something different this canning season

larry@stinescorner · Jul 16, 2016

Its something I have been meaning to do each year,,this year Im gonna do it. Each time I can a batch of stuff I write it a notebook.Sort of a log book,,the date,,how many jars,and where the recipe is from.

Not fancy,,but and easy way to keep the rings

I try to keep the boxes to store the full jars in on the shelf

We still have some stuff from last season,,and a few jars from two years ago.

If nothing else it is an intersting hobby,,some day it might be a necessity,,you never know......

ray hofstetter · Jul 16, 2016

Ya got some turnip relish left for me, or do I
need to wait for a new batch?

larry@stinescorner · Jul 16, 2016

no problem,,we will have it for you

jeffcat · Jul 17, 2016

OK the trouble with the rings is they are just a pain in the rear to store and you have a good idea. The big one gallon zip lock bags work well too. The next is if you toss a ring on the counter they bounce the )^&I&)(*_) all over the place! I have had brand new rings go through one use and when you unscrew them a day or two latter they have already started to rust!. Lastly the new rings "about from 1960s up" are not as strong. At the flea market and a bottle show I have found three OLD metal rings. You drop one of these on the counter and it sounds VERY different. They actually ring. Drop a real silver quarter on the counter and a new BS quarter. I also have a few of the bow tie rings for glass lids. Just fun stuff. I give everything away to friends at least a few months before it hits one year of shelf time. I have found tomatoes will be dandy at one and a half year. The most fantastic is Apple sause. That stuff is like Twinkies!! I had a jar from 1996 last year and it tasted just dandy!

GordoSD · Jul 18, 2016

Please give me your procedure for long term applesauce.I have the peeler corer and Large kettle for cooking. Need to know what to do with hot cooked sauce. I have ben making perhaps 6 quarts, just pour into jars and give away with advice to store in reefer and eat "soon" But I now have 8 different apple trees and am going to need to can some that I don't sell at Farmers Market. Be glad to send you some Harralsons, Grannys, or Connell soon Those trees are LOADED PM me email is open
Gordo

larry@stinescorner · Jul 19, 2016

Gordo,,all you need is a hot water bath canner with a rack inside, Sterilize the mason canning jars,,,heat the lids and rings in warm water. Take your hot sauce,put it in hot sterilized jars,put on the lids and rings,,put into the boiling hot water bath canner.Wait for it to come up to boil again,,then procees leave it in 15 more minutes,Take the out tighten the rings again,set them on a cloth on the table and cover them for ,Leave them alone for 12 or so hrs,They should pop ,,and seal,,,check them ,when you orees the top of the lid it will let you know if its sealed or not. One thing I Forgot to mention,leave 1/2 pf space,dont fill the jars right to the top with fruit. Look up...Pick your own , org,,,it is a good site,,no gimmicks,,that shows step by step..
I just bought an extra one at a garage sale,if you werent so far away, I would give it to you. You can get them with the acessorys at wlamart or tractor supply,or any store like it.

GordoSD · Jul 19, 2016

Sounds easy enough. I have a stainless pot, the funnel, the jarholder. . I need to source some jars.I like mine like Grandma made, watery with chunks. Not apple butter!

monegaw · Sep 6, 2016

Not trying to hijack the thread, I'm unable to reply to a post by GordoSD because it has been archived...

GordoSD - I saw a post from 2015 regarding your cultipacker. Can you email me? I have a question for you. Thanks, [email protected]

something different this canning season

larry@stinescorner

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ray hofstetter

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larry@stinescorner

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jeffcat

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GordoSD

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larry@stinescorner

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GordoSD

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monegaw

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