Hello

I want to make some cantaloupe pickles and googled some great
idea-some origionally from this group!

The question I have is this- the hot water bath processing time
differs from 5 minutes to 15 minutes from when the water comes to a
boil.

I'll be using 250 ml jars (I hate metric- I grew up with Imperial
measurements!) I think this works out to about 8 oz. I just measured
it out...)

Anyway- thanks kindly for any and all advice. I really appreciate your
help.

soTWEEDLEjourn wrote:

> Hello
> I want to make some cantaloupe pickles and googled some great
> idea-some origionally from this group!
> The question I have is this- the hot water bath processing time
> differs from 5 minutes to 15 minutes from when the water comes to a
> boil.
> I'll be using 250 ml jars (I hate metric- I grew up with Imperial
> measurements!) I think this works out to about 8 oz. I just measured
> it out...)
> Anyway- thanks kindly for any and all advice. I really appreciate your
> help.

I love metric, much easier to * and /. Fractions slurp. I made
cantaloupe pickles the first year I started. By then I'd made so many
different kinds I never wanted to taste sweet-sour pickles again. I
thought they were marvelously fragrant, but kinda of a pain to make for so
little gain. And they were deathly sweet. We'd rather have cantaloupes
fresh. If you're at or less than 1000' elevation, JOP calls for 10 min.
for pint jars for cantaloupe pickles. I usually cut 5' for half pints. &
add mins as needed for altitude.
Edrena, lost in the clouds at 4,000 feet.

The Joneses wrote:

> soTWEEDLEjourn wrote:
>
> > Hello
> > I want to make some cantaloupe pickles and googled some great
> > idea-some origionally from this group!
> > The question I have is this- the hot water bath processing time
> > differs from 5 minutes to 15 minutes from when the water comes to a
> > boil.
> > I'll be using 250 ml jars (I hate metric- I grew up with Imperial
> > measurements!) I think this works out to about 8 oz. I just measured
> > it out...)
> > Anyway- thanks kindly for any and all advice. I really appreciate your
> > help.
>
> I love metric, much easier to * and /. Fractions slurp. I made
> cantaloupe pickles the first year I started. By then I'd made so many
> different kinds I never wanted to taste sweet-sour pickles again. I
> thought they were marvelously fragrant, but kinda of a pain to make for so
> little gain. And they were deathly sweet. We'd rather have cantaloupes
> fresh. If you're at or less than 1000' elevation, JOP calls for 10 min.
> for pint jars for cantaloupe pickles. I usually cut 5' for half pints. &
> add mins as needed for altitude.
> Edrena, lost in the clouds at 4,000 feet.

I'm not really sure what the altitude is where I am: there are mountains
northwest of here in Collingwood, Ont (for any Ontarians reading this) and
it's part of the system that runs from the Niagara Escarpment and ends at the
Scarborough bluffs in Toronto. In between the limestone escarpment peaks and
then runs underground near Holland Marsh, rises again at Mt. Albert and so on.
It's an up and down rollercoaster ride heading up Hwy 48 (please let an
Ontarian help out with altitude). the 'valleys deep, mountains high'.

Unfortunately it kind of puts me at a loss for knowing how to process. Is
there a safe but happy medium? Would 10 minutes be safe? If it's any kind of
indicator, I don't have problems baking and don't have to adjust baking times
for altitude.

If I had to guess to be safe, I'd put it at 1,000-1,500'.

Thanks for your patience, it's really appreciated!

Annie

soTWEEDLEjourn wrote:

> The Joneses wrote:
>
> > soTWEEDLEjourn wrote:
> > If you're at or less than 1000' elevation, JOP calls for 10 min.
> > for pint jars for cantaloupe pickles. I usually cut 5' for half pints. &
> > add mins as needed for altitude.
> > Edrena, lost in the clouds at 4,000 feet.
>
> I'm not really sure what the altitude is where I am: there are mountains
> northwest of here in Collingwood, Ont (for any Ontarians reading this) and
> it's part of the system that runs from the Niagara Escarpment and ends at the
> Scarborough bluffs in Toronto. In between the limestone escarpment peaks and
> then runs underground near Holland Marsh, rises again at Mt. Albert and so on.
> It's an up and down rollercoaster ride heading up Hwy 48 (please let an
> Ontarian help out with altitude). the 'valleys deep, mountains high'.
> Unfortunately it kind of puts me at a loss for knowing how to process. Is
> there a safe but happy medium? Would 10 minutes be safe? If it's any kind of
> indicator, I don't have problems baking and don't have to adjust baking times
> for altitude. If I had to guess to be safe, I'd put it at 1,000-1,500'.

Annie didja know your community has a website?
http://www.town.collingwood.on.ca/index.cfm
I didn't see anything in particular, but you could call perhaps the town hall who
has property records and have them research it. Maybe the liberry has something.
But first check the survey for your home. Mine is listed there.
Anyone else can check our FAQ which *used to* have a USA link to check elevations
as well as some recipes.. Here's one I found:

http://erg.usgs.gov/isb/pubs/booklet.../elvadist.html

I did find a Canadian site, but didn't check it out cause it wanted to download a
pile of stuff. Purports to have elevations for Canada.

http://etopo.ca/downloads.html#etopo

Edrena

The Joneses wrote:
>
> soTWEEDLEjourn wrote:
>
> > The Joneses wrote:
> >
> > > soTWEEDLEjourn wrote:
> > > If you're at or less than 1000' elevation, JOP calls for 10 min.
> > > for pint jars for cantaloupe pickles....

