Violet

Today I am canning, along with 2 helpers, 60 half pints of pickled carrots at the food bank. Half sweet pickled and half dill. They are to be used as doorprizes or something for a fundraising dinner. More funds at the food bank, means more classes for me to teach there. Last week we made 20 lb. of the carrots and put in the fridge to be used as appetizers for the dinner. No canning of them. Just got word I am to get donated boxes of apples. Some for me, I think, and some to teach low income classes with. Hear it is six boxes of apples. I also want to say that I still have some lids and rings left from your generous donations last year, so I can use these for the classes there. I think we will have enough so as not to have to buy any. I also have lots of quart jars stored so we will just have to can the apple things in quarts. The food bank did buy us some pint jars and we will put jam in them. Plan on apple pie jam !

There was BPA in the white coating on the inside of the Ball lids. Kerr did not have that. Same company, though, makes Ball, Kerr, and Golden Harvest. I think that is who makes the generic ones in bulk from Lehmans, too. There is no formaldehyde that I am aware of in the standard lids. Just the Tattler when exposed to heat. The peaches would have been safe if put in the fridge, frozen, or reprocessed within 24 hours of the initial processing. Fruit you won't get botulism from. It would just mold or ferment after a while. Not unless it was REALLY moldy and the ph changed over time.

I posted mine not long ago. Not sure where it is, though, on the board.

Personally, I don't like Tattler lids. I have tried some out and do not feel they are as secure as regular lids. I had one that seemed sealed come unsealed as it sat. Luckily I only tried them on jam. There is a learning curve with them. We are not sure that all air is vented out since you tighten down after canning. They seem like just another old fashioned rubber gasket and lid to us. Then, I do not want to mess with storing all the flats and those rubber rings. Such a bother to me. I have read they can emit formaldehyde from the plastic. Plus, if the company goes out of business, as they did in the past, you are stuck with all those expensive plastic lids and no rings. Just my 2 cents worth. I stocked up on bulk lids from Lehmans instead.

I don't know if any of my soapmaking oils would help or not. I need to look at them, but some do add sudsing to the mix of the shampoo/soap bars.

Yes, especially an issue with the Tattler lids. The lid may pop back up if it molds or ferments. She should have put it in the fridge and eaten that up.

From what I found, it is about 4.0. I would say it is fine. Even if higher, it would add more liquid to the mixture, and not nearly as high in ph as the other ingredients. Just my opinion.

No, I cannot stand the feel of them !

I have never been asked this before. I will have to see if I can find out the ph of the beer. Would not think it to be more than the beef, but let me see what I can come up with. Part depends if you started with a safe tested recipe to begin with. If you made up your own recipe, then it is not considered safe anyway.

Wonderful ! Join us in a happy dance ! We also paid ours off last year. Great feeling, isn't it ?

I don't like turkey bacon or maybe it would be a cheaper item. Guess I will try to stock up if I see a good deal now. Too bad we are not able to safely can bacon.

So, where is your recipe ?? We want to make some, too !!

Scraper. Usually lick the spatula, too.

Sounds OK as is, but not with mangoes. They would not be acidic enough.

You talked about feeling useless, but you are NOT useless. See, you have enriched others lives by teaching. You also do well to preserve for yourself and have some great knowledge. We see you as you are..... start reminding yourself of these things, too !!

Very nice, Lumabean !!!

Any time it says "about so many minutes" that really questions if that person really knows how to can. So, why don't you just bookmark the Univ. of Georgia site and use it instead of messing with unreliable sources for your information ? That, and get a current Ball Blue Book to use. You will see that "about 15 min." is wrong. http://nchfp.uga.edu/how/can_02/plum_halved.html

Can it as a soup, follow the guidelines. Fill the jar half full of the solids and half broth and it will be safe.

Dried beans must be reconstituted, cooked for 30 min. then hot packed. Never raw. The time spent heating up the contents of the jars will make the foods underprocessed. Sorry, no shortcuts in canning. Not if you want your food to be safe to eat.

Use 1 T. bottled lemon juice per pint or 2 T. per quart. I have tried to use the peels, but I have been disappointed in the flavor when I have done that.

You will use 10 lb. pressure. The only thing you ever use 5 lb. for is fruits. Welcome to the beautiful Pacific Northwest !!!

Worked on Christmas gifts, plus got a shirt that I am appliquing today. Cost $2 for the t shirt. Having fun with it. Those are my money saving things today.

Nonstick skillet.

I know I add it to the pan of hot broth I have ready to fill the jars with. I don't use oil, though, to brown my meat.

Just be sure you acidify them if canning. Just like you do tomatoes, Asian pears must have added acid.