These “pint and a half jars” have straight sides and a lot of capacity.

https://www.amazon.com/Ball-Mouth-Glass-24-Ounces-9-Count/dp/B00B80TJLW

Ok, I see your reply in another comment 10 whites, 2 yolks.

Get yourself some of these: http://www.amazon.com/Ball-Wide-Mouth-Pint-Bands/dp/B008586UJO or plastic deli pint containers. and crack 8 whites into each and freeze that. Do all 12 jars if you have freezer space (96 eggs).

Pull one down each night to thaw overnight, pull jar, unlid, crack two full eggs in. Beat eggs in jar, pour in skillet.

Nope, it's actually very easy once you are familiar with the process. You just have to make sure that you stick to all of the appropriate safety procedures. Also, you do need some special equipment. If you have a nice big pot, all you will need is a set like this, and a pack of mason jars.

Canning can be really fun, and people always seem impressed when you give them preserves that you made at home.

I had trouble finding anything so decided to grow my own. It's super easy. I bought seeds, mason jars (though you only need a couple), and sprouting lids from amazon.

Couple tablespoons in a jar, soak in the dark for ~12h, then drain, rinse, toss so they adhere to the side of the jar, and then leave the jar lid-side-down on a plate on the counter, rinsing and tossing once or twice a day.

Once they're thoroughly sprouted, I move them to the fridge and continue to rinse daily - they last for a good few days before they start to develop a bit of a slimy texture. Surprisingly good on breakfast cereal!

They're pretty pricey, but I plan on using 'em for a long time.

I get these plastic lids from amazon for my lunches, I should think they work well for this. https://www.amazon.com/Ball-Storage-Regular-Mouth-Package/dp/B00OAKGLC2

I use these and wrap the flakes around the edges like I'm rolling up a belt.

I'd highly recommend a canning book from a reputable source, for instance the Ball Blue Book or Ball Complete Book of Home Preserving are some very, very good places to start. I'd also recommend starting with water bath canning, and after you're comfortable with the mechanics venturing into pressure canning if you feel like it. Until you are very confident, don't deviate from the recipes at all. No extra ingredients, no halving or doubling recipes (especially jam, pectin's a finicky thing), and no subbing different sized jars. Once you get the hang of it, you can start to fudge a little bit, but at first I'd definitely play it safe and stick straight to the recipe; this is more fussy than regular cooking. Water bath canning is only for high-acid foods, and even tomato sauce recipes for canning require extra lemon juice, so definitely follow your recipe.

As far as equipment, technically all you really need are a pot to hold the jars as they boil, something to pull the hot jars out of the water with, and some kind of rack to keep them off the bottom of the pot (extra canning rings placed along the bottom, a cake rack, whatever works). Nothing else is technically needed, though I tried this method with just the extra rings and with spring-loaded tongs and made quite a mess, then immediately sprung for some toys.

I'd recommend this kit, the polypropolene basket doesn't melt even during long canning sessions and it's small enough to use in an eight or ten quart pot, which a lot of people already have at home. To make sure your pot's big enough, put a jar in the pot and make sure it could be covered with at least an inch or two of water. Taller pots are obviously more helpful than lower, wider ones. The kit comes with three jars, which is okay, and the recipe book it comes with scales down a lot of their most popular recipes so you can just make a few jars to test them out.

I'd also recommend a canning funnel, and a jar lifter. Something to measure headspace is also handy, there's a little plastic doohickey for that (looks like this) but if you don't mind keeping a plastic ruler around, it's not required. A set like this would definitely cover all your bases.

Keep in mind that while the jars and rings are reusable, the lids with the sealing compounds are not. If you feel a canning binge come on, be sure to buy an extra little box of just the lids because you'll be upset if you run out!

Good luck!! I'm still a novice canner myself, and I've only ever done water bath canning, but I've already got taco sauce, jams, jellies, pickles and canned fruit (I love canning pears!) under my belt so I've got at least a little bit of a clue!

