Unfortunately, our WalMart doesn't have canning things out yet.    Mutter, mumble.  Wasted trip.  Gripe and grouse.  Grrrr. 

Yeah, they seem to stock things differently around the country.  I made that trip out there because several posters here reported that their WalMarts had canning equipment in stock.  Figured it was safe, since at least one of them was north of us! 

Oh, well.  We have what we need, except for a new jar lifter.  Every time I go by a Big Lots, I pick up a case or two of new jars.  The local hardware store has a pretty wonderful selection of canning stuff, but I was hoping the plastic jar lids to use after a jar is opened might be cheaper at WalMart.  We have some of those lids, but I'd like a few more, and some for wide-mouthed jars as well as the regular ones.

Plenty of canning to do in the months ahead! 

Cricket said:

Pete said:

. I already canned jelly(from juice) and salsa(from #10 cans of diced tomatoes from Sams) I know I am such a cheater

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Awww, that's not cheating

The salsa recipe I use is so darn good with store bought canned tomatoes that I always make it that wasy and can fresh tomatoes in other ways. Plus I can make it any time of the year that I can get the peppers at a good price.

Dede

Congratulations, Mo!!      There's going to be some fun at your house now!

monica said:

My mother-in-law bought one for me–Despite my telling her that I would not use it, because they scare me to death.  She asks me how often I use it and she just thinks they are wonderful.  Oh no, not for me.  I don't have the heart to tell her it has not even been out of the box.I will get it out of the box and rough up the outside a bit with a brillo pad if she is coming over.  One of these days, it might just come up missing–but then again, wouldn't it make a lovely wedding gift???

I am sorry to hear that because pressure canners are not dangerous if used properly. Most of the horror tales come from pressure COOKERS not canners – like my Grandmother who put salt rising bread in hers and latched the lid and set it on the counter to raise – my mother said they picked bread dough off the ceiling for day, Same grandmother also pressure cooked a full pot of split pea soup – a nio-no for a cooker – of course the vent clogged and the thing blew. Yuk.

Now if you put a pressure canner (aka PC) on a turkey fryer burner at full BTU and walk away I am sure it will blow eventually :)

Would you consider some encouragement?

The Yahoo canning group I co-own has helped MANY people through the process of getting comfortable with using a PC. Truly – and those people will tell you how they have changed to avid PC users and have wonderful goodies to show for it. Meats, soups……the possibilities are nearly endless.

Hey – my first PC'd meat was venison – now I have ham, chicken, turkey, ground beef, meatloaf, Sloppy Joes. corned beef hash, redskin taters ………

Dede

Yes, use the processing time for the ingredient that requires the longest processing time.

Geez, sounds silly as written LOL but you both are  exactly right. This is the way to can recipes that don't have an “approved” exact recipe

dede