Gardening, canning, pickling and everything related
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cdavis I have had the same problem this year with the off brand lids.I also had some that you can not get the bands off without popping the lids.I did notice with mine if I used the new lids with the real ball bands that I didnt have that problem.Maybe just luck
RON PARRISH thanks for the tip about the ball bands. I’ll pass that on to her.
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Does anyone here can potatoes? We had a good crop this year and was thinking about trying it. I found a recipe in the ball book, but would like to know if people do it and how they turn out.
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cdavis over-pressure. The pressure didn’t bleed off through the seal. Were the bands to tight?
johnsbrewhouse Perhaps combined with not enough head space?
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RON PARRISH well we found out that it is the lids. She had to redo 13 of the 36 quarts. Being careful not to put the rings on too tight still had 3 lids do the same thing. She’s frustrated but on the bright side I have 3 quarts of spicy v8 in the fridge that I have to consume before it goes bad.
cdavis What lid brand did you use? Same band brand? We have used the Walmart brand a lot when Ball or Kerr was not available, for the most part have not had a problem with just a few exceptions. Definitely not that, even when I made my King Creole Sauce & some other troublesome projects. King Creole actually never gave me a problem, but some other Marinara type sauces have. Mainly the leaking thing or band completely unscrewing & thus total blowout, but that was fairly rare.
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the internet seals are of a thinner gauge than the standard
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johnsbrewhouse Perhaps combined with not enough head space?
calldoctoday usually the headspace problem will blow out the excess, but if the seal won’t let it out then yes it could be part of the cause.
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cdavis What lid brand did you use? Same band brand? We have used the Walmart brand a lot when Ball or Kerr was not available, for the most part have not had a problem with just a few exceptions. Definitely not that, even when I made my King Creole Sauce & some other troublesome projects. King Creole actually never gave me a problem, but some other Marinara type sauces have. Mainly the leaking thing or band completely unscrewing & thus total blowout, but that was fairly rare.
calldoctoday the only lids we could find shipped from China. They were really thin and didn’t have much for a seal on them. If we ever find the ball or Kerr lids again we’re going to stock up.
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Found another problem with some off-brand lids.
I sometime shake my cold pack jars to stir up the seasonings, when I spun the jar while shaking I got a slice in my finger from the lids sharp edge
Edit to say In my finger not through it LOL -
Found another problem with some off-brand lids.
I sometime shake my cold pack jars to stir up the seasonings, when I spun the jar while shaking I got a slice in my finger from the lids sharp edge
Edit to say In my finger not through it LOLglen Whoa, that’s not good!
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Im posting this here because my Dad was the best gardener I have ever known. Its a a tough day today. I buried my Dad a year ago today and my Mom 7 months before him. After Mom passed I spent about every day at his house, cooking, cleaning and helping him live on his own at 91. My parents taught me everything important in life, including the ways of life most of us live and practice daily in this community. My Dad taught me how to hunt and grow food and Mom taught me how to prepare, preserve and can it. Today I opened the last jar of grape jelly I canned from my Dads grape vines last year. As you can see from the date on the can, it was canned on the 20th of August a year ago. It was the first time I had made it without Mom. The next day Dad went to the hospital and never came home again; he died on the 29th. While he was in Hospice I fed him his last meal. It was his grape jelly from this same batch on toast. You would have thought I gave him a steak dinner. I never thought my dad would be gone when I made this batch of jelly and I definitely never thought I would be feeding him his last meal. My challenge to everyone in our community is to keep our ways of life going. @ Papasop taught me this indeed is a community. Inside this community there are differences, but there is respect and everyone is willing to help one another. Your traditions, beliefs and betterment of this great country and community has to continue. Pass along your knowledge. It will come full circle some day.
GWG8541 You are so correct that we must pass this way of life on. Part of the reason that I would love to see a Meatgistics cookbook. When you think of the skills and talents the people on this site have, it is overwhelming.
As long as you have all the things they taught you, your parents live on. I hope you have someone to pass them on to. I am fortunate enough to have a couple of kids that really want to learn the ways of the past.
I’m very glad that you are part of the Meatgistics family.
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Tex_77 we couldn’t find ball lids so had to use another kind. Do you know what caused this during the hot water bath. 7 out of the 36 did this.
cdavis The off brands have really caused me much problems. My loss is at the point that without name brand lids, I will not can. When I see them in the store, I stock up. Keep about a gross of each on hand all the time.
My guess is that there may have been a size problem or some kind of metal that expanded beyond normal causing it to do what you showed. It could have been other things, but regardless, you now have waste. So sorry you had to deal with this.
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Your discussion on lids had me thinking to my Mom back when she was canning. I know she used the modern rings and lids but she also had some really old time metal metal screw-on lids with a white glass insert on the inside and you used them with a rubber gasket between the lid and the jar.
Anyone else remember those old style canning lids?Paul
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Your discussion on lids had me thinking to my Mom back when she was canning. I know she used the modern rings and lids but she also had some really old time metal metal screw-on lids with a white glass insert on the inside and you used them with a rubber gasket between the lid and the jar.
Anyone else remember those old style canning lids?processhead I have two of those. I don’t can with them, just a keepsake item on display. I don’t know when they were produced, would be interesting to know.
Not sure of the source, but a couple of sites show them from the 20’s and produced in Canada.
Anyone know for sure???
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Your discussion on lids had me thinking to my Mom back when she was canning. I know she used the modern rings and lids but she also had some really old time metal metal screw-on lids with a white glass insert on the inside and you used them with a rubber gasket between the lid and the jar.
Anyone else remember those old style canning lids?processhead I have a few of them from my Mom or I think my Grandmother, I don’t use them but are neat to have. If I ever get my processing kitchen they will be displayed on a shelf with other old items I have.
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I have several bail top green Ball jars with the gaskets still in tact, they can from my grandmothers basement when my grandfather sold his house.
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I have several bail top green Ball jars with the gaskets still in tact, they can from my grandmothers basement when my grandfather sold his house.
johnsbrewhouse i have a few of those also, amazes me what was used for canning before.
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Your discussion on lids had me thinking to my Mom back when she was canning. I know she used the modern rings and lids but she also had some really old time metal metal screw-on lids with a white glass insert on the inside and you used them with a rubber gasket between the lid and the jar.
Anyone else remember those old style canning lids?processhead my mom still has a few jars like that. Even has one I swear is a lead screw top.
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Your discussion on lids had me thinking to my Mom back when she was canning. I know she used the modern rings and lids but she also had some really old time metal metal screw-on lids with a white glass insert on the inside and you used them with a rubber gasket between the lid and the jar.
Anyone else remember those old style canning lids?processhead Yes sir I have a few of them that have been in the family for years
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processhead Yes sir I have a few of them that have been in the family for years
RON PARRISH
finally got my first flush of oyster mushrooms! -
cdavis The off brands have really caused me much problems. My loss is at the point that without name brand lids, I will not can. When I see them in the store, I stock up. Keep about a gross of each on hand all the time.
My guess is that there may have been a size problem or some kind of metal that expanded beyond normal causing it to do what you showed. It could have been other things, but regardless, you now have waste. So sorry you had to deal with this.
Chef thanks. Live and learn they say.
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