(Part 2) Reddit mentions: The best canning products

For books, I highly recommend Fermented Vegetables and Fiery Ferments. The Kindle editions of both go on sale regularly. In fact, Fermented Vegetables is currently $2.99.

For lids, I assemble my own. The new Ball Leak-Proof Storage lids aren't leak proof, but they're better than the old-style white ones. Sturdier too. Buy them at your local grocery store—they'll be way cheaper than Amazon. You'll also need 3/8" x 5/8" rubber grommets, which you can find in your local DIY store in the electrical section—you want ones that have a 3/8" inner hole and fit into a 1/2" hole, with an outside diameter of 5/8". Finally, 3-piece airlocks, which are going to be cheapest at your local homebrew store (they should be a $1, maybe $1.50). 3-piece are easier to clean than the 1-piece. From there, you just drill a 1/2" hole in the lid, insert the grommet, and then insert the airlock. Support the lid around the hole as you insert the airlock so you don't crack the plastic.

Other equipment:

• Sauer Stones are my favorite glass weights. Right now they're $10.95 for four. I think I have 20 or 24 of them at this point. They work great in conjunction with a cabbage or horseradish leaf to keep everything under the brine.
  
• You can never go wrong with having a couple of food-grade 5-gallon buckets kicking around for mixing kimchi, or salting large batches of sauerkraut, or even fermenting in. Again, these are cheapest at your local DIY store. Get a lid with a gasket, and make sure you grease the gasket with food-grade grease.
  
• Jars. Stop at garage sales, thrift stores, and rummage shops. You'll occasionally find a good deal on mason jars, or a unique Fido jar, or who knows what. The more you ferment, the more you're going to end up in situations where you need odd-sized jars. If you come across Fido jars with bad or missing gaskets, these work really well.
  
• More jars. If you need larger jars or want to buy new, Fido jars from EverythingKitchens.com by way of Google Express is the cheapest I've found them. Free shipping for buying a certain amount, sometimes you get a discount from Express for your first order, blah blah blah.
  
• Even more jars. If you need gallon sized jars that you want to fit with an airlock, this is the cheapest I've found them. Get the plastic lids, then see the instructions above. If you need extra lids (for storage), these fit and are of good quality. The 1-star review is from some dumb-dumb who ordered the wrong size.
  
• Oh. One more thing. Pouring things out of mason jars sucks. They always dribble, etc. But they're also the best way to store, say, fermented cordials, or to mix up your brine (cap and shake the shit out of it). These lids do not come cheap, but they are well worth the purchase price. Leak-proof, with a removable rubber gasket, we use them for everything from drinking to storage. And they pour like a dream. Easy to clean too.
  
• Actually, one more one more thing. Get yourself a good strainer/filter/funnel set. This one is, again, not super-cheap, but I got rid of all my other ones and use it exclusively. It disassembles, screws to wide-mouth mason jars, has a plastic strainer for the first stage and a fine-mesh filter for the second stage, the narrow bottom part is silicone and is removable, and you can put a coffee filter in the fine-mesh filter portion if you need to.
  
  One last thing. I see folks suggesting sanitizer. It's absolutely pointless for lactic fermentation. You're not sanitizing the vegetables that go in, or your hands, so there's no point in using anything more than soap and water on your equipment. If you're talking about brewing beer or cider or wine or something where you're looking to introduce a specific strain of bacteria, yeast, or fungus, then you need to sterilize.

part 2/3

Here's a sample day's menu:

1. Morning Snack: (5am) Yogurt parfait (yogurt, fresh fruit, granola) - you can make these ahead of time using little glass jars & do a fruit compote on the bottom if you want to get fancy!
   
