| T O P I C R E V I E W |
| Cindy Lee |
Posted - Jun 25 2009 : 6:41:51 PM
I am running low on rings for my jars and I think I can recall my mother taking the rings off her canning. What do you guys do, take them off or leave them on? I am very frugal so if I can save a buck, I WILL!! Speaking of frugal (AKA CHEAP!) I just bought a bunch of jars at thrift stores for hardly anything, just incase anyone needs more of them! |
| 25 L A T E S T R E P L I E S (Newest First) |
| farmeratlast |
Posted - Jul 06 2009 : 04:08:34 AM
I was just coming here to ask that question. No rings for me and a long piece of twine to hold them. You gals are great! |
| Celticheart |
Posted - Jul 05 2009 : 12:54:24 PM
Most canning books will give you specific times to can say, cold pack peaches in quarts or tomatoes in pints. Look for a good canning book....Ball Blue Book or actually any decent canning book will have that information usually in chart form. Or like I said above, find a Master Food Preserver through your extension office.
It's not about being perfect, but enjoying what you do. Set aside time to be creative.
Robyn Pandolph
|
| Rivergirl_2007 |
Posted - Jul 05 2009 : 07:55:48 AM
I have been canning for years and always left the rings on for fear of the lids getting loosed by accident (bumping against other jars etc). I never thought about the moisture causing problems. Thanks for the info. I will begin removing them this year. |
| candela59 |
Posted - Jul 03 2009 : 11:39:16 PM
I have come across numerous recipes for canning jams and fruits that give very explicit directions on the preparing and cooking of the product and how to fill the jars only to have the recipe end with something like this "can according to standard canning methods". What the heck does that mean? Being a novice this is not at all helpful. How do you know how long to process peach jam vs. peach halves? We newbies need detailed and complete directions! Is there a standard time for jams, fruits and all the other possibilites? If anyone knows, I know you gals do. Thanks, Peggy :)
www.thewanderlustgirl.blogspot.com
"Happiness is not having what you want, it is wanting what you have."
|
| Celticheart |
Posted - Jun 30 2009 : 06:32:34 AM
Contact your county extension agent(most counties have one) and ask if there is a Master Food Preserver in your area. They are the best source of information about canning....other than a Farmgirl of course.
It's not about being perfect, but enjoying what you do. Set aside time to be creative.
Robyn Pandolph
|
| Aunt Jenny |
Posted - Jun 27 2009 : 12:03:31 AM
Just the water bath always...only low acid things (meat and veggies) need to be pressure canned as a rule.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| MissDotty |
Posted - Jun 26 2009 : 11:24:15 PM
Since pectin needs a certain amount of acid to work (as far as I recall) most jams and jelly should have enough acid that they can be put up with the hot water bath method. Pressure canning is usually for low acid foods. |
| Sheep Mom 2 |
Posted - Jun 26 2009 : 9:49:06 PM
Hot water bath for jams and jellies.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| Cindy Lee |
Posted - Jun 26 2009 : 8:44:43 PM
I use water bath. As I understand it, only low acid foods (veggies) need a pressure canner. What about you? |
| 1badmamawolf |
Posted - Jun 26 2009 : 8:43:13 PM
Toni, I only use the water bath, I don't know of any that would have to be pressure canned, Anyone else know?
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| antoinette |
Posted - Jun 26 2009 : 8:40:19 PM
Hello Girls,
When you make your jams and jelly do you use your pressure canner or just a water bath? |
| Sheep Mom 2 |
Posted - Jun 26 2009 : 6:04:04 PM
I always toss the rusty ones - they are harder to screw on straight and harder to get off. Be sure your jars are completely cooled before removing the rings.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| Cindy Lee |
Posted - Jun 26 2009 : 5:47:31 PM
WOW! I'm glad I asked. I knew I could count on you guys to fill me in! Now I know I don't have to buy any more, you saved me some $$$. Thanks! But, one more question. What difference would it make to the finished product if the ring is a bit rusty? I know some that I got at thrift stores were a little funky. Would you just toss those? |
| Aunt Jenny |
Posted - Jun 26 2009 : 1:26:36 PM
They sell the white plastic lids (either Ball or Kerr..can't remember) right by the canning supplies around here.
