nomifyle
TB Fanatic
12:49 min
A really good idea about cleaning and storing empty jars.
Prep Genrl Rose Red has a new video on storing empty jars
- Thread starter nomifyle
- Start date
12:49 min
A really good idea about cleaning and storing empty jars.
She makes great videos - perhaps because of her teaching background but she usually gets right to the point without all the personal fluff.
Quality of the water going into the jar might be an issue for long term storage if they aren't processed. You will also need to make sure the used lids and rings are sterilized for long term storage.
I'm just extremely careful with sterilized jars for canning ... hot food goes into hot jars.
For the freeze dried food she is showing it might not be such a big deal. I use mylar bags for the vast majority of my freeze dried food these days because of the storage issue. At first it was easy and fun to use jars but the storage issue became a problem. I switched to mylar bags that I can toss in plastic storage tubs or stack in the appropriate pantry cabinet if they will stand neatly.
Everyone has their own way of organizing.
I'm just extremely careful with sterilized jars for canning ... hot food goes into hot jars.
For the freeze dried food she is showing it might not be such a big deal. I use mylar bags for the vast majority of my freeze dried food these days because of the storage issue. At first it was easy and fun to use jars but the storage issue became a problem. I switched to mylar bags that I can toss in plastic storage tubs or stack in the appropriate pantry cabinet if they will stand neatly.
Everyone has their own way of organizing.
You betcha. I just throw them into the pot with the jars.
Unless she's on a well.
nomifyle
TB Fanatic
Then its on her. From watching her videos and her being a scientist I'd say she has a handle on things.
momma_soapmaker
Disgusted
I really like her - subbed to her channel a few weeks ago.
I agree with Kathy...I'm not going to consider that practice safe and I'm honestly shocked that RR does. I've followed her for a long time and that doesn't go along with her usual practices.
The jar would have to go through the dishwasher after that. It had bacteria and so did the water going in it. Sealing it up, as is, to brew for a while will not give me a clean jar when the water is poured out. I know the pressure canning process would sterilize everything but I just can't. I'm not a clean freak by any stretch but canning is like hallowed ground and I'm imagining some kind of toxic nasties growing in there.
I have several half gallon jars that I use like canisters for my dried goods but that is what they were bought for and have never been used for canning. I have a few clean jars of water that went into the pressure canner as a place holder but I'll still rewash the jar before I can more food in it. I'm conflicted about that practice anyway...puts more wear and tear on the jars but is sometimes necessary. I would feel safe to drink the processed water even though the taste might not be that great.
Nomifyle, I'm so sorry my post made you sad.
We all have to do what we think is best and a good many folks watching that video don't have treated water and even with that, there are different standards for treatment. Treated does not mean sterile.
I fear a person having contaminates in their water but thinking it's safe doing that and reusing that jar without washing it or drinking the water and thinking it's safe. I would consider it ok for a few days but not long term.
We all have to do what we think is best and a good many folks watching that video don't have treated water and even with that, there are different standards for treatment. Treated does not mean sterile.
I fear a person having contaminates in their water but thinking it's safe doing that and reusing that jar without washing it or drinking the water and thinking it's safe. I would consider it ok for a few days but not long term.
nomifyle
TB Fanatic
I changed it from sad to like. You are right we do what we think is best. But I do agree with Rose Red. Most likely I'd use water that I stored in canning jars for cooking and if I did need it for drinking I might boil it or run it through my Berkey. I just think her idea of storing unused jars a good idea. I have no experience in canning food. I'd like to give it a try but just keep putting it off.
I have tons of jars that need to be cleaned up. I had a big stash of new canning jars but when DH reorganized our pantry back in the winter we used most of them vacuum sealing dried goods.
My first inclination would be to buy more new jars, but I need to use what I have.
I have dehydrated some meat. Rain Country Homestead has some good videos on dehydrating meat. I haven't used my dehydrator in many months.
My only issue with the whole thing is I want her to wash that jar before canning in it lol. You are right, boiling the water is a good idea.
Illini Warrior
Illini Warrior
you need to either pre-boil or jar process after filling - you can't safely can water straight from the tap (unless you would treat the water before using) .....
Personally, I'd stay away from internet gurus and go with the definitive source...The Ball Blue Book Guide to Preserving. Especially if you are new to canning, because you won't be able to judge if internet sources are crackpots or not. There are a lot of them out there - not saying this lady is.