2. Breakfast: (7am) Sous-vide egg bites (Starbucks copycat recipe, got a ton of 'em prepped in my freezer!)
   
3. Morning snack: (10am) Crack-chicken quesadillas (Instant Pot crack chicken plus this amazing quesadilla technique) with some dipping sauce
   
4. Lunch: (12pm) Steak & cheese burrito - the sous-vide method makes the steak super-tender every time, so cook it & slice it up, then throw in whatever ingredients you want into the burrito (I like to use the copycat recipe for Taco Bell's "Power Menu" steak burrito, which includes sour cream, guac, pico de gallo, avocado ranch sauce, shredded cheese, etc.) & freeze a batch of them to microwave for lunch! I do chicken burritos & pork burritos
   
5. Afternoon snack: (2pm) Energy bites (these are like fresh granola bars, but in bite-sized ball form - zillions of flavors available!)
   
6. Dinner: (5pm) Peruvian chicken (I just cook the chicken sous-vide) with Instant Pot Jasmine rice
   
7. Dessert: (6pm) Glossy fudge brownie
   
   Having a meal-prep system that supports you in eating your macros is, to me, the key to the whole thing. Nothing in my day's menu above is difficult to make, especially not with the appliances they sell now, which are stupid easy to use. For example, I have 3 approaches to doing the yogurt parfaits, all of which involve buying some little glass mason jars:
   
   
8. Buy some yogurt off-the-shelf (regular, Greek, Icelandic Skyr, French-style Oui, high-protein Powerful Yogurt, whatever you like!). Buy some fruit (pre-chopped by the deli area, if you want some extra convenience, or frozen also works!) & some granola (usually by the cereal or breakfast aisle). Put the fruit on the bottom of the mason jars & spoon in the yogurt. In a separate 4oz mason jar or a small ziploc bag, put the granola in (otherwise it will get mushy if you mix it in with the yogurt early, learned that the hard way!). Now you have a ready-to-grab breakfast snack! (I usually don't have a big appetite in the morning, so I just have a small starter snack like a yogurt parfait, which has a bit of protein & some fiber in it, and bonus, tastes great!).
   
9. Make the yogurt yourself in the Instant Pot, which does a whole batch for cheap. I also like to make this delicious oat topping, which is like what McDonald's sells with their breakfast yogurt parfaits (literally mix 3 ingredients & bake, although I do mine for more like 20 minutes to get it more crispy!).
   
10. Make individual yogurt cups via sous vide using those little glass mason jars (or Weck jars, if you want cuter jars). You can do fruit-on-the-bottom this way too!
    
    None of those methods are hard, but they do require some planning (what flavors you want, a shopping list, and a prep schedule for the week). You can go the super-lazy way & pick up something like a 8oz jar of Powerful Yogurt:
    
    https://powerful.co/vanilla-bean-yogurt/
    
    Macros:
    
    

• 21g Protein
  
• 14g Carbs
  
• 8g Fats
  
  Then add some pre-chopped from from the store (fresh or frozen) & just for fun throw in some protein granola:
  
  https://www.naturevalley.com/product/oats-n-honey-protein-granola/
  
  Macros:
  
  
• 10g Protein
  
• 32g Carbs
  
• 4.5g Fats
  
  So now (fruit aside), from simply buying some protein-enhanced products, your breakfast snack's macros are now:
  
  
• 31g Protein
  
• 46g Carbs
  
• 12.g Fats
  
  Doing macros is kind of like playing Food Tetris...you figure out your eating schedule (for example, my buddy isn't a breakfast or snack or dessert guy, so he only eats lunch & dinner, and stacks all of his macros into those two meals), then figure out what you like to eat (grow your personal recipe database, which you can tune for take-out, home cooking, off-the-shelf packaging like the protein granola & yogurt above, etc.), then put it all together & ramp up to make it a lifestyle!
  
  part 2/3

also, u/time_bot, these aren't necessary but I've enjoyed these products in my experimentation:

reusable bag from anvoa

cereal box I use this as my main sous vide container, I don't trust it at high temps or for a long time but its BPA free and the flap comes off so it's been handy. Joule fits fine and balances well. Probably not the best product but my pans are a huge hassle to dig out for a quick three hour cook so this has been a blessing.

something like these Mason jars are working very well for baking or sweets, just make sure you close them just enough to keep them water tight but open enough to let air escape. Anova explains why here

I got something like this to protect my counter top since I heard you could really mess it up if you don't have a sort of barrier. I'm sure my cook top would be fine but why not.

if I think of anything else I'll get back to you but these have been awesome

What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.

