Does this group discuss issues dealing with pressure canning in mason
jars, or is there another group for that. I've looking but so far have
not located one (well, there is one group, but it has a total of only
one posted message, and that is spam).

Just in case anyone here happens to have an answer, I had canned some
ground venison two years ago, and just used a couple of jars; it is
still delicious. Anyway, as usual, I immediately filled my jars with
hot water and dishwasher soap to soak overnight, and then I put them in
the dishwasher. They have gone through the dishwasher twice now, and
there are still large stains, for lack of a better word, on the jars.
I've used a bottle brush on them to now avail. I've never had this
happen before, nor have I heard of it being a problem. Anyway, I'm sure
it won't really make any difference because I can put more meat or dark
soups or chili and that sort of stuff in them. If not, I'll just toss
them because it's not worth killing myself trying to get them clean.

Any ideas for a soak?

Thanks.

Bill Velek

Bill Velek wrote:
Does this group discuss issues dealing with pressure canning in mason
jars, or is there another group for that. I've looking but so far have
not located one (well, there is one group, but it has a total of only
one posted message, and that is spam).

Just in case anyone here happens to have an answer, I had canned some
ground venison two years ago, and just used a couple of jars; it is
still delicious. Anyway, as usual, I immediately filled my jars with
hot water and dishwasher soap to soak overnight, and then I put them in
the dishwasher. They have gone through the dishwasher twice now, and
there are still large stains, for lack of a better word, on the jars.
I've used a bottle brush on them to now avail. I've never had this
happen before, nor have I heard of it being a problem. Anyway, I'm sure
it won't really make any difference because I can put more meat or dark
soups or chili and that sort of stuff in them. If not, I'll just toss
them because it's not worth killing myself trying to get them clean.

Any ideas for a soak?

Thanks.

Bill Velek


What kind of stains? Mineral deposits on the outside of the jars, or
food stains on the insides?

Bob

Bill Velek wrote:
Does this group discuss issues dealing with pressure canning in mason
jars, or is there another group for that. I've looking but so far have
not located one (well, there is one group, but it has a total of only
one posted message, and that is spam).

Just in case anyone here happens to have an answer, I had canned some
ground venison two years ago, and just used a couple of jars; it is
still delicious. Anyway, as usual, I immediately filled my jars with
hot water and dishwasher soap to soak overnight, and then I put them in
the dishwasher. They have gone through the dishwasher twice now, and
there are still large stains, for lack of a better word, on the jars.
I've used a bottle brush on them to now avail. I've never had this
happen before, nor have I heard of it being a problem. Anyway, I'm sure
it won't really make any difference because I can put more meat or dark
soups or chili and that sort of stuff in them. If not, I'll just toss
them because it's not worth killing myself trying to get them clean.

Any ideas for a soak?

Thanks.

Bill Velek


What kind of stains? Mineral deposits on the outside of the jars, or
food stains on the insides?

Bob

zxcvbob wrote:

Bill Velek wrote:
I had canned some
ground venison two years ago, and just used a couple of jars; it is
still delicious. Anyway, as usual, I immediately filled my jars with
hot water and dishwasher soap to soak overnight, and then I put them
in the dishwasher. They have gone through the dishwasher twice now,
and there are still large stains, for lack of a better word, on the
jars. I've used a bottle brush on them to now avail.

snip

What kind of stains? Mineral deposits on the outside of the jars, or
food stains on the insides?

Food stains on the insides. They are light brown -- the color of cooked
hamburger (this was ground venison). Other than appearance, I don't
guess there is really any big deal about it; I just won't use those jars
for any vegetables, but they should be perfectly fine for meats and
soups. Well, for that matter, they should be perfectly healthy for
veggies, too, but I can see my kids asking: "What's that brown junk on
the inside of the jar of corn?"

HOWEVER, if anyone has any suggestions on cleaning glass by soaking, I
will appreciate that very much since I have a glass carboy I use for
fermenting beer that has a deposit on the inside that I've tried to
remove with a bottle brush and 24 hour soaks with everything from
dishsoap, bleach (diluted in water), oxy-clean, and a bathroom mold and
mildew remover. Unlike pressure canning which kills all microbes,
fermenters are never heated up like that but rather use chemical
solutions for sanitizing, and they are less effective if there are nooks
and crannies for the germs to hide in.

Thanks.

Bill Velek

Cheers.

Bill Velek

zxcvbob wrote:

Bill Velek wrote:
I had canned some
ground venison two years ago, and just used a couple of jars; it is
still delicious. Anyway, as usual, I immediately filled my jars with
hot water and dishwasher soap to soak overnight, and then I put them
in the dishwasher. They have gone through the dishwasher twice now,
and there are still large stains, for lack of a better word, on the
jars. I've used a bottle brush on them to now avail.

snip

What kind of stains? Mineral deposits on the outside of the jars, or
food stains on the insides?