She seems pretty competent but the Blue Book is what needs to be open to the right page every time you begin a canning session. I've been canning for 50 years, and it's still what I do every time.
Covers safe canning, dehydrating and freezing all very clear, upfront, with recipes for using your products. Approved methods - USDA. $10-12.00 at Walmart, fleet or hardware store.
She seems pretty competent but the Blue Book is what needs to be open to the right page every time you begin a canning session. I've been canning for 50 years, and it's still what I do every time.
Covers safe canning, dehydrating and freezing all very clear, upfront, with recipes for using your products. Approved methods - USDA. $10-12.00 at Walmart, fleet or hardware store.
Ball Canning Cook Book - Ace Hardware
The 37th edition of Ball Blue Book Guide to Preserving offers 200 pages with beautiful photographs that will guide you while you learn about preserving. This book provides information about equipment and step-by-step instructions for each preserving methoFind the BALL BLUE BOOK 37TH EDTN at Ace.
www.acehardware.com
Ball Canning Cook Book - Ace Hardware
The 37th edition of Ball Blue Book Guide to Preserving offers 200 pages with beautiful photographs that will guide you while you learn about preserving. This book provides information about equipment and step-by-step instructions for each preserving methoFind the BALL BLUE BOOK 37TH EDTN at Ace.
www.acehardware.com
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nomifyle
TB Fanatic
You are correct about being careful about internet gurus, there is one lady I watch and she have very unsafe ways of putting food up.Personally, I'd stay away from internet gurus and go with the definitive source...The Ball Blue Book Guide to Preserving. Especially if you are new to canning, because you won't be able to judge if internet sources are crackpots or not. There are a lot of them out there - not saying this lady is.
She seems pretty competent but the Blue Book is what needs to be open to the right page every time you begin a canning session. I've been canning for 50 years, and it's still what I do every time.
Covers safe canning, dehydrating and freezing all very clear, upfront, with recipes for using your products. Approved methods - USDA. $10-12.00 at Walmart, fleet or hardware store.
Ball Canning Cook Book - Ace Hardware
The 37th edition of Ball Blue Book Guide to Preserving offers 200 pages with beautiful photographs that will guide you while you learn about preserving. This book provides information about equipment and step-by-step instructions for each preserving methoFind the BALL BLUE BOOK 37TH EDTN at Ace.
The water coming out of the tap is already treated, just saying.
The thing is, with her canning, she follows every guideline to a T and is often stricter than the BBBook. She really is a scientist and has invested in the equipment to prove or disprove the safety of certain recipes/techniques in regards to canning. I can't sing her praises enough for that...she truly is a guru in that field and I trust her completely in that area.Personally, I'd stay away from internet gurus and go with the definitive source...The Ball Blue Book Guide to Preserving. Especially if you are new to canning, because you won't be able to judge if internet sources are crackpots or not. There are a lot of them out there - not saying this lady is.
She seems pretty competent but the Blue Book is what needs to be open to the right page every time you begin a canning session. I've been canning for 50 years, and it's still what I do every time.
Covers safe canning, dehydrating and freezing all very clear, upfront, with recipes for using your products. Approved methods - USDA. $10-12.00 at Walmart, fleet or hardware store.
Ball Canning Cook Book - Ace Hardware
The 37th edition of Ball Blue Book Guide to Preserving offers 200 pages with beautiful photographs that will guide you while you learn about preserving. This book provides information about equipment and step-by-step instructions for each preserving methoFind the BALL BLUE BOOK 37TH EDTN at Ace.
Having said that, she and I are going to have to agree to disagree on washing that jar before she cans in it lol.
SouthernBreeze
Has No Life - Lives on TB
I watched her videos using the digital electric pressure canners, before I went out and bought one for myself. She experimented with them scientifically doing her own canning in them with different food and gave very high reviews of them. After canning over 100 lbs of meat, soups, and stews in mine, I have no complaints at all. I'm looking forward to canning in it for all my garden veggies, too.
I will still wash and sterilize my jars, lids, and rings first, though. I won't be taking any shortcuts.
She's the one who inspired me to get a digital canner too and I love it. It's a good thing because my stove isn't reliable enough for pressure canning with my American any more...it's a long story and a situation I'll be fixing if I ever get time to get a game plan and do some shopping.
I am also careful with sterilizing and so far so good.