These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.

Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.

Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.

The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.

To get started water-bath canning, the only must haves are:

1. Jars
   
2. Lids and rings
   
3. Stock pot or canner (with lid) at least 3" deeper than your jars
   
4. Jar lifter
   
5. Trivet to keep the jars from touching the bottom of the pot (a layer of extra jar rings works brilliantly for this)
   
   The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.
   
   As for pressure canning, you will need:
   
   
6. Jars
   
7. Lids and rings
   
8. Jar lifter
   
9. Pressure canner (equipped with lid, gasket, weight, gauge & trivet)
   
   I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!
   
   Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.
   
   I hope this helps!

I really need to write up a blog post about this, but I have a super easy way to store hops vacuum sealed. This short of it is:

1. This guy for the little hand vacuum pump.
   
   
2. The FoodSaver regular mouth jar sealer attachment.
   
   
3. A set of quart mason jars.
   
   Put the hops in the jar, attach the lid and jar sealer, hold the hand pump over the sealer hole, and pump for about 15 seconds. The jar should now have an air-tight seal, just toss it in the freezer and enjoy fresh hops year 'round. 1 quart holds ~0.5 lbs of pellet hops.
   
   The benefit of this method is that you don't have to shell out ~$100+ for a FoodSaver + attachments. If you already have mason jars you'll only need the hand pump and attachment, which will run you ~$15.

On a zero dollar budget, I got my lover a pretty great 1-year anniversary gift. I painted a cardboard box and wrote WHY I LOVE YOU on the outside, one word on each side. Then, in the box, I filled it with "100+ things I love about you". I colored the back of each piece of paper and wrote something I love about her on the other side. If I had done this different, had I more money I would have liked to put it all into a nice glass jar rather than just a cardboard box lined with felt. I gave it to her when we were camping. She ran to the bathroom and I set it out on the table and encircled it with tea light candles in the shape of a heart. Talk about cheesy...

you suck at shopping and I realy need this :P

I use these for all sorts of things. Here they are on Amazon, but I bought mine at a Chinese super market for $3 each. They are super versatile and the big opening is perfect for all sorts of fermentation.

https://www.amazon.com/Paksh-Novelty-1-Gallon-Airtight-Plastic/dp/B01DWR75W8

Drill a half inch (12-13mm) hole in the lid, put a grommet in it. Any online homebrew supplier will sell these. You may even be able to find them at a brick and mortar hardware or homebrewer shop:

https://labelpeelers.com/grommet-5108/

and an airlock through the grommet. Same. Easy to find.

https://labelpeelers.com/equipment/air-locks/twin-bubble-air-lock/

You'll be good to go. Just a few bucks. The jars may be the expensive part, but the alternative is just use a large pickle jar instead. i've done that before in a pinch. The lids are also typically acid resistant, which is perfect.

Here's what I came up with...

Ball wide mouth jars in a 24 ounce / pint and a half size.

http://www.amazon.com/gp/aw/d/B008586V6Q?vs=1

Wide mouth version of the 'Cuppow.' It fits into the jar top of the wide mouth jars listed above and turns your jar into a grown up sippy cup. Perfect for driving!

http://www.amazon.com/gp/aw/d/B009GLJ9LA/ref=pd_aw_sims_1?pi=SS115

Then get a reusable wine bottle bag from your local supermarket... I got one from Safeway for $4 at their checkout stand that looked sorta like this with the 6 compartments:

http://www.reusethisbag.com/Eco-Wineries.php

The 24 ounce / pint and a half jars fit in there perfectly and prevent them from rattling or breaking. Since it's designed to carry wine bottles, it's super sturdy and the straps won't break.

