What do you can in half pint jars?
10 years ago
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- 10 years ago
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One and a half pint ball jars
Comments (4)That Ball statement seems absurd to me. AFAIK, there's no reason in the world why you couldn't process a pint-and-a-half at quart times with no problem whatsoever. Can you provide the source (book & page #) so we can check out the precise statement? Carol...See MorePint and a half jars
Comments (50)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...See MoreWhat to do with last jar when it is only half full?
Comments (8)For me it all depends on what the food is. Say you are doing pickles and you can only fill jar halfway, but you have enough brine to fill. Yeah in that case I'd fill the jar and process it with the rest. Pickles need time to turn into pickles. You could just put it in the fridge but since you have the brine - make pickles with it. We did B&B pickles today and had left overs - too much for a pint but not enough for a quart. So we put them in a quart and filled it with brine and processed them all. It looks funny - 1/2 quart of pickles floating in all that brine but at least I know they are safe and can be stored. ;) On the sweet relish - either approach is ok as long as making only 2 pints didn't overfill the jars. I would have done 2 jars to the normal fill line and, like the pickles, filled the 3rd jar with the leftovers and extra brine and processed it too. You can always drain it some when open. Dave...See MoreYou can't just tell me I can't use half gallon jars....
Comments (94)I have canning directions from a number of universities, Ball, Kerr, Presto, etc., dating back for over 20 years to the present. There have been many changes to the recommendations given by the various sources over the years. Example: pressure canning tomato juice in "Presto Cooker Canner, Directions and Recipes, 1978" lists no requirement for adding lemon juice or other acidification, and a recommended processing time for both pints and quarts is given as 15 lbs - 0 minutes. We've used that recipe over the years with no problems, but have since changed to other processing methods (processing time, acidification, pounds of pressure). It was only until a few years ago that we could find an "approved" method for preparing and canning vegetable tomato juice (V8?), but we've been canning quarts and 1/2 gallon jars of our own "V8", using our own directions which I've published here a number of years ago, for over 30 years! Jeez, did I get the nasty comments after posting that. And, the person that posted that the large canneries monitor the temperatures of each container in a batch, and conduct lab tests on products from each batch has certainly observed canneries other than the 10 or so I've visited. Getting back to recipes for half gallon jar recipes, I know it would be no big deal for a University that routinely conducts food safety testing and publishes "safe" recipes to conduct tests and provide recommendations for canning at least a limited number of recipes they standardize as to type and amount of each ingredient, etc. Heck, I can't believe that a great number of grad students haven't wanted to do just that!...See More- 10 years ago
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