(Part 2) Best canning products according to redditors
We found 870 Reddit comments discussing the best canning products. We ranked the 355 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
I think it’s a rack for sterilizing canning lids. Like this
Norpro 605 Canning Lid Rack https://www.amazon.com/dp/B0000CF39X/ref=cm_sw_r_cp_api_i_lOGyDbD08TZB2
People buy mason jars because they are better jars, not because they didn't realize pickles come in jars.
Mason Jars Mason Jars Mason Jars.
Mason jars are amazing. Get around 10 [regular ones] (http://www.amazon.com/Fox-Run-Mason-Canning-16-Ounce/dp/B000SN0WES/ref=sr_1_7?ie=UTF8&qid=1346108406&sr=8-7&keywords=mason+jars) and 10 [handled ones] (http://www.amazon.com/WineGlass--NON-Strengthened-Inexpensive-functional-Traditional-drinkware/dp/B0037313M6/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1346108512&sr=1-6&keywords=mason+jars+handle). They last forever, super cheap, and extremely practical. You can use them for canning ( r/canning), use them for storage (look for some plastic lids on amazon or ebay), and many types of blenders support them [without any addons] (http://www.youtube.com/watch?v=CaiHuqwRAko).
Imagine making smoothies inside your own cup (like a regular magic bullet except better) and removing the blade and adding in a drinking lid (like [this] (http://www.dailygrommet.com/products/cuppow-to-go-lids-for-mason-jars) or [this] (http://www.amazon.com/reCAP-Original-Mason-Jar-Pour/dp/B008M9J4QC). Or even grinding your own parmesian cheese and putting on a shaker lid.)
If you do not want to pay for them (even though they are really cheap), there are so many food products in major and minor grocery stores that are stored in mason jars (especially spagetti sauce).
• Aqua soil substrate
• This bulb from my local hardware store
• Marimo moss ball
• Dwarf hairgrass (tissue culture)
• Hemianthus Callitrichoides ‘Cuba’ tissue culture
• 4 adult shrimp, lots of babies.
• 2 Nerites
• This jar
The rocks I got from my local greenbelt, the plants and animals came from my local aquarium shop.
Buy these jars (amazon.com). You can get them from pretty much any grocery store too.
Get some almonds, walnuts, golden raisens, dates, flax seeds, cinnamon, vanilla extract, whatever.
Cook a big pot of oatmeal on Sunday. Put the oatmeal in the jars, let cool. Top with variations of the above toppings (so you're not eating the same oatmeal two days in a row). Add some honey directly to the top of them, and keep them in the coldest part of your fridge during the week until you eat them.
They can be eaten cold, but it's best if you take the top off and then microwave them for a minute. Master race uses steel cut oats and no honey.
Set of 12 Glass Spice Jars for $24, free shipping on Amazon Prime.
I use mason jars for mine: https://smile.amazon.com/Ball-Pint-Jar-Regular-Mouth/dp/B000SN0WES/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1517948267&sr=1-5&keywords=mason+jar
For those in the US, I use a 24oz Ball mason jar that looks like this (which I already had around for canning and pantry storage so it's nice that it's multi-use, don't get it from Amazon though, it's not a super common size but local hardware and grocery stores often carry them for much cheaper), a flip top lid like this one, and a metal boba straw like this one. Because I often get bubble tea with my husband and I have extras of everything (because I also keep those lids around for dispensing homemade laundry detergent), I just keep two jars, two lids and the straws in a small bag by the door so I can just grab the "kit" when we head out and might get bubble tea.
I'm lucky enough to have a bubble tea place nearby that's my go-to and originally I never thought they'd accept reusables because I'd never seen anyone else ever in there with one, but I asked one day when they weren't busy and they were all for it!
Craft stores like Michael's & Jo-ann's will often have them as well. I use them to make different flavors of egg bites on just about a weekly basis! You can also buy alternative jars, like Weck jars. I have a set of these, which are really great during the holidays when you want to look fancy, haha:
https://www.amazon.com/gp/product/B00F739OFC/
They're pretty pricey at $24 for a 6-pack, but the restaurants around here charge $6 for a single creme brulee about that size, so I think the cost trade-off works long-term.
Lately I've been building up my Oui jar collection, which are mini single-serve yogurts from Yoplait, sold by themselves as singles, or in small packs, which have cool shapes. They have a full-size & a half-size version (both of which are small). For sous-vide, I've been using these lids:
https://www.amazon.com/gp/product/B0169E49HA/
They fit the Oui jars perfectly & work great for sous-vide; the only downside is that they are ridiculously expensive for what you get (~$4.25 shipped each, once you break the cost of a 2-pack with shipping down). But again, I look at it as the cost of going out to eat vs. the cost of having a tool in my kitchen that I will be using for years to come, so it kinda-sorta makes it worth it, especially as I use tiny jars for yogurt, creme brulee, pots de creme, custards, puddings, jellos, and all kinds of other little fun stuff like lemon curd, homemade jams, and to hold spices in.
I may or may not have a small addiction to tiny glass jars...
I was wondering about that cool little jar too. Think this is it.
> Is that last step for long term canning purposes?
Yes. Because you haven't processed the relish means you need to keep it refrigerated.
