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Food Preservation


Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 445
Latest Activity: Aug 13, 2017

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Comment Wall

Comment by Kelli on July 11, 2011 at 9:41am
Pat, I just looked through your pictures real quick; where did you find that nifty see-through glass container you did your kraut in??
Comment by Kelli on July 11, 2011 at 9:51am
I also have another question....Yesterday, I was blessed with about 150 old canning jars. Along with them, came a box full of never used lids. They are very old, in their original boxes and are unused. Should I keep and use these lids or toss them out? There are probably over 100 of them.
Comment by Terresa Marler Dipuma on July 11, 2011 at 10:04am
I would use them if the rubber still looks pliable and there's no rust. I've used some lids that I know were over 25 years old and they've all sealed.
Comment by Kelli on July 11, 2011 at 10:09am
Terresa.....these lids also have a white coating on the seal side that I'm not used to seeing. Surprisingly, the seals on most of them are in great condition. I was seeing hand-written prices on the boxes - .65 cents, .57 cents. Boy! Weren't those the days! LOL!
Comment by Lynda Reynolds on July 11, 2011 at 10:09am
Kelli: That's a judgment call and best left up to you.  I can tell you that I have used very old lids with success and I've had several failures with them, too.  I have had more failures with new lids than old, tho!  Last year I bought Tattler lids and Ball lids...I had about 100 very old lids given to me maybe from the 60's.  I canned about 400 jars...I had 2 Tattler , 5 Ball and 1 old lid fail.  I re-canned with the same type of lids and was 100% ok.  Again, if the old lids make you uncomfortable, just use the new...
Comment by Kelli on July 11, 2011 at 10:22am
Lynda.....how do you like those Tattler's? I'm tossing around the thought of getting some.
Comment by Lynda Reynolds on July 11, 2011 at 10:39am
I like the Tattlers...there's a tiny bit of a learning curve.  I process most of the food we eat so they are well worth the price.  I'm slowly switching over.  I always make sure I use a few of the metal lids, too...those jars are my give-aways...I don' t trust getting my Tattler lids back! 
Comment by Kelli on July 11, 2011 at 11:06am
I have jars that I feel that way about. I don't let them out of the house. I'd like to start switching over to Tattler myself. What's the 'learning curve' about?
Comment by Will Durbin on July 11, 2011 at 11:11am
Just joined the group.  My girlfriend and I canned currant jelly last night, which was quite labor intensive (compared to other berries), but the taste was totally worth it.  I can't wait to pair the jelly, a cross between blackberries and cranberries, with meats (pork), cheeses, and scones.  I highly recommend these little berries to all.
Comment by Pat Johnson on July 11, 2011 at 11:34am
Kelli....If you ferment the cabbage within the 65-75 degree temperature range you will have sauerkraut within 4 weeks. Still, I would definately taste it (and eat a bunch) before canning it. There is no hurry since it will keep for a long time without being canned. The bubbles from the fermentation will likely be gone well before the end of the 4 weeks but if not taste it and see if you're satisfied. As long as the vigorous bubbling is done you'll have enough acid to be able to can it safely. After 4 weeks a bubble hear and there may just be bubbles that have been hiding under the kraut unable to escape. Bottom line...after 4 weeks, if it tastes like Sauerkraut you did good and it's fermented. I can't remember where I got the glass sanister but try Linens & Things or some[place like that.


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