Isn't Canadian altitude some percentage lower than US altitude?

B/

Brian Mailman wrote:
> The Joneses wrote:
>
>>soTWEEDLEjourn wrote:
>>
>>
>>>The Joneses wrote:
>>>
>>>
>>>>soTWEEDLEjourn wrote:
>>>> If you're at or less than 1000' elevation, JOP calls for 10 min.
>>>>for pint jars for cantaloupe pickles....
>
>
> Isn't Canadian altitude some percentage lower than US altitude?
>
> B/

I think their money is a percentage less, altitude should be the same in
metric though. I'm not sure if the Canadians have something like the US
Geological Survey but would bet they do. If so you can get the altitude
for any part of the country. I checked mine with my buddies GPS, I live
at every bit of 29 feet above sea level. I don't think I have to make
allowances in canning for that height. <BSEG>

George

Brian Mailman wrote:

> The Joneses wrote:
> >
> > soTWEEDLEjourn wrote:
> >
> > > The Joneses wrote:
> > >
> > > > soTWEEDLEjourn wrote:
> > > > If you're at or less than 1000' elevation, JOP calls for 10 min.
> > > > for pint jars for cantaloupe pickles....
>
> Isn't Canadian altitude some percentage lower than US altitude?
>
> B/

Not necessarily~ two items come to mind:

In Winnipeg, Manitoba the Red River Floods up every year from Dakota
because that area of Manitoba is lower in altitude.

The Mississippi anciently ran west to east until an earthquake changed its'
flow. Origionally the lands were lower west to east.

Only two examples but if you look at the configuration of the Great Lakes
as well as Lake Champlain you'll see other examples too.

Annie

> <snipped>
>
> Edrena

Edrena you're fantastic! Thanks for all the nifty links! I didn't know they existed
and I'm sure going to check them out. Many, many thanks for all your help

Annie

In article >, The Joneses
> wrote:
(snip)
> I didn't see anything in particular, but you could call perhaps the
> town hall who has property records and have them research it. Maybe
> the liberry has something. But first check the survey for your home.
> Mine is listed there. Anyone else can check our FAQ which *used to*
> have a USA link to check elevations as well as some recipes..

Call the nearest airport for altitudes - they should know.
-Thus Spake my Former County Extension Weenie
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.

Melba's Jammin' wrote:

> In article >, The Joneses
> > wrote:
> (snip)
> > I didn't see anything in particular, but you could call perhaps the
> > town hall who has property records and have them research it. Maybe
> > the liberry has something. But first check the survey for your home.
> > Mine is listed there. Anyone else can check our FAQ which *used to*
> > have a USA link to check elevations as well as some recipes..
>
> Call the nearest airport for altitudes - they should know.
> -Thus Spake my Former County Extension Weenie
> --
> -Barb, <www.jamlady.eboard.com> An update on 6/27/04.
>

I never thought of that. Perfect! Thanks and have a great weekend

Annie

In article > ,
wrote:

> The Joneses wrote:
>
> > soTWEEDLEjourn wrote:

> I'm not really sure what the altitude is where I am: there are
> mountains northwest of here in Collingwood, Ont (for any Ontarians
> reading this) and it's part of the system that runs from the Niagara
> Escarpment and ends at the Scarborough bluffs in Toronto. In between
> the limestone escarpment peaks and then runs underground near Holland
> Marsh, rises again at Mt. Albert and so on. It's an up and down
> rollercoaster ride heading up Hwy 48 (please let an Ontarian help out
> with altitude). the 'valleys deep, mountains high'.
>
> Unfortunately it kind of puts me at a loss for knowing how to
> process. Is there a safe but happy medium? Would 10 minutes be safe?
> If it's any kind of indicator, I don't have problems baking and don't
> have to adjust baking times for altitude.
>
> If I had to guess to be safe, I'd put it at 1,000-1,500'.
>
> Thanks for your patience, it's really appreciated!

>
> Annie
>
Check this out, Annie:
http://www.agen.ufl.edu/~foodsaf/he205.html
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.

Melba's Jammin' wrote:

> In article > ,
> wrote:
>
> > The Joneses wrote:
> >
> > > soTWEEDLEjourn wrote:
>
> > I'm not really sure what the altitude is where I am: there are
> > mountains northwest of here in Collingwood, Ont (for any Ontarians
> > reading this) and it's part of the system that runs from the Niagara
> > Escarpment and ends at the Scarborough bluffs in Toronto. In between
> > the limestone escarpment peaks and then runs underground near Holland
> > Marsh, rises again at Mt. Albert and so on. It's an up and down
> > rollercoaster ride heading up Hwy 48 (please let an Ontarian help out
> > with altitude). the 'valleys deep, mountains high'.
> >
> > Unfortunately it kind of puts me at a loss for knowing how to
> > process. Is there a safe but happy medium? Would 10 minutes be safe?
> > If it's any kind of indicator, I don't have problems baking and don't
> > have to adjust baking times for altitude.
> >
> > If I had to guess to be safe, I'd put it at 1,000-1,500'.
> >
> > Thanks for your patience, it's really appreciated!
>
> >
> > Annie
> >
> Check this out, Annie:
> http://www.agen.ufl.edu/~foodsaf/he205.html
> --
> -Barb, <www.jamlady.eboard.com> An update on 6/27/04.
>

Fantastic! Thanks kindly! I just grabbed the pdf for future reference.

Thanks again

Annie