Salsa on the shelf...

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richoso1

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Jun 21, 2007
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Debi gave me some good pointers on canning basics, if I can get the hardware this weekend I'll have some pics in progress. I should be able to find what I need at Smart & Final. Wish me luck!
 
Richoso -

If you don't have a big family there to eat it all up right away - I like to use pints and 1/2 pints for relishes so they stay fresh. The jars wth the rings are easiest to use. Take the rings off after you process them so they don't rust and next year you just need new lids.
 
Anyone need any lids? I have TONS of new in the box ones (over 300 boxes). Check the classifieds here..
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Court Jester, I could not find a posting in the classifieds. Is it possible you posted it on another category?
 
Thanks for the heads-up.
 
Another thing you want to watch - once you are done processing them, you will take them out of the canner to let them cool - don't mess with them. I let mine rest over night before I even move them. You don't want to bump the jars while the sealing process is happening. It is fun to hear the lids "go off" as they seal. You will actually hear a pop from the lid. Once they are completely cooled go ahead and remove your rings like Debi suggested and wipe your jars down before putting them away.

Cant wait to see pics.
 
Good Point Tanya. You can blow the whole sealing process by jiggling the jars and letting air in.


I started a Canning page to help out with some of the things I've done. A few recipes and instructions updated to todays standard recommendations for processing.

http://www.deejayssmokepit.net/canning.htm

Also a separate page on Pickling which IMHO is different than just canning

http://www.deejayssmokepit.net/Pickling.htm
 
Hey..You back from Smart & Final yet ???? What's the results ? Are we cannin yet ?
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