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can i use a stock pot to can?

I only use the “hot bath” method to Can with cause i dont Can anything that requires pressure. Here’s my question… Am i able to use a large stock pot to ” hot bath” my quart jars? I use an old pressure cooker, without the top, to can my pint jars, but its not tall enough to use for quarts. Also another question…If im able to use my tall stock pot, will i need to put something on the bottom so my jars aren’t touching to hot metal bottom? I thought maybe pennies or quarters, but if someone has a better idea, im all up for it. I dont want to buy a pressure cooker if i dont need to since i dont use the “pressure” part. Thanks for the info and your time…LEBE

Your stock pot should do just fine as long as you can cover the jar completely with water (1 inch of water above the top of the jar). Try using canning lid rings (bands) on the bottom of your pot. You can twist tie these rings together to make a fine rack.

I hate to disagree with Roy – maybe Roy is speaking of use with a pressure canner. To properly process you canned foods with the hot bath method – the jars must be covered with at least 1 inch of water over the top of the lid (If the process time is over 30 minutes jars should be covered with at least 2 inches of water over the top of the lid.)!!!!!! If you are using a pressure canner – the method is different. ONCE AGAIN, the bath method does require complete coverage with at least 1 inch of water over the top of the lid. I hate to see someone do this improperly and put themselves and others in danger of food poisoning. Please do some research on proper canning methods if you do not believe me.

**Also remember that the bath method is only for fruits and acidic canning (such as pickles)!

http://www.uga.edu/nchfp/publications/usda/GUIDE%201%20Home%20Can.pdf

http://www.canning-food-recipes.com/canning.htm

http://www.freshpreserving.com/home.aspx

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