fun with my Canner and my spaghettie bolognaise
>>> sauce turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars
>>> out of the batch. I'm onto Chinese food next. Love the idea of
>>> take-away in the cupboard.
>>
>> You might want to purchase something like the Chun King canned Chinese
>> food products to see how something like that turns out and see if you are
>> still enthusiastic about such a project.
>>
>> B/
>
> The Chun King/La Choy stuff always comes with the "meat" and sauce in a
> separate can from the vegetables. I use the term meat loosely here
> because
> it seems to be some chopped, formed and pressed concoction masquerading as
> meat. But the separation keeps the vegetables reasonably crisp for canned
> vegetables and you heat the meat stuff first and then add the vegetables
> near the end of the cooking time when you're reheating them so they don't
> get overcooked. So I'm thinking that probably if you mixed them together
> for processing and had to process for the ingredient that takes the
> longest
> time, which would be the meat, it would take 75 minutes for pints and 90
> for
> quarts. And since when you're canning a vegetable like green beans it
> only
> takes 20 minutes for pints and 25 for quarts, I really think the
> vegetables
> might be cooked to mush. So perhaps canning the meat and vegetables
> separately would be the best answer.
>
> The sauce, though, I'm still thinking that it would best to concoct your
> own
> and use ClearJel to thicken it. I was looking at the Ball Complete Book
> of
> Home Preserving, specifically the chili recipe, and it says not to use
> commercial chili seasoning mixes because they may contain thickeners not
> recommended for home canning.
>
>
> --
> -Marilyn
>
>

Lot of negativity going on about this, glad I haven't made the dish yet.

> wrote in message
...
> On Thu, 10 Sep 2009 02:27:24 GMT, "Green Newb" >
> wrote:
>
>>I'm having a load of fun with my Canner and my spaghettie bolognaise sauce
>>turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars out of the
>>batch. I'm onto Chinese food next. Love the idea of take-away in the
>>cupboard.
>>
>>I can make up all the recipes from scratch. Eg., Chinese chicken and
>>sweet
>>corn soup. Steak in Black Bean sauce and also Sweet and sour chicken, but
>>I'v got a bit lazy these days and usually buy Canton Sweet and sour sauce
>>for my Sweet and sour chicken.
>>
>>For the sweet and sour chicken, I will be adding chicken, pineapple,
>>carrots, onions, beanshoots, mushrooms, 5 spice powder, garlic honey, soy,
>>tomatoe sauce, vinegar dab a sugar. - commercial sweet and sour sauce.
>>The thickening agent already in the commercial sauce may make it look
>>better
>>in the jar. In all of the recipes I will be leaving out fats and
>>cornflour.
>>
>>What are your thoughts on cooking up recipes with commercial food/sauces
>>that have already been cooked once?
>
> Your enthusiasm for your new hobby is commendable but, I think you
> should possibly slow down just a bit.
> Unfortunately, not everything lends itself to being canned.
> Spaghetti sauce is one thing but, IMO, canning complete Chinese meals
> is a whole different ball game.
> Have you found a recommended recipe from an authoritative source for
> such a thing or are you, like you say, just making up the recipes from
> scratch?
> I have never attempted anything like that but, I'd guess that trying
> to pressure can a complete Chinese meal in a jar would result in some
> homogenous mixture akin to canned baby food. Part of the true
> enjoyment of Chinese food is the yin and yang, the crispness of the
> vegetables contrasted with the softness of the meat and/or noodles,
> which would not be possible if it was pressure canned. It would
> probably end up like a thick soup or thin stew.
> One final note, USDA recommends that soups to be canned should not be
> thickened so your commercial sauce containing thickening may be out.
> If aesthetics isn't high on your list, go for it and let us know how
> it turns out. Also, let us know how you fare with your chopsticks on
> the resulting dish ;-).
>
> Ross.

"Green Newb" > wrote in message
...
> Never heard of Chun King. I would prefer someone who has tried similar to
> let me know their results. If you haven't tried it, put a lid on Chun eh?
> lol. I've seen lots of commercial bottled vegies and they look lovely.
>

The thing you need to be aware of for home canning is that there are some
things that just are not possible to do and duplicate the results you can
get in a commercial cannery.

Chun King and La Choy are both brand names for canned Chinese food, usually
something like chow mein. I buy it once in a great while when I am too lazy
to cook anything but want something cheap and quick from the store.


--
-Marilyn

Point noted about not everything can be canned. Chow Mein, Yum.
Everyone is wondering what I am reading. I have read my Presto canner
booklet from front to back, but concentrated on the meat sections so far. I
also check into the USDG site and compare recipes and pounds per pressure.
So far everything seems the same as my Presto book.

"Marilyn" > wrote in message
...
> "Green Newb" > wrote in message
> ...
>> Never heard of Chun King. I would prefer someone who has tried similar
>> to
>> let me know their results. If you haven't tried it, put a lid on Chun
>> eh?
>> lol. I've seen lots of commercial bottled vegies and they look lovely.
>>
>
> The thing you need to be aware of for home canning is that there are some
> things that just are not possible to do and duplicate the results you can
> get in a commercial cannery.
>
> Chun King and La Choy are both brand names for canned Chinese food,
> usually
> something like chow mein. I buy it once in a great while when I am too
> lazy
> to cook anything but want something cheap and quick from the store.
>
>
> --
> -Marilyn
>
>

In article >,
"Green Newb" > wrote:

> Okay I'm getting the picture nicely, thank you. I thought the guy writing
> about Chun was being sarcastic,so its a real product?