Here is a link that explains how to process in a waterbath canner: http://nchfp.uga.edu/publications/uga/using_bw_canners.html
It looks like you already have the right jars for it, and maybe you have lids as well (when canning, always use NEW lids - don't reuse old ones!). Other than that you just need big pot of boiling water and and rack for holding the jars off the bottom of the pot. A jar lifter might be a nice accessory also.
Some amazon links: Pot and rack only, Pot, rack and accessories.
http://www.amazon.com/Ball-Wide-Mouth-Quart-Bands/dp/B005T6FBOK/ref=sr_1_1?ie=UTF8&qid=1396212274&sr=8-1&keywords=mason+jars
Free 2-day shipping with Prime
reCAP Mason Jars POUR, Wide Mouth, Canning Jar Lid, Silver https://www.amazon.com/dp/B00JV1CV1A/ref=cm_sw_r_cp_api_gKz4xbP4GAQEP
And then bubbler/air locks and bungs from a homebrew setup
Some mason jars have measurements on the sides.
And, yes, I am from the South.
Mason jar lid holder. Norpro 605 Canning Lid Rack https://www.amazon.com/dp/B0000CF39X/ref=cm_sw_r_cp_api_YMi-BbM32NTXY
>The 2 bags look identical, except a small sticker.
Bulksupplements.com? I've had that problem with their stuff (just different flavors, mixing L-leucine for creatine, that kind of stuff) So I started putting everything in Mason Jars with large homemade labels on the front so it stops happening.
p.s. This is the one I use for protein, and I use these for everything else.
If using an air-tight vessel I would think you would need to release pressure occasionally, no?
I do both dill pickles and sauerkraut on my kitchen window sill (eastern sun exposure) and it comes out great. I use a wide-mouth mason jar with pickle pebbles to weigh it down along with a loosely fitted plastic lid, and from what I understand kimchi doesn't even take as long as sauerkraut, so evaporation shouldn't be too bad.
If money is no object a copper pot for making jams and jellies is lovely. Something similar to this.
If you live in a hot environment it's nice to have a propane stove for canning outdoors in the Summer.
This food mill/strainer is great for making tomato juice and sauce.
http://www.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=sr_1_1
If you don't have a dedicated water bath canner that comes with a jar basket, finding a stainless steel rack that fits into the pot you plan on using is also a very useful thing to have. It elevates the jars off the bottom.
A steam juicer is also a nice piece of equipment.
A conical food press is also useful.
http://www.amazon.com/Mirro-9605000A-Canning-Accessories-Wooden/dp/B00002N5ZQ/ref=sr_1_12?
A good metal ladle that portions food in 1/2 or 1 cup measures makes things easier.
Cloth jelly bags are useful.
http://www.amazon.com/Norpro-615-Jelly-Strainer-Piece/dp/B001FBEHFC/ref=sr_1_1
A canning lid rack can be useful, I like mine but most don't use them.
http://www.amazon.com/Norpro-605-Canning-Lid-Rack/dp/B0000CF39X/ref=sr_1_8
Tattler lids are always useful since you can reuse them.
http://www.amazon.com/Tattler-Reusable-Regular-Size-Canning/dp/B0051PDXCQ/ref=sr_1_3
This is my first jarrarium, so I followed what best practices I could find through Reddit as well as the recommended Walstad PDF. Since this is my first time, I figured it was best to not analyze every single detail and just get a jar going. Best to learn from experience!
The night before I soaked the potting mix in water and attempted to clear as many of the twigs and sticks as possible. It was a bit difficult since I didn't have a hose, but it still worked. I let that mixture sit overnight. To start the jarrarium, I placed roughly 1 1/2 inches of soil lightly patted at the bottom of the jar with 2 root tabs to hopefully give the plants a good start to the tank. I'm unsure whether or not the root tabs were absolutely necessary, so I'd like to hear any thoughts on this and if others have done it or not. Hopefully this soil was close enough to the recommended Walstad soil;however, I was unable to find any locally. Once the dirt was placed, I set the zebra rock in the tank and then began the planting process.
In regards to the plants, I wasn't complete sure what selection of plants I wanted so I went with a mix of background, mid-ground, and foreground plants. I knew I really wanted to go with Dwarf Hair grass, so the others were just plants I had seen before. I started the planting process by placing the Vals in the back of the jar, Anubias on the right, Dwarf lily on the middle-left, and Dwarf Hair grass on the front-left of the jar. Placement seems off right now and the jar seems a bit bare. I'll let the tank cycle before considering whether a rearrangement is in order or if other plants need to be added. I'm definitely interested in adding a floating plant, but I'll need to do research before moving forward. Any suggestions would be greatly appreciated.
Once the plants were in the dirt, I poured roughly 1 inch of gravel in the back, and 1 inch of sand in the front. Water was treated with SafeStart and Aquasafe before pouring it into the jar. The pictures in this post were taken roughly an hour after I poured the water, which allowed the sediment to settle. There is still dirt floating on top of the water so I'll have to do a few small (10%?) water changes in the next coming days.