SouthernBreeze
Has No Life - Lives on TB
I was scared to death of the regular pressure canners, so I never pressure canned anything. There is no fear at all using my electric one. An added bonus is it doesn't heat up the house by having to use the stove. It runs silent and it's all automated. No room for human error, unless you are a complete dummy.
nomifyle
TB Fanatic
Sure about the well, but most people are not on a well. So the water coming out of the tap from a commerical water source is already treated. Ladies, do what you feel is right for you. I shared the video because I think its a good way to store empty jars. Will I get around to doing this, who knows.
Milkweed Host
Veteran Member
If you are going to can water without the use of a pressure canner or hot water bath,
at least boil the water first, sterilize the jar, lid and rings.
Pour the hot water into the jar, filling it, then drain about a half inch from top and seal.
As long as the jar stays sealed, you have potable water for a long time.
and of course, store in dark cool place.
at least boil the water first, sterilize the jar, lid and rings.
Pour the hot water into the jar, filling it, then drain about a half inch from top and seal.
As long as the jar stays sealed, you have potable water for a long time.
and of course, store in dark cool place.
kyrsyan
Has No Life - Lives on TB
My jar storage area isn't temp controlled, so I can't store filled jars and expect them to remain sealed. Even if just water. Although, I may try it. Water isn't as likely to turn super nasty.
I store jars upside down out there, mainly to keep bugs out. Even if I canned water in them, I'd have to wash the outside again regardless. But I could see using the water to fill the canner. Or run it back through the Berkey before using it in the canner. The biggest problem would be the weight of the boxes when I need to bring them back in.
In truth, if power went put and I had to do emergency bulk canning, the extra water would be a good thing to have on hand. Canning uses more water than people realize.
As far as storage, I use the half gallons for a variety of things. But only for what I want in the pantry. Lessons learned from mouse invasion. Containers must be mouse proof. Bulk items go in mylar and steel 5 gallon buckets.
I actually don't use canning jars for frequent storage in the pantry. Over the years I have accumulated a lot of non canning jars that work for pantry storage. I don't have jars to waste in that usage.
At this time, most of my jars are pints and half pints. I'm only canning for two so there isn't a big need for quarts. A few years back I swapped out with someone who needed quarts and had pints to spare.
I store jars upside down out there, mainly to keep bugs out. Even if I canned water in them, I'd have to wash the outside again regardless. But I could see using the water to fill the canner. Or run it back through the Berkey before using it in the canner. The biggest problem would be the weight of the boxes when I need to bring them back in.
In truth, if power went put and I had to do emergency bulk canning, the extra water would be a good thing to have on hand. Canning uses more water than people realize.
As far as storage, I use the half gallons for a variety of things. But only for what I want in the pantry. Lessons learned from mouse invasion. Containers must be mouse proof. Bulk items go in mylar and steel 5 gallon buckets.
I actually don't use canning jars for frequent storage in the pantry. Over the years I have accumulated a lot of non canning jars that work for pantry storage. I don't have jars to waste in that usage.
At this time, most of my jars are pints and half pints. I'm only canning for two so there isn't a big need for quarts. A few years back I swapped out with someone who needed quarts and had pints to spare.
I don't have time to watch videos these days, but I'll comment...
I've frozen jars of food and the seals stayed intact. (I had a batch of barbecue baked beans that didn't soften sufficiently even with pressure canning. They are our favorite, and are rather expensive to make. So, I experimented by putting a couple of jars in the freezer, figuring it would break the seal, but I'd use them immediately. Not only did freezing soften the beans well, none of the seals broke!)
Remember, of course, there is a risk of breakage if water freezes, so leave plenty of head space.
If you just fill them with untreated tap water, the water would still be useful for filling the canner, washing up, or watering pets or plants.
The biggest benefit is the jars will stay clean, and won't absorb odors.
Summerthyme
I've frozen jars of food and the seals stayed intact. (I had a batch of barbecue baked beans that didn't soften sufficiently even with pressure canning. They are our favorite, and are rather expensive to make. So, I experimented by putting a couple of jars in the freezer, figuring it would break the seal, but I'd use them immediately. Not only did freezing soften the beans well, none of the seals broke!)
Remember, of course, there is a risk of breakage if water freezes, so leave plenty of head space.
If you just fill them with untreated tap water, the water would still be useful for filling the canner, washing up, or watering pets or plants.
The biggest benefit is the jars will stay clean, and won't absorb odors.
Summerthyme
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She is one smart lady, a Ph.D. no less, and a Mormon. When it comes to putting up food I trust her more than any other I've seen online.