Re-using commercial pickle jars/lugs tops for canning?
lindarenee
15 years ago
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digdirt2
15 years agofedup321
15 years agoRelated Discussions
What are Pickle Jars good for? re: green cuttings :)
Comments (7)Its fairly simple but seems to work lol. Here are a few photos. photo #1 just shows the pickle jar with the once whimpy meadow princess. Firmed up now. photo #2 shows a small green cutting (it is blown up to see better) it shows roots forming after being in the shot glass. It slid down in the glass a little so the end is curled but it is very firm now. phot #3 Just shows how it would look in the shot glass under lights. Note, used clear plastic instead of something opaque so the light could still get through to the little leaves. ~SJN...See MoreUsing Ball/Kerr jars with one-piece button-top lids
Comments (9)Hi, kweeper, welcome to the forum! I am not familiar with this product, but I had a look at the lid you linked to. It says they're designed for water-bath canning, which to me implies standard canning jars; it also says it's size G70, and some of the jars on the site, like the one I've linked to below, say they have standard mason jar openings and also say they take size G70, so it sure looks to me like you're good. http://www.fillmorecontainer.com/Jars/16-oz-Economy-Jar-CT.htm I bought a bunch of one-piece lids from Kitchen Krafts a few years ago to make some slightly fancier-looking jams, etc. for my friend's wedding favours, and they worked great. They didn't have a "button" but you could tell when it sealed as the whole lid curved in a bit, then popped up, presumably the same idea. http://www.kitchenkrafts.com/product.asp?pn=PG1991 I see KK now also is listing a button lid that looks exactly like the ones in your link, and THEY say it fits regular mason jars. http://www.kitchenkrafts.com/product.asp?pn=PG1999 Sure seems like a good bet to me. Let us know how they work out, eh? Afraid I can't help with the six-ounce jars. I suggest giving two different 4-oz ones. ;-) (Any excuse to do more canning!) Enjoy, Zabby...See MoreFermenting Pickle Jar?
Comments (21)I love Ziedrich's book. Every recipe I've made so far has been a winner. I've learned a lot too. Hip Hip Hooray for a fellow Ory-gonian! (Ziedrich's from Corvallis.) OK, getting serious now. Deanna, I'd use dry sherry to substitute. Sake isn't the best for this recipe. Chinese rice wine is different. I actually have a bottle a friend brought back from China. It's a little pottery jug and the lid is tied with straw. Very cool. The one thing I wouldn't alter is the Sichuan peppercorns. They're very different from the "regular" kind. Carol...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 Morereadinglady
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15 years agoChristopher Hove
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8 years agolast modified: 8 years agoTami Logsdon
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