It's a real product.


> lol. Oops.
>
> I could do the meat as you say, that sounds a good way of doing things. I
> can make my own sauces. If its not presentable in the jar, well I just won't
> eat it and will waste it, so its really important to me about presentation
> and texture. Cracking open my Presto book because your saying 75 mins for
> pints etc. This is great tks!

Have you read through the Presto book (I'm assuming this is the manual
that came with your canner)? That would be a good idea if you haven't
yet.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
"Green Newb" > wrote:

> Never heard of Chun King. I would prefer someone who has tried similar to
> let me know their results. If you haven't tried it, put a lid on Chun eh?
> lol. I've seen lots of commercial bottled vegies and they look lovely.
>
>
> "Brian Mailman" > wrote in message
> ...
> > Green Newb wrote:
> >> I'm having a load of fun with my Canner and my spaghettie bolognaise
> >> sauce turned out fabulous. I got 5, 1 litre jars and 9, 500 ml jars
> >> out of the batch. I'm onto Chinese food next. Love the idea of
> >> take-away in the cupboard.
> >
> > You might want to purchase something like the Chun King canned Chinese
> > food products to see how something like that turns out and see if you are
> > still enthusiastic about such a project.
> >
> > B/

It's one thing to can plain vegetables that look lovely and something
else to can vegetables that you would want to enjoy in a stir-fried
dish. There is also the added possibility that some (most?)
commercially-processed products contain additives for crisping that are
not readily available to the home preserver.

Chun King is a brand of canned Chinese food manufactured (still? I
don't know if Jeno still owns it) by an Italian guy named Jeno Paulucci.
http://en.wikipedia.org/wiki/Jeno_Paulucci


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

On Sep 10, 9:36*pm, "Green Newb" > wrote:
> Okay I'm getting the picture nicely, thank you. *I thought the guy writing
> about Chun was being sarcastic,so its a real product? *lol. *Oops.
>
> I could do the meat as you say, that sounds a good way of doing things. *I
> can make my own sauces. If its not presentable in the jar, well I just won't
> eat it and will waste it, so its really important to me about presentation
> and texture. *
> > --
> > -Marilyn


If presentation matters to you, then try this. make enough of your
recipe up for one meal, only cook all your veggies as long as
recommended for the longest one. Then see what they look like and
feel like in your mouth. the texture will be pretty mushy on some of
them, but might feel fine for others. but it will give you a little
bit of an idea what everything will feel like when you eat it, and you
might see the colors and textures are to bland. and when you can them
they get knocked around a bit more and will not look as crisp
either.

Another thing I didn't think of before is this. recooking a sauce for
as long as required for canning may change the flavor, weakening some
spices, intensifying others.

FWIW, Kitty

Green Newb wrote:
> Okay I'm getting the picture nicely, thank you. I thought the guy
> writing about Chun was being sarcastic,so its a real product? lol.
> Oops.

Chun King. Yes, it's a real product, and that was a real suggestion
since it seems some people like pressure-canned bean sprouts or bell
peppers. Make up your own mind.

Brian "the guy" Mailman

Green Newb wrote:
> Never heard of Chun King.

Before you morphed again with this nick, I'd never heard of you.

B/

"Kitty" > wrote in message
...
On Sep 10, 9:36 pm, "Green Newb" > wrote:
> Okay I'm getting the picture nicely, thank you. I thought the guy writing
> about Chun was being sarcastic,so its a real product? lol. Oops.
>
> I could do the meat as you say, that sounds a good way of doing things. I
> can make my own sauces. If its not presentable in the jar, well I just
> won't
> eat it and will waste it, so its really important to me about presentation
> and texture.
> > --
> > -Marilyn


If presentation matters to you, then try this. make enough of your
recipe up for one meal, only cook all your veggies as long as
recommended for the longest one. Then see what they look like and
feel like in your mouth. the texture will be pretty mushy on some of
them, but might feel fine for others. but it will give you a little
bit of an idea what everything will feel like when you eat it, and you
might see the colors and textures are to bland. and when you can them
they get knocked around a bit more and will not look as crisp
either.

Another thing I didn't think of before is this. recooking a sauce for
as long as required for canning may change the flavor, weakening some
spices, intensifying others.

FWIW, Kitty

Kitty, Barb, Marilyn, Serene, this has given me a lot to think about. I
have reached the state of mind of separating the meat and veg, specially
when I compared the cooking times of vegies compared to meat. Also my own
sauce from scratch will be the way to go. No double double anything lol.
Thanks for your patience in helping me.

I thought Carrots raw packed would take the longest time, instead I was
shocked to read that greens take 70 minutes. WOW. Thats not good. Thats
really bad hmm...I haven't made this dish yet and am so glad I asked!.
Serene, my freezer broke a month ago and I lost all my soup stocks, meats,
etc. That happened after ordering my canner, Then our power went down not
long after that!. Food might be safer in the cupboard for the time being .

