Curious you making jelly or wine with the elders?My wife has been canning last years deer meat to make room in the freezer for this year. Been making sauces with the tomatoes and starting to harvest elderberries.
Curious you making jelly or wine with the elders?My wife has been canning last years deer meat to make room in the freezer for this year. Been making sauces with the tomatoes and starting to harvest elderberries.
I had a little siphoning happen on that batch, I think I was probably in a hurry and didn’t let the canner steam for 10 minutes before weighting it.What is it?
We never put up anything that didn’t stay submerged, no idea if it really matters just what gram did.
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We have an abundance of jalapeño’s from the garden this year. Wife’s been coming up with new ways to use them. Today it was Pepper Jelly. Tons of sugar in there and idk what else. Very sweet with a hint of heat. Had enough to fill a bunch of smaller jars for friends and family to try.
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When I used to do habanero jelly, we would put it on burgers with a small slab of fried goat cheese. The sweet/salty/savory combo was killer.We love pepper jelly in this house. Toss it on crackers with cream cheese, good stuff.
Is anyone else experiencing lid failure on golden harvest lids? 3 of 14 have failed me this week while pressure canning 10 pounds of pressure.
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Not sure of the brand but had several fail last run of green beans we made. Got them on Amazon and they buckled the same way. Ball lids only from now on.Is anyone else experiencing lid failure on golden harvest lids? 3 of 14 have failed me this week while pressure canning 10 pounds of pressure.
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Haven’t had a failure like the picture, but have had failure where a triangle Point forms on the kid. In any case, that sucks.Is anyone else experiencing lid failure on golden harvest lids? 3 of 14 have failed me this week while pressure canning 10 pounds of pressure.
Thought about that, I may have… you know how it is you feel like you do everything the same way and I’ve been using these lids for years and never had an issue until now.You wrench them down too tight?
We’ve only had one do that. The wife now uses tattlers for all the stuff we can for ourselves.
Same manufacturer that makes ball they are just cheaper by the box 🤷♀️. They make Kerr too. Maybe I just got a crappy batch.Not sure of the brand but had several fail last run of green beans we made. Got them on Amazon and they buckled the same way. Ball lids only from now on.
Tattlers????
Link is what @Cape Fear posted. I love them, haven’t had any problems with any failing or not sealing. Also don’t have to worry about trying to find more lids if/when things get stupid. It’s an investment up front but in the long run it’ll be cheaper not having to constantly buy lids.Thought about that, I may have… you know how it is you feel like you do everything the same way and I’ve been using these lids for years and never had an issue until now.
Tattlers????
Perhaps but we’ve never a Ball branded one fail. I’ve had the Amazon sourced ones fail twice and threw them out.Same manufacturer that makes ball they are just cheaper by the box 🤷♀️. They make Kerr too. Maybe I just got a crappy batch.
I’ll check it out 🙂Link is what @Cape Fear posted. I love them, haven’t had any problems with any failing or not sealing. Also don’t have to worry about trying to find more lids if/when things get stupid. It’s an investment up front but in the long run it’ll be cheaper not having to constantly buy lids.
Only time I use reg lids is if it’s something I’m giving away or if I’m vacuum sealing a jar. (I haven’t even tried to see if I could vac seal with the tattler lid).
Thanks 🙂Information
Indefinitely Reusable Canning Lids - BPA Free - - Made in the USA - - Indefinitely Reusable - - For Hot Water Bath and Pressure Canning - - No food spoilage due to acid corrosion - - FDA approved materials - - Dishwasher Safe -www.reusablecanninglids.com
We’ve been using these for years and haven’t had any trouble 🤷♀️. I’ve read a lot about people complaining about the “recipe” changing on the rubber seal part of the ball, they are saying it breaks down if you use vinegar to wipe your rims. I’m sure this would apply to all the brands mentioned above if it’s true.Perhaps but we’ve never a Ball branded one fail. I’ve had the Amazon sourced ones fail twice and threw them out.
Yeah those Amazon ones got a lot of people when they were hard to find. If it continues I will at least return them back to the dreaded wolly world. I usually use the ball but when they started getting so expensive we switched to these but this is the first time I’ve had an issue. Maybe @hp468 is right and I broke out my midget strength on them lol.We haven't had any using Ball lids. Couple years ago there were a lot of complaints about Amazon selling "fake" Ball lids that would not seal.
Were the lids from your usual source? Maybe contact Golden Harvest to see what they say?