Here is a recent blind tasting I hosted. I've got 36 of these because they're cheaper than glencarins, have lids, a good shape (wide bottom, focused nose), and can be used for other things. I wouldn't bother with the '33 Whiskeys' book, they'll probably just end up gathering dust. Have a lot of water ready. Cheese, crackers, cured meats, sliced apples, honey, nuts, and maybe some salmon are all good palate cleansers (and, you know, just good). For whiskeys I would say: BT, Larceny, add EC as /u/21st_amen suggested, and I would throw something else in there with a dramatically different profile (some approachable scotch so you can talk about the differences). After going through the four you can open things up to your collection and/or cocktails depending on their preferences. I've never charged for any of my tastings; maybe have them bring the cheese/crackers etc.?

I love hosting tastings and the best piece of advice is to make sure people feel comfortable. There are a lot of perceptions about whiskey and even more about "tastings." Just make sure your guests know it doesn't really matter what they taste--there are a million variables that go into what each person experiences and there isn't a right or wrong, just focus on what you like or don't like and enjoy themselves. Good luck!

NO. Your inventory is your inventory. If you read each listing carefully you will see that the item is sell by either Amazon or third party, or both. If its only third parties, below the buy box there is an option to see who else is selling and you will land in a [page like this] (https://www.amazon.com/gp/offer-listing/B00NJWEGV0/ref=dp_olp_new_mbc?ie=UTF8&condition=new). If it is sold by amazon and third party then 99.99999% of the time amazon will have the buy box, but you also will have an option to see other sellers too, like this on the right side.

Now, if a customer wants to buy something, they can choose the seller to buy from. They can buy from amazon too if its available. Or buy from whoever else is selling. Unless co-mingle inventory, your inventory should have your barcode on it. This is why people fight for buy box, and pricing adjustment is a key to selling. You also don't want to race to the bottom cause then no one makes money.

Your inventory will not be include in the items that are shipped and sold by Amazon. But rather, sold by BobbleheadDwight, fulfilled by Amazon.

Hope this answer your question.

I really need to write up a blog post about this, but I have a super easy way to store hops vacuum sealed. This short of it is:

1. This guy for the little hand vacuum pump.
   
   
2. The FoodSaver regular mouth jar sealer attachment.
   
   
3. A set of quart mason jars.
   
   Put the hops in the jar, attach the lid and jar sealer, hold the hand pump over the sealer hole, and pump for about 15 seconds. The jar should now have an air-tight seal, just toss it in the freezer and enjoy fresh hops year 'round. 1 quart holds ~0.5 lbs of pellet hops.
   
   The benefit of this method is that you don't have to shell out ~$100+ for a FoodSaver + attachments. If you already have mason jars you'll only need the hand pump and attachment, which will run you ~$15.

I'm actually a huge fan of one-gallon batches. You don't need a lot of equipment, you can do them on your stovetop, and they can be brewed up on a weeknight. In addition, if you have a batch go bad, you're not dumping a lot of beer.

My equipment consists of two large stock posts (4 gal.), and a grain bag (I do BIAB), this wide-mouthed one-gallon fermenter, and a ManCan one-gallon keg. I also have a small drink fridge as a dedicated fermenter. I also have all the typical odd and ends, but that's the stuff specific to my one gallon batches.

The most important advice I would give is to get recipe formulation software (I use Beersmith). It makes it way easier to scale down recipes to a one-gallon size.

Happy to answer questions, because I'm a huge evangelist for small-batch brewing.

Hey, I'm not sure if I'm allowed to provide the link, but I got them from amazon, they are the Bernardin 750ml wide mouth jars.

They are glass containers with air lock, so they keep things fresh for up to a week. The wide mouth REALLLLLY helps for cleaning the container all the way to the bottom, I've had them for a little over a year and I've had no issues (but the lids are starting to generate rust).

Link: https://www.amazon.ca/Bernardin-750ml-Mouth-9-Pack-Clear/dp/B01C4K80B4/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1537498040&sr=1-7&keywords=mason+jars

I do this all the time with a sprouting jar. You can get the toppers from below for various size beans.

