Brand new at canning.. :-) I canned tomatoes this weekend using the waterbath method. Went great! All my lids sealed and everything seems to be as it should. I agree it takes way too long to wait for the water to boil with every batch. Urg.... Now to my question...This says 7 quart , can I put pint size in it? I am assuming yes, but don't want to take any chances. Thanks! Brand new at canning.. :-) I canned tomatoes this weekend using the waterbath method. Went great! All my lids sealed and everything seems to be as it should. I agree it takes way too long to... » Read More Brand new at canning.. :-) I canned tomatoes this weekend using the waterbath method. Went great! All my lids sealed and everything seems to be as it should. I agree it takes way too long to wait for the water to boil with every batch. Urg.... Now to my question...This says 7 quart , can I put pint size in it? I am assuming yes, but don't want to take any chances. Thanks! « Show Less
821985
Yes..... you can use pints, just use the recommended process time, it does take a little bit of time to heat the water, I keep my canner on low when I am filling jars and add hot tap water to fill line. This canner is a lot faster than a regular one. Happy Canning
821986
Yes, you can use any size jar you wish. Just remember to adjust the processing time to the size jar you are using. The directions give you some of these times. It is always a good idea to have a copy of the Ball Blue Book for canning & freezing to get the latest processing times. If there is a discrepancy, use your best judgement. These instructions say to process tomatoes 45 minutes. The Ball Blue Book says 80 minutes. I use 60 minutes because any longer causes problems with sealing in a water bath. This canner will not hold 7 of my old quart jars but for pints, you should be able to get about 10 or so jars in depending on shape. Good Luck! Yes, you can use any size jar you wish. Just remember to adjust the processing time to the size jar you are using. The directions give you some of these times. It is always a good idea to have a copy of the Ball Blue Book for canning & freezing to get the latest processing times. If there is a discrepancy, use your best judgement. These instructions say to process tomatoes 45 minutes. The Ball Blue Book says 80 minutes. I use 60 minutes because any longer causes problems with sealing in a water bath. This canner will not hold 7 of my old quart jars but for pints, you should be able to get... » Read More Yes, you can use any size jar you wish. Just remember to adjust the processing time to the size jar you are using. The directions give you some of these times. It is always a good idea to have a copy of the Ball Blue Book for canning & freezing to get the latest processing times. If there is a discrepancy, use your best judgement. These instructions say to process tomatoes 45 minutes. The Ball Blue Book says 80 minutes. I use 60 minutes because any longer causes problems with sealing in a water bath. This canner will not hold 7 of my old quart jars but for pints, you should be able to get about 10 or so jars in depending on shape. Good Luck! « Show Less
821987
Yes and also add a tablespoon of white Vinegar to canner,it will help to prevent a boil water buildup on the canner..
821988
Yes, you may put pints in it. However, you might want to consider a steam bath canner, it uses a lot less water to boil and therefore much less energy thereby reducing your cost per unit greatly!I'm sorry , I just noticed this was listed under the steam canner. When you said waterbath I assumed you meant the old type where you had enough water to cover the jars. Once again Sorry.
821989
Yes you can put pints in, Tomatoes 40 min tomatoes juice 35 min you can cut 5 min off most things, Applesauce is 20 min. on both quart and pint. grapes are 15 min on both. you can use a Ball Blue Book canning mag. to help know how long to cook things .
1285104
I see no reason why you could not PROVIDED you follow all safe preparation procedures for the broth. As best I understand, canning is canning. We have only used it for Jams and Jellies, but it works great. It makes canning less of a chore and not nearly as much scalding water to deal with.
1293473
Olman ... I've always cooked 'in bulk', and have had few if any problems with THIS formula when cooking on an electric range - 8" burner - 1 1/2 qrt pot): 17 ozs tap-water 7 ozs pre-washed Quinoa Bring water to boil, add, stir, cover Quinoa ... and SHUTOFF HEATING DEVICE ... repeat: turn off heat supply. Let Quinoa stand in covered pot for 12 - 15 minutes After 12 - 15 minutes, remove cover, use utensil to move quinoa aside & inspect any remaining water content. At this point, my batches are usually "dry" & fluffed ... if not ... re-level Quinoa and cover ... CHECK FREQUENTLY until desired consistency achieved. As with any 'cooking from scratch' endeavor --- experimentation is key. Also, as a side note: I also prepare & eat A LOT of beans, brown rice, and hulled barley. To this end, I purchased a 6.33 qrt "Instant Pot" ( http://www.amazon.com/gp/product/B0073GIN08/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1 ) several months ago. The InstantPot formula: 4 cups water 8 ozs Quinoa Add ingredients to Instant Pot, turn on pot, switch to manual, choose 10 minutes pressure-cook time, TURN OFF pot and let stand for 12-15 minutes to let pressure/steam dissipate, remove top and move Quinoa to uncovered storage container and do a 'quick-COOL' (ala frig or freezer) to stop cooking process. After many batches using this formula, I have yet to end up with anything but 'dry' and fluffed Quinoa. This has become my preferred method of preparation. Good luck ...enjoy your Quinoa ... and Happy Holiday Season ...