Thanks everyone. I really appreciate the positive input.

"Green Newb" > wrote in message
...
>
> "Kitty" > wrote in message
> ...
> On Sep 10, 9:36 pm, "Green Newb" > wrote:
>> Okay I'm getting the picture nicely, thank you. I thought the guy writing
>> about Chun was being sarcastic,so its a real product? lol. Oops.
>>
>> I could do the meat as you say, that sounds a good way of doing things. I
>> can make my own sauces. If its not presentable in the jar, well I just
>> won't
>> eat it and will waste it, so its really important to me about
>> presentation
>> and texture.
>> > --
>> > -Marilyn
>
>
> If presentation matters to you, then try this. make enough of your
> recipe up for one meal, only cook all your veggies as long as
> recommended for the longest one. Then see what they look like and
> feel like in your mouth. the texture will be pretty mushy on some of
> them, but might feel fine for others. but it will give you a little
> bit of an idea what everything will feel like when you eat it, and you
> might see the colors and textures are to bland. and when you can them
> they get knocked around a bit more and will not look as crisp
> either.
>
> Another thing I didn't think of before is this. recooking a sauce for
> as long as required for canning may change the flavor, weakening some
> spices, intensifying others.
>
> FWIW, Kitty
>
> Kitty, Barb, Marilyn, Serene, this has given me a lot to think about. I
> have reached the state of mind of separating the meat and veg, specially
> when I compared the cooking times of vegies compared to meat. Also my own
> sauce from scratch will be the way to go. No double double anything lol.
> Thanks for your patience in helping me.
>
> I thought Carrots raw packed would take the longest time, instead I was
> shocked to read that greens take 70 minutes. WOW. Thats not good. Thats
> really bad hmm...I haven't made this dish yet and am so glad I asked!.
> Serene, my freezer broke a month ago and I lost all my soup stocks, meats,
> etc. That happened after ordering my canner, Then our power went down not
> long after that!. Food might be safer in the cupboard for the time being
> .
>
> Thanks everyone. I really appreciate the positive input.


That's what we're here, to help you make the right decisions when it comes
to canning. I can only speak for myself, but I've had my share of
"experiments" gone bad and I hate wasting food. Today, my husband and I got
tough on the food storage shelves and went through looking for stuff that
was way past its prime. I couldn't believe that I had jam that had to be at
least 12 years old. I also couldn't beleive that I had had actually put
stuff away without labeling it as to the contents and date it was processed.
Not a good idea and anything that wasn't labeled properly went into the
compost (except for a few items that contained meat and those went down the
garbage disposal). And sadly, I found out that three quart jars of peaches
I canned last month had not reallysealed, even though they appeared to have
at the time. The lids popped right off and you could see the top of the
fruit was spoiled so out to the compost it went. The upside of this is that
I now have lots of empty jars so I don't need to go buy more for this season
(my cloud has a silver lining after all).

Yep, one of the reasons I like canning is that if the power does go out, I'm
not going to have the food on the shelves spoiling.

-Marilyn

"Marilyn" > wrote in message
...
> "Green Newb" > wrote in message
> ...
>>
>> "Kitty" > wrote in message
>> ...
>> On Sep 10, 9:36 pm, "Green Newb" > wrote:
>>> Okay I'm getting the picture nicely, thank you. I thought the guy
>>> writing
>>> about Chun was being sarcastic,so its a real product? lol. Oops.
>>>
>>> I could do the meat as you say, that sounds a good way of doing things.
>>> I
>>> can make my own sauces. If its not presentable in the jar, well I just
>>> won't
>>> eat it and will waste it, so its really important to me about
>>> presentation
>>> and texture.
>>> > --
>>> > -Marilyn
>>
>>
>> If presentation matters to you, then try this. make enough of your
>> recipe up for one meal, only cook all your veggies as long as
>> recommended for the longest one. Then see what they look like and
>> feel like in your mouth. the texture will be pretty mushy on some of
>> them, but might feel fine for others. but it will give you a little
>> bit of an idea what everything will feel like when you eat it, and you
>> might see the colors and textures are to bland. and when you can them
>> they get knocked around a bit more and will not look as crisp
>> either.
>>
>> Another thing I didn't think of before is this. recooking a sauce for
>> as long as required for canning may change the flavor, weakening some
>> spices, intensifying others.
>>
>> FWIW, Kitty
>>
>> Kitty, Barb, Marilyn, Serene, this has given me a lot to think about. I
>> have reached the state of mind of separating the meat and veg, specially
>> when I compared the cooking times of vegies compared to meat. Also my own
>> sauce from scratch will be the way to go. No double double anything lol.
>> Thanks for your patience in helping me.
>>
>> I thought Carrots raw packed would take the longest time, instead I was
>> shocked to read that greens take 70 minutes. WOW. Thats not good.
>> Thats
>> really bad hmm...I haven't made this dish yet and am so glad I asked!.
>> Serene, my freezer broke a month ago and I lost all my soup stocks,
>> meats,
>> etc. That happened after ordering my canner, Then our power went down
>> not
>> long after that!. Food might be safer in the cupboard for the time being
>> .
>>
>> Thanks everyone. I really appreciate the positive input.
>
>
> That's what we're here, to help you make the right decisions when it comes
> to canning. I can only speak for myself, but I've had my share of
> "experiments" gone bad and I hate wasting food. Today, my husband and I
> got
> tough on the food storage shelves and went through looking for stuff that
> was way past its prime. I couldn't believe that I had jam that had to be
> at
> least 12 years old. I also couldn't beleive that I had had actually put
> stuff away without labeling it as to the contents and date it was
> processed.
> Not a good idea and anything that wasn't labeled properly went into the
> compost (except for a few items that contained meat and those went down
> the
> garbage disposal). And sadly, I found out that three quart jars of
> peaches
> I canned last month had not reallysealed, even though they appeared to
> have
> at the time. The lids popped right off and you could see the top of the
> fruit was spoiled so out to the compost it went. The upside of this is
> that
> I now have lots of empty jars so I don't need to go buy more for this
> season
> (my cloud has a silver lining after all).
>
> Yep, one of the reasons I like canning is that if the power does go out,
> I'm
> not going to have the food on the shelves spoiling.
>
> -Marilyn
>
Marilyn, that was so interesting, hearing of you going through your
cubpoards like that and caught me before my next mistake. I labelled my
first effort, but not my spaghettie sauce! Going to do that right after
this post. How many years afterwards have you eaten one of your products?
What is the longest time? What do you mean bout the lids popping off?

