LaurenRitz
Almost Self-Reliant
I think they were Kerr. I would have to dig the box out of the garbage.
WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
- Start date
Mini Horses
Sustainability Master
Have dehydrator going with apple slices 
FarmerJamie
Mr. Sensitive
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Worked well, will test the old one with the new hardware soon
Last edited:
flowerbug
Sustainability Master
@akroberts mentioned in another thread about pressure canning about learning and we all had to start somewhere so i wrote a reply there thinking it was this thread instead. so now i'm putting this reply here because it fits more under canning in general.
as far as i'm concerned the most important thing any canner should know is what is acidic enough to be safe for BWB instead of pressure canning. after that then it comes down to tastes and texture preferences and those can vary so widely as to be somewhat useless as general advice.
the next things i'd consider pretty important is checking jars for chips and cracks, and rings for dents, i don't have issues with lids but i do scan them for issues as i'm getting them ready to be used.
the other things is to wipe the rim clean with a clean cloth before putting the lid and ring on and to not overtighten the lid/ring - hand tight plus a quarter turn is about how it goes, but it may not be a full quarter turn at times. it's all by feel.
then once the jars are sealed we put them back in their boxes for storage and if i have plenty of extra rings i leave the rings on to protect the jars/seals/rims. we also put some cardboard layers between the cases when we stack them.
they are stored in a dry location, sadly not a full pantry but at least it is a temperature controlled enough space so that it will not freeze.
other than that, have fun, be careful, asking questions is perfectly fine,
that's about it...
as far as i'm concerned the most important thing any canner should know is what is acidic enough to be safe for BWB instead of pressure canning. after that then it comes down to tastes and texture preferences and those can vary so widely as to be somewhat useless as general advice.
the next things i'd consider pretty important is checking jars for chips and cracks, and rings for dents, i don't have issues with lids but i do scan them for issues as i'm getting them ready to be used.
the other things is to wipe the rim clean with a clean cloth before putting the lid and ring on and to not overtighten the lid/ring - hand tight plus a quarter turn is about how it goes, but it may not be a full quarter turn at times. it's all by feel.
then once the jars are sealed we put them back in their boxes for storage and if i have plenty of extra rings i leave the rings on to protect the jars/seals/rims. we also put some cardboard layers between the cases when we stack them.
they are stored in a dry location, sadly not a full pantry but at least it is a temperature controlled enough space so that it will not freeze.
other than that, have fun, be careful, asking questions is perfectly fine,
that's about it...
FarmerJamie
Mr. Sensitive
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Wife successfully tested the old one with the new hardware. Be afraid, be afraid of the wife's imagination unleashed
LaurenRitz
Almost Self-Reliant
I always stored bottles with rings on. Simpler that way. I also got people sniping at me that I was Doing It Wrong.
Made no sense to me, until I moved to an area with high humidity. Rings rusted on, even if they were fully dry.
Some habits are very much environmental-- that doesn't make them Wrong.
Made no sense to me, until I moved to an area with high humidity. Rings rusted on, even if they were fully dry.
Some habits are very much environmental-- that doesn't make them Wrong.
akroberts
Almost Self-Reliant
Some people only know what is best for the area they live in not anyone else. I've received emails with people telling me what I can and should plant in the garden according to their zone not mine. It's annoying to have people telling you only what they do for their zone and not take someone else's zone into consideration.
