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...
1709108
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!
949002
Allison, contact Joel immediately. Use only distilled water, not spring water, not tap water and water it in a saucer. Fill it up about 1/3 of the way. That being said, did you check your email? Joel sent a detailed email before our plant arrived. I contacted him a few times and he was extremely helpful and fast to respond. Here's his email address: JoelsCarnivorousPlants - Amazon Marketplace lk5mjrd052j6cyv@marketplace.amazon.com I cut and pasted his directions in the initial email below: I will be shipping your order to you Saturday. Look for it to arrive in your mail beginning this Monday. If you have cold weather forecast for the next few days please be careful to take your order indoors soon after it arrives and not to leave it in a mailbox outside overnight if you receive your mail in a receptacle that is outside so that your plant will not be damaged/killed by frost. If your plants are damaged by frost anyways in spite of my best efforts at timing the shipping for your order please let me know asap. If it is below freezing where you are at your order may come with a heat pack. The heat pack is a white bag with red line on it. This heat pack is not part of the potting soil. Please be careful to NOT mix it in with your moss that your plant arrives with. If you are purchasing this as a gift it will be important to pot it up right after it arrives rather than leaving it in the box it came in for a while. If you purchased more than one plant they may be wrapped together. If you have any problems with your plant(s) or its shipping please feel free to contact me. I'm here to help. If you like what you see when your order arrives you can see more Carnivorous Plants that I have for sale here.--&gt;
560120
Yes it is. You will find out if that is something you really enjoy. Putting a lot of money into a pressure canner isn't something you want to do unless you are sure you will use it a lot. Check out canning books too. Some foods, like green beans, and not the best to try as they take about 3 hours in one of the water bath canners. Start out simply and you'll do well. Lots of information available to help you too.
432512
Diane M, I used this pot finally last week on my glass flat top stove. It takes a very, very long time to heat up but once it gets to temp it continues to boil. I will make sure that the next time I start my water much sooner before placing the jars into the canner. It does clean up easy! I like this canner but because of my flat top stove, I may think of getting the electric one for next year. Hope this helped!
1466670
Yes, I was afraid to do corn on the cob, that's great. We have a small house, so love the PC because it's not making my house smell like food. I made bone-in chicken breasts in 12 minutes, they were tender and juicy - not dried out like they often are. I'm going to look for Miss Vickie's book at the library. It wasn't there last time, so I picked up Sass' book, and am learning every day. Appreciate the tips very much!!
1880953
I am going to purchase this canner for my summer bounty. Lost so many quarts of tomatos this past summer to water bath canning so am going to try this. I have a glass top stove and am going to use my gas b-b-q outside that has a side burner on it. Has anyone else used this before and does it work ok??
697089
The lids should be sterilized by pouring boiling water over them and allowing them to soak to soften rims. The canning lid rack is a silly investment, just use a pot. Visnaskas, I agree with you. Do not spend time and money on something so simple as sterilization. One could also bring lids to a boil, turn down heat, no big deal. The Canning Lid Rack is such a crock.
1112317
Hello Works great! We Mixed in a Sprinkling can and dripped along root zone and over leafs. We have lots of JUICY tomatoes only problem is the chipmunks and squirrels are sampling as soon as they get ripe! :0) Miracle grow is a great product! Good Luck!
745964
Have not had any trouble to date. Most of the time, the recommended hot water and detergent method works for me as well. If the ingredients were high in fat or the container sat too long after being emptied, a quick hand-wash is necessary. One thing I'd caution is to not immerse the outside of your base as I think the repeated exposure to detergent is part of the reason the seal on my original container went out.
1672132
I've had the same question myself, but generally fill it with 2-3 quarts of water. You don't fill it as full as you do a regular canner.
315625
I wish I could help you but it works normal for me. I made homemade chili yesterday & it opened the tomato sauce, paste & died tomatoes fine. I did have a little trouble maneuvering to open large can of light kidney beans but I had the same problem with my other normal size opener.
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
1516121
I just tried tomatoes this year, and the first year I ever grew them in pots. I did get plenty of tomatoes on them but when the weather get hotter I should have moved them outside the green house sooner. I live in So. Cal. and It got to hot in the green house and burned them even with the door and windows open. I am hoping the winter will be better.
456528
I put everything together. The only thing you have to make sure of is the time needed to steam each veggie. You might want to steam some separately and then put everything together. Enjoy !
598591
If your are pressure canning, I would leave the water level the same. Just make sure no water is above the lids on the first level. Good luck !!!
1234648
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.
1436611
Just finished our sauce. HAd about 12-14 lbs of apples, maybe 1 lb of waste at most. I don't peel or cut the apples at all. Just put them all in a big slow cooker, let it cool, then run them thru. It never fails to amaze me how easy it is. I save any little plastic containers (sour cream/margarine) and freeze it all. MUCH better than store bought to me.