Canning in odd jars PART 1/ Mexican Chicken
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- čas přidán 13. 03. 2024
- Thank you for all your support, comments and prayers; they have helped me to not be afraid anymore! I love sharing canning from all perspectives, cultures you name it! #amish #waterbathmeat #homesteading #foodshortages2023 #preservingfood #meat
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Hi,
it is common in Germany to reuse the lids. I use them just three times and mark them with a dot outside after every use. Just to count the use. After that I get new lids. They are cheap and the glasses themself will last forever.
Greetings from Germany
Thomas
hello. Where do you buy the lids? Any website you recommend? and how to check the correct measurements of the bottles for the lids? I've already collected bottles but the lids are ruined and rusty. thanks for sharing.
Forgot to say i'm from Portugal 😊
@@oficinacurioso ask people you know as most just throw them away. If you are really stuck amazon sells them
@@oficinacurioso My local Amish store has a section on a variety of lids for different sizes of jars. There must be companies out there that sell them. The lids are various sizes based on numbers versus inch size. You might want to check with an online container store - that's where you can get square and hexagon shaped canning jars as well.
@@oficinacuriosoi am from spain. I buy them from the chinese stores. I don't know if you have those in portugal.
I am 69, i will be 70 this year, been canning for 50+ years and i just found out a couple of years ago, that you can use these kind of jars for canning. I absolutely love them!! They seal fabulously. I have done broth, spaghetti sauce, chicken, beets, and salsaec. They sealed and have preserved my food just like the other regular high priced canning jars. I only water bathe, so they hold up great for those 3 hr processing times. Just make sure you scrub and clean jars and lids very well. I leave lids in boiling water until i use them. (NOTE) All you waterbath critics, my kitchen my rules, your mean comments dont affect me anymore!!!!
Same here..waterbath canning came along hundreds of years before a pressure cooker and government red tape.. l haven't killed my family or friends..lol..
I love learning how other people can. Yes definitely your kitchen your way
Hey group! What a great channel and good community! I will be 73 in a few months and have been canning for 50+ years too! More if you count the years canning with my mom. Now you may call me a sissy but I am scared to death of a pressure cooker so I only waterbath. That being said, I have moved from the west coast to the Tennessee valley and the types of foods that are staples and readily available are different, so I expect to can some things I am not used to doing. Hence my checking out waterbath canning videos. We also experience power outage often so things I used to freeze I am going to can now. You are never too old to learn and you young gals have got some style! Thanks for sharing your adventures!
I started using/reusing them, YEARS ago! The biggest issues are? Don't bang and ent lids, to Open. Don't leave lid on, for mold growth, while empty. Boil lids to plump the rubbers.
I have even used baby food jars, for jellies, years ago.
Years ago when l was pregnant with my 5th child who is now an adult. A church friend taught me how to make jelly. She told me to save my baby food jars. But we used wax to seal the top.
When I started canning I only used these types of jars, with lug lids, as that was all that was available to me. I have since learned that I get the best results with these types of lids and jars. Many food products that I buy from the supermarket in glass jars I keep because they seem to be the best quality. My rule of thumb, if there is any rust, throw it out as well as cracked or broken rubber seal. I have found a site that sells lids and jars separately. Also I finally figured out something else. Some of the jar lids I have are the ones with the popper in the middle. But ALOT of jars I have do not. They still seal very well. I have not had any problems with them. Common sense tells you if they have sealed well after opening. But one way to check these lids without poppers, is to lie a pencil on the lid. If you can see light underneath the pencil, then it has sealed, the lid has pressed down. These jars are too valuable to not keep.
Thanks for the information about the pencil trick!
Please share the 'site"..I don't know where to begin. Thank You!
Absolutely reuse those jars, and you can find new lids if necessary if you search for LUG Lids. They are different from mason jars because of the threads. Basically if you turn the lids over, you’ll see several small nubs that stick out inward. Those are what grasp and tighten down to the shorter threads of these types of jars. So you can search them based on what the current lid LUG count is as well as the diameter in mm. Good luck! ❤🇺🇸
ya that's like noooooo
Reusing jars is not recommended for canning wether it be water bath or pressure canning. The canning jars are designed for specific pressure and temp range. Remember a manufacturing process is very controlled and with little variation and a designed one time use jar. Glass when produced has a formula based upon intended use of the end product. Also if there is an issue of breakage canning jars will break at the bottom of the jar. Its like a separation from the rest of the jar. Canning jars are designed/engineered to break this way. Please use proper jars. If obtaining jars is an issue try dehydrating. If a jar does break in your canner it is advisable to discard all jars. However, ultimately, you can not trust food canned in improper jars. Your risking your family.
canned
YES...reuse those store jars AND reuse your flat canning lids!!!!!!!!!!