For a long haul you can set the whole bag into a small cooler with ice or ice packs to keep your juice cold all day.

Hope that helps! Good luck!

Here is a recent blind tasting I hosted. I've got 36 of these because they're cheaper than glencarins, have lids, a good shape (wide bottom, focused nose), and can be used for other things. I wouldn't bother with the '33 Whiskeys' book, they'll probably just end up gathering dust. Have a lot of water ready. Cheese, crackers, cured meats, sliced apples, honey, nuts, and maybe some salmon are all good palate cleansers (and, you know, just good). For whiskeys I would say: BT, Larceny, add EC as /u/21st_amen suggested, and I would throw something else in there with a dramatically different profile (some approachable scotch so you can talk about the differences). After going through the four you can open things up to your collection and/or cocktails depending on their preferences. I've never charged for any of my tastings; maybe have them bring the cheese/crackers etc.?

I love hosting tastings and the best piece of advice is to make sure people feel comfortable. There are a lot of perceptions about whiskey and even more about "tastings." Just make sure your guests know it doesn't really matter what they taste--there are a million variables that go into what each person experiences and there isn't a right or wrong, just focus on what you like or don't like and enjoy themselves. Good luck!

Morthy demands:

• This book comprised of sermons given by an old posh Englishman. (WL: Under $10.)
  
  Akeleie demands:
  
  
• My most geeky item is this Henry VIII mug. (WL: Books, Doctor Who, Geekery.)
  
  
• The ultimate item which would most help me achieve a goal would be this tablet, for taking notes in class (the tables in lecture halls are too small for my laptop) and keeping up with modding /r/selfharm on days when I don't/can't lug my laptop with me. The realistic item which would most help me achieve the goal of being safe would be this pepper spray. A lot of harassment occurs on my campus/in the surrounding town and it's really quite scary. (WL: Both from Most Wanted.)
  
  
• The best item to bring to a deserted island would definitely be these jars because jars are the shit and you could store water or coconut milk or bugs (om nom nom protein) in them. (WL: For my house!!!!!)
  
  You two are adorable and I love you. Fun contest!

to be honest... as a canner a gift of jars is always something I'd be happy to get. Perhaps a case of patterned or unusually shaped jars? Just be sure they take standard sized lids and are a standard volume (pint, half pint, quarter pint).
(I searched amazon for "jelly jar", these are pretty cool: http://www.amazon.com/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1449038603&sr=1-19&keywords=jelly+jars
They have the "weck" style of lid which is a good type although quite uncommon and can be tricky to learn to use from what I have heard, the other more normal one is the two-piece one with the flat metal disk and the screw-on band. I'd say to shy away from the ones with lids like commercially bought jams, these are not typically reusable and can be awkward to replace.)


Oh! something else, a Canadian store called Lee Valley has a really nice metal jar funnel that fits both wide-mouth jars and regular mouth, if you can find something like that that may be a nice addition. If he does a lot of things relating to apples, (and if he doesn't have one yet) an apple peeler (like this: http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dkitchen&field-keywords=apple+peeler) might be handy for him.

I got these 1 gallon glass jars from Amazon for fermentation but you could totally use them for a terrarium. 4 for $30 seemed like a pretty good price to me. That is, if you think you could use 4 of them. The lids are plastic so they won't be as pretty as a glass top, though.

Paksh Novelty 1-Gallon Glass Jar Wide Mouth with Airtight Plastic Lid - USDA Approved BPA-Free Dishwasher Safe Mason Jar for Fermenting, Kombucha, Kefir, Storing and Canning Uses, Clear (4 Pack)
https://www.amazon.com/dp/B01DWR75W8/ref=cm_sw_r_cp_apa_EPQ0AbVXS1GVD

HAPPY CAKE DAY!

Sheets? I bought these in yellow recently and they are very comfy and wash/wrinkle release easily.

