Â* We processed another batch of pickles today , and 3 jars broke in the
steam processor . First batch we lost one . These are not-new wide mouth
jars , and they're breaking near the bottom . They're not overfilled ,
contents just up to theÂ* line below the threads . We've never had a
bottle break before and wonder if these have defects or just what the
problem might be .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On 2018-07-11 11:37 AM, Terry Coombs wrote:
> Â* We processed another batch of pickles today , and 3 jars broke in the
> steam processor . First batch we lost one . These are not-new wide mouth
> jars , and they're breaking near the bottom . They're not overfilled ,
> contents just up to theÂ* line below the threads . We've never had a
> bottle break before and wonder if these have defects or just what the
> problem might be .
>

Jars breaking during canning is usually the result of hot liquid into
cold jars or cold liquid into hot jars.

Terry Coombs wrote:
>
> Â We processed another batch of pickles today , and 3 jars broke in the
> steam processor . First batch we lost one . These are not-new wide mouth
> jars , and they're breaking near the bottom . They're not overfilled ,
> contents just up to the line below the threads . We've never had a
> bottle break before and wonder if these have defects or just what the
> problem might be .

My only thought would be heating up jars too quickly?

Fill with hot tap water first and allow to warm, then empty and
fill with pickles, then slowly turn up the heat. If you are
steaming them in a pressure cooker, wait until hot before putting
on the lid to heat more. With all glass, even Pyrex, slow heating
is the key.

Gary wrote:
>
> With all glass, even Pyrex, slow heating
> is the key.

Slow cooling too when dealing with glass.

On 7/11/2018 11:05 AM, Gary wrote:
> Gary wrote:
>> With all glass, even Pyrex, slow heating
>> is the key.
> Slow cooling too when dealing with glass.

Â* We're following the same procedure we always use , and never had a
problem . This is the first time using these jars though we've had them
for years . I'm wondering if they've been scratched or chipped maybe . I
didn't inspect the jars myself so I don't know . They are Kerr branded ,
don't know for sure where we got them or when but they've been around
for years unused .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

Terry Coombs wrote:
....
> Â* We're following the same procedure we always use , and never had a
> problem . This is the first time using these jars though we've had them
> for years . I'm wondering if they've been scratched or chipped maybe . I
> didn't inspect the jars myself so I don't know . They are Kerr branded ,
> don't know for sure where we got them or when but they've been around
> for years unused .

bad batches of products do happen...


songbird

On 2018-07-11 5:00 PM, songbird wrote:
> Terry Coombs wrote:
> ...
>> Â* We're following the same procedure we always use , and never had a
>> problem . This is the first time using these jars though we've had them
>> for years . I'm wondering if they've been scratched or chipped maybe . I
>> didn't inspect the jars myself so I don't know . They are Kerr branded ,
>> don't know for sure where we got them or when but they've been around
>> for years unused .
>
> bad batches of products do happen...
>
>

That's true, but when canning with jars the temperature changes are the
most likely cause of glass breaking.

On Wednesday, July 11, 2018 at 10:55:40 AM UTC-5, Gary wrote:
> Terry Coombs wrote:
> >
> > Ā We processed another batch of pickles today , and 3 jars broke in the
> > steam processor . First batch we lost one . These are not-new wide mouth
> > jars , and they're breaking near the bottom . They're not overfilled ,
> > contents just up to theĀ line below the threads . We've never had a
> > bottle break before and wonder if these have defects or just what the
> > problem might be .
>
> My only thought would be heating up jars too quickly?
>
> Fill with hot tap water first and allow to warm, then empty and
> fill with pickles, then slowly turn up the heat. If you are
> steaming them in a pressure cooker, wait until hot before putting
> on the lid to heat more. With all glass, even Pyrex, slow heating
> is the key.

Yep!Â*I lost the Pyrex glassÂ*lid to a big glass bowl I had when a former housemate who was using it years ago took it right out of the oven with potholder and put the lid under cold water in the sink right in front of me to cool it off and it SHATTERED! Kid you not, this 50 or so old lady was a real dipshit! She moved out soon after for other reasons.

John Kuthe...

I read some people used to can in metal cans, not at home but at some farm co op place.

On Wed, 11 Jul 2018 10:37:24 -0500, Terry Coombs >
wrote:

> * We processed another batch of pickles today , and 3 jars broke in the
>steam processor . First batch we lost one . These are not-new wide mouth
>jars , and they're breaking near the bottom . They're not overfilled ,
>contents just up to the* line below the threads . We've never had a
>bottle break before and wonder if these have defects or just what the
>problem might be .

