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High fashion in canning

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9:14 am
March 17, 2010

Pete

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posts 7875

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That is one of those things that I would never teach anyone to do. We simply MUST pass along the safest way to do anything, to include canning, of course. On the other hand, what grown adults do in their own homes is something each of us must decide.

My Mom didn't do much canning or other methods of food preservation. She did make apricot, tomato and black cherry preserves most summers from the bounty in the yard. The most fun of all was removing that paraffin seal, then quietly licking it to get the bits of preserves stuck to it!

Anulos qui animum ostendunt omnes gestemus!

11:53 am
March 17, 2010

wvhomecanner

North Central WV

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Here is the scoop on using mayo and such jars, straight from the USDA/NCHFP and the direct link is

http://www.uga.edu/nchfp/how/g….._lids.html

Most commercial pint- and quart-size mayonnaise or salad dressing jars

may be used with new two-piece lids for canning acid foods. However,

you should expect more seal failures and jar breakage. These jars have

a narrower sealing surface and are tempered less than Mason jars, and

may be weakened by repeated contact with metal spoons or knives used in

dispensing mayonnaise or salad dressing. Seemingly insignificant

scratches in glass may cause cracking and breakage while processing

jars in a canner. Mayonnaise-type jars are not recommended for use with

foods to be processed in a pressure canner because of excessive jar

breakage. Other commercial jars with mouths that cannot be sealed with

two-piece canning lids are not recommended for use in canning any food

at home.

My personal experience in canning 250 to 400+ jars a year is

1) the older the mayo or commercial jar, the heavier and stronger the glass (most mayo jars are plastic these days)

2) there is no more seal failure with these than with 'canning' jars

3) I have a tiny % of jar breakage – maybe 0 to 2 a year tops and the newest 'canning' jars are the most common to break

4) the weakening of the glass from damage from a metal utensil is a definite problem in ANY glass jar. For years I have insisted that we use wooden spoons or plasticware in mayo jars, etc. (well, some of em listen lol) – I first heard this idea from Jeff Smith (Frugal Gourmet) years ago….

5) I never pressure can in mayo jars. I know folks that have and do, with great results, but I have plenty of 'canning' jars I reserve for PC'ing.

~dede

"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~

12:33 pm
March 17, 2010

wvhomecanner

North Central WV

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posts 3017

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Here is the USDA/NCHFP stand on paraffin sealing of jams and jellies and the direct link is

http://www.uga.edu/nchfp/how/c…..jelly.html

Even though sugar helps preserve jellies and jams, molds can grow on the surface of these products. Research now indicates that the mold which people usually scrape off the surface of jellies may not be as harmless as it seems. Mycotoxins have been found in some jars of jelly having surface mold growth. Mycotoxins are known to cause cancer in animals; their effects on humans are still being researched.

Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread, including jellies. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1,000 ft above sea level. If unsterile jars are used, the filled jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels.

Knowing how to properly seal jams and jellies with paraffin is still a very good thing to know so that if there were circumstances where canning lids are not available, fruit spreads could be preserved. I keep paraffin for that 'just in case' kinda thing.

~dede

"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~

1:33 pm
March 17, 2010

Pete

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posts 7875

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As always, great info to have available, Dede! Thanks! Wave

Anulos qui animum ostendunt omnes gestemus!

4:07 pm
March 17, 2010

JeannieB

Columbia, South Carolina

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Thanks Dede, we can always count on you and Cindy for the facts, and I appreciate the research y'all do.

Don't cry because it's over—smile because it happened!

4:12 pm
March 17, 2010

wvhomecanner

North Central WV

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posts 3017

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Oh, glad to know where to look Wave

The NCHFP website is THE place to check for the official/researched/approved info from the 'powers that be'.

I keep a shortcut to the link on my desktop for quick reference.

Just over a year ago the info re: mayo jars was pretty much 'not recommended' – they do update, so it's good to go cruise around in there now and then.

dede

"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~

7:19 am
March 18, 2010

CindyP

Hart, MI

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posts 7628

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And it was just over a year ago, I got into this canning business, and set all of my mayo jars aside. I did not want any exploding jars! Now they're deemed safe! I can go grab those back out, LOL!!!! There were boxes of them in the basement when I moved in here (11 years ago) and I just left them all down there. I started PCing my tomato stuff last year, but I will HWB what I put in mayo jars.

Thank you, Dede, for refreshing our "laws"! Laugh

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold

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