So we tried the bacon today. It’s been 6 months since it was canned. The end result was a bit different than fresh. @Burt Gummer said it lost some of the bacon flavor. I will say this particular bacon had a really good applewood flavor to it and I couldn’t taste that but I tasted like bacon, smelled like bacon. The texture was crisp but fell apart pretty easy, if I do it again I won’t pack the jars as tight and see if that helps. We plan to FD some for short storage raw next round and see if that consistency is better when reconstituted.Been a busy weekend in the kitchen! @Burt Gummer and I scored 30dz eggs for 24 bucks so those have been running non stop in the freeze dryer. Then Friday after a quick run to the local restaurant supply store I grabbed some chuck roast and thick cut bacon to pressure can. While all that was going I decided I better make good use of some of @beamernc blueberries and start some more blueberry butter. I’ll cook it down tonight and can it in the morning.
Pics or it didn’t happen 😉
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That should be interesting. My understanding is that things with high fat content don’t FD very well.We plan to FD some for short storage raw next round and see if that consistency is better when reconstituted.
So we tried the bacon today. It’s been 6 months since it was canned. The end result was a bit different than fresh. @Burt Gummer said it lost some of the bacon flavor. I will say this particular bacon had a really good applewood flavor to it and I couldn’t taste that but I tasted like bacon, smelled like bacon. The texture was crisp but fell apart pretty easy, if I do it again I won’t pack the jars as tight and see if that helps. We plan to FD some for short storage raw next round and see if that consistency is better when reconstituted.
Can't remember who it was that told me th I s but they told me it was from putting to much in the jars and once I looked there had been just a bit to much in the few that done thatIs anyone else experiencing lid failure on golden harvest lids? 3 of 14 have failed me this week while pressure canning 10 pounds of pressure.
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Rings too tight. Jars have to vent as they heat up; too tight and overpressure will cause that buckling outward.Is anyone else experiencing lid failure on golden harvest lids? 3 of 14 have failed me this week while pressure canning 10 pounds of pressure.
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They don’t but this would be a short term storage option only.That should be interesting. My understanding is that things with high fat content don’t FD very well.
How long are you considering to be short term? 6mo comes to mind immediately. Still, I am curious as to how this comes out for you.They don’t but this would be a short term storage option only.
Yes, that’s exactly where I would start opening to see how it did, then I’d try some more in 3 month increments to see how long I could stretch it. I see people do it all the time but that doesn’t mean it turns out well lol. I’ve got some stuff that’s going to take a long dry time, I think I’ll run and grab some bacon tomorrow to throw in with it so we can find out 😉How long are you considering to be short term? 6mo comes to mind immediately. Still, I am curious as to how this comes out for you.
Yes, that’s exactly where I would start opening to see how it did, then I’d try some more in 3 month increments to see how long I could stretch it. I see people do it all the time but that doesn’t mean it turns out well lol. I’ve got some stuff that’s going to take a long dry time, I think I’ll run and grab some bacon tomorrow to throw in with it so we can find out 😉
I agree on cooking it for that reason but was going to try raw just as a trial to see what it does. I haven’t run it yet maybe I’ll do both.If I was going to put up bacon, i'd probably be cooking it first and soaking up as much grease out of it as you can before FD. Similar to how we did the smoked picnic, it had a good amount of fat in it but stored well so far.
Curious to see how the fat handles the process.
Which one of ya'll going to pick this up? 🤣
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Lynn keeps saying we need to can more meat. Canned ground beef is perfect for anything like spaghetti, tacos, or a casserole and can save you 30 minutes on the cook and prep. Haven’t tried roast like that, but now I’m am interested in doing so.I haven’t canned much meat in the past cause let’s face it, kinda looks like dog food when it’s done.
I’ll have to look and see what cut it was when I go to the depo, it wasn’t regular pot roast and I think that may have helped with the end result. I do remember it had silver skin to deal with when I prepped it so that was a pain but the end result was really good.Lynn keeps saying we need to can more meat. Canned ground beef is perfect for anything like spaghetti, tacos, or a casserole and can save you 30 minutes on the cook and prep. Haven’t tried roast like that, but now I’m am interested in doing so.
It’s been a little while since canned any, but I’m pretty sure we cooked it to reduce the fat and get more in the jar instead of raw packing. I think we may have also used chicken broth for liquid instead of water.Do you do anything special when you can your ground beef? I had told Brian that was going to be next on my list a while back and never got any.
This is what I canned last time that ended up so good. I like it’s cause it’s leaner alsoIt’s been a little while since canned any, but I’m pretty sure we cooked it to reduce the fat and get more in the jar instead of raw packing. I think we may have also used chicken broth for liquid instead of water.
I agree with @Car0linab0y sausage (sliced Italian) had a less desirable result.