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Sun, Sep 23, 12 at 17:27
| I was given 24 quart jars (regular sized mouth). Since I don't pressure process if I can avoid it (I usually ferment, dehydrate or cellar high ph foods) what on earth can I put in these jars for water bathing? I'm having a mental block on this.
Chili sauce? Help Deborah |
Follow-Up Postings:
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| Most any fruits like sliced peaches, tomatoes, tomato juice, applesauce, apple pie filling or any fruit pie filling, apple juice, grape juice, fruit cocktail, just for starters. You can also use them for fermenting things in - many make kraut or ferment peppers in quart jars - and for storing dried fruits and vegetables. Dave |
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| I have put up sliced fruits like peaches and apples or whole fruits like cherries, bread and butter type pickles, ... but since a quart of anything is almost always too much for just us two, they got retired to storage jars for specialty flours, dried beans, poppy seeds in the fridge, etc. Especially after I got my hand stuck (don't ask) trying to artistically arrange cucumber spears in one. |
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| Definitely good for fruit juice or tomato juice. |
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- Posted by missemerald 7 (Virginia) (My Page) on Sun, Sep 23, 12 at 20:59
| I inherited dozens of these from my mom. I used them for the same things Dave listed: peaches, applesauce, pasta sauce, pie fillings and grape juice... enjoy! |
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| I didn't want you good people to think I didn't appreciate your responses. I lost my glasses and couldn't read the computer. Now I can see again. Thanks. One more question. I copied a recipe somewhere in here for a Ro-tel type tomato. Do you think I could can it in quarts? Deborah |
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| No sorry but just as with all the other salsa-type recipes it is for pints only. There is no calibrated processing time for quarts. Dave |
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