I would love these $9 Ball Mason Jars because I use them for very pretty cocktails I want to make on Easter. OR I would love BOMB entries. OR I would love to be surprised. I am not able to choose anything today!

I make kimchi regularly but in a non-traditional way; the end result is delicious, and I find the prep to be faster/easier. Also it's vegan; I use seaweed + tamari for the fishy flavor.

• Prep the non-cabbage veggies the same way (I generally grate a couple of carrots and chop the tops of two bunches of green onions).
  
• Wash and chop the cabbage to desired size (I like bite-sized pieces)
  
• Mix everything together in a very large bowl with a wooden spoon, along with hot pepper and any other spices.
  
• Julienne or chop 4 squares of roasted seaweed, plus a tbsp or 2 of tamari and mix in.
  
  Once it's all well-mixed, pack it tightly into fermenting jars with tongs; I use these jars, and keep the veggies below the water line with plastic mesh cutouts (though mine are square shaped like the bottom of the jars rather than circular like those pictured).
  
  Then I mix up a 3% saline solution - 2 tsp salt in a pint of water. Pour water into the jars until almost full, close lids, set them on plates to catch any overflow, and wait 2-5 days (depending on ambient temp). The jars let gas escape when pressure builds up.
  
  A single head of napa cabbage will fill about 2 quart sized jars. This is half of the batch I made a couple of days ago. Total prep time is around 20 minutes.

This is my first jarrarium, so I followed what best practices I could find through Reddit as well as the recommended Walstad PDF. Since this is my first time, I figured it was best to not analyze every single detail and just get a jar going. Best to learn from experience!

The night before I soaked the potting mix in water and attempted to clear as many of the twigs and sticks as possible. It was a bit difficult since I didn't have a hose, but it still worked. I let that mixture sit overnight. To start the jarrarium, I placed roughly 1 1/2 inches of soil lightly patted at the bottom of the jar with 2 root tabs to hopefully give the plants a good start to the tank. I'm unsure whether or not the root tabs were absolutely necessary, so I'd like to hear any thoughts on this and if others have done it or not. Hopefully this soil was close enough to the recommended Walstad soil;however, I was unable to find any locally. Once the dirt was placed, I set the zebra rock in the tank and then began the planting process.


In regards to the plants, I wasn't complete sure what selection of plants I wanted so I went with a mix of background, mid-ground, and foreground plants. I knew I really wanted to go with Dwarf Hair grass, so the others were just plants I had seen before. I started the planting process by placing the Vals in the back of the jar, Anubias on the right, Dwarf lily on the middle-left, and Dwarf Hair grass on the front-left of the jar. Placement seems off right now and the jar seems a bit bare. I'll let the tank cycle before considering whether a rearrangement is in order or if other plants need to be added. I'm definitely interested in adding a floating plant, but I'll need to do research before moving forward. Any suggestions would be greatly appreciated.

Once the plants were in the dirt, I poured roughly 1 inch of gravel in the back, and 1 inch of sand in the front. Water was treated with SafeStart and Aquasafe before pouring it into the jar. The pictures in this post were taken roughly an hour after I poured the water, which allowed the sediment to settle. There is still dirt floating on top of the water so I'll have to do a few small (10%?) water changes in the next coming days.




Plants:



All plants were ordered through Planted Aquariums Central

Nymphaea stellata (Dwarf Lily Plant)

Eleocharis parvula (Dwarf Hair Grass)

Vallisneris spiralis

Anubias coffeefolia


Rock:


Zebra Rock from Petco


Hardware:


2 gallon Anchor Hocking Jar

https://www.amazon.com/Anchor-Hocking-2-Gallon-Heritage-Hill/dp/B000KKI7GY

Natures care organic potting mix

https://www.amazon.com/Miracle-Gro-71678127-currently-Northeastern-Midwestern/dp/B00FVBQET4

Lamp

https://www.walmart.com/ip/Generic-LA24118V-Get-it-Together-Adjustable-Task-Lamp-Rich-Black/16533259