Plants:
All plants were ordered through Planted Aquariums Central
Nymphaea stellata (Dwarf Lily Plant)
Eleocharis parvula (Dwarf Hair Grass)
Vallisneris spiralis
Anubias coffeefolia
Rock:
Zebra Rock from Petco
Hardware:
2 gallon Anchor Hocking Jar
https://www.amazon.com/Anchor-Hocking-2-Gallon-Heritage-Hill/dp/B000KKI7GY
Natures care organic potting mix
https://www.amazon.com/Miracle-Gro-71678127-currently-Northeastern-Midwestern/dp/B00FVBQET4
Lamp
https://www.walmart.com/ip/Generic-LA24118V-Get-it-Together-Adjustable-Task-Lamp-Rich-Black/16533259
Bulb (9W 5000K 800 Lumens LED Bulb)
https://www.amazon.com/GE-Equivalent-Daylight-Definition-Dimmable/dp/B01MAXUKMF
Petco Aquarium Sand and Gravel
Seachem Flourish Root Tabs
https://www.amazon.com/Seachem-Flourish-Tabs-10-Count/dp/B000255QLG
Yikes! Glad I said something! You can avoid explosion by opening it daily, or get some of these air locks that let gas escape:
https://www.amazon.ca/4-Pack-Fermentation-Extractor-Mouth-Mason/dp/B0772FXZMR/ref=asc_df_B0772FXZMR/?tag=googlemobshop-20&linkCode=df0&hvadid=292956663999&hvpos=1o1&hvnetw=g&hvrand=6251659796579315538&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9001087&hvtargid=pla-395408545146&psc=1
Pickle pebbles are the expensive option, Glass marbles in a bag work great and you don't have to worry about fluid leaking out into your ferment like you do with baggies filled with water.
Pretty sure I got mine at Walmart or Target, but Amazon has them too. Ball brand plastic wide mouth screw-top lids...I generally use them for anything I'm not canning for long-term OR room temperature storage. BEWARE: if you put them on when the liquid inside is still boiling hot, the plastic lid will "seal" and it will be on so tight, you'll break your hand trying to wrench it open.
Source: Made jalapenos last week...have broken hand now.
Edit: A word
You can also use a regular canning jar. They sell lids that come with huge straws. This is what I have.
https://www.amazon.com/Ball-Straw-Lids-Fits-Mouth/dp/B00GYB3I94/ref=mp_s_a_1_8?keywords=ball+jar+lid+with+straw&qid=1556981701&s=gateway&sr=8-8
So...I hated doing the lids until I got myself one of these puppies and never looked back. No more picking up more than one lid with the magnet!! Bonus is that you can store the rings on the handle.
Make your own! Honestly, if you like kimchi and eat it a lot, it's the best solution.
You can also get the kit as an "all in one" package. But if you plan on fermenting a bunch of stuff, or storing multiple batches, it's more economic to buy it the way I listed. You can see the kit is just exactly what I listed, marked up in price in individual sets.
A couple of ball 2 quart or 1 quart wide mouth jars.
https://www.amazon.com/Ball-Wide-Mouth-Quart-Bands/dp/B00CNHCDR6
Some plastic rings (optionally). Cause the metal bands rust easily
https://www.amazon.com/gp/product/B075KN8B2K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
The easiest airlock system are the silicone lids. Some have nipples. Others are flatter like these:
https://www.amazon.com/Maintenance-silicone-waterless-fermentation-dishwasher/dp/B072N42T61/ref=sr_1_4?keywords=Silicone+mason+jar+airlock&qid=1575128032&s=home-garden&sr=1-4
I would skip getting the separate plastic airlocks that brewers use because they take up space, are messy, and if the straw part extends into the liquid, it pushes mess up.
And then some glass weights, preferably with easy to grab parts
https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_4?keywords=Mason+jar+glass+weights&qid=1575128079&s=home-garden&sr=1-4
There are kits that have all of these which may or may not be cheaper. None of the brands I linked above are special other than I do like “Ball” brand mason jars. Everything else has lots of competitors selling more or less the same thing, so just pick what looks cheapest, has good reviews, etc.
It is extremely easy! Get a wide-mouth mason jar with a flip top grolsch style lid like this https://www.amazon.com/Bormioli-Rocco-Fido-Clear-67-75/dp/B0001BMYHA/ref=sr_1_7?keywords=wide+mouth+sealed+jar&qid=1555262506&s=gateway&sr=8-7 and then assemble:
In case anyone else is curious/nosey like me: https://www.amazon.co.uk/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC
I never strain yogurt since finding info about adding 1/2 cup powdered milk per quart of whole milk. Works great. You end up with Greek style thick yogurt without staining.
https://www.thekitchn.com/better-homemade-yogurt-5-ways-125442
I use these since the top of the mason jar sits above the water line in my setup. Never touches yogurt.
https://www.amazon.com/Ball-Wide-mouth-Plastic-Storage-16-count/dp/B016YNPH04/ref=pd_lpo_vtph_79_bs_t_1?_encoding=UTF8&psc=1&refRID=SFVS9MZVBVG7B5SE6178
If you want to do it on the cheap, a clean rock works fine. There are also plenty of commercial products available;
https://www.amazon.com/Pickle-Pebbles-PLUS-Fermentation-Small-Batch/dp/B00V41EZNC
https://www.amazon.com/Co-Stainless-Pickle-Fermenter-Weight/dp/B07DPW2CXY/ref=sr_1_1?keywords=pickle+springs&qid=1563109203&s=home-garden&sr=1-1
It's an S type airlock. You can find them at any homebrew store for less than a buck. I drilled a half inch hole in the center of the lid and attached a rubber grommet to create the seal.
