Canning Chat Your Questions Answered

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[sandijammes]

I love these canning chats!! That said... I checked on my order of lids & gaskets from Harvest Guard yesterday. What AWESOME customer service! She checked my order, answered my questions AND thanked me for my business! (I can't tell you the last time that happened - anywhere!)
Anyway... we hung up & before I got more than a couple steps away from the phone she called me back with another helpful hint! (Who does THAT these days?)
So here's a couple of things to share with everybody:

*DEFINITELY DON'T stack jars after taking off the rings & they have sealed.
*DEFINITELY DO use cardboard (like Leisa has offered up as a suggestion) as a sturdy barrier between layers of full jars. Whether it's sheets of cardboard or the box/trays that jars come in.
(I also mentioned that I only go 2 high on qrts & pints, but taller on smaller jars & she said that was my safest bet)

*I asked how to keep my gaskets from drying out (especially in longer storage, especially when supplies are hard to get) and she said they recommend taking the tiniest bit of olive oil between two fingers & rubbing the gaskets with your fingers. The oil will protect them (particularly in really dry, arid climates) from drying out past what would be safe to use. I asked if that effects how well they seal & she said that it won't effect their sealing ability because they will absorb that tiny amount of oil. Otherwise, just keeping them in an airtight storage box like Sterlight, Rubbermade, etc should be good enough & keeps them clean too.

I'm thoroughly impressed with this company so far & looking forward to conquering any "learning curve" in using these lids & gaskets.

She also mentioned that pressure canning with them is not a problem at all. They are designed to work perfectly in water bath & pressure canning settings. So... YAAAY!!
Happy canning everybody... here's to great success to you all!
Thanks again Leisa for all the info you send out to us all.

(Also ordering now from Thrive Life thru you & can't wait to try all of it!!)
God bless!!

[susiewolfgong]

I tried the dry can potatoes. They were ugly. I threw them out. Luckily I only did two jars. Like she says DON’T do it

[marciahowell]

I canned "ugly" turkey this past Sat. It turned out great and I was most excited that because it was only the 2nd time using Tattler lids and I had no fails. Thank you so much for all the wonderful good safe information you share!

[lemoncrinckles]

You know you're in for it, don't you, Leisa? With the depth and breadth of knowledge you have about canning, someone is going to suggest you write a book: so, let me be the first! The canning community needs a Q&A book on canning with all the questions newbies (and experienced canners) ask with accurate information in the non-technical, conversational tone you do so well. (:

[Sonshine]

My body responds unfavorably yo cucumbers so my beloved kosher pickles are a thing of the past HOWEVER I have been very successful at pickling almost every root vegetable I've ever met. Especially love HOT OKRA PICKLES!!!

[tammypurtee]

While I totally agree that canned peaches would make terrible canned pie filling, I couldn't help but see in my minds eye, them being made over into canned ice creaming topping, pancake/waffle topping/syrup or even oatmeal additives if done in 4oz jars( for making peaches and cream oatmeal). The softer, even slightly mushy texture would work more as an asset.

[southernheart]

I am a new canner and every time I have had siphoning except today when I was canning ugly chicken (second time!). I also forgot to turn down my temp when I started canning. Do you think this is the reason? Maybe I am not getting my temp just right? All of my jars have sealed but I want to stop the siphoning. Thanks Leisa

[ruthannshort]

Well I did it! I canned ugly chicken and hamburger last weekend and it was a success. I could not wait to try both in a recipe the chicken was great the ground beef which I canned in water was OK but I think next time I will can it in broth. My question is, what is approved as far as bouillon cubes, granules for canning. I have wylers but it says it contains milk products so I thought that would be a no no to add. I know people use better than bouillon too but Ball canning people say that's not recommended either. You have been so much help to me so I know you will know the answer.

[janeceulrich]

QUESTION: New to canning and have been trying some of the things I have canned. I have ruined 2 lids prying them open. Have been watching canning chat all day for the answer. Need demo on different ways to open them without damaging this now precious commodity. How do you do it?

[nevaleestone]

Could you please go more in depth on siphoning and its causes? I'm very new to pressure canning and still a little nervous.

[judyfrancis]

Wow some really great questions today! Thanks Leisa..great chat.

[patwestmoreland]

Leisa, just wanted to say thank you for answering our canning questions. I've learned so very much and look forward to watching every week!!!!

[lucythomas]

Do you think the National Center for Canned Home Food Presentation will ever test more foods?

[kellycarter]

I made a chicken pot pie with canned chicken and canned veg from my prepping pantry. Turned out great! This jar of chicken was the 1st jar we ever canned! Score!! 😁

[weegie]

Am I crazy too toss out all the food in the jars when PC'ing and a jar breaks. My thoughts are that shards of glass could enter the unsealed jars before they seal. Most jars ping inside the canner before coming down to zero pressure.

[ciarnait]

QUESTIONS. I'm confused by the varieties of pectin. What do I need to can pie filling? Is there a trustworthy brand?

[juliebeal]

Yellow squash (I remove the seeds and make them into spears) are FANTASTIC pickled in a bread & butter brine. Especially if they are yellow squash that have gotten a little overgrown. We love them so much that we haven't bothered to try them in any other kind of brine. I would bet that cauliflower would also be awesome in this way.

[ktrayan]

When you can something like tomatoes, can you just add spices and play with a recipe? My husband is PICKY and likes everything fancy 😂 so I’m wondering if I can add more than just the salt, or if I can add something like vinegar, wine, etc. I know herbs and spices get stronger a lot of the time but I thought if I experiment I may be able to get something he loves.

I’m looking at the national center for food preservation website and it doesn’t really mention tinkering with recipes that I can find. Thank you!!

[FaithTravelBucketList]

I canned ugly chicken the other day, used different parts. Breasts and thighs have a lot of liquid in the jar after I canned them, but drumsticks have only half of the jar filled with liquid. Are they safe to eat? Thank you so much.

[bonnies]

do you think if a person canned beef brisket with corning spices it will come out tasting like corned beef?