Skip to Content
Register · Login
About Theme

A Letterboxing Community

Atlas Quest
Search Edit Search

Read Thread: Canner going fast and furiously!

Re: Canner going fast and furiously!
Board: Garden Gnomes
Reply to: #866676 by Team Mac
Aug 28, 2014 7:10am
Thread (disabled) Board
First off, YES! you need new lids. I know it seems like a huge waste, but it is necessary to make sure you get a good seal.

Second, unless I'm reading bit wrong, you missed a step. Your boil of the jars is to sterilize them. After you fill them and lid them, they have to go back into the water bath to boil. This is what kills any organisms in the product itself. Time depends of what you're canning. I suspect this is why you didn't get a pop.

You should never have to push the center down. The vacuum that's created during the canning process is what pulls the lid down. The band is only there to keep the lid on during the process. Once it's sealed, that lid should be rock hard, and so tight you have to pry it off of the jar.

Hope that helps. I only started canning about 6 years ago, but I love it! Check out Balls website, and get their Blue Book of canning. And keep in mind, short cuts are not always safe cuts...
Re: Canner going fast and furiously!
Board: Garden Gnomes
Reply to: #866676 by Team Mac
Aug 28, 2014 7:56am
Thread (disabled) Board
Are you using a tested recipe? You can't trust anything not tested and written after the 80s. I suggest a Ball book of canning or their website. No one wants to risk getting sick. You have to boil the jars in a water bath after jarring and they will almost always seal themselves. You should not touch them, once out of the bath, for 24 hours or they may not gel. You don't need to tighten the rings. In fact, after they seal, you don't need the rings at all.

Sorry, I am a food safety freak.
Re: Canner going fast and furiously!
Board: Garden Gnomes
Reply to: #866676 by Team Mac
Aug 28, 2014 7:01pm
Thread (disabled) Board
I agree with the advice the others have just given you. (I use the Ball Blue Book of Canning too!) You also want to make sure to wipe the rims of the jars with a clean, damp towel after you fill them, before putting the lid on. Any food residue between the jar and the lid can keep it from sealing properly.
Re: Canner going fast and furiously!
Board: Garden Gnomes
Reply to: #866571 by LuLaHe
Aug 29, 2014 6:21am
Thread (disabled) Board
The extent of my garden here in Socal is the space I have on my second floor balcony. The herbs are doing well (basil, rosemary, chives, thyme), several varieties of lavender are keeping the hummingbirds happy, eggplant is still trying, blackberry is growing like a weed, two types of tomato (too early to tell), lime tree looks promising, peach tree is getting healthier, papaya tree is still too young, miniature banana tree is the newest addition.

I find the plants are happier if I leave them be and let the hubby handle it. I've had a black thumb all my life. I only get involved when it's time to repot.
Re: Canner going fast and furiously!
Board: Garden Gnomes
Reply to: #866652 by LROSEM
Mar 31, 2017 11:45am
Thread (disabled) Board
Personally, I like pickled tomatoes. It's kind of a matter of taste.