Canning and Preserving

Comment

Comment by Brent Minchey on September 6, 2010 at 2:31pm

Jennifer, I've switched over to Tattler lids this year and been very pleased. They've done very well with both water bath and pressure canning. I've had only a few fail to seal (probably insufficient head space) out of hundreds of jars.

BPA and heat is a nasty combination.

Comment by Gabrielle Blake on September 6, 2010 at 9:27am

Happy to do it, Jennifer! Thanks for stopping by the website!

Comment by Jennifer A. Hoffman on September 6, 2010 at 7:56am

Thanks for sharing Gabe!

Jennifer
PS Like your coupon website!

Comment by Gabrielle Blake on September 5, 2010 at 9:13pm

FYI. I posted a week or so ago about some canning jars that I had to pass on to anyone interested. I had a couple of you respond and dropped them off last weekend. I'll keep the group posted here if I come across anymore to share. Thanks!

Comment by Gabrielle Blake on September 3, 2010 at 8:47pm

I found this great blog that I thought you might be interested in: http://www.foodinjars.com/
Happy Canning!

Comment by Jennifer A. Hoffman on September 3, 2010 at 8:23pm

Hi Folks, thanks to Brent and Melissa for the info! How about this tid-bit?

Anyone ever try the "Tattler" brand reusable canning lids. Do they work ok? Seems interesting, payback over time and BPA Free!

Comment by Gabrielle Blake on August 24, 2010 at 1:34pm

A lady at our church donated a bunch of quart sized canning jars. I just received tons from my dad when he moved, and I don't have a need for them. We've asked around to members of the church, and they don't need them. I've emailed friends, and only a few dozen were taken. Anyone here need or want them? If so, please email me directly at couponingincriticaltimes@gmail.com to arrange pick up.

Comment by Brent Minchey on August 16, 2010 at 3:54pm

I have a Mirro 22 Qt purchased last year after some research and because Emory 5&10 had it in stock. Get a big one and think about the size of your stove and what size jars you'll be using. Mine does 16 pints at a time, but only 5 quart jars. If you do a lot of quarts (and have a big stove) you might want to opt for a wider, shorter model.

For a pressure _cooker_ it's nice to have one that doesn't need to keep venting steam, but for a _canner_ you'll want the old-fashioned weight kind. Beats the heck out of trying to watch a gauge and chase the needle up and down. Varying temps/pressures aren't good for processing. Crank it and let it rock.

Comment by Melissa Brenneman on August 16, 2010 at 10:41am

Jennifer, I think you should contact Bonnie; she knows heaps about canners.

Bonnie Sheeley
Extension Agent, UTE
bsheeley@utk.edu
865-215-2340

Comment by Jennifer A. Hoffman on August 14, 2010 at 3:21pm

any opinions on the different brands of LARGE pressure canners out there on the market? I am going to invest in one shortly and would like to get some first hand input from anyone who has one...Thanks in advance! Jen

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