It's a lot cheaper than buying the pre-made airlock lids.
Honestly setting and forgetting is what you want for a good ferment. Once you have everything set up and ready to ferment, leaving the container closed and undisturbed is best until it is ready to eat and then you can transfer it to the fridge. Less messing with it means less chances for contamination. You should look into getting a proper set up for small batch ferments.
Here are a few items you might want to consider that are easy to use.
These will fit any wide mouth mason jar.
http://smile.amazon.com/dp/B00MW97ERY
This one includes a jar, but only has one lid/airlock set up.
http://smile.amazon.com/dp/B0143QCQK8
Wide mouth mason jar sized fermentation weights.
http://smile.amazon.com/dp/B00V41EZNC
http://www.amazon.com/Ball-Wide-Mouth-Quart-Bands/dp/B005T6FBOK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1397238699&sr=1-1&keywords=quart+jars
put tea and water in, let steep, pour through strainer
Cold brew -- 1/2c. grounds in a quart mason jar. Find a jar in a thrift store. Lid and refrigerate overnight. Filter and pour into a cup, and dilute and heat to taste. Even cheaper and simpler than an aeropress or a french press, which I've also used.
Lid alternative and Pourable Lid option.
I got a 16oz and 32oz pack of these from target recently for tea storage.
get a mason jar. these kind work exceptionally well.
Yes, the ingredients all contribute something to the flavor. Five spice powder, which is a mix of Sichuan peppercorns (not really pepper), star anise, cinnamon, clove, and fennel, but could also include anise, ginger, nutmeg, turmeric or other spices, brings a combination of flavors together.
Many cuisines had mythologies or other reasons for using spices in blends together, but modern science shows many health benefits to various spices that are often best achieved when cooked with food - many helpful compounds are fat soluble, for example, so cooking the spices in fat/oil brings out not only flavor, but healthy compounds.
Just using Szechuan pepper and chilis will leave a thin taste without also using onion, garlic, five spice, fermented bean sauce, etc. Asian cooking especially is about balancing flavors of salty, sweet, sour, spicy, and umami, and the combinations of spices and other ingredients are what make that happen.
You can order many spices online (linked in my earlier comment), and specialty ingredients, like doubanjian (fermented bean paste) can be bought at Asian groceries or online, even from Amazon. They last a long time and you usually only use a little, so it is worth getting some to use in your cooking.
It is also worth investing in some spice jars to not only hold working amounts of spices, but also to hold spice blends you make.
Another good base spice blend is Ras El Hanout, which literally means "top of the shelf," but is a base spice blend used in Moroccan and other North African and some Middle Eastern cuisines. It's a great base spice to use with meats or vegetables, and you can add more of other spices to shift the flavor and build on it. You can make it or buy decent ones online.
You can get plastic lids to replace those metal ones!
Ball Wide Mouth Plastic Storage Caps, 8-Count per pack (2-Packs) https://www.amazon.com/dp/B016YNPH04/ref=cm_sw_r_cp_api_i_G505CbC8822W9
Grant Howard 50520 3.06-Ounce Cylindrical Clear Glass Spice Jar, Set of 24, Small https://www.amazon.com/dp/B0081EW366/ref=cm_sw_r_cp_tai_Iw7BzbA2E091Y
Spice Jars Bottles - 12 Square Glass Containers (4 oz) with Chalkboard Labels, Chalk Marker, Stainless Steel Lids, Shaker Insert Tops and Wide Funnel - Complete Organizer Set https://www.amazon.com/dp/B07193N71J/ref=cm_sw_r_cp_tai_.w7BzbGNJ53K5
Cornucopia Brands Hexagon Glass Jars, Pack of 12, 4oz https://www.amazon.com/dp/B0171YP2H8/ref=cm_sw_r_cp_tai_Ox7Bzb787M0E1
I make a smoothie every morning. You can actually screw a mason jar into a normal blender, so I fill it with strawberries, spinach, peanut butter, soy milk, and a little bit of chocolate nutritional shake powder that I bought but didn't really like by itself. Dead easy, and I even found a nice little lid for my jar!
also, this.
to be honest... as a canner a gift of jars is always something I'd be happy to get. Perhaps a case of patterned or unusually shaped jars? Just be sure they take standard sized lids and are a standard volume (pint, half pint, quarter pint).
(I searched amazon for "jelly jar", these are pretty cool: http://www.amazon.com/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1449038603&sr=1-19&keywords=jelly+jars
They have the "weck" style of lid which is a good type although quite uncommon and can be tricky to learn to use from what I have heard, the other more normal one is the two-piece one with the flat metal disk and the screw-on band. I'd say to shy away from the ones with lids like commercially bought jams, these are not typically reusable and can be awkward to replace.)