Sprout-Ease - Econo-Sprouter Toppers Set - 3 Piece(s) https://www.amazon.com/dp/B005P0SM8W/ref=cm_sw_r_cp_apa_qvbKAb83XEQP5

To sprout, soak the beans over night. Then set the jar into a bowl at about a 45° angle, to let the water drain, and rinse them at least every 10 hours. Most of the smaller beans (black, pinto, etc.) Should sprout in a couple days. Wait until the sprouts are about an inch long and cook like normal.

http://www.amazon.com/Loew-Cornell-Ball-Mouth-Canning-Package/dp/B00KF5STQC
Something like that.

A vacuum pump is absolutely not necessary. There are many ways to tackle this. What I use is a silicone gasket, a white plastic lid drilled to accept a rubber grommet, and a 3-piece airlock. You can obtain the materials cheaply and easily and skip buying the prebuilt ones from Amazon or whatever. Here's a note I wrote up a while back that covers this in more detail. I should probably update (prices are inaccurate) and shorten it someday. That day is not today.

Canning Jar Fermenters

Supplies

1/2-Gallon Wide Mouth Canning Jars

These are super-easy to find. $11.29 for six.

Plastic Storage Caps

Most places that carry jars also carry these. Be warned that they are not liquid tight — if you tip your jar, it will leak. But for short term storage, or if you're worried about the metal corroding, they work well. $2.99 for eight.

Silicone Seals

I only recently started using these to ensure an air-tight seal between the plastic storage caps and the jars. $9.99 for 12 at Amazon, they should also come in handy for keeping pepper mashes from leaking when shaken.

3/8” Hole Grommets

I buy these in the electrical section at Menards. I should see if they carry them in larger packs, but at $1.49 for 5, I'm not breaking the bank.

3-Piece Airlocks

Honestly, your best bet for these is your local home brew shop. They should cost a dollar each. DO NOT BUY FROM AMAZON AND GET RIPPED OFF.

Sauer Stones (Or River Stones)

These are new for me. They're much better reviewed than the other options on Amazon, although they're a bit more pricy at $19.95 for 4. You can also use a pasteurized river stone.

Assembly

Assembly is simple. Drill a 1/2" hole in the plastic cap. Insert the grommet. Insert the airlock. Screw the plastic cap onto the jar. Fill the airlock to the line with filtered water or (my preference) vodka.

These are the exact ones I went with! https://www.amazon.com/gp/product/B06Y3BFV3C/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

The cash layout for equipment to get started is pretty small if you're not getting a pressure canner (I've been canning for years and I'm just now thinking about getting a pressure canner). If you get one of these, you don't even need to buy a canner as long as you have a deep stock pot. It's also really common to find canning equipment at Goodwill or garage sales.

I'm a big fan of jalapeno jelly and tomato raisin chutney. Both are really tasty and versatile, so we eat them a lot, and also really impressive for taking to parties as an appetizer with some cream cheese and crackers.


Edit: Kind of a long shot, but are you comfortable saying what area you live in? I'm planning to replace my canner with a larger one this month. If you're in the Portland, OR area you can have the old one. I think shipping it would probably cost more than buying a new one locally if you're not close.

You can get a cheap canning kit: https://www.amazon.com/Presto-09995-Function-Canning-Kit/dp/B001V9K8A6

It will save fingers and faces :)

Then a cheap stainless funnel set up: https://www.amazon.com/Norpro-Stainless-Steel-Funnels-Set/dp/B000FKERMW which I boil while managing the bottles.

So like a total of $22 bucks.

I'm using this fermentation Jar. So as long as I keep the peppers submerged, it's ok if I don't fill the whole jar? Or are you recommending that I use the freezer bag to fill the remaining space; if so should I fill brine around the bag?

Given that the gap between Mitch and the Leafs seems to be about 2 million dollars (depending on the length of the contract), what would you rather buy with that money?