I do all the time
So do i
I appreciate your channel so much. These are real world solutions that no other channel is brave enough to show. I need to know how to do this, in case of hard times. I just want you to know I appreciate you. -Natalie
A bit off topic but it relates to these jars... It is possible to seal dried food in these jars too. You use a large vacuum canister intended for food storage which the air can be removed from. Place the jar with the lid screwed tightly into the canister, then remove the air from the canister. When the canister lid is released to remove the jar, the jar lid pops and seals.
This could also be a way of testing any iffy jar lids before water bathing with them.
It works I use old jars too, I never throw jars out, every member of my family collects jars for me and I use the same lids, if they are damaged I buy those lids from an Australian supplier, I also use herbs jars as well….
I use them all the time. Love them and they seal reuse my lids many times as long as they look good
My Mom always used what was called store jars… all her jams were in those - all the housewives in that corner melted parawax , poured it on then put the covers on. Never a problem. …. Remember the world today is ALL about them making money. That’s why “ it’s not safe to water bath “ BS- I water bath EVERYTHING. Broth, even meat now thanks to YOU hunni.
me too
My family did parawax too. I think everyone did like in the 50s??
I love your channel but was surprised to see you in the kitchen kissing the dog and then you put it down but did not appear to wash your hands. Then you were both talking about using your hands or a spoon. What do you think? Are you ok with that? Love to you tho😊
Here in South Africa we've bn using odd bottles for years. We don't waste.
I watch all your vlogs, but I'm not normally one to comment. This one was so nice to see, because that's how I do it, I'm from Norway and we don't have a pressure cooker, so the only thing we can do is a water bath. I use my glasses up to several times, I collect all my glasses that I buy at the grocery store. I haven't done this much, but will do it more and more. Thank you very much for daring to show a little how other countries do it, I have learned a lot from you. Big greetings from Norway
If you are going to reuse jars of other products I would say if water bathing meats use Classico pasta sauce as it is a real mason jar and you can use new lids and rings for mason jars as they will fit these particular jars. 👍
I use them all of the time!
Absolutely,
I LOVE the classico jars❣️
FYI I have successfully pressure canned reusing the Classico lids. They do seal- HOWEVER they are more difficult to get off than the original time & I usually deform them trying to break the seal to get them off. I will NOT be using them again because of the difficulty. But I do keep using the jars. And I watch Costco for when they occasionally have Classico, because those are usually full quart size. My regular grocery only carries the smaller size jars that are less than 1 qt. I still use them, but know they’re not a full quart.
@@jenbear8652 I don’t use the Classico lids at all. I use regular mason jar lids and rings. And I never pressure can anything yet. I was raised on water bath and that’s all I have ever done. The Classico jars I have are from collecting over the years. Hopefully they will not change the jars, though I have lots of them a few more never hurt. 👍
@@jenbear8652I use the Callisto because my hand fits the jar. A mason quart takes both hands. Since I'm canning for one, I don't need a full quart.
Yay! I'll have to try this! I love how your personalities compliment each other! I know y'all have a great time together 😂💕
That looks so good there !!! I am going to try it the cold oven way with the jars then turning it to 150 f for 3 hours !!! I will let you know how it turns on out !!! I have only used those jars for jams jellies & pickled items !!!
I can with those all the time. They reseal, so I've had no problems. I've done pineapple, jelly, peppers, pico, cowboy candy, chicken, beef,. I'm not worried about using. I can my sauerkraut sauerkraut in them always. The quart pickel jars are perfect. I got 2 heads today yo do..8#. Beautiful cabbage for 49 cents #. Love your videos. This was a great one!!!
Those are the jars we can in here in europe. And the weck jars.
I have seriously wondered about these jars. I have been saving them and I use them for just storing dry goods, but I am so trying this.
Same. Can’t wait to try it
I’m glad I watched this video. I have been saving jars and their lids to store dry goods in but now knowing that I can reuse them for canning brings me joy. Thank you so much. ❤
Stephanie, you're a beautiful person. I love your personality. Stay fun!