1754204
Last summer I planted one tomato plant and the results were so great that I bought a second barrel. This summer, encouraged by some of the answers here, I put two plants in each barrel. While the plants seem healthy, they are shorter than last year and have less fruit. It's only mid-July now and maybe they'll come around, but their growth has slowed considerably, barely reaching the 2nd ring. There are only three holes that allow the roots to access the water reservoir, so obviously one plant is going to "win" the battle for resources. Next year I'll go back to one per barrel.
1206769
10 minutes for pints or 15 minutes for quarts at 10 pounds will give you a higher quality tomato product than water bath and will use a lot less energy. You are also less likely to get a failed seal.
2058603
want to make sauerkraut - first time for me - is 3 gallon a good size? how long till ready? do you use vinegar or no? different recipes online - some with - some not. when ready then do you jar it, water bath it? read that damages the good bacteria etc., so im a little confused as others say to water bath then put up in jars. to those in the know would love to hear from you thanks
1459162
We use it for BOTH pints and quarts and it works fine. We do a lot of canning and have two steamers and really appreciate that you use less water. It takes about a T spoon of vinegar to the batch too keep the inside of the steamer from turning dark.
85160
Have done 5 batches---4 blackberry and one apple. All took 2-1/2 to 3 hours. All perfect--zero seeds--all juice. Cut up apples into quarters. Did put in too many berry's in one batch and lost some juice that ran over back into the water. Have not had to add any water to the 3 hour process but getting close. May be losing some nutrients as nothing but juice in lower unit and a mat of "mast" in upper but doubt if significant.. Easy to do.
1214394
I use as large as Quart size jars and as small as half pint jam jars. I used both the shorter but fatter jam jars and the taller narrower jars. With the narrower jars I just had to position them right so they didn't tilt but it wasn't difficult to position. This was my first year canning and I had ZERO problems with it all. Recommendation from a friend though do not leave the rack submerged in water while you aren't actively using it (she says it can cause rust)
424552
I have used quart jars many times in the canner and have never had this problem. I use only Ball or Kerr jars. If you are trying to use mayonnaise jars or some other kind of jar other than those specifically used to can, that may be the problem. I use the canner to heat the jars and also to can them in it. I've just made several juices in quart jars, canned pickled asparagus in quarts, etc. Have you been paying attention to when the book says to use the "grid" in the bottom and not use the grid? in the heating and canning process? It can also be caused by the jar being too cold when the hot stuff is put in it. Or, it can be cold stuff being put into a hot jar. Keep in mind that everything has to be either hot when it is being canned in the canner.
1363100
Ok, as someone who uses a glass-top stove to pressure can I can say a few things on the matter. 1) to the person above who is weighing (sorry about the pun!) Mirro vs Preso- they weigh about the same and therefore pose the same risk to your stovetop whether or not the box has a warning label, so its a moot point. 1.a) Mirro and Presto canners don't weigh any more than any other aluminum pot- the weight comes from the full jars of vegetables you are canning. If you already can with a water bath (or make large batches of soup), you've already weight tested your stove as much as you need to. Perhaps you could incur damage with fatigue, but it doesn't seem likely. Maybe old ceramic stove tops were more fragile, but mine is a 5 year old GE Profile- certainly not very fancy, but the worst damage I've done to it is sugar burns (and those buff out). 2) All-American canners are a different animal. They are awesomely and fearfully made. I long to own one. They weight quite a lot in their own right, and then you add water and cans. However, see above comment on water baths. Water is what, 8lbs/gallon? I've probably unintentionally load-tested my stove to 80lbs or more. 2.a) That said, my Mom cans with a very large All-American canner on a GE profile glass-top range, also about 4 years old. She has had no problems, and plans to continue. 3) In conclusion, you must make your own decision on what you want to do and risk, however, I've never had any problems. P.S. What happened to your tomatoes? I've never had any problems water canning them. Maybe I can help?