A) 16886 [Marner Jars] (https://www.amazon.ca/Bernardin-Regular-Mouth-500ml-Jars-Box/dp/B00593JWSO/ref=sr_1_5?keywords=mason+jar&qid=1565817656&s=gateway&sr=8-5)

B) 17136 [Montreal Canadiens toilet seat covers] (https://www.etsy.com/ca/listing/532157193/montreal-canadiens-custom-airbrushed)

C) 45829 [Uber rides from the Canadian Tire Center to the Ottawa dump] (https://www.google.com/maps/dir/Canadian+Tire+Centre,+Palladium+Drive,+Ottawa,+ON/Waste+Connections+of+Canada+-+Ottawa+Landfill,+3354+Navan+Rd,+Navan,+ON+K4B+1H9/@45.3631301,-75.858963,11z/data=!3m1!4b1!4m14!4m13!1m5!1m1!1s0x4cd200887f449a1b:0xa64f6ac417f319f1!2m2!1d-75.926823!2d45.2969151!1m5!1m1!1s0x4cce0d8fbebc42a3:0x3fccf0127113935f!2m2!1d-75.5020328!2d45.4277222!3e0)

D) Over 79 full weeks (24/7) of therapy for Steve @ $150/hour

E) 2.85 years of Jakin Smallwood at league minimum

I use these 1.5 oz jam jars. Rubber lined screw-on lid for air tight seal, indefinite storage, and pocket portable.

https://www.amazon.com/gp/aw/d/B01BL9HIJY/ref=mp_s_a_1_4?ie=UTF8&qid=1479115800&sr=8-4&pi=AC_SX280_SY350_QL65&keywords=1+oz+glass+jars&dpPl=1&dpID=51sa4CE9P2L&ref=plSrch

I mean, I dont see what would need to be tested. But dude, I grabbed some of these half pint guys for something like this and love them!

https://www.amazon.com/Packs-Ball-Mason-Wide-Mouth/dp/B00T8GCOEM

Actually, /u/stygmata, I think they did die a lot, or at least got sick, before they came up with the basic safety practices we use today.

I agree with /u/Figwit_ on scraping things off the top, as is usually necessary when not using an airlock-type system. It changes the flavor and knowing what I do of mold, I can't get past the squeamishness of knowing that little strands of whatever was on top are likely still floating in the brine deeper down.

Using a fido jar has helped me not worry about mold or keeping everything under brine. Have not had an issue yet!

I use these Libbey ones. Cute and cheap. https://www.amazon.com/Libbey-Spice-Jar-4-5-Ounce-Clear/dp/B00LCW4O1G/ref=sr_1_1?ie=UTF8&qid=1500517561&sr=8-1&keywords=libbey+spice+jars

I found them on Amazon! I got these ones:

https://www.amazon.com/gp/product/B00KF5STQC/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Just use with top of jar upside down so seal not tight to let gases escape.

• wide-mouth jars

Here is the desktop version of your link

It's possible, I guess.

Keep the purpose of things in mind, though.

The reason for the use of Ball jars isn't some magical quality they have, it's that they have to have two properties :

0. They must be able to be sterilized with extremely hot water

1. You have to be able to take the cakes out when they're done.
   
   It doesn't look like you'd be able to take a colonized cake out of those jars without breaking either the cake or the jars. Still, if you can find a way, more power to you.
   
   Try these :
   
   

• http://www.amazon.com/oz-Decorative-Jelly-Jar-Set/dp/B0000BYEQH/
  
• http://www.amazon.com/Ball-8-Ounce-Quilted-Crystal-Jelly/dp/B008586UJY/
  
• http://lmgtfy.com/?q=buy+ball+jars
  
• http://www.amazon.com/Ball-Wide-Mouth-Pint-Bands/dp/B008586UJO/
  
  I think the cheapest you can find them on Amazon for free shipping is $10.

I use mason jars rather than blender bottles - you can buy the whisk balls in 5-packs on Amazon and a dozen mason jars are cheap! It'll bring your startup cost down significantly and if you don't end up continuing with keto chow at least jars are useful to have around for other things, plus mason jars are watertight sealable which is great for transporting.

I use the 32oz jars because I like more of a chocolate milk consistency than a thick (slimy, to me) shake. Many people add 16oz of water for a ~24oz drink, it's really up to you and what you like. I mix mine at 32 and then actually water it down more as I drink it to get it where I really like it.

