Canning Chat - 3 Most Frequetly Asked Questions

I welcome your questions and hope to address the most 3 frequently asked questions today.

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[karenf]

Love my new canner and your videos. In the last week I have canned stewing beef, chicken, turkey and broth, hamburger, sausage, asparagus, carrots, pizza soup, and. French onion soup. First time pressure canning and i think I have become obsessive . So far I've tried the chicken and beef and they were great. I've found that using pints works best for the 2 if us. I have 36 more pints to fill so. I will be looking for more good buys.Perhaps bbq pork. In the mean time i need to start empting out the freezer. Keep up the great videos

[kirstmlarson]

Last year was the first time I did a lot of pressure canning in add to the tomato sauce and apple sauce I usually do. We have eaten our way through nearly 200 jars of veggies, applesauce, tomato products, meat, and beans. The empty jars are piling up, but we will need more since I’ve put up lots of bone broth, meat and beans this winter.
Thank you so much Leisa, the pantry and canning videos have been so helpful.

[CnCBlueBird]

Just a "POP A TOP" recipe ~ Pint of Ugly Chicken w/liquid, Quart of Chicken Broth, Pint of Green Beans, Pint of Stewed Tomatoes. Add seasonings and pour over rice or serve as a Chicken stew with homemade bread or crackers. Love my "POP A TOP" quick dinners 😊

[karenmaier]

Going to can chicken on Sat. Took a month off, just for the heLL of it. lol. Just an FYI, I took a pipe insulator and put it on the bottom of my canning closet door(there is about an inch and a half between the door and the floor) to keep the warm air in the house out of that area. IT WORKS. My son told me the other day he couldn't believe how cool it was in there!

[przlsc]

Besides meat, which is very expensive to purchase freeze dried, my most important canned item is tomatoes! They will last a LONG time home canned in glass jars. I used to buy tomato products in cans when the store had them on sale. Very short shelf life! Lost about half due to cans bulging. Never lost a glass canned jar!

[barbaras]

I appreciate your wealth of information. I’m a new canner and there’s so much to learn. My Grandparents and parents all canned in Nebraska on the farm. When my parents moved the family to California my Mom gave her All American canner to her sister. My Mom is no longer here for me to ask her questions about canning. So, thank you Leisa for being there to help me.

[paularizzo]

Could you talk about using #10 cans of foods and re-caning into smaller amounts? Which foods can be safely re-canned and what cannot or should not be re-canned? Thank you. I enjoy all your videos and have learned a lot.

[debiscooking]

Thanks! I think you inadvertently answered my question. If I’ve done a lot of canning and it’s gotten late, really late, and I still have more to can then I can put my jars in the refrigerator and continue canning them the next morning., Correct? I did 25 lbs of pretty chicken and had NO idea how long that would take! I was up to 4am!!!

[monazuniga]

Thank you for that good news cause I dont like the taste of the lemon juice or vinegar. I guess maybe 1 tsp per jar? Again thank you for always taking the time to answer my question. I really appreciate you and I am soo addicted to canning. Sometimes I just want to stay up all nite and can.Lol

[rebeccachulski]

The only stupid question is one you should have asked and didn't.

[sunflowermarcia]

Jill Winger's video today is about Harvest Guard reusable canning lids and she has a coupon code just fyi.

[beckylynbrake]

Hi I was wondering if anyone can answer a question for me.
I stock up on soy sauce but I would like to add it to my long term storage and most people say it's a forever food due to the amount of salt in it. So my question is because I like to buy the big jugs from Sam's club so its in a plastic bottle and plastic isn't good for long term if I put it in mason jars do you think I need to pressure can or water bath or not at all?

[bcroxy]

Thank you so much for taking time to educate us!!

[gsdalpha]

If I may post an FYI about lids: ordered 72 lids from Ceaver on Amazon. Rated 4.4 out of 5 on 902 reviews, fairly cheap $19.99 cost. Just got them. They are 0.1 ounce lighter than Ball, and I think that's all in the thinner rubber seal. We'll save our Ball lids for water bath and pressure canning, use the cheaper one for my jarred dehydrated items.

[Angela_Alaimo]

Such good information and advice!
Last summer I had a jar of cowboy candy (💖) that sealed but I was suspicious. So put it down in the basement, right in the front by the stairs, so as to check it every time I went by.
And wouldn't you know. That bad baby unsealed, as suspected. So I got to eat some cowboy candy sooner 🙂
I also had a jar fail to seal once and upon inspection, the compound had a missing section! Lesson here is look at each lid before using. Thanks again xo

[joycecreason]

Hello Leisa, my question is about canning meats. My husband says he doesn’t like the flavors or taste obtained by the canning process. While I love the convience of having canned meats available for quick meals, I can see the difference it makes in taste and texture. Is there a way to improve on either of these?

[mommagator]

Like you, we normally just consume the end product if a jar fails to seal. If It is more than one jar, I put in a container and freeze if it is a product that can be frozen.

[leahhitz]

Thank you for all your tips. We are preparing a space in our basement for this year's canning. I'm so excited. Hugs

[lsdennis]

Are you getting ready to plant your seeds for your summer garden I know your curtains are closed and your boxes are out did knowing if you are starting your ❤❤❤❤seeds

[LindaCBMediaGroup]

Thanks Leisa! I do have a question I've never seen answered before. I have the small Presto pressure canner, and I know that I can't do more than 1 layer of pint, or larger jars in it, but, what about the smaller jars, more commonly referred to as "jelly jars? Anywhere up to 8oz jars. Can they be layered, as long as I have a proper rack in between the layers. I'm new to pressure canning, I've only done water bath canning, quite a few years ago.