I've been worrying about, how do you know if it hasn't sealed properly. I
have pop tops but have never opened up a jar yet. Today is the big day. I
hope we survive lol. Gonna put some pasta in that apricot chicken and
sprinkle it with cheese.

As for failed eperiments I would love to hear about any of them! From
everyone, if you care to share. Might save me some mistakes!

I ended up making chicken and sweet corn soup and canning it, but I'm not
totally satisfied with it. Will eat it though . I only used corn kernels
and not a mixture of creamed corn and kernels. I thought the corn would go
to mush! It didn't. Large peices of chicken as well. Which also didn't
break up like I thought loll. I'll give it a bit of a mush when reheating
etc.

Today I'm making a Beef stew, its pretty basic so I hope it goes good!

"Green Newb" > wrote in message
...
>
> "Marilyn" > wrote in message
> ...
>> "Green Newb" > wrote in message
>> ...
>>>
>>> "Kitty" > wrote in message
>>> ...
>>> On Sep 10, 9:36 pm, "Green Newb" > wrote:
>>>> Okay I'm getting the picture nicely, thank you. I thought the guy
>>>> writing
>>>> about Chun was being sarcastic,so its a real product? lol. Oops.
>>>>
>>>> I could do the meat as you say, that sounds a good way of doing things.
>>>> I
>>>> can make my own sauces. If its not presentable in the jar, well I just
>>>> won't
>>>> eat it and will waste it, so its really important to me about
>>>> presentation
>>>> and texture.
>>>> > --
>>>> > -Marilyn
>>>
>>>
>>> If presentation matters to you, then try this. make enough of your
>>> recipe up for one meal, only cook all your veggies as long as
>>> recommended for the longest one. Then see what they look like and
>>> feel like in your mouth. the texture will be pretty mushy on some of
>>> them, but might feel fine for others. but it will give you a little
>>> bit of an idea what everything will feel like when you eat it, and you
>>> might see the colors and textures are to bland. and when you can them
>>> they get knocked around a bit more and will not look as crisp
>>> either.
>>>
>>> Another thing I didn't think of before is this. recooking a sauce for
>>> as long as required for canning may change the flavor, weakening some
>>> spices, intensifying others.
>>>
>>> FWIW, Kitty
>>>
>>> Kitty, Barb, Marilyn, Serene, this has given me a lot to think about. I
>>> have reached the state of mind of separating the meat and veg, specially
>>> when I compared the cooking times of vegies compared to meat. Also my
>>> own
>>> sauce from scratch will be the way to go. No double double anything lol.
>>> Thanks for your patience in helping me.
>>>
>>> I thought Carrots raw packed would take the longest time, instead I was
>>> shocked to read that greens take 70 minutes. WOW. Thats not good.
>>> Thats
>>> really bad hmm...I haven't made this dish yet and am so glad I asked!.
>>> Serene, my freezer broke a month ago and I lost all my soup stocks,
>>> meats,
>>> etc. That happened after ordering my canner, Then our power went down
>>> not
>>> long after that!. Food might be safer in the cupboard for the time being
>>> .
>>>
>>> Thanks everyone. I really appreciate the positive input.
>>
>>
>> That's what we're here, to help you make the right decisions when it
>> comes
>> to canning. I can only speak for myself, but I've had my share of
>> "experiments" gone bad and I hate wasting food. Today, my husband and I
>> got
>> tough on the food storage shelves and went through looking for stuff that
>> was way past its prime. I couldn't believe that I had jam that had to be
>> at
>> least 12 years old. I also couldn't beleive that I had had actually put
>> stuff away without labeling it as to the contents and date it was
>> processed.
>> Not a good idea and anything that wasn't labeled properly went into the
>> compost (except for a few items that contained meat and those went down
>> the
>> garbage disposal). And sadly, I found out that three quart jars of
>> peaches
>> I canned last month had not reallysealed, even though they appeared to
>> have
>> at the time. The lids popped right off and you could see the top of the
>> fruit was spoiled so out to the compost it went. The upside of this is
>> that
>> I now have lots of empty jars so I don't need to go buy more for this
>> season
>> (my cloud has a silver lining after all).
>>
>> Yep, one of the reasons I like canning is that if the power does go out,
>> I'm
>> not going to have the food on the shelves spoiling.
>>
>> -Marilyn
>>
> Marilyn, that was so interesting, hearing of you going through your
> cubpoards like that and caught me before my next mistake. I labelled my
> first effort, but not my spaghettie sauce! Going to do that right after
> this post. How many years afterwards have you eaten one of your products?
> What is the longest time? What do you mean bout the lids popping off?