Oh! something else, a Canadian store called Lee Valley has a really nice metal jar funnel that fits both wide-mouth jars and regular mouth, if you can find something like that that may be a nice addition. If he does a lot of things relating to apples, (and if he doesn't have one yet) an apple peeler (like this: http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dkitchen&field-keywords=apple+peeler) might be handy for him.
Congrats on your wedding!
If would be helpful if you know what size you are looking for or what your price range is. Here's some 4 oz. hexagaonal jars that might work. Total cost for 80 would be around $100 [link].
[Ball Wide Mouth Quart (32 oz) Jars with Lids and Bands, Set of 12] (https://www.amazon.com/dp/B00CNHCDR6/ref=cm_sw_r_cp_apa_d18jybMP45VW1)
I have these, pint and half, and pint sized. The half pint size is nice for small scraps but the new [squat] (http://demandware.edgesuite.net/aamm_prd/on/demandware.static/-/Sites-joann-product-catalog/default/dw5877cbb0/images/hi-res/11/11981222.jpg) jar design doesn't allow it to seal properly. You have to get a shape like [this] (https://www.missmouseboutique.co.nz/wp-content/uploads/2014/11/ball_half_pint_wide_mouth_mason_jar.jpg)
Use 1 gallon mason jars. And once you've cured it for a bit you can buy vacuum kids for them to remove the gas. I use these: https://www.amazon.ca/gp/product/B0772FXZMR/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Okay wow you are crazy. This is so much mess, tomfoolery and nonsense. I mean you really made a dog's breakfast out of this.
Just use small 8oz mason jars. I have been making sous vide egg bites for a couple weeks now, easy peasy breakfast every day.
Here's the ones I bought.
also, u/time_bot, these aren't necessary but I've enjoyed these products in my experimentation:
reusable bag from anvoa
cereal box I use this as my main sous vide container, I don't trust it at high temps or for a long time but its BPA free and the flap comes off so it's been handy. Joule fits fine and balances well. Probably not the best product but my pans are a huge hassle to dig out for a quick three hour cook so this has been a blessing.
something like these Mason jars are working very well for baking or sweets, just make sure you close them just enough to keep them water tight but open enough to let air escape. Anova explains why here
I got something like this to protect my counter top since I heard you could really mess it up if you don't have a sort of barrier. I'm sure my cook top would be fine but why not.
if I think of anything else I'll get back to you but these have been awesome
https://www.amazon.com/gp/product/B00B80TJXU/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A3TX4YUK2VIRSQ
These are the jars I use. And it seems to me like that incubator method is to avoid using perlite, I just put my cakes in a SGFC with around 4 inches of wet perlite to keep my humidity up.
Yes, the spout could be problematic/tough to keep clean.
Go for one of these, you'll be very happy with it.
http://www.amazon.com/gp/product/B000KKI7GY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
http://www.amazon.com/gp/product/B00GSQMMVA/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
http://www.amazon.com/Libbey-4-1-2-Ounce-Spice-Jar/dp/B000HDMKJY/ref=pd_sbs_k_2?ie=UTF8&refRID=1Q3WXWMBQ65VDM1SCDR8
Amazon. Here's the link. My wife says the jars at target are the exact same though.
http://m.acehardware.com//product/index.jsp?productId=2841638
https://www.amazon.com/Ball-Wide-Mouth-Gallon-Bands/dp/B0041SWYFQ
When you say "both methods," I'm going to assume you mean water bath canning and pressure canning. So step one is to make sure that you truly want to pressure can, since you need a dedicated pressure canner for that and they aren't super inexpensive. Pressure canning is necessary to preserve most vegetables that aren't pickled in vinegar, as well as meats. Anything with a lower pH, that isn't acidic enough to water bath can. This is because a pressure canner gets hotter than 212degF, so it cans things that are unsafe at that lower temperature.
If you want to start with shelf-stable pickled things, or jams, jellies, or other preparations of fruits, those only require a water bath canner.
My recommendation would be to get one of the water bath canning kits, and start there. One option here on Amazon if you're in the US. I don't know the quality of that kit, but truthfully it isn't a big deal. Other than the pot and rack, most of the items (jar lifter, funnel, magnetic lid lifter, etc.) are of the "this makes your life easier" variety. It is possible to use a folded up towel to pad the bottom of the pot instead of a rack. Any pot deep enough to cover the jars + 2" or so of water can be used. Jar lifter just keeps your hands away from hot water, and tongs or a silicon oven mitt might work too. Magnetic lid lifter gets lids out of simmering water and puts them on the jars. Tongs work too. However, the actual tools all work better, and can also be used in pressure canning.
My other suggestion is to start small. Do NOT try to make a giant batch of 7 or more pints of something, because the volume just makes things harder.
Decide what interests you most- the fun and ability to make really special recipes that you couldn't buy, or the ability to make and store things at lower cost than you can purchase. (For most of us it's a little of both, but usually, you lean one way or the other.) I personally live in a small apartment and enjoy cooking, so I don't have the space to store huge amounts of food, and taste is more important to me than price (within reason of course.) So the sources that you're going to pull recipes depend largely on what you are interested in.
