Darlene

Oh, nononononononooooooooooooooooooooooooooooo...don't feel bad about asking me! THIS is FUN for me!!!!! lol You saw my house and boxes...I'd rather be looking at canners ANYtime vs dealing with that! lolol

This is a nice little canner. It holds 7 quarts or 10 pints and normally retails somewhere around $175.00 new. Overall Height x Height Of Bottom Only x Inside Diameter: 12.25" x 7.75" x 12.63". It's their smallest 7 quart canner and would be the easiest to lift and move around.

There's a day and a half left to bid on it...the last 5 minutes of the auction is when the price will go up so maybe think about what the highest bid you're willing to put in on it is and then wait till towards the end to put your bid in.

Don't worry about the cleanup needed on the canner...a brillo pad will get that baby shining pretty. It has the weighted gauge which is good, and the dial gauge you can have checked out and if it's off, it's a piece of cake to replace.

You did good finding this one...I hope you can get it!

Let me know if you have any other questions.

Your electric coil should do fine on the 12" bottomed AA.

 

MtnMama, if you have any questions about a canner on ebay, just let me know and I'll go take a look at it for you. There's no reason to pay full price if you can get a great deal on one there. Since I have 4 AA's, I think I'd have a pretty good idea of what would work good for you.

 

Like Mt Rider was saying, the gauges on the lid are all inner changeable and replaceable. If you find one that has a petcock, you can change that out for a weighted gauge, etc.

 

I know this is probably not making alot of sense to you...just remember that anything new initially feels overwhelming till you start to get it...and once you start to get it, then you'll be off and running. It's not really hard, it just takes a little time to learn the terminology. You're a smart girl so you'll catch on fast! (and in fact, you already are catching on fast!!!!)

 

Just let me know which ebay ones interest you, and I can let you know the details about them so that you will learn to be able to discern all those finer points by yourself.

 

It's so much fun when someone has an interest in learning home canning!

i pick my mommy

 

 

 

 

madison

hydrate the garlic first?

MomM, everyone has personal preferences for leaving on/off rings, but that's the reason I leave mine on...common sense just dictates that it's an extra layer of protection on the main seal.

That's awesome Missa...I hope your family likes it!

Awesome!

MM, this soup is cooked too.

 

lol

ROFL!

 

Y'all are cracking me up!

 

But don't kid yourself...I'm watching you...

 

 

lol

Everything/everyone is fine...I just didn't think about it until someone brought up the fact that she does read this forum...she reads me posts about jokes from here, and then it *clicked*...

 

I was like uh oh...I need to make a post reminding everyone...

 

Thanks.

So I guess she'll see this post...lol

 

I would appreciate it if everyone would keep in mind that not only my daughter, but other peoples children read some of our forums.

 

What I'm comfortable with as an adult isn't always what I'm comfortable with my children seeing.

 

Yanno what I mean?

 

*mom waves to daughter...*

Now that is something I didn't know...I sure do have alot of older beans. I will definitely do this with them. Thanks for the tip!

Bumping this back to the top per Cookiejar's request...

ooooooooooooooooooooooooooooooo

 

My beloved duck story is BACK!

 

MUAH!

Bumping this...I'm making it today (the shrimp with picapeppa sauce)...

No, I'm not concerned about that...I use large knives to whack...well actually I'll use just any knife but prefer the larger ones.

 

I guess I've been doing it for so many years that it's not anything I worry about.

No, under 1000 feet is 10 minutes, over 1000 feet is 20 minutes. You can leave your herbs in.

Ooooops...sorry about that.

 

75 minutes for pints and 90 minutes for quarts, and the appropriate pressure for your elevation. I'm at 11' above sea level so I do 10lbs pressure. Generally it's 0-1000ft at 10lbs pressure, and over 1000ft at 15lbs pressure.

 

Good luck!

This series is some awesome information!

Oh wow A05, that is awesome you can just pick your apples for free!

 

I got mine in Ellijay also...I can't remember the name of the apple orchard off hand, but I think it started with a "M" lol.

 

They sure made the most awesome applesauce, spiced apples, and apple pie filling!

I'm confused...you said you canned dry beans. Do you mean you put the beans in dry with liquid?

 

Your canner running out of water is a huge problem and definitely effected the processing.

 

All I know to tell you is how I wrote about in canning my soup. While I put the beans in dry, they end up *melting* into the liquid, and when I can then, they the liquid does seperate from the weight of the melted beans. All I do is shake the jar up before opening it and then it's good to go.

 

I'll try to post some pictures that I took but forgot to put on here, so you can see how mine look.

Hmmmmm...I'm not sure what happened to yours...Mine came out beautiful. I've canned tons of jars of this and as long as the soup in the pot tastes right, what is canned in the jars comes out tasting right.

 

Maybe if you list the things that went wrong, I might have a better idea.

 

Sorry Necie ((((necie))))

I want more NOW!!!!!

 

 

No, I wouldn't do that. Most mushroom cannot be canned for safety reasons, so I wouldn't want to push the envelope here.

 

Besides, mushrooms release so much liquid when they're cooked and a full packed jar of raw mushrooms would probably turn into a half jar after cooking during the processing.

I used Rome apples for my apple butter that I made from apple sauce.