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Q and A: canning two different things at once and wire bale jars — 2 Comments

  1. I have been pressure canning with bale jars for years and my food has never spoiled. I was able to get the rubber rings from Lehman’s in Kidron, OH through their website and catalog. Excellent quality, and made in USA. My grandmother taught me the proper way of using the jars and they’ve never failed me yet. I do NOT use them for meat products, only veggies if pressure canning. Perfect for fruits, too!

  2. Canning Different Things Together: I often do combination canner loads during the harvest season so I can preserve at their freshest and not get swamped at the end. I created a spreadsheet with all my home-canned pantry items and then sorted it by processing time so I can mix-n-match as needed (sometimes pints of one thing and quarts of another).I laminated this chart and keep it in my canning cupboard with my cookbooks and supplies. Of course, much of what I put up contains meat of some kind, so those are easy to mix-n-match since they’re all processed for “meat”.

    Pressure Canning in Bale Jars: Older wire bale & rubber ring jars aren’t safe for pressure canning and newer bale & ring jars aren’t available in the U.S.; however, there are newer glass lid & rubber ring jars with clamps that are safe for pressure canning available from Europe (like Weck). The newer glass is able to withstand the higher temp & pressure, and the glass lid & rings function the same as the Tattler lids & rings.