"Melba's Jammin'" > wrote in message
...
> In article >, "Rachael of Nex, the Wiccan
> Rat" > wrote:
>
> > Nearly two hours and no "ping" from my jars. Is this normal ?
>
> That's a pretty long time. Sometimes if the stuff inside is boiling,
> it'll take longer for the vacuum to form and create the Music To Our
> Ears.

It looked like it was as it came out of the bath, - the jelly was still
sloppy and jumping around.
>
> >What's the expected ping time (if there is such a thing) or does it
> >depend on what method is used in canning and what is canned ?
>
> If I don't hear all my jars seal within a half hour, I'm wondering why
> not! Dangit. Mostly, they've played the music within about 5 minutes,
> IME.

Whaaa ! I want my ping ! ;-)

>
> It'll be louder if there's less in the jar. Say 1/8" vs. 1/4" -- the
> 1/4" ping will be louder.
>

Interesting. It makes sense now that I think about it.

> > What if I don't hear one ?
>
> Might've happened in the BWB. Might've happened when you weren't around.

This is most likely. Also, I am making a mental note to turn the radio off
(as opposed to just lowering the volume like I did yesterday) in future when
bringing the jars out of the bath, to allow for the maximum ping detection.
<g>

>
> >
> > The lids look concave already, fwiw.
>
> That's your clue. If you push down in the middle and it pops back up
> (even after a minute or so, you don't have a good seal).
>
They are rock hard stuck down - I am most impressed with these one piece lid
jars. You can't push them down at all.

> Hang in there, Kiddo! Sounds like you're doing fine.

Ta. ;-) It's all new to me, this canning stuff. But boy, does it feel good.
I keep looking at the jars (and at my boyfriend scoffing bits of bread and
jelly from the jar I put in the fridge for eating now) and thinking "I did
that !"


I've been reading this group as a lurker for a while and was persuaded that
BWB canning wasn't as scary or expensive as it could be by some bods on the
rec.gardens.edible group. I had a couple of big pans already (and I made a
jar rack / holder out of a wire chip frying pan - I just bent the handle up
straight and it went into the pan a treat !), and was able to source some
jars after abit of messing about. It seems we don't do so much heat or
pressure based canning (or bottling as it seems to be called round here) in
the UK so if you mention boiling water bath canning in jar supply shops they
just look at you like you've come from another planet. I am afraid to say
that, by and large, the "slap a waxed paper disc on it, lid it and call it
good" technique seems to be still the norm here. In fact, the book I was
recommended to read by a lady in the jar shop purported to reveal the "best
kept secrets of the W.I." (the W.I. is the Women's Institute for those who
don't know - queens of the jamming and preserving ranks - amongst other
things - over here for many years) and advised jam makers to use just that
method !
Don't fancy a case of the possible food heebie jeebies myself, though, so
I'll stick to doing it this way if the local Women's Institute isn't looking
over my shoulder.

I can't wait for my tomatoes to ripen so I can do some sauce for pasta. I
eat it by the truckload it seems so it makes sense to can my own.

Life is indeed good.



Rachael