Awe! Thank you so much!
In the Netherlands we do it this way. For jam we use open kettle method and also reuse jars. Need to check the lids and make sure jar and lids are sterilized.
I have reused jam jars then I was told I would get sick and dumped it but they were sealed and smelled fine. I say sight smell and sense is good practice and the way things are going everyone needs to be prepared and preserving.
I reuse all the jars i can. The glass mushroom jars..glass pickle jars...glass..molasses jars...glass lemon juice jars ect..
Can’t wait for second part
New here , and been watching your videos, thats how I learn to waterbath, all my meats, and they all came out beautiful, so definitely try this recipe, thank you, both for sharing....skipper..❤
You two ladies are so much fun! I save jars, too, and want to try and reuse them in canning. Thanks for this great video!
You guys are hilarious. I loved the part where you asked if she wanted a spoon. 😂 I have been interested in canning this way so thank you for going over this method.
What a great friendship you two have! Enjoy your time together 😊👍🏼❤️so much fun . Great video😂😂
You 2 are a kick in the pants, really enjoyed you both making me laugh !!!
I love your energy and laughter ❤😂
Thanx so much for a fun part 1 and 2! I laughed with you! Definitely make more!❤🎉
FYI .... 24 oz Classico pasta sauce is actually an Atlas canning jar. The reg ball lid and band fit the jar. I have several of these jars now.
I mainly use Weck jars for preserving in waterbath. But I also cook in some used jars at the same time. If my adult children get some of my boiled food, it won't be in weck jars. They all live further away and I don't know when I'll get them back. So I use old jars that I bought something in at the supermarket. I do this with all i preserving. You just have to check the lids to make sure the seal isn't broken or too hard. Then it works fine. No failures.
Go girls, watching this makes me miss my bff. Wish I had more girlfriends like the two of you. Mad respect ❤
Looking forward to part 2 girls! Recipe looks fantastic.
I love your channel. Thank you for always trying new things and new ways to can. It has helped me so much. God bless you and your family.
Thank you both sooooo much. I have waited for this video for ages. Now I'm more excited for part 2 than my Grandaughter was when I bought her Taylor Swift tickets! AAAGGGHHH ,LOVE YOU SKIPPER!!!!!
LOL!!!
I've only had 1 jar mess up, and I think it was my fault.. didn't tighten the lid enough 😢 .. but I've done like 30 give or take, so 1 out of 30 isn't bad 😊. Thanks, feeling better and better about WB canning 😅.
I’m new to your channel. I have been canning for close to 20 years. Pressure canning for a couple of years. I’ve never been comfortable with it. They’ve all turned out good but just didn’t like it. Everything you said and learned from the Amish ladies made so much sooooo. I tried the water bath for meat. Im excited for this new journey. Thank you for all your help .
I have had a few pickle jars crack. The Prego jars do well. The pickle jars, depending on the brand just seems like a thinner glass.
Doing this for years. I live in Belgium. You can use other lids as long as they fit and are not damaged inside. You do have to respect certain temperatures and times.
i use jars like this all the time with original lids as long as they are clean undamaged lids
Love the video. Have you noticed the lug lids dont always seat well on the jar... to get your lug lids to seat well, place the lid on the jar and screw on, then back it off till it falls down in place, then screw tighten. Try it❤
You can exchange lids as long as they do fit. I’ve been canning in food jars for over 30 years… no problem.
I’d totally use hands no gloves! Women been doing it 100’s of years! Great job Ladies! Good to meet you. Great friend you have there. I hope she don’t more to far from you! It would be great to see you too together on other video’s.?
For artificial nails gloves are helpful in preventing chipping, and peeling that can lead to trapped moist between the acrylic/gel nail and the natural nail which potentially breed fungal nail infection. 💅
My Aunt has been doing this for over 60 years.
Luv this video. Your friend is hilarious. Thank you for sharing. I save all my jars in case and now I’m gonna try this
I'm in Cork Ireland and we reuse these jars all the time. If it's good enough for the canning industry, its good enough for me.
I feel the same way!
OMG your friend cooks exactly like I do. Spicing with our hearts. I love cilantro. In Texas it reseeds itself in the grass so now my husband isn't a fan because he had to mow it.
I ask my family to save me jars with lids.. I send a reminder with picture of jars I prefer.