Blender Balls ($3): https://www.amazon.com/gp/product/B01L8LB5HG/
32oz Mason Jars ($9): https://www.amazon.com/gp/product/B00B80TJIU/


You'll want to mix everything up the night before you plan to consume it - it tastes far better if it's had time to sit, or else the drink takes on kind of a metallic, salty taste.

We use these:

https://www.amazon.com/Ball-Storage-Regular-Mouth-Package/dp/B00OAKGLC2/ref=sr_1_5?ie=UTF8&qid=1485010525&sr=8-5&keywords=jar+lids

It's a lot of screw lids - both wide and standard mouth - for $9. But we also store rice, quinoa, lentils, spices, peppercorns, popcorn, dry beans, couscous, etc. in sealed mason jars. They fit the quart, pint and half-pint jars

Here is the mobile version of your link

Hot sauce is basically just blended peppers, vinegar, and salt (and I always add garlic). I like roasting my peppers, but some people like them raw or blanched. Here is a solid, basic recipe to start from.

http://www.bonappetit.com/recipe/master-hot-sauce

It's a fun hobby because by just changing the recipe slightly, you make a very different hot sauce. Try a few different peppers or pepper blends out, and you will be hooked :)

Oh, and don't forget your Bottles

They are gallon jars.

https://www.amazon.com/gp/aw/d/B01K3DQBMY?psc=1&ref=ppx_pop_mob_b_asin_image

these are awesome! (different sizes available): https://www.amazon.com/Libbey-Spice-Jar-4-5-Ounce-Clear/dp/B00LCW4O1G/

https://www.amazon.com/Libbey-12-1-2-Ounce-Vibe-Storage/dp/B000MQYXPU/

1. https://www.amazon.com/Bormioli-Rocco-Fido-Canning-1-4922/dp/B005GQYMHK/ref=sr_1_1?ie=UTF8&qid=1517518805&sr=8-1&keywords=1+liter+mason+jar
   
   
2. i put mine in a bag and either leave it on the counter or toss it in the fridge...dont do this if even remotely warm still condensation will build all over the inside of the bag
   
   3.i have a few containers like this for whole wheat, bread, and ap flour the ones i have hold just shy of 2 5lb bags

My milk kefir grains grow at a ridiculous rate. I had so many that my kefir was finishing too fast. I've given some to friends, and now I just throw some of the extra in a smoothie. I followed these steps (more or less) to try and convert my milk kefir grains to water kefir, and it worked decently. I've never had true water kefir, but I can put my converted water grains (I have about 30g) into 2 cups of juice and it gets fizzy and less sweet. I ferment 2 days unsealed in my pantry, strain the grains out, and do a secondary fermentation of about 2 days sealed on my counter, then put it in the fridge. I make all my kefir in wide-mouth 24 oz. freezer-safe mason jars.

I've used these and they worked wonderfully for curing:

https://www.amazon.com/gp/product/B01K3DQBMY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

After cured, go back into the quart jars. I use the quart jar attachment for my foodsaver to vacuum seal them as well. They'll last for years that way (if you wanted them to).

3.77 frother


And these are for upside down salads and pies-in-a-jar which are amazing

Thanks for the contest!

I bought and used these for my own hot sauce and they worked well: https://www.amazon.com/gp/product/B00GISK49A/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

It is a lot of money for a water bath canner with limited capacity. Ball sells a small batch kit with a little basket and canning tools for under twenty bucks. It fits in a regular stockpot and comes with a few jars and tools. If the automatic one also did pressure canning recipes I could possibly see it being an ok purchase, but all the stuff I've read makes it out to be a glorified water bath canner.

http://www.amazon.com/gp/aw/d/B003ENB1KI?pc_redir=1408853157&robot_redir=1

Ideally, you use it in a jar with your weed...not a baggy.

In your case, I'd simply open up the baggies all the way and throw a pack per 2oz or so into the tight-vac container. Alternatively, throw a pack in each baggy and close it if there is more than 1oz per baggy in the container since that would, in my experience, require multiple packs - but this really all depends on the condition of your flower and how long you want these packs to last before replacing them.

