Top Navigation  
U.S. Flag waving
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418
Facebook   YouTube   Twitter

 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Print Display Ads
 Print Classifieds
 Free Stuff
 Home Energy

General Store
 Ordering Info
 Kindle Subscriptions
 Kindle Publications
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

 Web Site Ads
 Magazine Ads

BHM Blogs
 Ask Jackie Clay
 Massad Ayoob
 Claire Wolfe
 Where We Live
 Dave on Twitter
Retired Blogs
 Behind The Scenes
 Oliver Del Signore
 David Lee
 James Kash
 Energy Questions

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Contact Us/
 Change of Address
 Write For BHM
 Meet The Staff
 Meet The Authors
 Disclaimer and
 Privacy Policy

Retired Features
 Country Moments
 Radio Show

Link to BHM

Ask Jackie headline

Want to Comment on a blog post? Look for and click on the blue No Comments or # Comments at the end of each post. Please note that Jackie does not respond to questions posted as Comments. Click Below to ask Jackie a question.

Click here to ask Jackie a question!
Jackie Clay answers questions for BHM Subscribers & Customers
on any aspect of low-tech, self-reliant living.

Read the old Ask Jackie Online columns
Read Ask Jackie print columns

Click here for to order from Amazon Click here for to order from the publisher and save 10% to 20%

Jackie Clay

Q and A: Jumping lids and potatoes starting to sprout

Tuesday, May 15th, 2012

Jumping lids

I have been canning for 30 plus years. Recently a strange thing happened while canning chicken. I had sufficient water, timing and waited for the pressure to go down to zero so I could open the lid safely on the canner. When I removed the top, the lids of all six or seven pint jars began flexing up and down rapidly about 6 or 8 times each. I backed up as I thought they were going to explode. After a few minutes it stopped. I let them sit on a towel for 24 hours, washed and dried, then put back in their box. I checked them about 2 weeks later and found about half of all the jars had become unsealed. I tossed all of them not wanting to take a chance (not the jars just the chicken).

What did I do wrong? Was the canner at too high a temp? It was a new one and I noticed the metal was thinner than my old one. I have not used it since then. Help!

Glenda Holcomb
Indiantown, Florida

This startling thing happens on occasion when we immediately remove the lid of the canner when the pressure reaches zero. It’s usually when we have a full canner, often full of a food with lots of broth in it, like chicken. Let your canner sit a few minutes at zero. Not half an hour, but ten minutes or so. Then remove the lid and take your jars out. Jumping the gun on removing the lid will also sometimes cause liquid to blow out of the jars between the lid and jar rim. Sorry to hear you lost all that chicken. That really hurts. — Jackie

Potatoes starting to sprout

We had a bumper crop of potatoes last year. Gave away a bunch. We still have 75-100 pounds left and they have sprouted about foot long shoots and the most potatoes have gone soft, no green spots on them. I know, not the ideal storage area! We stored them in the basement cool dark corner and covered.  Question is what can we do/salvage those potatoes if possible? We tried a meal with some soft ones and no ill affects so far, but have read and hear conflicting info. We were thinking making mashed and freezing and possible canning as options.

Norbert Freitel
Marshall, Michigan

I often can up some of my spring-sprouted potatoes so as not to lose them. But it’s really best to do that before they start to get soft for the best canned potatoes, possible. If you have to, don’t feel horrible composting a lot of those potatoes. Then, if you have a good potato crop this year, why not dehydrate and can up some of them so you won’t lose many come next spring? As you’ve said, you can freeze mashed potatoes, but if you do a whole lot, your freezer space will be cramped. — Jackie

Leave a Reply

Please DO NOT ask Jackie a question here.
It will not be answered.
Go to the top of the page and use the
"Click here to ask Jackie a question!" link.



Copyright © 1998 - Present by Backwoods Home Magazine. All Rights Reserved.