The Canning Thread

44man said:

If you keep your jars away from light it takes even longer for any discoloration. And heck, I have eaten stuff like green beans and jelly that was over ten years old and it tasted great k to me and I ain’t dead lol

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smkranz said:

S.U. and I just opened and consumed a spicy pickled chicken egg that was pickled and canned by me in December 2018, and stored since then at room temp. They're the oldest ones we have in stock, and they smell and taste delicious. If botulism has set in, I suppose we'll find out soon.

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Arcamm said:

Hey? Are you still with us?

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Archeryrob said:

This is one "The wife's" side of the room and I had to put cabinets and paint it for a finished laundry room. She tried to get me to put in a ceiling but it has return duct work in it and I was like the ceiling will be 6' - 5" high, NO!

I'll probably have to build doors to "clean it up" but neatly stacked cans is nice looking. But she'll probably make me dust it once a month, which I'll make once a year.

It is in the built in side of the basement, no windows and no light in there except when doing laundry or getting in the freezer or extra fridge.

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pbharvey said:

For those finding supplies in short supply, Ace Hardware has quart jars & pints. Target has pint jars.
Search the locations on line to see what they have near you. I found canning stuff in stores located in areas where canning isn’t much of a thing.

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wilcam47 said:

Dunno how sturdy these are.

https://www.lemproducts.com/product/jarbox-for-pint-and-quart-jars/canning

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smkranz said:

Reading MDS causes me to spend money. After seeing those JarBoxes I had to order some, so thanks wilcam47! I bought 4 of them from an Amazon seller. They arrived today and I’m very pleased so far. They bring order to what was chaos, and let me stack jars as high as my shelving will allow. They also have a little extra space in each partition to accommodate pint jars of any shape. 12 jars per JarBox is a good bit of weight and the plastic is sufficiently robust. The tops and bottoms appear to be interchangeable, and they snap together and separate very easily. (Though it occurs to me now that I could leave the lid off of the one on top for easier access.) Three are already full, with one in reserve. I don’t prefer to use quart jars and only have a few of them full, but I can see getting some JarBoxes for them too.

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tallen702 said:

Sooo much butternut squash came in this year. Almost too much. Canned 6 quarts of "yellow velvet" soup tonight and have 2 more quarts in tupperware in the fridge for more immediate consumption. Left 4 jars are still hot, hence the bubble still being up on top.

2 gallons of soup from the most recent harvest, and that was after giving away 9 good-sized butternut squashes already. More is ripening as I type this.

Got a total of 6 gallons of pickles out of my cucumber plants this year before I dug them up. Started running out of mason jars.

If the deer would just let my tomatoes ripen, I'd be set for pasta sauce, but I'll be damned if they aren't savaging them this year even with them in large cages. Going to have to net them next year I guess.

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smkranz said:

Reading MDS causes me to spend money. After seeing those JarBoxes I had to order some, so thanks wilcam47! I bought 4 of them from an Amazon seller. They arrived today and I’m very pleased so far. They bring order to what was chaos, and let me stack jars as high as my shelving will allow. They also have a little extra space in each partition to accommodate pint jars of any shape. 12 jars per JarBox is a good bit of weight and the plastic is sufficiently robust. The tops and bottoms appear to be interchangeable, and they snap together and separate very easily. (Though it occurs to me now that I could leave the lid off of the one on top for easier access.) Three are already full, with one in reserve. I don’t prefer to use quart jars and only have a few of them full, but I can see getting some JarBoxes for them too.

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44man said:

Butternut squash will last most , if not all, winter in a cool dry place

We used to keep them in boxes in the basement and ate them nearly till spring!

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CharlieFoxtrot said:

Try to leave an inch of stem. Wipe them with a cloth soaked in a weak 5% bleach solution. Then cure them by leaving in a warm dry place for a week rotating occasionally. (I’m convinced this last part makes them sweeter too) Then they will keep all winter in a cool dark place no problem.

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44man said:

I love butternut squash

And in a pinch them hard sob’s can be used to bludgeon someone into submission lol

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smkranz said:

I just clicked "Buy Now" for 4 cases of smooth-sided pint Ball jars at a rip-off price ($18/case, shipping incl. vs. the normal $11 at a store) on Amazon, tho not as bad as some sellers there, and I guess with shipping it isn't that much of a rip-off price. I'm also tired of store-hopping, and not one of their online inventories (Target, Walmart, TSC, etc.) is reliable. I know that it's the canning season, plus a covid panic-buying effect. But this crap is as scarce now as TP was in May.

5 of these 4-case bundles left in stock right now if anyone wants to jump on them.

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