Canning Workshop This Past weekend

[JohnyMac]

I along with two MAG members facilitated a 4-hour workshop on canning this past Saturday.

We had 18 attendees in attendance at the workshop with 5 attendees being outside of our MAG. Of those 5 folks, several were blown away by the beginning of our presentation on why today it is important to learn and practice the skill of canning. Basically, at 10,000 feet, things are going cockeyed and we need to be more self-sufficient. 

We fermented cabbage, canned pickles, green beans, and beef. We used water bath and pressure canning methods.

We had a cross section of participants from novice to experts. Even the experts claimed they learned something. Yes, no matter how accomplished you are on a subject, you can always learn something.

My only complaint was the age of the MAG and non MAG attendees. The ages ranged from early 50's to 80+. All but 3 were women. Where were all the younger folks from the MAG and men who asked for this workshop? I guess you can lead a horse to water but you cannot make them drink.

As a side note, being part of a MAG is first about the fellowship. How can you trust members of a MAG in times of strife without working on the relationship. Working on a relationship is like planting a garden. You start with seed. Then a seedling. Then the replanting that seedling and help it to grow to maturity. Then sharing the harvest. Last, thanking the good Lord for the experience. My point being, granted you might be an expert on a subject of a workshop however, your participation is needed for working on that aforementioned relationship.

Enough of my lecturing  .

What have you done of late to help your MAG?

73 & God Bless

   

[Sir John Honeybucket]

If ONLY you could ferment a beverage....

[Felix]

OK, maybe now a good time to ask... how have results been comparing one-time canning lids with the (purportedly) reusable ones?    Depending on quantity bought, old-style metal are still a significant cost per canned item...
All I've used so far are the one-timers, looking to reduce cost if something is reliable through reuse.

[Nemo]

Not much on beers but can build things.

Nemo




and if you are interested

[Felix]

They built it.
And I came.

A slightly altered design of my own....

[JohnyMac]

Okay, okay Felix. What I am about to write is between you, I, and the lamp post.

I REUSE CANNING LIDS!

Oh my Lord, I said it. In all honesty that statement is blasphemy in the canning world.

1) I carefully unseal the jar when I open one. Many people just grab a "church key" and yank 'em off which can damage the rubber seal and actual lid.
2) My reused ones are inspected and put into a separate box. Like a magazine that acts up, if there is any flaw, I pitch it. What is a flaw? I run my finger along the rim then gasket to see if I feel a flaw.
3) The reused canning lids are used for less risky canned items like, pickles. Never protein (meet).
4) Using the reused canning lids, after I hear the jar pop and know it is sealed, I store the jar without the screw on ring. In essence, I am wanting to exhibit to myself if there is a flaw and not allow the ring to hinder it's flaw.
5) Last, I open the jar with the reused lid just as carefully as a fresh jar. If I hear the pop when I open it, all is good. No pop, it goes in the trash.

NEVER, had an issue.   

[Jackalope]

We?ve re-used canning lids, without issue.  We also have some of the reusable lids, again haven?t had any issues, thus far.

[Felix]

Thankx canny canning company!
I've opened lids carefully and inspected/compared the seal's appearance with new and have seen only slight difference.    Will proceed to save and use when they look and sound right.   I'd guess that in the end, that "pop" is the bottom line, new or used lid.
Second year canning coming up.
(and gonna need to get an additional large crock for fermenting vegies as well - I really like those, increased plantings of both cabbage and cucumbers.)

[Felix]

About the still thingie - I tried to attach file of my still that I designed and built myself but it "didn't take".   
It is of the "cold finger" clan, all copper, no thumper.

[Defiant_Faith]

How refreshing to read about others re-using canning lids. We have a process similar to JohnnyMac and have only had a few jars that have not sealed. Our kitchen has been a powerhouse this week - canning red sauce, peach preserves, blackberry pie filling, salsa, and today we are focusing on catsup. The dehydrator is also running 24/7. It is a busy time of year!

[JohnyMac]

Yes it is DF (Defiant_Faith), "It is a busy time of year!".

Like everything in life, if a group of folks do it, (processing, jarring, canning, etc.) it could be fun too. Many hands make less work. Then there is the fellowship gained as icing on the cake.