European Canning Jars with gasket and metal clips
bella_trix
16 years ago
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gran2
16 years agoreadinglady
16 years agoRelated Discussions
Trouble with new gasket for canner
Comments (16)bcskye, you're the best. Just having the gasket number should be enough - thanks so much for providing it. I find that gasket offered at both of the links above, and if it works in your Mirro it should be fine in mine. IF I ever have to replace the canner, I'd go gasketless, but it seems like such a shame to not use a well-made canner I already have, particularly for lack of a good gasket. And the canner has history :), it was my sisters, purchased when she was going through a 'little house on the prairie phase' with her first husband...she raised, made, preserved, cooked from scratch almost everything they ate including hot dog buns! I can do a pretty good Martha Stewart impersonation when I need to, but never down to the hot dog buns.... Interesting, the original book with this canner says to assemble with the jars and water, weight in place, put over high heat to begin building pressure - nothing about venting. After coming here and reading about the need to vent, I do vent mine now. I have 9882 now written on both the instruction book, and I put it in my address book along with family birthdays :)...See MoreLarge jar ideas
Comments (25)I like the large glass jars for making brined pickles and kraut, plus dry storage. But - I recently purchased a large Ball jar with bail and spigot, with the idea of using it for making wine vinegar. My thinking is that the vinegar can be siphoned off - as the spigot is about 2 inches from the bottom - then the mother culture can remain in the bottom undisturbed. Somewhere on this forum it was discussed - and I thought "great - now I can preserve the culture - in the bottom, and add more wine above as the finished stuff is siphoned off. Will it work? I still have some burgundy wine vinegar "in the works" - so haven't started the new venture. (Not sure if "mother" is still viable). In the meantime, we are using it for iced tea, as we consume more during summer. Just my 2 c's. Bejay...See Morecleaning canning jars
Comments (20)I read that if you can alot you should throw out your jars after about 10 years? We can A LOT! and we have lots of jars that are easily 20 years old and some even older as we tend to keep the home canned goods within the family so jar return isn't much of a problem. No telling how many cycles they have been through but we haven't had a problem with using them. Can't recall the last one lost to breakage, just rim chips. If you aren't familiar with it, Barkeepers Friend is a very mild scouring abrasive made specifically for cleaning glass - thus the name I think. It also works on ceramics and fiberglass without scratching. Corning, Luminarc, Mikasa, and several other glassware brands all approve for use on their products. Dave...See MoreVintage Canning Jars/Lids Questions
Comments (6)The jars, if in good shape with no rim nicks or cracks of any kind can safely be used IF the 2 part lids will fit on them. Many of us use really old jars. Some of us use them only for BWB recipes rather than pressure canning but some will also use them in pressure canning as all you stand to lose is thejar of contents if they don't hold up to the pressure. The lids are another problem. The bail top jars and gaskets haven't been 'officially' approved for decades now because of the questionable quality of the seals. Like many of the other old time methods of canning they fall into the Equipment and Methods No Longer Recommended category. Only the 2 piece flats and bands are 'officially' approved. But some of us who have some of the old bail type jars do still use them for really high acid foods like pickles. Most just use them for dry storage items like dried beans and such. That type of use is approved. Personally I wouldn't trust them in pressure canning or with low acid or border-line acid foods. If you are just getting back into canning after several years it would pay to spend some time exploring the NCHFP website for all the latest guidelines and information. Start with the FAQs there. Dave...See MoreSuzyQ2
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