The rings on a string I learned about 20 years ago from an older lady at church..she gave me some canning jars she didn't need any more and I saw how she stored the rings...an AHA moment for me for sure!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Bellepepper |
Posted - Jun 26 2009 : 11:53:50 AM
I take the rings off everything that I pressure can. The things I water bath, I leave the rings on. Seem to me that the seal is not quite as tight on the water bathed jars.
When I choose my jars of stuff to enter in the fair, I wash and shine the jar and put on a NEW ring, right out of the box to make sure there is no rust. And, don't put the ring on too tight, the judge will take off the ring to see the top of the product.
Where do you get the white plastic lids. I have not seen them that I know of. Are they with the canning stuff? |
| Amie C. |
Posted - Jun 26 2009 : 10:24:53 AM
Aunt Jenny, I like your way of storing the lids on a string. I've been tripping over piles of them in my pantry and I'll take care of that this weekend.
I didn't know you were supposed to take the rings off either. I thought I was getting away with something when I took them off to re-use on new canning! |
| 1badmamawolf |
Posted - Jun 26 2009 : 09:52:49 AM
Well ladies, just wanted you all to know, my Mama just chewed my butt off. I mentioned that everyone on this topic said don't store with rings on, and she said of course you don't! I said , well I did'nt know that, I've been leaving them on for 35 years, and she said I was'nt listening very well was I. Long story short, I will be removing all lids today.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| Aunt Jenny |
Posted - Jun 25 2009 : 11:46:14 PM
I love those white plastic lids!! If you girls don't have some..you must get some..they are so nice...they have both the regular and wide mouth and come in packages of I think 6 or so. I use them on my 1/2 gallon jars (wide mouth size) for milk too...and like Anna said..for fridge storage.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| MissDotty |
Posted - Jun 25 2009 : 11:02:25 PM
I take the rings off. I also don't store open jars with the metal lids, I replace them with the white plastic lids designed for freezing. |
| Sheep Mom 2 |
Posted - Jun 25 2009 : 9:51:36 PM
I always store mine with the rings off. The master canners program advises this as the ring on can mask a jar that isn't really sealed and as previously mentioned moisture can collect and cause rust.
Sheri |
| Aunt Jenny |
Posted - Jun 25 2009 : 9:20:41 PM
One of my friends told me that her mom always wrapped each jar she canned in newspaper..just around the glass part I mean..like a wide strip and taped it on every jar. My...she was ambitious!! I imagine it keep them in the dark more. I guess. I like seeing what is in my jars though.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| 1badmamawolf |
Posted - Jun 25 2009 : 8:45:11 PM
I leave my rings on, because , more than once we've had a small earth quake here, ( I live in California), just enough to rattle the jars together, and pop seals, and waste a whole lot of good food
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| SheilaC |
Posted - Jun 25 2009 : 8:26:39 PM
ditto to Jenny  |
| Aunt Jenny |
Posted - Jun 25 2009 : 6:57:34 PM
I always take mine off unless I am saving it to enter in the fair. It is actually what you are supposed to do. Moisture can collect between the ring and lid and cause rust and it also is easier to tell if a seal failed. I string mine on peices of twine and hang in my cellar (or kitchen in canning season) in big loops until needed. I havn't had to buy new rings in years and years. I always keep a few in my kitchen to put on the odd salsa or jelly or jam that we bring up and don't finish in one sitting.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| 1badmamawolf |
Posted - Jun 25 2009 : 6:47:49 PM
I have taken the rings off more than once to use when I'm canning and have run low, BUT, once you open a jar, you will need that ring to close the jar up , until you've finished eating whats inside.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