1234650
Sorry to hear that.....because I do a lot of 'canning' I can guess that you did NOT leave enough 'head' room or space for the unit to create the pressure it needed to process. Most units require that it be filled not more than 1/2 way.....just like a fryer....you need room for the expansion. Hope it didn't make too much mess in the kitchen and you were able to save the contents (what were you making ?) Mine stopped working after less than a year of use (I used it maybe 5 or 6 times) .....returned it.....however, when it was working, it did great. Not sure I'm going to get another just yet. Hope this was helpful. Sorry to hear that.....because I do a lot of 'canning' I can guess that you did NOT leave enough 'head' room or space for the unit to create the pressure it needed to process. Most units require that it be filled not more than 1/2 way.....just like a fryer....you need room for the expansion. Hope it didn't make too much mess in the kitchen and you were able to save the contents (what were you making ?) Mine stopped working after less than a year of use (I used it maybe 5 or 6 times) .....returned it.....however, when it was working, it did great. Not sure I'm going to get another just yet.... » Read More Sorry to hear that.....because I do a lot of 'canning' I can guess that you did NOT leave enough 'head' room or space for the unit to create the pressure it needed to process. Most units require that it be filled not more than 1/2 way.....just like a fryer....you need room for the expansion. Hope it didn't make too much mess in the kitchen and you were able to save the contents (what were you making ?) Mine stopped working after less than a year of use (I used it maybe 5 or 6 times) .....returned it.....however, when it was working, it did great. Not sure I'm going to get another just yet. Hope this was helpful. « Show Less
560121
Yes my family has always canned as far back as anyone can remember and this is the kit I purchased to start my daughter out with. It is always a good idea to start with wet bath canning before moving on to pressure canning. Good luck and may your family enjoy it.
395415
I've used it with 4 oz standard and squat jars, 8 oz. jars, and with quart jars. All work well in this, although if you are doing a HUGE number of jars, you will need to process in progressive increments, as this only holds 7 jars and stacking is not recommended in waterbath canning.
172623
I sit my lids in hot, Hot, HOT (but not boiling) water with a scoop of OxyClean or 2 parts peroxide/1 part hot, Hot, HOT (but not boiling) water and let them soak for about 15 minutes. Make sure the water completely submerges the lid and maybe open and close the lid a few times while submerged. The oxy power eats away at any protein residue (milk, cream, etc.). Once this is done, rinse them really well. I do this every 1-2 weeks. Also, don't screw the lid on if either the lid or the container is wet/damp inside. This is a breeding ground for mold and/or stinky smells.I've had mine for about a year and have not had any issues once I started cleaning them this way. I sit my lids in hot, Hot, HOT (but not boiling) water with a scoop of OxyClean or 2 parts peroxide/1 part hot, Hot, HOT (but not boiling) water and let them soak for about 15 minutes. Make sure the water completely submerges the lid and maybe open and close the lid a few times while submerged. The oxy power eats away at any protein residue (milk, cream, etc.). Once this is done, rinse them really well. I do this every 1-2 weeks. Also, don't screw the lid on if either the lid or the container is wet/damp inside. This is a breeding ground for mold and/or stinky smells.I've had... » Read More I sit my lids in hot, Hot, HOT (but not boiling) water with a scoop of OxyClean or 2 parts peroxide/1 part hot, Hot, HOT (but not boiling) water and let them soak for about 15 minutes. Make sure the water completely submerges the lid and maybe open and close the lid a few times while submerged. The oxy power eats away at any protein residue (milk, cream, etc.). Once this is done, rinse them really well. I do this every 1-2 weeks. Also, don't screw the lid on if either the lid or the container is wet/damp inside. This is a breeding ground for mold and/or stinky smells.I've had mine for about a year and have not had any issues once I started cleaning them this way. « Show Less
2224603
No - according to the instruction book, you can only do high-acid canning, such as tomatoes or pickles, and also jelly or jam.This is the same as the type of canning you can do with a hot water bath in an open pot on the stove. The book is very clear that you cannot use this for canning anything else - no vegetables or meats! The book is also very clear that you should ONLY use the 26 recipes included in the book and to not use your own recipes. Very, very limiting!
598587
If you are pressure canning you don't need to add any more water. I recommend getting the Ball Blue Book. It will answer any question you may have about safe canning