kinda new to canning, can someone tell me how you adjust water level when you double stack mason jars?? more,less or the same water level??? thanks
598587
If you are pressure canning you don't need to add any more water. I recommend getting the Ball Blue Book. It will answer any question you may have about safe canning
598588
I'm sorry I can't answer that. I'm new to canning also. I have not done a double stack. I bought the rack to sit on the bottom of my canner so I can fit more jars inside.
598589
I double stack all the time--canning tuna-- and have the water level at about a third of the way up on the bottom level of jars. Hope this was helpful to you.
598590
I didn't add extra water. Double check that the extra level of jars won't add to your cooking time, otherwise just use the same amount as a single level of jars.
598591
If your are pressure canning, I would leave the water level the same. Just make sure no water is above the lids on the first level. Good luck !!!
598592
If you are referring to pressure canning, the water level remains the same. Fill up to the line marked inside the canner. You don't need to fill to a higher level because you are using pressure and heat (unlike waterbath canning). If you are water-bath canning, then you want to cover the tops of the jars and lids with enough water so at a rolling boil the tops of the jars are always covered with water.
653869
Definitely yes. I do it this way all the time. I just double my recipe and put part of it in the jars and the rest in the container. It works fine each time I've done it. I think you'll be happy with the results.
572124
You would have to hot water bath it in boiling water deep enough to cover the entire jar according to recipe for whatever you are canning. Most recipes give water bathing time for quarts; so, you would have to do extra time for a jar this size. You would have to have a rubber/ring seal for that size lid.
2224601
I am glad I stumbled across this q & a section, as I was intending to purchase this for canning veggies. I am a first-time canner, but grew up around the process of "Water Bath Canning" as well as the use of a Pressure Canner. My question, if anyone can help, What is a good dependable safe Pressure Canner for a Beginner? I appreciate any suggestions I can get..., thank you in advance ~ Denise
1214395
Absolutely. You'll just use less water because they are not as tall. Don't get tempted to stack the jars just because they are smaller. Only can one layer of jars at once.
525330
You can do it with extra care! You must always maintain 1 inch of water over the jar cover. So you must maintain a slow even boil, and be ready to add water ( boiling ) more often .
2213145
I've done a lot of canning over the years BUT do not know the answer for sure. I've used like mayonnaise jars that are not as thick as most drinking mugs. AND for sure they did not say Ball or Mason or Kerr on them. Personally, I'd give it a try. Blessings on you new endeavor.
424552
I have used quart jars many times in the canner and have never had this problem. I use only Ball or Kerr jars. If you are trying to use mayonnaise jars or some other kind of jar other than those specifically used to can, that may be the problem. I use the canner to heat the jars and also to can them in it. I've just made several juices in quart jars, canned pickled asparagus in quarts, etc. Have you been paying attention to when the book says to use the "grid" in the bottom and not use the grid? in the heating and canning process? It can also be caused by the jar being too cold when the hot stuff is put in it. Or, it can be cold stuff being put into a hot jar. Keep in mind that everything has to be either hot when it is being canned in the canner.
1986591
Seven quart jars and up to 20-22 pints depending upon the process. Water baths must be single layer but pressure canning allows you to stack the pint jars (one straddling two) for a second layer of jars and therefore more than the dozen that fits on the bottom (depending upon the jar manufacturer--some make wider jars so only 10 or 11 fit on first level).
582522
See the following link. http://www.pickyourown.org/water_bath_canning_directions.phpThe diagram there shows you need 1-2 inches of water over the top of the jars AND 1-2 inches of room to allow for a full boil. I don't think your 8 1/8 in jars would have enough water over the top of them.
1585618
I use more small jars then big jars and do not have any problems. I weight them down with water in the pot before lowering.
694414
The older ones were not recommended for canning due to temperature not steady. I believe the newer ones have come a long way but I have never used one.The lady who helped me when I bought my GE electric range explained it to me.
1966051
I have used it for quarts and pints. There is plenty of space above the jars to be covered by the water. I use a gentle boil while canning and have had no problem with it boiling over. I love the clear glass lid to be able to monitor what is going on inside without having to lift the lid.
2081759
Never tired, but I don't know why you couldn't. I've used pints, half pints and quarts. Supposed to be able to stack the pint jars but I've not tried that either.
957942
It is a must to have a stabilizer in the bottom of the pot. Also keeps jars from bumping against each other. A rolling boil causes a lot of movement.
1634098
I've never tried this, so I did a "shake test" for you. Using the 1/2 gallon pitcher (I think the 1 gallon would be rather heavy to shake) I filled it 1/2 way with water, put the lid back on, and made sure the pour cap was securely in the closed position. First I shook it vigorously in an upright position. No problem - the lid stayed tight and the cap didn't open. Next I turned it upside down without shaking - there was a very slight drip from around the cap. Then I shook it as if I were mixing the contents while it was upside down, and there were only a few drips from around the cap. Forgot to test while shaking side to side. My recommendation would be to put a folded paper towel or cloth over the lid/cap while shaking and put one hand there. I don't think the lid will come off or the cap fly open, but better to be safe than sorry. I should note that my pitchers were purchased several years ago; I can't speak for the quality of ones sold today. Like it or not, sometimes quality changes.
2058603
want to make sauerkraut - first time for me - is 3 gallon a good size? how long till ready? do you use vinegar or no? different recipes online - some with - some not. when ready then do you jar it, water bath it? read that damages the good bacteria etc., so im a little confused as others say to water bath then put up in jars. to those in the know would love to hear from you thanks