Bulb (9W 5000K 800 Lumens LED Bulb)

https://www.amazon.com/GE-Equivalent-Daylight-Definition-Dimmable/dp/B01MAXUKMF

Petco Aquarium Sand and Gravel

Seachem Flourish Root Tabs

https://www.amazon.com/Seachem-Flourish-Tabs-10-Count/dp/B000255QLG

I use mason jars rather than blender bottles - you can buy the whisk balls in 5-packs on Amazon and a dozen mason jars are cheap! It'll bring your startup cost down significantly and if you don't end up continuing with keto chow at least jars are useful to have around for other things, plus mason jars are watertight sealable which is great for transporting.

I use the 32oz jars because I like more of a chocolate milk consistency than a thick (slimy, to me) shake. Many people add 16oz of water for a ~24oz drink, it's really up to you and what you like. I mix mine at 32 and then actually water it down more as I drink it to get it where I really like it.

Blender Balls ($3): https://www.amazon.com/gp/product/B01L8LB5HG/
32oz Mason Jars ($9): https://www.amazon.com/gp/product/B00B80TJIU/


You'll want to mix everything up the night before you plan to consume it - it tastes far better if it's had time to sit, or else the drink takes on kind of a metallic, salty taste.

I use a steam canner and love it! It's way faster than when I tried waterbath canning and I haven't had any problems. It's also super fast for doing multiple batches in a row.

That said, they are not expensive, so if you're interested, just buy one. Mine has a gauge on top that tells me when it's safe to start timing, so I wouldn't' want to diy it. This is mine: https://www.amazon.com/Aluminum-Temperature-Indicator-VICTORIO-VKP1054/dp/B0058SSUV0/ref=pd_sbs_79_1?_encoding=UTF8&pd_rd_i=B0058SSUV0&pd_rd_r=59225c0d-af18-11e8-ad5d-f9d1f1abea37&pd_rd_w=dBe9U&pd_rd_wg=nia5l&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=0bb14103-7f67-4c21-9b0b-31f42dc047e7&pf_rd_r=FK1SR8MDDNGXJDJM7P4J&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=FK1SR8MDDNGXJDJM7P4J

The Background:


My tentative setup right now has a two gallon reservoir watering a three gallon Smart Pot. I have a 5-10 gal fish tank filter that I've also added an [activated carbon/ammonia neutralizing crystal] (https://www.amazon.com/gp/product/B0002566YM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1) filter and leveled filter to. I let my water set at room temperature (cycling through the filter) for several days before giving it to the plant. The water is exposed to 388 watts (~84,000lm) of warm and cool white LEDs in a Carbon Dioxide rich environment with filtered airflow.

My city water report is as follows, with ideal levels, followed by current city water levels:

• Haloacetic Acids (HAA5)(ppb): <60, 25.1
  
• Bromate (ppb): <10, 1.8
  
• Total Organic Carbon (% Removal): TT, 52.57
  
• Barium (ppm): <2, 0.3
  
• Flouride (ppm): <4, 0.7
  
• Nitrate [measured as Nitrogen] (ppm): <10, 2.4
  
• Sodium (ppm): MPL, 16
  
• Thallium (ppb): <2, 0.8
  
• Alpha emitters (pCi/L): <15, 4.7
  
• Uranium (ug/L): <30, 1.4
  
• Copper (ppm): <1.3, 0.257
  
• Lead (ppb): <15, 0.003
  
  I presume the Haloacetic Acids are the chlorine they use in the water treatment.
  
  The Questions:
  
  
• My hope is that the Chlorine will evaporate off over a few days, and that the filters I have will grab onto other problematic elements. Is this reasonable to assume?
  
• Should I add anything to my water (pH balance, nutrients, things to help filter contaminants)?
  
• How will temperature of water affect my plants? Should I try to cool or warm it before being added to the grow?
  
• Does light have any effect on water (or microbial life in the water)? Is it just UV, or can wide spectrum or white lights also have an effect?
  