I think the oldest things we eaten have always been jams. The color gets
dark on them and they taste okay, but not great. Maybe five years is the
most for anything else. We really try to use things within two years and
make sure the oldest stuff gets rotated to the front. I threw away some
chili con carne, which actually smelled just fine, but it was more than five
years old. Same with the spaghetti sauce. I had some dried white beans
that I had soaked and canned, but there didn't appear to be any water in the
jars so that made me leery about them being safe to eat.

The lids literally just slid right off on the jars of peaches, even though
they had appeared sealed when they got put away. I mean the lids had sucked
in like they're supposed to do, not staying domed. When I examined the lids
after they had come off, I noticed that there was peach fragments stuck to
the sealing compound. I don't know if I had the lids on right when I
screwed the bands, but it looks like what happened is the liquid boiled up
and some of it came out of the jars, running the seals. If it had just been
water, it would probably have just sealed, but with the stickiness, it
didn't.

> I've been worrying about, how do you know if it hasn't sealed properly. I
> have pop tops but have never opened up a jar yet. Today is the big day.
> I hope we survive lol. Gonna put some pasta in that apricot chicken and
> sprinkle it with cheese.

If it hasn't sealed properly the lid with either still be domed where if you
touch it, it will click and go down, or it will slide right off without
being pried. Make sure that when you reheat that apricot chicken, you get
it good and hot. I know the instructions always say to boil your
pressure-canned food.

> As for failed eperiments I would love to hear about any of them! From
> everyone, if you care to share. Might save me some mistakes!

Failed experiments for me are usually trying to can stuff that is too
greasy. The grease always manages to get under the lids. I've been
thinking about making chili again, but I think I would go the extra step of
making the chili, allowing it to cool off and putting it into the
refrigerator overnight so that in the morning, I can skim the grease off of
it and then reheat to put in the jars to can.

> I ended up making chicken and sweet corn soup and canning it, but I'm not
> totally satisfied with it. Will eat it though . I only used corn
> kernels and not a mixture of creamed corn and kernels. I thought the corn
> would go to mush! It didn't. Large peices of chicken as well. Which also
> didn't break up like I thought loll. I'll give it a bit of a mush when
> reheating etc.
>
> Today I'm making a Beef stew, its pretty basic so I hope it goes good!



--
-Marilyn

In article >,
"Green Newb" > wrote:

> this post. How many years afterwards have you eaten one of your products?
> What is the longest time?

zxcvbob has some stuff he's had since Christ was a corporal. "-0)
I'd want it gone within 2-3 years.


> What do you mean bout the lids popping off?
>
> I've been worrying about, how do you know if it hasn't sealed properly.

Remove the screw band. Using three or four fingers, lift the jar (over
a padded surface, just in case you've a dud) by the edges of the sealed
lid. If the lid stays on, you're good. If it comes off, you didn't
have a good seal.

> Today I'm making a Beef stew, its pretty basic so I hope it goes good!