Do you have a favorite food? Something you've been dying to can? Maybe we can point you to a good beginner recipe for that item. :)
Jars: Ball Mason "PINT" Jars Wide-Mouth Can or Freeze - 12pk (by Jarden Home Brands) WM 16 Oz https://www.amazon.com/dp/B001DIZ1NO/ref=cm_sw_r_cp_apa_i_z09zDbPNYZR9M
Lids: Ball Wide Mouth Plastic Storage Caps, 8-Count per pack (2-Packs) https://www.amazon.com/dp/B016YNPH04/ref=cm_sw_r_cp_apa_i_v29zDbWMW8EAC
These are in all the grocery stores where I live, too.
> I wouldn't have a clue where to get the equipment
All you need is a really large pot, either with a removable tray or large tongs, and a bunch of jars. Walmart and Target both sell mason jars and canning pots, even in major cities. And of course there's always amazon.
https://www.amazon.com/Ball-Regular-Mouth-Half-Bands/dp/B00B80TJXU
https://www.amazon.com/Lactic-Acid-Vegetable-Sauerkraut-Fermenter/dp/B00IPQTVEW
>Good mason jars are going to be expensive
$1.83/jar
https://www.amazon.com/Ball-Wide-Mouth-Gallon-Bands/dp/B0041SWYFQ https://www.target.com/s/1+gallon+mason+jars
TL;DR: pear butter recipe and canning instructions, and equipment list.
Make pear sauce. Basically cut the pears up, have a pan going to heat them up until they're soft and use an immersion blender or blender or food processor to pulverize it. You can use most of the pear, cut out the rotten stuff, and anything else that's nasty.
Fill your crockpot up with water, measure how much it takes to fill it up. Now, take a 1 cup measuring cup and measure with a ruler what the water level is after removing each cup. That's the technical way to do it, it can take a while to do it. Why you're doing this is because you're cooking your butter down to half it's volume. So if you start out with 14 cups of pear sauce, you'll want to end up with 7 cups of pear butter. If you know what the different levels are, it makes it a lot easier. Crock-Pot walls aren't straight, that's why you use the water to measure it.
Stir 2 tsp cinnamon and 1/2 tsp ginger (I usually double or triple, or more, the cinnamon and ginger) into some sugar (like 1/4 or 1/3 cup), then mix it into the pearsauce. Using the sugar keeps the spices from sticking together in clumps when added to the fruit. Start with the crock on LOW if it will be going overnight, or on HIGH if you are starting in the morning and will be around to stir the sauce. Remember, you DON'T USE THE LID on the crock pot. Depending on your pears, you might need to add more sugar, but usually not. I think this normally is what I put in about 20ish cups of sauce.. I honestly can't remember. I just put "enough" in, and I've never had to much. It's a taste thing, I like stronger cinnamon and ginger flavor.
Pull out enough foil to go completely around the crockpot, plus enough to join the two ends together by folding them over together a few times. The bottom of this collar will be crimped around the rim of the crock so the rest of it sticks up about 10" above the crock, which should give enough protection from splatting that will happen later as the sauce thickens into butter. When the sauce is first cooking, I often put some creases in the collar to make the hole at the top somewhat smaller to keep more heat in, maybe a 5-6" opening. Just open it up when you need to stir & scrape edge, then close it up a bit. The longer the sauce cooks, the more often you will need to scrape the sides & stir. I usually just stir the thickened stuff from around the rim back into the rest, unless it goes too long & smells scorched. If you scorch it, just be careful not to scrape it off into the butter.
The total time will depend on 3 things: the juiciness of your pears, how long you cook on LOW vs HIGH, and how thick you like your pear butter. As a rule of thumb, plan on cooking the sauce down to about half of the starting amount, but check the consistency before that & stop when you like it. You can put a tablespoon full on a saucer and put it in the freezer for a few minutes to chill it, as it thickens up somewhat when cooled.
I usually plan on 12 to 18 hours total cooking time, with maybe 8 of that on LOW. If you are doing it only in the daytime & have it on HIGH the whole time, it could be faster. IF you get it cooked down to the right consistency but can't can it immediately, you can take the collar off, stir well, put the LID ON and set on LOW or KEEP WARM till you are ready.
Water bath canning is the way to go, processing for 10 minutes for either pints or half-pints. Headroom on the jars should be 1/2".
This is the same recipe I use for Apple butter, sometimes you need to add some more sugar. It depends on what kind of apples you use. Also, the pear butter will get very brown by the end, that's ok.
For the water bath canning. It's super easy. Get a water bath canner. It's basically a big pot with a rack in it. Walmart should have it, Amazon, garage sales, or little hardware stores (like ace, do it best, etc). It should be about $20 if you buy it new.
For fruit butters, pint jars are best, but it's a preference thing. If you want to give them away as gifts, maybe use the 6oz jelly jars. It's up to you. Ball is the gold standard. Again, Walmart, Amazon, the same hardware stores as the canner. They're usually significantly cheaper at garage sales. The jars and rings are reusable, lids are not.
Fill your water-bath with enough water to cover your jars by about an inch. Submerge the empty jars and heat up the water. I like to use hot water to fill the canner, cause it takes a little less time to get it to boil. Once it's boiling set a timer for 10 minutes and keep it boiling. Do the same for your lids, but in a small saucepan.