  
  

Glass cooktops are different than electric or gas for canning.

First thing, check your user manual and see if your cooktop is safe for canning on. Some aren't. I have a Jenn Air, which is (at least the model I have is.

Second, if you are able to can on your cooktop, you likely HAVE to use a Presto canner. Presto is the only one with a smaller-diameter disc on the bottom. On glass tops at least, you can't have more than an inch of the pot overhanging the burner on each side. All Americans are too big.

Prestos come in 16 and 23 qt. It's a toss up on which one to get; the 23 seems big for a beginner canner, but if you really get into it then a 16 will become to small and you'll be wanting the 23 too. I have both. :D

Third, which ever canner you get, if it has a dial gauge and a mushroom-looking weight regulator, get a three piece weight regulator to replace the mushroom-looking one. Dial regulators have to be re-calibrated every year (and sometimes out of the box), and you need to stay within sight of the canner to make sure it doesn't drop below pressure. The three piece you can hear rock (unless your house is really big) and makes it so much easier. Each section is worth 5 lb of pressure.

Fourth, if you get the 23 quart, get another rack so you can stack pint jars and do big canning runs.

Good luck!

Here are all the things you need to know to start canning foods at home.

Canning Basics

Only Pressure Canning is recommended by the USDA for home canning of Meats or Vegetables. I recommend this large capacity pressure canner

Fruits, Jams and Jellies, Tomatoes and Salsas can be Water Bath Canned in most cases. This is a nice kit to get started with from Jarden

Ignore the steam canner, microwave canner, open water bath kettle, and any "reusable" canning lids---these are all a quick way to discover food poisoning.

Buy standard canning jars at garage sales and thrift stores---I like the wide mouth jars best. I also run an ad on craigslist offering to buy jars when I need them. I pay $2.50 per dozen for the pint size and $4.00 a dozen for the quart size. Carefully check each jar's rim to make sure there are no flaws or chips. (Always store empty jars with rings on them to avoid getting chips.) New jars with lids and rings are available in most grocery stores for $9-$14 per dozen. Buy brand name jars only---this is not a time to use cheap knock offs. Each jar should be clearly imprinted Ball, Mason or Kerr. There are many brands of vintage jars and all of those should be fine as long as the rim is sound. Save the boxes and dividers that come with new jars and use them to store the finished products.

Always use new canning lids Never reuse this part!

Remember, you don't have to grow a garden to benefit from home canning--now is a great time to buy produce while it's cheap!

Today's Buy of the Day: 12 ounce bags organic green beans-already trimmed and washed at 2/$1.00 = 24 quarts of green beans with bacon and shitaki mushrooms(33 cents a pack!) now in the pantry for about 50 cents per quart!

It is extremely easy! Get a wide-mouth mason jar with a flip top grolsch style lid like this https://www.amazon.com/Bormioli-Rocco-Fido-Clear-67-75/dp/B0001BMYHA/ref=sr_1_7?keywords=wide+mouth+sealed+jar&qid=1555262506&s=gateway&sr=8-7 and then assemble:

1. Sanitize the jar (clean in hot soapy water, and rinse well so no soap remains) and let dry.
   
   
2. Peel 1-2 large heads of garlic (# of cloves depends on how big your jar is-you want them to be able to be fully coated in honey), rinse/dry the cloves and put in the jar. I par boiled mine for a minute before hand but most recipes don't say to do that.
   
   
3. Fully cover in unfiltered, raw honey and stir so that cloves are coated, leaving about an inch of headspace at the top of the jar.
   
   
4. Seal jar and burp once a day for a week (it will be very active), turning over the jar to re-coat the garlic (they will float to the top at first)
   
   
5. Then burp once or twice a week for a month-turning over daily to re-coat....you should start to notice the honey taking on a different consistency at this point becoming very liquidy. You will be able to tell when you can stop/reduce burping. The ferment will smell very garlicky at this point as well-this will even out over time. I've been keeping mine on the counter indefinitely, taking out a clove when I want one then resealing. If you are concerned about ph/botulism (doesn't seem to be a strong concern with this particular ferment) then test ph periodically and add in a splash of ACV if needed and stir. Here's a video https://www.youtube.com/watch?v=XLVxVQ8O0s4 that walks through the process.