Consider canning the beef chunks alone and adding them to some
fresh-cooked vegetable chunks when you want to have dinner. The
vegetables shouldn't take more than 20-30 minutes to cook for stew;
allow maybe 10 minutes for prep, you've still got dinner in under 45
minutes. JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Marilyn" > wrote in message
...
> "Green Newb" > wrote in message
> ...
>>
>> "Marilyn" > wrote in message
>> ...
>>> "Green Newb" > wrote in message
>>> ...
>>>>
>>>> "Kitty" > wrote in message
>>>> ...
>>>> On Sep 10, 9:36 pm, "Green Newb" > wrote:
>>>>> Okay I'm getting the picture nicely, thank you. I thought the guy
>>>>> writing
>>>>> about Chun was being sarcastic,so its a real product? lol. Oops.
>>>>>
>>>>> I could do the meat as you say, that sounds a good way of doing
>>>>> things.
>>>>> I
>>>>> can make my own sauces. If its not presentable in the jar, well I just
>>>>> won't
>>>>> eat it and will waste it, so its really important to me about
>>>>> presentation
>>>>> and texture.
>>>>> > --
>>>>> > -Marilyn
>>>>
>>>>
>>>> If presentation matters to you, then try this. make enough of your
>>>> recipe up for one meal, only cook all your veggies as long as
>>>> recommended for the longest one. Then see what they look like and
>>>> feel like in your mouth. the texture will be pretty mushy on some of
>>>> them, but might feel fine for others. but it will give you a little
>>>> bit of an idea what everything will feel like when you eat it, and you
>>>> might see the colors and textures are to bland. and when you can them
>>>> they get knocked around a bit more and will not look as crisp
>>>> either.
>>>>
>>>> Another thing I didn't think of before is this. recooking a sauce for
>>>> as long as required for canning may change the flavor, weakening some
>>>> spices, intensifying others.
>>>>
>>>> FWIW, Kitty
>>>>
>>>> Kitty, Barb, Marilyn, Serene, this has given me a lot to think about.
>>>> I
>>>> have reached the state of mind of separating the meat and veg,
>>>> specially
>>>> when I compared the cooking times of vegies compared to meat. Also my
>>>> own
>>>> sauce from scratch will be the way to go. No double double anything
>>>> lol.
>>>> Thanks for your patience in helping me.
>>>>
>>>> I thought Carrots raw packed would take the longest time, instead I was
>>>> shocked to read that greens take 70 minutes. WOW. Thats not good.
>>>> Thats
>>>> really bad hmm...I haven't made this dish yet and am so glad I asked!.
>>>> Serene, my freezer broke a month ago and I lost all my soup stocks,
>>>> meats,
>>>> etc. That happened after ordering my canner, Then our power went down
>>>> not
>>>> long after that!. Food might be safer in the cupboard for the time
>>>> being
>>>> .
>>>>
>>>> Thanks everyone. I really appreciate the positive input.
>>>
>>>
>>> That's what we're here, to help you make the right decisions when it
>>> comes
>>> to canning. I can only speak for myself, but I've had my share of
>>> "experiments" gone bad and I hate wasting food. Today, my husband and I
>>> got
>>> tough on the food storage shelves and went through looking for stuff
>>> that
>>> was way past its prime. I couldn't believe that I had jam that had to
>>> be
>>> at
>>> least 12 years old. I also couldn't beleive that I had had actually put
>>> stuff away without labeling it as to the contents and date it was
>>> processed.
>>> Not a good idea and anything that wasn't labeled properly went into the
>>> compost (except for a few items that contained meat and those went down
>>> the
>>> garbage disposal). And sadly, I found out that three quart jars of
>>> peaches
>>> I canned last month had not reallysealed, even though they appeared to
>>> have
>>> at the time. The lids popped right off and you could see the top of the
>>> fruit was spoiled so out to the compost it went. The upside of this is
>>> that
>>> I now have lots of empty jars so I don't need to go buy more for this
>>> season
>>> (my cloud has a silver lining after all).
>>>
>>> Yep, one of the reasons I like canning is that if the power does go out,
>>> I'm
>>> not going to have the food on the shelves spoiling.
>>>
>>> -Marilyn
>>>
>> Marilyn, that was so interesting, hearing of you going through your
>> cubpoards like that and caught me before my next mistake. I labelled my
>> first effort, but not my spaghettie sauce! Going to do that right after
>> this post. How many years afterwards have you eaten one of your products?
>> What is the longest time? What do you mean bout the lids popping off?
>
> I think the oldest things we eaten have always been jams. The color gets
> dark on them and they taste okay, but not great. Maybe five years is the
> most for anything else. We really try to use things within two years and
> make sure the oldest stuff gets rotated to the front. I threw away some
> chili con carne, which actually smelled just fine, but it was more than
> five
> years old. Same with the spaghetti sauce. I had some dried white beans
> that I had soaked and canned, but there didn't appear to be any water in
> the
> jars so that made me leery about them being safe to eat.
>
> The lids literally just slid right off on the jars of peaches, even though
> they had appeared sealed when they got put away. I mean the lids had
> sucked
> in like they're supposed to do, not staying domed. When I examined the
> lids
> after they had come off, I noticed that there was peach fragments stuck to
> the sealing compound. I don't know if I had the lids on right when I
> screwed the bands, but it looks like what happened is the liquid boiled up
> and some of it came out of the jars, running the seals. If it had just
> been
> water, it would probably have just sealed, but with the stickiness, it
> didn't.

That was excellent in clarity. I have been sticking with the 1" headspace
but things can get pretty bubbley at 15lbs per pressure.

>
>> I've been worrying about, how do you know if it hasn't sealed properly. I
>> have pop tops but have never opened up a jar yet. Today is the big day.
>> I hope we survive lol. Gonna put some pasta in that apricot chicken and
>> sprinkle it with cheese.
>
> If it hasn't sealed properly the lid with either still be domed where if
> you
> touch it, it will click and go down, or it will slide right off without
> being pried. Make sure that when you reheat that apricot chicken, you get
> it good and hot. I know the instructions always say to boil your
> pressure-canned food.

Well we made it through the night loll. I heard a re-assuring loud pop when
I went to open the jar. I did cook it well, as I put raw pasta in with the
apricot chicken. It was delicious, added some cream also. So far every lid
has inverted, so I think thats okay.

I worked out a test process.
Is the jar lid still inverted?
Does it make sound?
Does it smell good.
Does it look alright.
Boil
Does it smell good, still.
CROSS MY FINGERS AND EAT. hehe

>> As for failed eperiments I would love to hear about any of them! From
>> everyone, if you care to share. Might save me some mistakes!
>
> Failed experiments for me are usually trying to can stuff that is too
> greasy. The grease always manages to get under the lids. I've been
> thinking about making chili again, but I think I would go the extra step
> of
> making the chili, allowing it to cool off and putting it into the
> refrigerator overnight so that in the morning, I can skim the grease off
> of
> it and then reheat to put in the jars to can.

