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Old 09-29-2015, 09:08 PM   #21
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K-girl, no pressurer canner for me, I use a waterbath or steam canner.

I was hopeful about the electric pressure canner, but sadly it looks pretty bleak.
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Old 09-29-2015, 09:08 PM   #22
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Quote:
Originally Posted by Dawgluver View Post
I've done a lot of canning on my glass top, no biggie. As Zagut stated, just don't put too much weight on it.
Or drop it on the glass.
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Old 09-29-2015, 09:41 PM   #23
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Or drop it on the glass.

One of my students years ago told me his mother had to get a new glass top, he'd hopped up on it, sat on it, and broke it!

So far so good with my canning equipment.
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Old 09-29-2015, 10:16 PM   #24
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Or drop it on the glass.
I have a gas stove, but I put the canner on the stove and then fill it with a quart measuring cup. It takes longer but I don't have to worry about dropping it.
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Old 09-29-2015, 11:57 PM   #25
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Dawg, do you can in the water bath method tomato sauce?

GG, do you use a pressure canner or water bath?
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Old 09-29-2015, 11:59 PM   #26
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AND THEN...
I'm reading that you're not suppose to pressure can above 3000 altitude...
we live at almost 4000 feet now and are planning on moving EVEN HIGHER!
WHAT?!
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Old 09-30-2015, 12:03 AM   #27
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... snipped ...
I have a Magic Seal, used $10 very old.
Which Magic seal (size etc.) do you have and do you have gas or glass top electric AND what elevation are you at, AND do you can tomato sauce?

Questions, questions, questions ...
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Old 09-30-2015, 12:37 AM   #28
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Canning Homemade Marinara

Quote:
Originally Posted by Kaneohegirlinaz View Post
Dawg, do you can in the water bath method tomato sauce?



GG, do you use a pressure canner or water bath?

K-girl, I've done salsa in the WB canner, but never anything with meat. You'd have to use a pressure canner for that.

Tomato products like marinara should be fine in the WB, as long as they're acidic enough. The Ball Blue Book, along with the extension agencies, have some good recipes.
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Old 09-30-2015, 04:50 AM   #29
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Dawg, do you can in the water bath method tomato sauce?

GG, do you use a pressure canner or water bath?
Water bath.
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Old 09-30-2015, 10:42 AM   #30
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Quote:
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AND THEN...
I'm reading that you're not suppose to pressure can above 3000 altitude...
we live at almost 4000 feet now and are planning on moving EVEN HIGHER!
WHAT?!

Absolutely not true.

I live at 7000 ft and pressure can. I have/use guidelines from the New Mexico Extensive Service. Pressure pounds will change the higher you go. I use guidelines for 6001 feet to 8000 feet elevation when pressure canning.
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