I’ve been waiting for a video like this🎉
Omg I make salsa chicken all the time never thought of canning it ..mind blown so going do this
Progresso jars use lids and bands just like ball or 4jars. I've reused those kids before and only ever had 2 or 3 failures.
I had always wondered about store lids sealing and how do you know...thank you. Your videos with Stephanie are so fun..like my friends and me...lots of love..lots of giggles...please make more if you can....as always GOD BLESS
Tostitoes salsa and vlasic pickles jars with lids I have canned in and they worked like a charm I cannot tell you if more than 1 time I will have to let you know on that great video
Yes the specific lid to the specific jar does not matter. I tend to keep pickle jars for pickle things because alot of sanitizing and cleaning seems to still just leave a little pickle musk. Also Amazon sells lids for jars if you measure them and you can get new lids if you manage to get a bunch of jars the same. Like my ajvar jars, saved for a few years because there a great quality and the same size as the lids on Amazon so I knew I would use them over and over but wanted the availability to get new lids if they started to fail. I still can my ajvar in those jars, it's been at least five years now
Enjoyed this video and can't wait for part 2. 💜
Wow! You girls are great. It's so nice seeing young ladies getting into canning. I'm from Manheim too, so it makes it even neater.
Nopales/nopalitas taste like green beans to me😂~ I fry with onion crack some eggs add a few peppers and throw it all in a corn tortilla ~ comfort food from childhood in the 70’s ❤
A friend of mine back years ago use to buy it all the time. She said you fix them how you do green beans…it’s nice to see that confirmed here as well. I want to try it but I’ve been too scared lol
@@veronica978 we were broke and eggs were plentiful ~~ on the weekend mom made 2 buckets filled with tortillas ~ 1 of each corn and flour and we put everything in them❤️
I always can WATER in the odd jars! And it's great for small water jars to clean a wound.
I am in New Zealand. I have been canning for more than 50 years, only water bath or now a stram oven. We reuse whatever jars are available.
Lug lids are fabulous. Replacement ones are cheap, cheap, cheap. If we can get them here, surely they are available in the US and many other countries.
omg Beth here , u guys are so fun, thank you.
Mostly use reused jars when I lived in the UK. Proper/purpose made canning supplies are quite expensive and reusing jars works great!
Ready for pt 2
I got a jar opening kit :: huuuuge plastic bobby pin-looking 'wrench'? thing, and some rubbery cloth to grip the bottom of jar. It opens multitude of size lids without having to dent it and damage the lid.
Nakpunar, Amazon vendor, sells replacement lug lids, got a sizing kit, $20?, and was able to replace gallon jar lids, perfect fit. Dented, rusted, smelly. No problem.
And I re-use store jars. Re can spaghetti sauce for a friend [DIY Rao's, $7 / jar !!!].
Pickles, jams, tomato products.
Well, I have canning jars and Ive done plain, diced chix - Ooooo I believe this is up next. Thank you for sharing, girls!! ❤ ❤ PS: when is your next video?? 😭
In Australia that’s about all we have - used jars! Love it!
I love this, I am in Brasil and started canning just 2 years ago and I used these types of jars I got from friends who were throwing them away. I have bought a few new ones but the lids are all like the lids on your jars here. We dont have the fancy lids here😄😄😄
I've always used the lids they come with, even when canning meats, soups, etc.
Awesome video, thank you. Hello Stephanie gtsy again. Have a Blessed Day y'all!!!
U both ladies are very beautiful ❤ thank for the video and the laugh ❤
I do reuse lids frequently, especially the ones that have the center button. It will pull down if it is sealed and if you can push it down then you know it is not sealed properly.
I made it, and it's pretty good . I am going to try and water bath it as opposed to pressure can it.
in many parts of europe they use those jars to can without any problem...i had use them and no problem...
Im gonna try this and put cowboy candy in a couple of the jars
Some jars will use the wide mouth and small mouth flats and rings. I still have some jars from 1998-2000. Just make sure they are not gummy. Don't push the center down. Instead lay a butter knife across the top if your not sure it sealed to see if it went down. Tighten the original lids as tight as you can. I can most my foods already cooked with whatever I decide to make.
I've been saving and reusing the ragu jars and lids, haven't had one not pop that button down yet.
Now those classico jars the lid did one time here canning and then no seal the next time and I tossed that lid, those jars work with the 2 piece lids.