I'd suggest you read their own FAQ and website as well as google a little bit to figure out what you might be best suited to do...also it wouldn't hurt for you to invest in some real storage for your weed (hermetically sealed jars - I use these rather than some baggies inside a "tight-vac" plastic container.

Just my 2 cents, though...those things make me laugh, and gag, all at the same time; and are little more than a marketing ploy in my opinion.

Not bad. Yesterday on Amazon (I have Prime) I got these 12x500ml for $9.87... for some reason they're selling for $21.97 today so I'd definitely go with your choice if I didn't get them cheap.

But to be honest, 500ml is too big for 1 - 3.5g of weed per jar. Ah well.

And I use something like this: https://www.amazon.com/Ball-Storage-Regular-Mouth-Package/dp/B00OAKGLC2/

I've been using these for a while and work great! https://www.amazon.com/Sprout-Ease-Econo-Sprouter-Toppers-Set-Piece/dp/B005P0SM8W/ref=pd_sim_79_4?_encoding=UTF8&pd_rd_i=B005P0SM8W&pd_rd_r=74769XTVRDS6NSJWG6YB&pd_rd_w=CIvyQ&pd_rd_wg=44LmW&psc=1&refRID=74769XTVRDS6NSJWG6YB

If you don't use a growing substrate such as soil you can eat the whole sprout, taproot and all.

Same here. Not grocery stores, but my local Orchard Supply Hardware usually has them, especially in canning season.

But there's also Amazon...

1. how much is totally up to you. Since you're really new to it, probably as little as possible. Grind up a small bud and that'll usually be more than enough for you at a time to start.
   
2. Since you don't have a grinder, get it to the point that you could easily pour it into a gutted pen.
   
3. Doobtubes as mentioned by another posted are super handy, but really any kind of jar that has an air tight seal (mason jars are ideal for storing cannabis). I'd recommend having one for your clean bud, and another for your roaches. These kinds of jars are hard to beat, and you can easily get smaller ones at a dollar store.

I just started growing sprouts but I picked this up and it works really well. Seems like most people just use glass jars with special lids.

http://www.amazon.com/Ball-Wide-Mouth-Pint-Bands/dp/B008586UJO/ref=sr_1_2?ie=UTF8&qid=1397077162&sr=8-2&keywords=mason+jars

Set of 12, no need to empty them or anything like that. Less than $15.

The beginning of my canning kit. I know its not everything I need, but its a start...and I want to make strawberry jam while they're in season!! BINGO!

I use a Primo Escali scale. I've had it for 5 or 6 years now (purchased it for following European recipes, and have repurposed it for food tracking more recently). It's held up great, no fuss, and the batteries last a really long time. I do think I paid a lot less than the $30 it is currently listed for on Amazon though.

Don't know anything about a Bullet Journal. A lot of people here use MyFitnessPal - personally, I prefer SparkPeople (lets you set a calorie range rather than a single daily target, easy to save favorite foods and groups of foods, easy to enter your own recipes, syncs with Fitbit, but has some social media and advertising aspects integrated with it that can be off-putting).

My boyfriend is on his own for food making choices, so I'm no help to you there! lol

And as for food containers, I prefer glass to plastic for its ability to be microwaved without staining or leaching. Wide mouth 2 cup mason jars work really well for soups/stews/chili, and since they are designed to be airtight they don't leak at all. And they are cheap! You do have to remove the lid to microwave, though.

For larger meals (salads, meat and veggie leftovers, etc) Pyrex and Rubbermaid sell glass containers with plastic lids in a wide variety of sizes and shapes. They're a bit more expensive than the canning jars but glass holds up well so it's worth the investment, IMHO.

Good luck!

Use mason jars. They keep anything in and out.

https://www.amazon.com/dp/B00B80TJIU/ref=twister_B01ENASC52

Shipping is probably expensive but you can pick up a 12 pack for about 8-12 dollars at most shops such as Walmart, just showing you that link so you know which ones I'm talking about.

You could do vacuum sealed bags but that will be a pain and get expensive.

Cheap humidors are never worth it. Better off with tupperwear or a sealable large jar. Mine are plastic, but as long as you open them every week or so its great for the overflow.

