I would love to have one, wouldn't you? I can use my medium-sized pressure pot, but then I'm limited in the size of jars I can use. What to do?
Then, I had an epiphany! I remember when I was little, Grandma used JARS! Canning or recycled jars, usually. She told me "Be sure to leave room for expansion or the jar will break." I cannot believe I've forgotten this! I guess I just have been brainwashed by the all the plasticware and plastic freezer bags in the world today. Granted, when you use glass in the freezer, you have to be very careful. It would be very true to the era, and I think glass is so much better than plastic. (I prefer milk especially in glass.)
Does anyone else remember this? I am open to suggestions.
I often freeze things in glass canning jars. You have to leave the lid extremely loose (completely off is better) or the jars will break. Once they are frozen solid you can put the lid on and tighten it down. I don't store anything liquid in plastic any more, just dry stuff and things that won't fit in my glass containers. Once I accumulate enough glass containers of the right sizes, I will get rid of plastic completely!
ReplyDeleteThanks for the excellent tip, I will do it that way! I'm trying to switch to most if not all glass containers myself. There so much healthier. Then you can see what is inside by just looking, too!
DeletePlus, you don't have to worry about "tiny livestock." (weevils...or the like)
You reminded of my Mom and Grandma making jelly in the early 1950s. They melted paraffin and poured it into the glass jars to seal them. When we open a new jar of jelly we ran a kitchen knife around the inside edge of the jar to remove the paraffin.
ReplyDeleteI've used glass jars in the deep freezer for years. I find I need to let the jars sit on the counter and warm closer to room temperature before unscrewing the lids.
ReplyDeleteThat's exactly how I do jams and jellies, Linda! I still use paraffin like Grandma taught me.
DeleteHugs,
Catherine
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ReplyDeleteThat's good to remember, thank you! So far, I usually take them out and let them thaw until the evening and haven't taken the lid off first, but I honestly haven't given it any thought before now!
DeleteHugs,
Catherine
Never use paraffin to can jelly now! They paraffin shrinks over time and bacteria can get in. That is why housewives would go back and reapply a bead of paraffin around the edge again. They say now to Not use it anymore. :) If you use glass jars with a shoulder...{the opening of the jar is smaller than it is below it} it can easily break when it freezes. Freezing pushes the product up and it cannot go anywhere and can then crack the glass. Best jars to use are straight sided ones for freezing. Leave like a one inch head space. I save all glass jars too for leftovers or freezer use. If you use canning jars you can now buy the plastic screw on jar lids that they sell in the canning section instead of the flats and rings used for canning. The plastic lids never rust but of course can't be used for canning. :) Isn't it so fun to be able to talk over the fence like they used to do but now we have the internet instead...? Sharing ideas and fun is so..well fun! ! Sarah
ReplyDeleteI never knew that about parafin, I don't every remember grandma doing that, but we might have been extremely lucky. I still do the paraffin when I do jam or jelly, I've never heard they advise against it. I'm glad you told me however... How do they suggest to process it? Water bath or pressure or some other way?
ReplyDeleteI agree with you that it is fun to be able to "talk over the fence!" You all are teaching me so very much! What wonderful info!
Hugs
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ReplyDeleteI never knew that about parafin, I don't every remember grandma doing that, but we might have been extremely lucky. I still do the paraffin when I do jam or jelly, I've never heard they advise against it. I'm glad you told me however... How do they suggest to process it? Water bath or pressure or some other way?
ReplyDeleteI agree with you that it is fun to be able to "talk over the fence!" You all are teaching me so very much! What wonderful info!
Hugs
The jams and jellies are now water bathed. Look at the Ball/Kerr canning site or even call their toll free number if you do not have a newer Ball book. Both companies are actually the same one anymore. They are very nice and answer any question. It is best to keep a new Ball book as even the not too old ones have since been changed to reflect newer methods for safety. Walmart, Target, on line,.. many places sell them. There are other versions of Ball books for canning even at the book stores. All about pickling things, {I don't have that title} one on Small Batch Canning and a basic one called Ball complete Book of Home Preserving.....400 delicious and creative recipes for today. These books contain all the basic information too but more recipes than the basic Ball thin one sold in the stores..but there is nothing wrong with the thin one. Costco usually had the bigger ones each fall but this year I did not see them for sale there. You can probably find used versions on line cheaply. They have not changed these bigger books I don't think since they came out maybe 4 years ago. Have fun! :- ) Sarah
ReplyDeletewe have used parafin at times but not always
ReplyDelete