It's today's lunch. I've had that happen water-bath canning salsa.Don't throw the one jar away...put it in the fridge and eat it this week.
It's today's lunch. I've had that happen water-bath canning salsa.Don't throw the one jar away...put it in the fridge and eat it this week.
Meal in a jar! I may have to try that as well. Is everything pretty much 90mins for quart jars? Every recipe I've seen so far is 75/90 (pt/qt).
Meal in a jar! I may have to try that as well. Is everything pretty much 90mins for quart jars? Every recipe I've seen so far is 75/90 (pt/qt).
Can I use the basket from my water-bath canner on bottom and put new tray on top?
Yep.
Something that makes canning easier is to use a weight on the canner for controlling the pressure. Heat still needs turned down as the canner heats up, but if you can hear it spurt once in a while, you can do other things. The valve you open to let the pressure is probably a 1/8" pipe thread, which will fit a conversion:https://www.ebay.com/itm/Mirro-Stem...718274?hash=item34225b7442:g:XmcAAOSwfopeSb9B
Beats staring at the guage.
Agreed. It's an excuse to play a family game at the table while I monitor.I prefer to watch a calibrated gauge.
Soaked and rinsed. Did not pre cook to help keep firmness. Just added boiling water to mix (onion slicers, beans, and seasoning). The loss of liquid was siphoning. I added water to within 1" of rim. 2nd batch looked way better.Pinto beans? Did you can them hard and uncooked? Looks great. Might add a wee bit more water next time....but they'll be delicious I'm sure.
Soaked and rinsed. Did not pre cook to help keep firmness. Just added boiling water to mix (onion slicers, beans, and seasoning). The loss of liquid was siphoning. I added water to within 1" of rim. 2nd batch looked way better.
Seems like a few are having problems with jars not sealing. I know it was only 1 or 2 a batch but I consider that too many. I do quite a bit of canning and rarely have a lid not pop. Are you making sure the top of the jar is clean and free of anything. Are you boiling your rings and flats before using?.
Yes I clean/sterilize all jars, rings, and lids beforehand. Wipe them with a paper towel damp with vinegar before lid applied. Not sure why.That's a good point. I've only had one or two not pop in the 10 or so years I've been canning.
Yes I clean/sterilize all jars, rings, and lids beforehand. Wipe them with a paper towel damp with vinegar before lid applied. Not sure why.
Yes I clean/sterilize all jars, rings, and lids beforehand. Wipe them with a paper towel damp with vinegar before lid applied. Not sure why.