Curious you making jelly or wine with the elders?
Canning and Food Preservation
- Thread starter Geezer
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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.
If the liquid goes down to the half mark that is when it is considered unsafe to store and you would just need to pop it in the fridge and eat it within a few days.
We love pepper jelly in this house. Toss it on crackers with cream cheese, good stuff.
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.
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.
Here ya go bud. Breakfast bars. Special k cereal, milk, strawberries, free dried 7/2021. Vac sealed in a quart jar.
Delicious. 😜
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.
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.
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????
Same manufacturer that makes ball they are just cheaper by the box 🤷♀️. They make Kerr too. Maybe I just got a crappy batch.
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?
Were the lids from your usual source? Maybe contact Golden Harvest to see what they say?
Information
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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).
Perhaps but we’ve never a Ball branded one fail. I’ve had the Amazon sourced ones fail twice and threw them out.
I’ll check it out 🙂
Thanks 🙂
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.
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.
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These folks are local to me but they do ship. The Restaurant Store has canning stuff too. These are some alternate sources.
R
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.
That should be interesting. My understanding is that things with high fat content don’t FD very well.
Appreciate the update and results on this. Always interesting to see how things turn out and what adjustments we'd make to improve the process. There's always something new to learn.
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 that
Rings too tight. Jars have to vent as they heat up; too tight and overpressure will cause that buckling outward.
They don’t but this would be a short term storage option only.
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 😉
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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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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It’s so nice to be able to open a few jars and have an easy delicious meal in minutes. I haven’t canned much meat in the past cause let’s face it, kinda looks like dog food when it’s done. I canned a bunch of beef roast over the summer for the first time and tried it last night. I seasoned it just how I would if I were to put it in the crock pot and it turned out fabulous. I was worried it would have that over cooked roast consistency when reheated but it didn’t. Now time to run to the restaurant depot for more now that I know we don’t hate it lol! Y’all don’t judge my finest china left over from Christmas 😉
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’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.
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.
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.
I agree with @Car0linab0y sausage (sliced Italian) had a less desirable result.
This is what I canned last time that ended up so good. I like it’s cause it’s leaner also
Any recipes for canning ground beef? I've canned other meats, just never ground beef. I see in the above post #197 they cooked before canning. Would this reduce the time needed in canner or be the same? Is adding chicken or beef stock necessary if reducing it and getting fat out? Fully cook/reduce it or kind of half cook it and let canner do rest?