Great idea for fatty meat like mince. I'll do that also. Your timing is
great as I was about to make brown mince stew.

>> I ended up making chicken and sweet corn soup and canning it, but I'm not
>> totally satisfied with it. Will eat it though . I only used corn
>> kernels and not a mixture of creamed corn and kernels. I thought the
>> corn
>> would go to mush! It didn't. Large peices of chicken as well. Which
>> also
>> didn't break up like I thought loll. I'll give it a bit of a mush when
>> reheating etc.
>>
>> Today I'm making a Beef stew, its pretty basic so I hope it goes good!
>
>
>
> --
> -Marilyn

The Beef stew looks wonderful! I'm very happy with it, keep admiring my
jars lol. Made 8, 500 ml jars and 2, 1 litre jars.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Green Newb" > wrote:
>
>> this post. How many years afterwards have you eaten one of your products?
>> What is the longest time?
>
> zxcvbob has some stuff he's had since Christ was a corporal. "-0)
> I'd want it gone within 2-3 years.

Having a laugh. Yes me too.
>
>
>> What do you mean bout the lids popping off?
>>
>> I've been worrying about, how do you know if it hasn't sealed properly.
>
> Remove the screw band. Using three or four fingers, lift the jar (over
> a padded surface, just in case you've a dud) by the edges of the sealed
> lid. If the lid stays on, you're good. If it comes off, you didn't
> have a good seal.

I have brand new pop tops. Like the ones on commercial jars.
>
>> Today I'm making a Beef stew, its pretty basic so I hope it goes good!
>
> Consider canning the beef chunks alone and adding them to some
> fresh-cooked vegetable chunks when you want to have dinner. The
> vegetables shouldn't take more than 20-30 minutes to cook for stew;
> allow maybe 10 minutes for prep, you've still got dinner in under 45
> minutes. JMO.

I'm a lazy creature at times, so I wanted it all in the bottle except for
the thickener. I made the meat chunks 1" and made the vegie chunks very
large. Looks great in the bottle but not sure what will happen when I heat
it up so I'll keep your idea in mind, thankyou.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Yes, I Can! blog - check
> it out. And check this, too: <http://www.kare11.com/news/
> newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Green Newb" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "Green Newb" > wrote:
>>
>>> this post. How many years afterwards have you eaten one of your
>>> products?
>>> What is the longest time?
>>
>> zxcvbob has some stuff he's had since Christ was a corporal. "-0)
>> I'd want it gone within 2-3 years.
>
> Having a laugh. Yes me too.
>>
>>
>>> What do you mean bout the lids popping off?
>>>
>>> I've been worrying about, how do you know if it hasn't sealed properly.
>>
>> Remove the screw band. Using three or four fingers, lift the jar (over
>> a padded surface, just in case you've a dud) by the edges of the sealed
>> lid. If the lid stays on, you're good. If it comes off, you didn't
>> have a good seal.
>
> I have brand new pop tops. Like the ones on commercial jars.
>>

Okay, I'm confused. These are one-piece caps? We don't have those for home
canning here in the States.

I'd take a picture if my son didn't have my card and reader lol. Yes it is
a one peice cap.
Screw lid. When your out shopping, these lids are on all the jars etc. I
use a combination of brand new jars and second hand glass jars (used and
emptied) from my shopping. I found a supplier of brand new screw pop top
lids. I have brand new pop top lids, that fit 6 sizes of jars. Eg
purchased Jam, purchased pickles, cocktail onions. They have a button on the
lid which depresses if canning is sucessful. For the larger jars I brought
them new. 1 and 2 litre.

When I researched into what storage bottles to use, I found I had to use new
rubber rings, using the vaccola method of bottling, which cost money. I
think the method you use, you have to replace the middle insert each time.
Figured I might as well spend 17 cents each on a new pop top screw lid, per
jar and help the environment as well. Hope that explained

"Marilyn" > wrote in message
...
> "Green Newb" > wrote in message
> ...
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >,
>>> "Green Newb" > wrote:
>>>
>>>> this post. How many years afterwards have you eaten one of your
>>>> products?
>>>> What is the longest time?
>>>
>>> zxcvbob has some stuff he's had since Christ was a corporal. "-0)
>>> I'd want it gone within 2-3 years.
>>
>> Having a laugh. Yes me too.
>>>
>>>
>>>> What do you mean bout the lids popping off?
>>>>
>>>> I've been worrying about, how do you know if it hasn't sealed properly.
>>>
>>> Remove the screw band. Using three or four fingers, lift the jar (over
>>> a padded surface, just in case you've a dud) by the edges of the sealed
>>> lid. If the lid stays on, you're good. If it comes off, you didn't
>>> have a good seal.
>>
>> I have brand new pop tops. Like the ones on commercial jars.
>>>
>
> Okay, I'm confused. These are one-piece caps? We don't have those for
> home
> canning here in the States.
>
>

On Fri, 18 Sep 2009 23:45:20 GMT, "Green Newb" >
wrote:

