Score one for the canner

Just happened to stop by the local thrift store this morning and found
six boxes of a dozen lids and rings for fifty cents a box. What a deal!
Beaucoup fruit jars too but I don't need more pints or quarts. Jars were
pretty cheap too. Looks like another canner/preserver went to that big
kitchen in the sky and his/her family got rid of the good stuff right away.

I was already tired out so didn't poke around to see if a pressure
cooker was around somewhere cheap. Probably will go back again tomorrow
when they open at 1000. Knowing full well that I probably get those jars
while I'm at it, hate to see orphan jars just sitting around gathering
dust when they can do that in my pantry. <BSEG>

George

George Shirley wrote:


Old canners never die, they just flip their lids.

gloria p

Puester ([Only registered users can see links. ].net) writes:


If you canned an old canner how long would it last?
Assume a high level of acidity.
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William R. Watt wrote:

As someone who maintains a high standard with his canned goods I would
not recommend keeping canned meat more than three years at the outside.
Of course we would have to determine the acidity of the canner prior to
canning. Would pH strips do the job or will we have to send a sample out
to the lab?

George

George Shirley wrote:


Low-acid canned good keep longer than high-acid if you process 'em right.

Best regards,
Bob <-- well preserved