April
2005 April
2005
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Questions & Answers Q: My neighbor told me I should get rid of canning flats left over from last year. Why? A: Dried-out sealing compound is one of the main reasons lids fail to seal. Protect your hard work with new lids purchased this season. Beware of no-name lids in discount stores and early-season lid sales. These could be last year’s leftovers. And of course, save the old zinc lids and wire bail/glass caps for craft projects. These old-timers are too unreliable for canning. Stick to two-piece bands and flats.
Q: Can two layers of jars be processed in a canner at one time? A: Yes, two layers can be processed at one time, either in the boiling water canner or pressure canner. Place a small wire rack between the layers of jars so water or steam will circulate around each jar. Make certain that the water covers the top of the jars by one inch in a boiling water canner. The pressure canner needs two to three inches of water in the bottom.
Q: Is it okay to use mayonnaise jars as long as the two-piece canning lids fit? A: Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayonnaise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.
Q: I frequently see boxes of jars at garage sales and sometimes old canners. Are these worth taking a chance on? A: Its worth taking note if they are truly canning jars or just old mayo jars. Also look carefully for nicks and scratches. The previous question answers whether or not you may want to take a chance on non-Mason jars. These can be identified by the lack of a raised manufacturer’s stamp such as “Ball” “Kerr” “Mason” or “Golden Harvest”. As for the old canners, they can be worth buying although plan on replacing stiff or cracked gaskets and vent plugs. Replacement parts may be found at some local hardware stores or from the sites listed in this issue. Also be sure to get any gauges checked at your local Extension office before using. We find at least half of the ones tested require replacement. For this reason, a weighted gauge canner might be the best choice since they never lose calibration.
Other April 2005 Articles:
Cynthia
Fauser
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