>I'd take a picture if my son didn't have my card and reader lol. Yes it is
>a one peice cap.
>Screw lid. When your out shopping, these lids are on all the jars etc. I
>use a combination of brand new jars and second hand glass jars (used and
>emptied) from my shopping. I found a supplier of brand new screw pop top
>lids. I have brand new pop top lids, that fit 6 sizes of jars. Eg
>purchased Jam, purchased pickles, cocktail onions. They have a button on the
>lid which depresses if canning is sucessful. For the larger jars I brought
>them new. 1 and 2 litre.
>
>When I researched into what storage bottles to use, I found I had to use new
>rubber rings, using the vaccola method of bottling, which cost money. I
>think the method you use, you have to replace the middle insert each time.
>Figured I might as well spend 17 cents each on a new pop top screw lid, per
>jar and help the environment as well. Hope that explained
>

If you did post it in this thread, I obviously missed it so, I'll ask
now, where are you located?

Ross.
Southern Ontario, Canada.

"Green Newb" > wrote in message
...
> I'd take a picture if my son didn't have my card and reader lol. Yes it
> is a one peice cap.
> Screw lid. When your out shopping, these lids are on all the jars etc. I
> use a combination of brand new jars and second hand glass jars (used and
> emptied) from my shopping. I found a supplier of brand new screw pop top
> lids. I have brand new pop top lids, that fit 6 sizes of jars. Eg
> purchased Jam, purchased pickles, cocktail onions. They have a button on
> the lid which depresses if canning is sucessful. For the larger jars I
> brought them new. 1 and 2 litre.

I think those are only used in commercial canning here, but someone can
correct me if I'm wrong.

> When I researched into what storage bottles to use, I found I had to use
> new rubber rings, using the vaccola method of bottling, which cost money.
> I think the method you use, you have to replace the middle insert each
> time. Figured I might as well spend 17 cents each on a new pop top screw
> lid, per jar and help the environment as well. Hope that explained
>

Oh, yes, we have a metal lid that has a ring of sealing compound on it and
then we screw metal bands on the jars to keep the lids on while processing.
The lid must be replaced each time you reuse the jar. I always put my used
lids in the recycling bin so I'm hoping they get melted down and the metal
reused somehow. But the screw bands can get used over and over again until
they get rusty or bent out of shape. I go through mine periodically and
weed old the rusty-looking ones and toss them in the recycling bin.


--
-Marilyn

> wrote in message
...
> On Fri, 18 Sep 2009 23:45:20 GMT, "Green Newb" >
> wrote:
>
>>I'd take a picture if my son didn't have my card and reader lol. Yes it
>>is
>>a one peice cap.
>>Screw lid. When your out shopping, these lids are on all the jars etc. I
>>use a combination of brand new jars and second hand glass jars (used and
>>emptied) from my shopping. I found a supplier of brand new screw pop top
>>lids. I have brand new pop top lids, that fit 6 sizes of jars. Eg
>>purchased Jam, purchased pickles, cocktail onions. They have a button on
>>the
>>lid which depresses if canning is sucessful. For the larger jars I
>>brought
>>them new. 1 and 2 litre.
>>
>>When I researched into what storage bottles to use, I found I had to use
>>new
>>rubber rings, using the vaccola method of bottling, which cost money. I
>>think the method you use, you have to replace the middle insert each time.
>>Figured I might as well spend 17 cents each on a new pop top screw lid,
>>per
>>jar and help the environment as well. Hope that explained
>>
>
> If you did post it in this thread, I obviously missed it so, I'll ask
> now, where are you located?
>
> Ross.
> Southern Ontario, Canada.

From Australia

"Marilyn" > wrote in message
...
> "Green Newb" > wrote in message
> ...
>> I'd take a picture if my son didn't have my card and reader lol. Yes it
>> is a one peice cap.
>> Screw lid. When your out shopping, these lids are on all the jars etc. I
>> use a combination of brand new jars and second hand glass jars (used and
>> emptied) from my shopping. I found a supplier of brand new screw pop top
>> lids. I have brand new pop top lids, that fit 6 sizes of jars. Eg
>> purchased Jam, purchased pickles, cocktail onions. They have a button on
>> the lid which depresses if canning is sucessful. For the larger jars I
>> brought them new. 1 and 2 litre.
>
> I think those are only used in commercial canning here, but someone can
> correct me if I'm wrong.
>
>> When I researched into what storage bottles to use, I found I had to use
>> new rubber rings, using the vaccola method of bottling, which cost money.
>> I think the method you use, you have to replace the middle insert each
>> time. Figured I might as well spend 17 cents each on a new pop top screw
>> lid, per jar and help the environment as well. Hope that explained
>>
>
> Oh, yes, we have a metal lid that has a ring of sealing compound on it and
> then we screw metal bands on the jars to keep the lids on while
> processing.
> The lid must be replaced each time you reuse the jar. I always put my
> used
> lids in the recycling bin so I'm hoping they get melted down and the metal
> reused somehow. But the screw bands can get used over and over again
> until
> they get rusty or bent out of shape. I go through mine periodically and
> weed old the rusty-looking ones and toss them in the recycling bin.
>
>
> --
> -Marilyn
>
The new lids I am fortunate enough to get, also have a sealing compound on
the inside. Kewl about the recycling bit. I was impressed with the screw
band method but would probably have had to import them in.