If you have a dish washer, run the jars through the extra hot cycle
and hold the jars in the dishwasher. I assume you are filling the
jars and then pouring hot brine into the jar. Take the hot jars from
the d.w., fill and pour in the hot liquid, seal and place in the
boiling water bath. (water in processor should already be ready to
boil) Adjust the circumstances if you are using a pressure cooker.
Hot jars, hot liquid, seal and into hot processing unit.
Janet US

On Wed, 11 Jul 2018 10:37:24 -0500, Terry Coombs >
wrote:

> * We processed another batch of pickles today , and 3 jars broke in the
>steam processor . First batch we lost one . These are not-new wide mouth
>jars , and they're breaking near the bottom . They're not overfilled ,
>contents just up to the* line below the threads . We've never had a
>bottle break before and wonder if these have defects or just what the
>problem might be .

You have pickling cukes, why are you cooking them?

wrote:
....
> You have pickling cukes, why are you cooking them?

i'm assuming a quick process to seal the jars.

with high acid products you can just warm up the
lids and use hot contents and that is often enough
to seal. which avoids a lot of time spent processing,
energy etc.


songbird

On Wed, 11 Jul 2018 17:02:03 -0400, songbird >
wrote:

wrote:
>...
>> You have pickling cukes, why are you cooking them?
>
> i'm assuming a quick process to seal the jars.
>
> with high acid products you can just warm up the
>lids and use hot contents and that is often enough
>to seal. which avoids a lot of time spent processing,
>energy etc.

Fermented are no work at all and produce a far better product.

Terry Coombs wrote:
> Â* We processed another batch of pickles today , and 3 jars broke in the
> steam processor . First batch we lost one . These are not-new wide mouth
> jars , and they're breaking near the bottom . They're not overfilled ,
> contents just up to theÂ* line below the threads . We've never had a
> bottle break before and wonder if these have defects or just what the
> problem might be .

i'm not sure what a steam processor might be, but
we've never had problems with any of our jars
breaking and i go from room temperature to pouring
boiling brines in over the cucumbers and beans and
no breaks. i used to pre-heat them by filling with
hot water and letting them sit for a minute or two.
i think the key is to not go from freezing to
boiling all at once.

we oven can, only a few have broken during that
stage, a missed crack in the jar i'm sure since
we've done many thousands of pints/quarts over
the years.

do you have a spacer or screen or something in
the bottom to keep the heat from going directly
from the pan to the jars?

maybe post a note to the preserving newsgroup...
a few people still read there.


songbird

On 7/11/2018 3:58 PM, songbird wrote:
> Terry Coombs wrote:
>> Â* We processed another batch of pickles today , and 3 jars broke in the
>> steam processor . First batch we lost one . These are not-new wide mouth
>> jars , and they're breaking near the bottom . They're not overfilled ,
>> contents just up to theÂ* line below the threads . We've never had a
>> bottle break before and wonder if these have defects or just what the
>> problem might be .
> i'm not sure what a steam processor might be, but
> we've never had problems with any of our jars
> breaking and i go from room temperature to pouring
> boiling brines in over the cucumbers and beans and
> no breaks. i used to pre-heat them by filling with
> hot water and letting them sit for a minute or two.
> i think the key is to not go from freezing to
> boiling all at once.
>
> we oven can, only a few have broken during that
> stage, a missed crack in the jar i'm sure since
> we've done many thousands of pints/quarts over
> the years.
>
> do you have a spacer or screen or something in
> the bottom to keep the heat from going directly
> from the pan to the jars?
>
> maybe post a note to the preserving newsgroup...
> a few people still read there.
>
>
> songbird