Once it's boiling, remove your jars and dump out the water that's in them. Put the jars on the counter, I put a towel down, and a wire cooling wrack on top of that. There's a few tools that you can get that help with this. )I'll post Amazon links at the bottom of this.) Fill the jars with the hot pear butter with 1/2" headspace (this means 1/2" from the rim). Minimize air bubbles, you can use a clean spoon to stir the air bubbles out out. Take a damp paper towel and wipe any butter off the rim Place a sterilized lid on each jar, put a ring on, hand tight. Place filled jars back into water bath.
Bring water back back up to boil and let boil for 10 minutes. Remove jars from canner and place back onto the cooling wrack. Once they're cool, check to make sure they're all sealed by seeing if the lids pop. This is the button, like on pickle jars, when they're unsealed it sounds like a clicker, when they're sealed, they're pulled down. They may seal right when you take them out of the canner, you'll hear them pop, some may take a few minutes though. If they're sealed, you can take the rings off, and they are shelf stable (we've had stuff still good over a year later). If any aren't sealed, just put them in the fridge once cooled off and eat it first.
It's not that hard to do, I'm just trying to be detailed.
Now for the promised links.
Ball Blue Book Guide To Preserving, 37Th Edition https://www.amazon.com/dp/B00OEJZSNW/ref=cm_sw_r_cp_apa_i_905HDbGDP5GWY
This is basically a canning Bible, it's a good resource if you're wanting to learn more about canning. Lots of recipes. It's important to get your recipes from official sources, usually you don't want to get recipes from random strangers off the internet until you know what is normal. You don't want to put yourself into a situation where you process something in an unsafe manner. I can tell you that the Apple/pear butter recipe I gave you is safe, and can be compared to other official ones if you want to independently verify it.
Tools:
Granite Ware Enamel-on-Steel Canning Kit, 9-Piece https://www.amazon.com/dp/B002KHN602/ref=cm_sw_r_cp_apa_i_945HDb278TD1T
Ball 40801 Golden Harvest Mason Regular Mouth 8oz Jelly Jar 12PK 'Vintage Fruit Design', RM 8 Oz, Clear https://www.amazon.com/dp/B00YCX4SJ0/ref=cm_sw_r_cp_apa_i_I55HDbM3YGXNN
Norpro Canning Essentials Boxed Set, 6 Piece Set https://www.amazon.com/dp/B0000DDVMH/ref=cm_sw_r_cp_apa_i_d65HDbNK2VGJX
Out of the "essentials kit" really the funnel and jar grabber tongs is the only thing that you'll need.
If you have any other questions, feel free to pm me or ask on this post. My wife and I have taught a lot of people how to can a lot of different things, it's a skill we really enjoy passing on.
Also, if you buy jars new, they usually come with rings and lids. If you do this again next year and are buying new lids, just make sure you are paying attention to whether or not your jars are "wide mouth" or "regular mouth" those are the two standard lid sizes.
If you get some of these, you can blend your pizza and drink it on the go! I like to add almond milk, kale, and 17 bananas for a delicious smoothie.
Could try something like this: https://www.amazon.com/Ball-Straw-Lids-Fits-Mouth/dp/B00GYB3I94
So i have a few items i found on amazon and i want you to make sure they are right !
Rye Berries, 10 Pound Box https://www.amazon.com/dp/B000RHXKTO/ref=cm_sw_r_cp_api_uVA7BbX3XKJD8
ball mason 12 Jar with Lid-Regular Mou https://www.amazon.com/dp/B014V7RSE8/ref=cm_sw_r_cp_api_MWA7BbF2FG81H
Kempf Coco Coir Mix, loose pack, 1 lb bag https://www.amazon.com/dp/B07D95GVD2/ref=cm_sw_r_cp_api_SZA7BbWYMQ2FE
And then what size do you reccomend for container?
Exactly- it's like an industrial version of this contraption
I don't have any experience with them; I just recognize the barrels as something my grandfather would store chemicals in.
That glass looks like the this one from ikea, which has a stated volume of 12 ounces. That said, the product description for these mason jars say they're an inch shorter than the glasses, but still a pint.
No, but I have airlocks on the top of the jars. I use both these tops and these. The silicone ones are convenient, because the airlock doesn't need a rubber plug, but the plastic ones don't rust (unlike standard mason rings) and are easier to open and can be sealed after removing the airlock.
i was thinking of getting something like this, you can prolly get bigger ones if you buy a lot of one specific flavor, i usually buy different 50g box every time so these might work
Mason jars have no rubber gasket or silicon gasket, I always tell everyone the same thing when they ask me how I store on this sub.
Boveda 62%, 1 large every 1.5oz of flower and 1 small every 5gr.
These are the jars I use - hermetically sealed means air-tight pretty much
The sizes are in Fluid Ounces, so it's a little hard to tell how much flower fits in with that, but the 33 3/4oz version of these jars seems to me to hold around 2-2.5oz with enough room for 2 Boveda packs and without compressing the buds.
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I alway recommend corn cobs for new smokers. They are great pipes and you can pick a few up for the price you'll pay for other types of pipes.
As for the tobaccos, I suggest getting a few different types of bulk; this will allow you to sample different types of blends to see what you really like. McClelland is a solid brand and they have a decent bulk variety. Also, Peter Stokkebye.
