Q and A: pint and a half jars, chickens not laying, and canning ham hocks
Tuesday, July 24th, 2012Pint and a half jars
Yesterday while shopping at Tractor Supply, I came across Ball jars in a size I had not seen before. They were a pint and a half, straight sided and wide mouth. I really liked them and the size but didn’t buy any. I am wondering what the processing time in a water bath or pressure canner would be?
Cindy Baugh
Dandridge, Tennessee
I would process them for the time recommended for quarts, just to be sure. — Jackie
Chickens not laying
My chickens have almost stopped laying and it is only the middle of July. My questions are: Does the whole flock molt at the same time? Isn’t July a little early for molting? Also, how long do turkeys lay? Mine is still laying an egg a day (sometimes she breaks and eats it). She sat on a nestful in the spring but I guess they were not fertile as none hatched.
Gail Erman
Palisade, Colorado
Ten to one it’s the heat that has your hens stressed and not laying eggs. I know mine sure stopped for a few weeks and are just now getting back into the swing of things. Probably your girls will get with the program when it cools down a little.
Turkeys usually don’t lay that long. I sure wish ours did! If she is being bred, she may try to nest a little later in the summer when it cools down some. — Jackie
Canning ham hocks
Can ham hocks be canned and if so can they be canned with beans? I was thinking this way all I had to do was open them up and heat and eat. Would this eliminate a crock pot and the long cooking time?
Steve
Sheridan, Indiana
Yes. I do it all the time. Just cook the ham hocks, pick off the meat, and dice it. What I do is this:
Rinse dry beans, cover well with boiling water. Boil 2 minutes then remove from heat and let soak, covered, for 2 hours. Heat to boiling, then drain. Mix up your beans/tomato sauce recipe and add the ham pieces. Heat to boiling then pack into jars, leaving 1″ of headspace. Process at 10 pounds pressure for 75 minutes or 90 minutes for quarts. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude if necessary.
With beans canned this way, you simply open a jar, dump it into a saucepan, and heat well for 10 minutes. Pretty handy! — Jackie
July 24th, 2012
I believe the pints-and-a-half jars are made for those who have a canner that won’t do quarts in a hot water bath. My canner is about two inches too short to process quarts in a hot water bath – it would just barely cover them if the water is filled up to the very brim (though it’s fine for pressure canning them).
I found the jars to be pricey compared to the “normal” sizes.
July 24th, 2012
Jackie thanks for the bean advice I should have asked if using Anasazi Beans would that change the cooking times?
July 24th, 2012
pint and a half wide mouth jars, an answer to my prayers! Right after I say again how much I LOVE this column Jackie and Will, I’m headed to tractor supply.lol
It amazes me that you Jackie,who have had so many life altering struggles still are upbeat and caring enough to share your vast knowledge with anyone who asks. I hope to be reading your column and using your cook books for many years to come. Thank you.
July 25th, 2012
I LOVE those jars for asparagus! I heard they don’t make them anymore, so I’m happy to hear they CAN be found, and I hope it means we will see more of them in other stores!