How neat 2 friends canning together. Thankfully I have that through YT , Y’all enjoy 🫶🏽
I love y’all’s energy!!
I need to know how it all turned out. I'm going to make some this weekend because i'm canning chicken, and i'm eagerly awaiting your reviews!
I got back into canning due to necessity. Came across Homested Tessie. And learn from her about using other jars too. So l same all my jars now.
Great video! Steph lives in Malaysia? How did that come about? Tell us a bit of history, if you feel so inclined. 😉 I'm very glad that you'll be able to can once you are home, and Leilanni, you will be able to can some flavored chicken! Take good care, Ladies! Live the banter 😊
Thank you both for this demonstration. What a great way to have fun together. One question I have which is possibly for the people more experienced using this type of jar here...... If you use a small jar, e.g. 300ml or 150ml, how long would you water bath it? Would it be the usual 3 hours if it contains chicken/meat?
I think it would be the same. The canning book I have from 1971 says pints and quarts of meat should be canned for 210(3 1/2 hrs) minutes and fish 240(4 hours) minutes, but also recommends pressure canning it for more safety.
@@cynthiafisher9907Thank you for your reply. That makes sense seeing as it is supposed to take a certain amount of time at boiling point to destroy any potential botulism issues - I think I am correct in saying this.
@@alibali672 You’re welcome. I do not know myself if boiling it for a certain amount of time will kill botulism spores. Pam from RoseRed Homestead says it will not, that you have to get the food up to a higher temperature than boiling will allow, which means you would need to pressure can low acid foods. I think if I were to water bath can low acid foods, I would cook them first to kill any botulism spores and then water bath them, but that’s just me. I know people all over the world do not have access to pressure canners and they do just fine with water bath canning. Everyone has to do what they are comfortable with.
You can use a baby bottle brush to clean jars, works awesome.
If the jar mouth is close to a mason lid, try using a mason jar flat with your lug lid. The lug lid acts as your ring. And you still get the benefits of a new lid.
Great idea!
Omg, I wanna try this with fruity salsa! I call it summer spaghetti. Sauteed chicken, 16 oz peach, pineapple, and/or mango salsa served over spaghetti noodles. To pull this off the shelf and boil some noodles real quick after a long day of yardwork or gardening would be awesome!
I don't know whether I missed the part about the Processing, but looking forward to part 2.
I use them as often as I can❤❤❤🕊️
Hello and good morning from Germany, I absolutely agree with wachtel-haltung, I'm also reusing these lids as she describes it and never had any problems with it. The only thing I don't would recommend you is the fresh cilantro and the raw onions because I was taught never to use these unprepared in canning because your jars could open after canning on the shelves. Have a wonderful weekend with your family 😁😁😁🤗🤗🤗
What is the reasoning for this? It doesn’t make sense to me.
You can use as long as jar is good.
Lug lids are my favorites. I reuse jars as much as possible, and if a lid needs to be replaced Superb lids are my favorite.
I only waterbath can and when I started used old spaghetti sauce jars, Pace weird shaped salsa jars, and normal as well as very narrow jars. The only ones I have had no luck with are starbucks drink jars.
Here in Australia, ball jars and similar are ridiculously expansive and may of us use and have used supermarket jars for years. They work perfectly and in fact my opinion is they work better.
The one top I will give is when putting on the lids after filling the jars, crank that lid on hard.
I have can using jaws from the store and my product comes out great
I'm pretty sure you can use those lids with those jars as long as it has a pop-up top on it you can reuse it I have done it with spaghetti sauce jars that's what I saved those for
hi Stephanie!
Hello!
You can purchase new lug lids for those jars from Fillmore Containers in Pennsylvania... make sure to look how to measure the jar to get the correct size...
Reusing jars is perfectly fine. In South Africa "canning jars" are really expensive if you are doing large quantities. We use these normal screw on jars and we reuse pickle jars, sauce jars etc as long as the silicone ring inside looks good then it works perfectly. I reuse jars sometimes twice or three times 😅 and still get a perfect seal
I been caning with those jars for 5 years and they seal perfectly
Mostly Walmart brand spaghetti sauce jars 😊
Reduce, Reuse, Recycle....love it!!!
Dried herbs have a stronger flavor than fresh. Looks so good. That is how I cook, never follow a recipe or measure.😊