The tool is fine but I'd use kitchen matches for now until you can get a quality butane lighter. The Zippo will impart unwanted flavour to your tobacco. It can be unpleasant.
Another user already said it, and I'll reiterate, use SmokingPipes. You will get more for your money.
Lastly, pick up some canning jars to store your tobacco.
Hello Hypnos, we hope to someday earn your business. I believe this is the closest thing we've seen to "spill proof" mason jar lids? If we run into any true spill proof lids we'll let you know!
Kentucky Home Brands
Would something like that work ?
I wonder if an airlock would help?
Good luck!
I had good luck with Snapware airtight canisters, clasp-top mason jars, or traditional canning jars -- any jar in which the airtight seal is maintained by some pressure. I had less luck with press-top jars.
The Background:
My tentative setup right now has a two gallon reservoir watering a three gallon Smart Pot. I have a 5-10 gal fish tank filter that I've also added an [activated carbon/ammonia neutralizing crystal] (https://www.amazon.com/gp/product/B0002566YM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1) filter and leveled filter to. I let my water set at room temperature (cycling through the filter) for several days before giving it to the plant. The water is exposed to 388 watts (~84,000lm) of warm and cool white LEDs in a Carbon Dioxide rich environment with filtered airflow.
My city water report is as follows, with ideal levels, followed by current city water levels:
I presume the Haloacetic Acids are the chlorine they use in the water treatment.
The Questions:
http://www.amazon.com/Primula-Ball-Jar-Pack-Clear/dp/B000SN0WES/ref=sr_1_4?ie=UTF8&amp;qid=1289494348&amp;sr=8-4 <~every1 can use those from smokers to growers
you could get them keif boxes, those are the kind of item most people couldn't justify buying for themselves but would love to have it given to them as a gift
these gifts depend what type of person they are:
get them some concert tickets or pro/college football tickets
tickets to a show (ballet, monster trucks, whatever the people like)
Oh bummer, not such a great deal in the Canada store.
https://www.amazon.ca/Cornucopia-Brands-Hexagon-Glass-Jars/dp/B0171YP2H8/ref=sr_1_1?ie=UTF8&amp;qid=1503501555&amp;sr=8-1&amp;keywords=Cornucopia+Brands+Hexagon+Glass+Jars%2C+Pack+of+12%2C+4oz
these are tapered 1/2 pint wide mouths. Better than regular mouth jars. These are 1/2 pint regular mouth jars, will work but not as well. These are Ziploc 1 pint twist and seal containers with screw on lids and are my favorite by far. They pc fine (as long as you dont let your pc run dry) but you have to melt 4 holes in the lid or the negative pressure makes the sides suck in.
Morthy demands:
Akeleie demands:
You two are adorable and I love you. Fun contest!
just plain mason jars
Regular screw on lids a pickle jar would be great for storing rice. Doesn’t have to be air tight
http://www.amazon.com/gp/product/B002KHN602/ref=oh_aui_detailpage_o01_s00?ie=UTF8&amp;psc=1 Cheapest set that I could find. I have it and have used it once. Seems pretty good for the price.
I normally scrape off the surface stuff and give the food a taste. I bought some pickling stones from Amazon and they work very well holding everything under the brine (if using Mason jars) mine are for wide mouth.
http://www.amazon.com/gp/aw/d/B00V41EZNC/ref=mp_s_a_1_1?qid=1464484798&amp;amp;sr=8-1&amp;amp;pi=SL75_QL70&amp;amp;keywords=Pickling+pebble
Also you can get airlocks for the jars. These ones are simple to use!
http://www.amazon.com/gp/aw/d/B01726CJ9Y/ref=mp_s_a_1_2?qid=1464485203&amp;amp;sr=8-2&amp;amp;pi=SL75_QL70&amp;amp;keywords=pickle+pipe
I use a mason jar. Airtight. I'm thinking of using a vacuum seal lid next time I open it up to make a starter (like these): https://www.amazon.com/gp/product/B0772FXZMR/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1
These are relatively cheap and you get 12 of them.
I have these, but am not sure if they hold up to the pressure.
https://www.amazon.com/gp/product/B000SN0WES/
I found these at Target (I think they were cheaper too). I like them best on the taller pint and a half jars.
http://www.amazon.com/gp/aw/d/B00GYB3I94/ref=mp_s_a_1_sc_1?qid=1421979207&amp;sr=8-1-spell&amp;pi=AC_SX110_SY165_QL70
I use these lids on mason jars, suck out the air (especially the oxygen) and they're great. https://www.amazon.com/gp/product/B0772FXZMR
Yes.
Also you need containers for your spices, but of course, don't order labels for them or anything. >.>
(I bought these and then realized after they arrived that I HAVE NO WAY TO LABEL THEM)
If it goes well and you're interested and keep doing this you should invest in some of these. They are full and dummy proof and they will make sure you get no mold whatsoever in your food. And you won't have to burp them every single day . Highly recommend them. Source I use them.
FARMcurious Mason Jar Mold Free Fermenting Kit, Grey, 2 Pack https://www.amazon.com/dp/B00MW97ERY/ref=cm_sw_r_other_apap_FCH2kFBdwc7JQ