Â* This unit is a (relatively) shallow pan that holds boiling water ,
with a plate full of holes to let the steam thru . The top cover is deep
enough that it clears quart jars (but not 1/2 gal IIRC) . The jars are
exposed only to steam , no direct contact with boiling water . The unit
hadn't gotten up to temp - no steam coming from the vent - when they
broke . As songbird suggested , occasionally a bad batch of jars gets
thru .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On 2018-07-11 8:09 PM, Terry Coombs wrote:
> On 7/11/2018 3:58 PM, songbird wrote:
>> Terry Coombs wrote:
>>> Â* Â* We processed another batch of pickles today , and 3 jars broke in
>>> the
>>> steam processor . First batch we lost one . These are not-new wide mouth
>>> jars , and they're breaking near the bottom . They're not overfilled ,
>>> contents just up to theÂ* line below the threads . We've never had a
>>> bottle break before and wonder if these have defects or just what the
>>> problem might be .
>> Â*Â* i'm not sure what a steam processor might be, but
>> we've never had problems with any of our jars
>> breaking and i go from room temperature to pouring
>> boiling brines in over the cucumbers and beans and
>> no breaks.Â* i used to pre-heat them by filling with
>> hot water and letting them sit for a minute or two.
>> i think the key is to not go from freezing to
>> boiling all at once.
>>
>> Â*Â* we oven can, only a few have broken during that
>> stage, a missed crack in the jar i'm sure since
>> we've done many thousands of pints/quarts over
>> the years.
>>
>> Â*Â* do you have a spacer or screen or something in
>> the bottom to keep the heat from going directly
>> from the pan to the jars?
>>
>> Â*Â* maybe post a note to the preserving newsgroup...
>> a few people still read there.
>>
>>
>> Â*Â* songbird
>
> Â* This unit is a (relatively) shallow pan that holds boiling water ,
> with a plate full of holes to let the steam thru . The top cover is deep
> enough that it clears quart jars (but not 1/2 gal IIRC) . The jars are
> exposed only to steam , no direct contact with boiling water . The unit
> hadn't gotten up to temp - no steam coming from the vent - when they
> broke . As songbird suggested , occasionally a bad batch of jars gets
> thru .


I often use a method my mother used to use. Put the jars in a large pan
or pot, add water and crank up the heat to bring the water to a boil.
The heat forces the air out of the bottles so when you turn the burner
off there is a vacuum in the jars that sucks the hot water up into them.
You have to time things so that the jars are ready when the jam or
jelly is ready to go in.
My other method is to wash the jars thoroughly and set them upside down
on a cookie sheet in the oven. Crank the hear up to about 250, which is
hot enough to kill anything that would be killed by boiling water. That
also leaves less than 30 degrees difference between the hot jars and
cooked jams going into them, not enough to break the glass.

On Wed, 11 Jul 2018 16:58:44 -0400, songbird >
wrote:

>Terry Coombs wrote:
>> Â* We processed another batch of pickles today , and 3 jars broke in the
>> steam processor . First batch we lost one . These are not-new wide mouth
>> jars , and they're breaking near the bottom . They're not overfilled ,
>> contents just up to theÂ* line below the threads . We've never had a
>> bottle break before and wonder if these have defects or just what the
>> problem might be .
>
> i'm not sure what a steam processor might be, but
>we've never had problems with any of our jars
>breaking and i go from room temperature to pouring
>boiling brines in over the cucumbers and beans and
>no breaks. i used to pre-heat them by filling with
>hot water and letting them sit for a minute or two.
>i think the key is to not go from freezing to
>boiling all at once.
>
> we oven can, only a few have broken during that
>stage, a missed crack in the jar i'm sure since
>we've done many thousands of pints/quarts over
>the years.
>
> do you have a spacer or screen or something in
>the bottom to keep the heat from going directly
>from the pan to the jars?
>
> maybe post a note to the preserving newsgroup...
>a few people still read there.
>
>
> songbird
my mother used to oven can back in the 40s. It scares me to think of
it.

U.S Janet B wrote:
....
> my mother used to oven can back in the 40s. It scares me to think of
> it.

if you have a good oven that holds a steady
temperature it works well and is much more
efficient.

consider the difference between heating up a
bunch of hot water that you then dump out or
just having to heat some air.

the few problems i've had made a mess, but
so would a jar breaking in a BWB. some generic
lids didn't work right for it, but recently i
just use those for freezer jam and roasted
red peppers that go in the freezer. i always
inspect jars for cracks or chips and have
caught a few that would have likely broken
under any sort of pressure.

since i only do acidic things i don't have
worries about botulism nor do i do any pressure
canning.


songbird

On Thu, 12 Jul 2018 14:46:39 -0400, songbird >
wrote:

