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Thread: canning jars?

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    El Gibbon's Avatar
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    canning jars?

    I'm in the mood to make up some pickles but can't seem to locate proper glass jars. Either the screw top or clamp top will do just fine. Would prefer qt. size but will make do with smaller.

    I ran across a shop in Phuket that had small ones, jelly jar size, but had limited supply. There has to be a manufacturor here since they export a lot of stuff in jars. I don't really care if they are re-useable ones or not. As long as they will seal at least once using hot bath method.

    E. G.
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    Don't ask the question!"

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    I just use old pickle jars, this is a mixture of left over vinegar and spices boiled up and stuck into one jar, not sure if I done this one right as I also stuck some bell peppers in there, shall see next week




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    I get pint jars of Kraft real mayonnaise with plastic lids and save the jars and use them to pack dill pickles and some mango/apple chutney I made and pack sliced pickled jalapino peppers in, wifey likes the peppers just fine.
    Shop I was buying the peppers at seems to have went out of the fresh produce business selling the stuff from up around Chiang Rai so might not make the peppers anymore, but the supply house that I buy beef and gammons from has them for sale by the case, buy a little more spendy than making them myself.
    We pack the kraut we make in 1/2 gallon zip locks and throw em in the freezer.
    I sure would like to find a supply of MASON jars tho.

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    jars

    MD ... I also use the old jars but they really don't hold a seal well enough when doing the hot bath type. Plastic caps also have the same problem, let air in when cooling.

    For really crisp Mustard dills that you plan on keeping for more than a week outside of the reefer you need the seal. Other wise you end up with cloudy crap and they turn mushy.

    E. G.

    Edit:
    For what are called refrigerator pickles, similar to Bread and Butter the old jars are OK. They must be kept cold but you can make in small batches as you need them.
    Last edited by El Gibbon; 09-01-2007 at 07:21 PM. Reason: added comment

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    Thats right, but everything I make up is kept in the reefer, we have a large one with a freezer on top and another that was mine when I was single and living upcountry and not much in it so thats where we keep the jars of stuff we make and also a kraut crock thingy unless we put the kraut up in zip locks and freeze, always have some room in out deep freeze.
    Sorry that I didn't say that we don't hot pack but keep in the reefer..

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    Am I doing my pickles wrong?
    First up I boil the liquid, chuck in spices, then take it off the gas and chuck in the veggies etc, let it cool, jar it, let it sit for a week and then it is kept in the fridge and eaten from that day on.

  7. #7
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    Sounds reasonable as far as your going. Let the boiled up liquid fully cool before packing.

    The added step AFTER you put in jars. Water bath that covers the jars, when boiling submerge for about 10 mins give or take. Remove and let cool.

    Should keep quite awhile without refrigeration as long as well sealed. No cloudiness and pickles should remain crisp.

    I like to do mine in large batches, makes for better consistency, plus dealing with boiling vinegar is not nice for you. Somthing caustic about boiling vinegar, besides when I do pickles I like to do several months supply

    One other thing to insure no cloudiness is do NOT use iodized salt.

    E. G.

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