40 quarts, baby: JAR CAPACITY Half Pint Jars - 25 Regular Mouth, 16 Wide Mouth Pint Jars - 19 Regular Mouth, 16 Wide Mouth Quart Jars - 14 Regular Mouth, 14 Wide Mouth Regular price: $650 Craigslist: $450. Never used.
Probably. When canning a stew that has multiple ingredients, always can to the ingredient with the longest time. We can celery in 1/2 pint jars because my wife likes to add it to soups, stews and casseroles at the time of serving. The same can be done with other veggies like potatoes, or non-pickled beets. If you can stuff with beets in it, everything will be red, but if you can beets separately, then drain them and add them to a soup or stew, the red doesn't take over everything quite as much or they can be used sliced in a cooked salad. Of course, you can use golden beets and avoid the issue but he flavor isn't as good. When we had the kids at home, everything was in quarts or half-gallons, but now that there are usually only two of us, everything is in half pints or pints. The only quarts we still do are soups/stews and dill pickles.
@Don Alaska Are there recipes for things like beef stew that you more or less assemble but don't cook if you're planning on canning it? I can imagine what cooked potatoes would be like if you canned them the length of time you would can meat.
Yep. The book linked below will get you started. You can work on your own from there. Link The overcooking issue is why we often can things separately and combine them at the time of serving.
It's soooo tempting. But for my routine limited use, it would be valueless. And something like that could only be used on an outdoor burner.
Good for you, I think you'll really like it. years ago we paid somewhere around what you spent for ours's.
My iPad was giving me a hard time ….wouldn't let me post Anyway have to googled the canners new price @John Brunner What sort of cooker would you be using it on cause it seems like it would take forever to heat with 2 layers of jars , think mine is 23 ltrs plenty big enough for canning for us think they are around the$300 mark now ..I bought mine new via eBay ( got free postage ) And remember they work on a scale of above sea level so DH only pressure cans out apricots for a short while ( we use a heavy duty gas ring out in the shed
Yeh, that beast would be for near-commercial use, Kate. I'd be canning on my gas range. There's no way that one would fit, and it would be way too heavy for my stove. Prices vary by quality. The gasket seal-type around the size of your would be around $100USD-$125USD. The metal-on-metal type (same brand as that 41 quart) around that same size are $420. I could probably get away with a 16 quart one, but it's still $380USD. I drove the next county north today to a second hand shop I thought might have canners, and the place is closed Mondays I've not seen where All American I (the high-end metal-on-metal) canners ever go on sale. And at that price, I've at least gotta make an effort to find used. I'll start putting the word out. I may get a friend to check Facebook Marketplace for me...I don't have a FB account.
Studying the one you posted sounds like it’s holds 2 layers of the pint jars like mine I don't know of a 16 quart …it’s possible it wouldn’t hold many jars …maybe …. Years ago Aussies only used the old Fowlers vacola method ..not pressure canning I’ve been watching a few YouTube videos on canning foods I’d never even try ..,..but she’s really interesting to,watch she used to part of a religious/ group where they grew/ canned all sorts of foods so she’s a no fuss canner I’ve picked up a few hints by watching her …..she’s got young children and grown children and they all assist as well. Have you looked on eBay at canners ? I like her ways of no fuss as long as everything’s clean .ill go find a link @John Brunner By the way our apricots are just about ripe …I think k we will be spending Christmas canning apricots and we are not fussed if that’s how it’s works out ..as we are not big on Christmas