>U.S Janet B wrote:
>...
>> my mother used to oven can back in the 40s. It scares me to think of
>> it.
>
> if you have a good oven that holds a steady
>temperature it works well and is much more
>efficient.
>
> consider the difference between heating up a
>bunch of hot water that you then dump out or
>just having to heat some air.
>
> the few problems i've had made a mess, but
>so would a jar breaking in a BWB. some generic
>lids didn't work right for it, but recently i
>just use those for freezer jam and roasted
>red peppers that go in the freezer. i always
>inspect jars for cracks or chips and have
>caught a few that would have likely broken
>under any sort of pressure.
>
> since i only do acidic things i don't have
>worries about botulism nor do i do any pressure
>canning.
>
>
> songbird

I'm glad it works for you

On Wed, 11 Jul 2018 10:37:24 -0500, Terry Coombs wrote:

> * We processed another batch of pickles today , and 3 jars broke in the
> steam processor . First batch we lost one . These are not-new wide mouth
> jars , and they're breaking near the bottom . They're not overfilled ,
> contents just up to the* line below the threads . We've never had a
> bottle break before and wonder if these have defects or just what the
> problem might be .

You're doing it wrong.

On 7/11/2018 6:52 PM, Ned Ryerson wrote:
> On Wed, 11 Jul 2018 10:37:24 -0500, Terry Coombs wrote:
>
>> Â* We processed another batch of pickles today , and 3 jars broke in the
>> steam processor . First batch we lost one . These are not-new wide mouth
>> jars , and they're breaking near the bottom . They're not overfilled ,
>> contents just up to theÂ* line below the threads . We've never had a
>> bottle break before and wonder if these have defects or just what the
>> problem might be .
> You're doing it wrong.

Â* Very helpful , thanks !

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

I've canned a lot of beans and tomatoes in a pressure canner and never had a jar break.

On Wednesday, July 11, 2018 at 5:37:29 AM UTC-10, Terry Coombs wrote:
> Â* We processed another batch of pickles today , and 3 jars broke in the
> steam processor . First batch we lost one . These are not-new wide mouth
> jars , and they're breaking near the bottom . They're not overfilled ,
> contents just up to theÂ* line below the threads . We've never had a
> bottle break before and wonder if these have defects or just what the
> problem might be .
>
> --
> Snag
> Yes , I'm old
> and crochety .
> Get off my lawn !

Last night was pretty exciting. I made some Chinese ginger chicken sauce which is made by dumping some hot oil on some ginger and green onion. After letting it warm up a bit, I poured that into a glass dish. I was expecting it to explode but it didn't. I get exciting stuff like that happening to me almost every night.

"dsi1" wrote in message
...

On Wednesday, July 11, 2018 at 5:37:29 AM UTC-10, Terry Coombs wrote:
> We processed another batch of pickles today , and 3 jars broke in the
> steam processor . First batch we lost one . These are not-new wide mouth
> jars , and they're breaking near the bottom . They're not overfilled ,
> contents just up to the line below the threads . We've never had a
> bottle break before and wonder if these have defects or just what the
> problem might be .
>
> --
> Snag
> Yes , I'm old
> and crochety .
> Get off my lawn !

Last night was pretty exciting. I made some Chinese ginger chicken sauce
which is made by dumping some hot oil on some ginger and green onion. After
letting it warm up a bit, I poured that into a glass dish. I was expecting
it to explode but it didn't. I get exciting stuff like that happening to me
almost every night.

==

You live dangerously <g>

On Friday, July 13, 2018 at 12:49:08 AM UTC-10, Ophelia wrote:
>
> ==
>
> You live dangerously <g>

It's a very dangerous dish.

https://www.amazon.com/photos/share/...OD4aCJG8ycZilG

"dsi1" wrote in message
...

On Friday, July 13, 2018 at 12:49:08 AM UTC-10, Ophelia wrote:
>
> ==
>
> You live dangerously <g>

It's a very dangerous dish.

https://www.amazon.com/photos/share/...OD4aCJG8ycZilG

==

Well it looks good, or should I be afraid to look)

What is it?

On Friday, July 13, 2018 at 10:31:02 AM UTC-10, Ophelia wrote:
>
> ==
>
> Well it looks good, or should I be afraid to look)
>
> What is it?

Ginger chicken - a popular dish on this rock. There's many ways to prepare it. Here's one.

https://www.youtube.com/watch?v=oM8Vk2xoLKQ

You're only supposed to can when the moon is waning, but thats common sense.

On 7/14/2018 11:18 AM, wrote:
> You're only supposed to can when the moon is waning, but thats common sense.
>
As you already know Google sucks used cock for Usenet, but that's just
common sense.