WHAT ARE YOU CANNING TODAY?

[Mini Horses]

One of our stores has Boston Butt @99 per pd. May be a good time to buy & can. Got 2 this AM for freezer and future BBQ.

 

[BarredBuff]

Boston butt is my next project.

 

[Hinotori]

7 half pints of apricot butter.

I needed room and had two bags of frozen apricots Mom gave me last time we visited.

 

[BarredBuff]

7 quarts of chicken breast chunks.

 

[henless]

I've been canning for a couple of years now and really enjoy it. Gives me a good feeling knowing that I have good food put up for my family when we need it.

I canned meat for the first time last week. Put up 9 pints of chicken breast & 9 pints of hamburger.

Today I put up 18 more pints of chicken breast.

 

[Lazy Gardener]

I saw a recipe for canned meat loaf the other day. Can't wait to try that!

 

[frustratedearthmother]

Had a major canning fail yesterday. Never had anything like this happen before. Opened a new case of canning jars that came with rings and lids. They were Anchor Hocking brand sold by Walmart. Went through the usual steps and when time was up and pressure released I opened the canner. Found jars that looked like this:

All were sucked in as if they had sealed - but with those "puckered peaks". I could pop the lid on all but 1 with just my fingers. Guess I'll be re-processing with new lids or maybe just toss 'em in the fridge. Grrrrrr!

 

[wyoDreamer]

@frustratedearthmother Thanks for posting that! It is important for me to know that stuff like that can happen.

I can get a sleeve of canning lids from the Mennonite store at a really good price, but I don't know the brand and I am not willing to risk all my hard work on an unknown like that. Maybe save any of those brand lids for WBC instead of pressure canning. I will be using only Ball or Kerr lids from pressure canning from now on.

One tip - make sure that you are not over tightening the rings. With some of the new canning lids, they are so thin that if you over tighten the ring it can cause the lid to pucker like that.

Glad to see that the jars are not broken from canning at least. Contact the manufacturer with this picture.

Sorry about the loss of the green beans for the pantry. I don't think I would reprocess them- they will get really overcooked if you do and probably turn to mush.

 

[frustratedearthmother]

One tip - make sure that you are not over tightening the rings.

Thanks, that's a good tip and I'll remember it. I don't think that was the cause in this case. I canned others just a couple days ago, with different lids, and tightened the way I always do. Just crappy lids is my guess.

They spent the night in the fridge. We'll probably eat some today and I'll put the rest in the freezer.

Lesson learned!

 

[MinnesotaGardening]

Had a major canning fail yesterday. Never had anything like this happen before. Opened a new case of canning jars that came with rings and lids. They were Anchor Hocking brand sold by Walmart. Went through the usual steps and when time was up and pressure released I opened the canner. Found jars that looked like this:
View attachment 14013

All were sucked in as if they had sealed - but with those "puckered peaks". I could pop the lid on all but 1 with just my fingers. Guess I'll be re-processing with new lids or maybe just toss 'em in the fridge. Grrrrrr!

I had the same issue with anchor hocking lids two years ago when water bath canning. That happened to one jar, and a high percentage of my jars didn't seal. I refuse to buy that brand lid again.