Group active since Fri, Aug 09, 2013
Gone are the days of Grandma's questionable canning practices. If my grandmother could only see today, all the updated techniques and procedures for home canning, she would whoop for joy and embrace all the readily available information.
The purpose of this group is to provide those interested in, or new to canning with safe procedures so as to not be worried about what type of canning information they are getting. So, Seasoned Canners from Canning Corner, please join in on the fun of responsibly adding APPROVED canning techniques and recipes so that people new to canning will learn safe methods of preserving their foods in jars.
Instructional Videos and Links to sites containing approved methods are most welcome. Hopefully, this group can help new canners to feel comfortable with safe procedures and to recognize when they come across questionable or unsafe methods.
Please use this group to help spread and encourage safe home canning techniques and procedures by only linking reputable information and guidelines. Please don't post experimental recipes for beginners.
Please put the subject matter in the title for easy reference.
Rules for Newbies:
Buy a Ball Blue Book as your first manual.
Access the Experts at National Center for Home Food Preservation
Always follow the rules.
The only dumb question is the one not asked.
DON'T EAT OUT OF THE JAR!!!
Nov 12, 2014
This is a place for experienced canners to provide tips on methods they've found valuable in home canning. Please be sure that your methods or added ingredients don't interfere with safe practices. For instance, the combination of vegetables in your ingredients need to adhere to canning times and or acidity levels.
Often we find that the simple addition of an ingredient or safely tweaking a method, can make all the difference in a more delicious product or just saving a bit of time or labor. People share many very useful and interesting tips in their instructions and recipes and unfortunately, they're not always easily accessible. It would be nice to be able to scan short posts getting to the point in just a couple of sentences.
If you've ever run across someone's idea and said to yourself, "Duh, why didn't I think of that?", please share it here. :)
Jun 4, 2014
Thanks new to canning ..
Nov 6, 2013
Oct 16, 2013
I am not affiliated with Ball or Jarden brands
Sep 30, 2013
Sep 15, 2013
Aug 31, 2013
Aug 31, 2013
See the video added demonstrating this method.
For answers to lots of questions, use this link:
What causes buckled lids?
Buckled lids appear to warp, bulge, or crease upward near the outer edge. Ball brand and Kerr brand two-piece vacuum lids are made to release pressure by venting air from the jar after processing and upon cooling. When the lid does not vent, pressure build-up warps the lids and prevents a good seal.
There are several potential reasons for this to occur:
Applying the screw bands too tightly causes buckling that is apparent immediately after processing.
Boiling the lids softens the sealing compound too much, resulting in a premature seal.
Food spoilage due to incorrect processing produces gases inside the jar that force the lid to buckle or unseal.
Preventing buckled lids is simple. Always process foods using up-to-date guidelines, prepare lids according to manufacturer’s instructions, and apply bands just until a point of resistance is met – fingertip tight.