| Score one for the canner [message #63376] |
Mi, 13 April 2005 17:38 |
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Just happened to stop by the local thrift store this morning and found
six boxes of a dozen lids and rings for fifty cents a box. What a deal!
Beaucoup fruit jars too but I don't need more pints or quarts. Jars were
pretty cheap too. Looks like another canner/preserver went to that big
kitchen in the sky and his/her family got rid of the good stuff right away.
I was already tired out so didn't poke around to see if a pressure
cooker was around somewhere cheap. Probably will go back again tomorrow
when they open at 1000. Knowing full well that I probably get those jars
while I'm at it, hate to see orphan jars just sitting around gathering
dust when they can do that in my pantry. <BSEG>
George
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| Re: Score one for the canner [message #63377 ] |
Mi, 13 April 2005 23:37 |
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George Shirley wrote:
> Just happened to stop by the local thrift store this morning and found
> six boxes of a dozen lids and rings for fifty cents a box. What a deal!
> Beaucoup fruit jars too but I don't need more pints or quarts. Jars were
> pretty cheap too. Looks like another canner/preserver went to that big
> kitchen in the sky and his/her family got rid of the good stuff right away.
>
> I was already tired out so didn't poke around to see if a pressure
> cooker was around somewhere cheap. Probably will go back again tomorrow
> when they open at 1000. Knowing full well that I probably get those jars
> while I'm at it, hate to see orphan jars just sitting around gathering
> dust when they can do that in my pantry. <BSEG>
>
> George
>
Old canners never die, they just flip their lids.
gloria p
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| Re: Score one for the canner [message #63378 ] |
Do, 14 April 2005 01:12 |
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Puester (puester [at] worldnet.att.net) writes:
> Old canners never die, they just flip their lids.
If you canned an old canner how long would it last?
Assume a high level of acidity.
--
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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
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| Re: Score one for the canner [message #63380 ] |
Do, 14 April 2005 04:12 |
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William R. Watt wrote:
> Puester (puester [at] worldnet.att.net) writes:
>
>
>>Old canners never die, they just flip their lids.
>
>
> If you canned an old canner how long would it last?
> Assume a high level of acidity.
> --
> ------------------------------------------------------------ ------------------
> William R Watt National Capital FreeNet Ottawa's free community network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned
As someone who maintains a high standard with his canned goods I would
not recommend keeping canned meat more than three years at the outside.
Of course we would have to determine the acidity of the canner prior to
canning. Would pH strips do the job or will we have to send a sample out
to the lab?
George
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| Re: Score one for the canner [message #63381 ] |
Do, 14 April 2005 04:48 |
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George Shirley wrote:
> William R. Watt wrote:
>
>> Puester (puester [at] worldnet.att.net) writes:
>>
>>
>>> Old canners never die, they just flip their lids.
>>
>>
>>
>> If you canned an old canner how long would it last?
>> Assume a high level of acidity.
>> --
>> ------------------------------------------------------------ ------------------
>>
>> William R Watt National Capital FreeNet Ottawa's free community
>> network
>> homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must
>> have "notspam" in subject or it's returned
>
>
> As someone who maintains a high standard with his canned goods I would
> not recommend keeping canned meat more than three years at the outside.
> Of course we would have to determine the acidity of the canner prior to
> canning. Would pH strips do the job or will we have to send a sample out
> to the lab?
>
> George
>
Low-acid canned good keep longer than high-acid if you process 'em right.
Best regards,
Bob <-- well preserved
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