That's so cool! A whole separate kitchen for canning would be awesome! This is my first year of canning, although my Mom did can tomatoes. I was just at Meijer's yesterday & bought a new canning kettle so I can do quarts next year. I only did pints this year. I saw their 1 1/2 pint jars & thought that was a great size. I can't remember what the price was in the store, but they are having a buy 2 get 1 case free sale on their jars. I think I may pick up a few for next year. Just wondering about processing time. I figured if you processed for the same amount of time as a quart, then you'd be good.

Hi everyone....just thought you might want to know that Ball Canning and Recipes has a Facebook page and people are posting "bring back the pint and a half jar"....if you are a member on Facebook please post your request. So far I've counted about 35 people that have posted. After you sign into Facebook just do a search on "ball canning and recipes". It is also a great source for ideas. Spread the word, and I'm hoping that we can keep this post going....thanks! Here is a link that might be useful: Ball Canning and Recipes Facebook Page

Event was last weekend and was a phenomenal success. An auction of donated items and the $10 contest entry fees raised over $1400 for "Step Up For Charity" and the first ever annual hot sauce competition was held. There were over 120 entries of both commercial and amateur sauces. In the salsa category Annie's Salsa took 1st, Annie's Peach Twist Salsa took 2nd and a variation on Annie's Peach Twist Salsa took 3rd. (my entries) My Tomatillos Turtle Bean Salsa took 2nd in the "Fresh From the Fields" category which used peppers picked there and prepared entirely on site. Only entered 4 items and they all ribboned so felt did really well. I so wanted to enter my fermented sauces, but until I can get them certified safe am going to continue to use for my own consumption only and dehydrate the rest for powder. Swept the salsa category with these..... 1st 2nd 3rd And my entry in the "Fresh From the Fields" 2nd jt

If your canner is a Presto then spend the $12-15 to buy the 3 weight set. That way you don't have to worry about getting the gauge tested and can just ignore it. The weight set is discussed here in many threads. If another brand with a gauge then you may be forced to have your gauge tested regularly to be safe. But I am more concerned about your inability to control the stove heat and prevent the radical pressure changes that causes the siphoning. Is the stove gas or electric? It does take some practice sessions with the canner and just some jars of water in it but it shouldn't be that difficult to control your pressure. All the way on until your t10 min. of continuous venting is done, then put the weight on and as soon as the pressure gauge reaches 11 bls., slowly begin to reduce the heat in small increments. Hope this helps. Dave PS: As to the "cool air on the jars" bit - yes, instructions say to "not expose them in a draft to cool" but they do need to be out of the canner and on to the kitchen counter. ;)