Use these and a funnel:

http://www.amazon.com/Sauce-Clear-Glass-Dasher-Bottle/dp/B00GISK49A/ref=sr_1_1?ie=UTF8&qid=1404330737&sr=8-1&keywords=woozy+bottle

Same price for the bottles, but reasonable shipping

I tried this once and it left my veggies with an odd taste. I think the brine ate into the plastic and contaminated the ferment. I had to throw it out. I use glass pebbles instead. They're effective and don't leave behind a bad taste.

https://www.amazon.com/Sauer-Stones-Fermentation-Preservation-Pickling/dp/B01GVSHK8O/ref=sr_1_5?ie=UTF8&qid=1479056031&sr=8-5&keywords=glass+weights

Haha it's these things. I got a glass weight set for Christmas
https://smile.amazon.com/dp/B06Y3BFV3C/ref=cm_sw_r_cp_apa_i_WqwwCbM8RZPZQ

And thanks! Good luck to both of us

2 Pack - 80 Micron Nut Milk Bag - 12"X12" - Multiple Usage Reusable Food Strainer, Cold Brew Coffee Bag Cheesecloth, Food Grade Nylon Mesh, Filter For Almond/Soy Milk, Fruit Juice, Coffee and Tea https://www.amazon.com/dp/B01N2Q4O08/ref=cm_sw_r_cp_api_.KyUBb8R8EJQC


Anchor Hocking Montana Glass Jar with Fresh Sealed Lid, Brushed Metal, 1.5 Gallon https://www.amazon.com/dp/B000RMO41M/ref=cm_sw_r_cp_api_PLyUBbMJ17KBV

https://www.amazon.com/Sauer-Stones-Fermentation-Preservation-Pickling/dp/B01GVSHK8O

I thought these would be great spice jars, however, they don't stack, but just slide off each other. So disappointing.

Hi! The easiest way to get started canning is to read over the National Center for Home Food Preservation's site (they even offer a self-study program you can do at home!) or the Ball Complete Book of Home Preserving . It's VERY important to know what you are doing when you are canning, as while canning is easy, you can also improperly can items, which can lead to botulism, which can make you very sick and can kill you.

Water bath canning is a great for getting your feet wet in the canning world (ha ha! Feet wet. Water bath. I slay me). Water baths are for items like fruit and tomato products. All you need for this is a pot tall enough to cover the canning jars that sit on a towel or some kind of rack with 2 inches of water and a lid for the pot. I use a stock pot, and when I went to buy it I took along a jar and measured it in the pot to make sure I was getting the right size. Then you need jars, lids, and rings. If you get the jars new in a box, they come with the lids and rings.

If your budget can swing it, or if someone else would like to go in on it with you, a canning kit is really nice to have. It makes canning a lot easier and less frustrating.

When your sister has gotten the swing of water bath canning, and if she wants to try canning meat or vegetables, your family might be interested in getting her a pressure canner for the holidays. The nice thing about a pressure canner is that it can also be used as a water bath canner.

If you get her the Presto canner linked above, get the three piece weight to replace the mushroom looking weight. This way she won't have to relay on the dial gauge (which can be unreliable), all she has to do is listen for the steam escaping and the rocking.

Actually bought this from amazon thought would be better: Home Brew Ohio One gal Wide Mouth Jar with Lid and Twin Bubble Airlock https://www.amazon.com/dp/B01AK8QKBO/ref=cm_sw_r_cp_api_lGLWBb0WCHCM4

I just use regular quart size Ball or Kerr mason jars and these lids
They work well

These guys: https://www.amazon.com/dp/B06Y3BFV3C.

She's describing a water bath canner — a lot of things can be canned this way (it's the only kind of canning I've ever done).

Some things (low acid, like meats/stews) require a pressure canner to be canned safely.

For water bath canning, Ball makes a starter kit that has a lot of the tools/gadgets (funnel, tongs, a cheesy plastic rack), and it comes with some jars and a recipe book. I've seen it at Wal Mart. I started with this, and soon realized I wanted to can more than 3 jars at once, so bought a big stockpot and a round cake rack, like she describes.

This is what I use, And get this plus the air locks