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Old 10-11-2004, 08:23 AM   #11
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Does bottling beer count??

Actually, we do can salsa, beans, stewed tomatoes, and peppers, but mostly the pressure cooker and the jars get used for canning starter wort (unfermented beer w/o hops) for yeast starters for my brewing. I'll whip up about 2 gallons of it once or twice a year, and that way I always have a ready supply at a moments notice.

John
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Old 10-11-2004, 09:54 AM   #12
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Does bottling beer count? Are you serious?????

OF COURSE IT DOES!!!!!

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Old 10-11-2004, 01:33 PM   #13
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Audeo, what kind of jars and lids do you use? I need to buy some new ones and I am not sure that the ones with the metal lids would be good for salsa. Do you buy new lids everytime you make something?
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Old 10-11-2004, 01:38 PM   #14
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I made blackberry freezer jam this summer. I was suprised at how east it was. This was my first attempt at anything like this & it came out great! Now if only I could find the recipe I used! :oops:
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Old 10-11-2004, 01:40 PM   #15
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crewsk...I relate...I had to ask my MIL for her raspberry jam recipe about 4 times. Thank God she is a patient woman.
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Old 10-11-2004, 01:59 PM   #16
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Sorry for the delay, Alix! The only things I re-use are the jars and rings. Always, always use new lids! I use Ball or Mason jars predominantly and have enough extras to choke a horse! And I much prefer wide-mouth jars to standard. Much easier to fill, moreover dispense from.

I've never had any reactions with the metal lids and salsa, but the stuff doesn't last very long anyway.
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Old 10-11-2004, 02:27 PM   #17
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Audeo, I use Bernardin lids. They are metal with a rubber ring built into them. These are things you toss...yes? I notice you said you use rings too. Do you use them with the lids that already have a rubber thingy built in? Sorry if that is a stupid question. After my one debacle with non sealing jars I am ultra paranoid.
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Old 10-11-2004, 02:47 PM   #18
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There is NO such thing as a stupid question here, Alix! Especially when no answer may be the cause for such fun things as botulism...

With a Canadian neighbor, I am familiar with Bernardin lids. (She brought a box back from Montreal recently, along with several packages of St. Hubert's Bar-B-Q sauce mix -- yummy stuff!). These lids are just like the ones I use, that have the rubber seal on the edge of the "inside" of the lid (that is affixed to the jar).

When canning, by water bath or by pressure, what I do is fill my jars, wipe off the rims, put the lids on top, then add the rings tightening only slightly. The vacuum inside the jars can only be created by having enough room between the jar's rim and the lid to allow the air inside the jar to escape. Once out of the canner and cooled, I confirm a vacuum seal (the lid is sucked down against the jar and won't "snap" when pressed), then and only then tighten the rings the rest of the way.
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Old 10-11-2004, 07:10 PM   #19
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Thanks Audeo. I knew I could count on you for help.

Incidentally that St Huberts stuff ROCKS! They also have a spice that you sprinkle on chicken wings. To die for.
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Old 10-12-2004, 02:33 PM   #20
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jelly failure??

Hello all...
I have just completed my first ever attempt at making jelly. My first attempt at anything "canning" related. Okay, so now I have to find out just what the heck happened! Because I think I may have ended up with habanero syrup!! :oops:

I found a few recipes at recipezaar.com, and primarily followed this one: http://www.recipezaar.com/recipe/getrecipe.zsp?id=68981 . I had to guess at the number of habaneros and bell peppers, and ended up using about 15 and 4 respectively.

NOW, most of the recipes I found, this one included, had comments that indicated the users had "final jelly results" the next day. So even though the Ball (makers of my pectin) website indicated that some jellies can take up to two weeks to gel, I don't think this must be my problem.

Do I pour it all back in the pan and add more pectin etc etc.. or should I wait? (AND if I need to re-cook a bit, and re sterilize, re-process, of course) can I wait until next week when I get back in town? Any spoilage risk?

Well - this is my third attempt to get this question posted since registering yesterday.. so I have to go burn a candle while i hit submit...!

THANKS for any ideas of what could have gone wrong!!

Katharyn
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help? Do I have to post a juicy intro before feedback is permitted... OR did y'all just go on vacation now that the kids are back in school!? (hmmm... nice idea!!)
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