Food stains on the insides. They are light brown -- the color of cooked
hamburger (this was ground venison). Other than appearance, I don't
guess there is really any big deal about it; I just won't use those jars
for any vegetables, but they should be perfectly fine for meats and
soups. Well, for that matter, they should be perfectly healthy for
veggies, too, but I can see my kids asking: "What's that brown junk on
the inside of the jar of corn?"

HOWEVER, if anyone has any suggestions on cleaning glass by soaking, I
will appreciate that very much since I have a glass carboy I use for
fermenting beer that has a deposit on the inside that I've tried to
remove with a bottle brush and 24 hour soaks with everything from
dishsoap, bleach (diluted in water), oxy-clean, and a bathroom mold and
mildew remover. Unlike pressure canning which kills all microbes,
fermenters are never heated up like that but rather use chemical
solutions for sanitizing, and they are less effective if there are nooks
and crannies for the germs to hide in.

Thanks.

Bill Velek

Cheers.

Bill Velek

Bill Velek wrote:
zxcvbob wrote:

Bill Velek wrote:

I had canned some

ground venison two years ago, and just used a couple of jars; it is
still delicious. Anyway, as usual, I immediately filled my jars with
hot water and dishwasher soap to soak overnight, and then I put them
in the dishwasher. They have gone through the dishwasher twice now,
and there are still large stains, for lack of a better word, on the
jars. I've used a bottle brush on them to now avail.


snip

What kind of stains? Mineral deposits on the outside of the jars, or
food stains on the insides?


Food stains on the insides. They are light brown -- the color of cooked
hamburger (this was ground venison). Other than appearance, I don't
guess there is really any big deal about it; I just won't use those jars
for any vegetables, but they should be perfectly fine for meats and
soups. Well, for that matter, they should be perfectly healthy for
veggies, too, but I can see my kids asking: "What's that brown junk on
the inside of the jar of corn?"

HOWEVER, if anyone has any suggestions on cleaning glass by soaking, I
will appreciate that very much since I have a glass carboy I use for
fermenting beer that has a deposit on the inside that I've tried to
remove with a bottle brush and 24 hour soaks with everything from
dishsoap, bleach (diluted in water), oxy-clean, and a bathroom mold and
mildew remover. Unlike pressure canning which kills all microbes,
fermenters are never heated up like that but rather use chemical
solutions for sanitizing, and they are less effective if there are nooks
and crannies for the germs to hide in.

Thanks.

Bill Velek

Cheers.

Bill Velek



A weak lye solution or a strong washing soda (not baking soda) solution
will get it. Let it soak for a while and it will brush off easily.

Bob

Bill I can venison all the time and although the jars do have a stain when
opened I just take a stainless steel scrubbing pad and it comes right out. I
wouldn't think the stain has colored your jar has it? I have never canned
ground venison though. I have only done chucks of venison. Do you cook the
ground venison first with seasoning or put in the jar raw?? Do you add water
to the jar also. Would very much like to canned some ground venison.
Appreciate any help,
Faye




"Bill Velek" wrote in message
...
Does this group discuss issues dealing with pressure canning in mason
jars, or is there another group for that. I've looking but so far have
not located one (well, there is one group, but it has a total of only
one posted message, and that is spam).

Just in case anyone here happens to have an answer, I had canned some
ground venison two years ago, and just used a couple of jars; it is
still delicious. Anyway, as usual, I immediately filled my jars with
hot water and dishwasher soap to soak overnight, and then I put them in
the dishwasher. They have gone through the dishwasher twice now, and
there are still large stains, for lack of a better word, on the jars.
I've used a bottle brush on them to now avail. I've never had this
happen before, nor have I heard of it being a problem. Anyway, I'm sure
it won't really make any difference because I can put more meat or dark
soups or chili and that sort of stuff in them. If not, I'll just toss
them because it's not worth killing myself trying to get them clean.

Any ideas for a soak?

Thanks.

Bill Velek

In article , "Faye"
wrote:

Bill I can venison all the time and although the jars do have a stain when
opened I just take a stainless steel scrubbing pad and it comes right out. I
wouldn't think the stain has colored your jar has it? I have never canned
ground venison though. I have only done chucks of venison. Do you cook the
ground venison first with seasoning or put in the jar raw?? Do you add water
to the jar also. Would very much like to canned some ground venison.
Appreciate any help,
Faye



When I can ground venison I usually do it in the form of chili or sloppy joes.