A couple of ball 2 quart or 1 quart wide mouth jars.

https://www.amazon.com/Ball-Wide-Mouth-Quart-Bands/dp/B00CNHCDR6

Some plastic rings (optionally). Cause the metal bands rust easily

https://www.amazon.com/gp/product/B075KN8B2K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

The easiest airlock system are the silicone lids. Some have nipples. Others are flatter like these:

https://www.amazon.com/Maintenance-silicone-waterless-fermentation-dishwasher/dp/B072N42T61/ref=sr_1_4?keywords=Silicone+mason+jar+airlock&qid=1575128032&s=home-garden&sr=1-4

I would skip getting the separate plastic airlocks that brewers use because they take up space, are messy, and if the straw part extends into the liquid, it pushes mess up.
And then some glass weights, preferably with easy to grab parts

https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_4?keywords=Mason+jar+glass+weights&qid=1575128079&s=home-garden&sr=1-4

There are kits that have all of these which may or may not be cheaper. None of the brands I linked above are special other than I do like “Ball” brand mason jars. Everything else has lots of competitors selling more or less the same thing, so just pick what looks cheapest, has good reviews, etc.

I had trouble finding anything so decided to grow my own. It's super easy. I bought seeds, mason jars (though you only need a couple), and sprouting lids from amazon.

Couple tablespoons in a jar, soak in the dark for ~12h, then drain, rinse, toss so they adhere to the side of the jar, and then leave the jar lid-side-down on a plate on the counter, rinsing and tossing once or twice a day.

Once they're thoroughly sprouted, I move them to the fridge and continue to rinse daily - they last for a good few days before they start to develop a bit of a slimy texture. Surprisingly good on breakfast cereal!

Mason Jars Mason Jars Mason Jars.

Mason jars are amazing. Get around 10 [regular ones] (http://www.amazon.com/Fox-Run-Mason-Canning-16-Ounce/dp/B000SN0WES/ref=sr_1_7?ie=UTF8&qid=1346108406&sr=8-7&keywords=mason+jars) and 10 [handled ones] (http://www.amazon.com/WineGlass--NON-Strengthened-Inexpensive-functional-Traditional-drinkware/dp/B0037313M6/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1346108512&sr=1-6&keywords=mason+jars+handle). They last forever, super cheap, and extremely practical. You can use them for canning ( r/canning), use them for storage (look for some plastic lids on amazon or ebay), and many types of blenders support them [without any addons] (http://www.youtube.com/watch?v=CaiHuqwRAko).

Imagine making smoothies inside your own cup (like a regular magic bullet except better) and removing the blade and adding in a drinking lid (like [this] (http://www.dailygrommet.com/products/cuppow-to-go-lids-for-mason-jars) or [this] (http://www.amazon.com/reCAP-Original-Mason-Jar-Pour/dp/B008M9J4QC). Or even grinding your own parmesian cheese and putting on a shaker lid.)

If you do not want to pay for them (even though they are really cheap), there are so many food products in major and minor grocery stores that are stored in mason jars (especially spagetti sauce).

Good luck!

I had good luck with Snapware airtight canisters, clasp-top mason jars, or traditional canning jars -- any jar in which the airtight seal is maintained by some pressure. I had less luck with press-top jars.

Kind of expensive, but I got a steam canner last year, and it has revolutionized my canning process. So much faster, easier to use and operate. Uses less water. Integrated thermometer.

https://www.amazon.com/dp/B0058SSUV0/

Edit: Wow. I paid almost $60 for it, and now it's under $40.

I might get flak for the product not being minimal enough, but I love Ball mason jars as drinking glasses. I buy the widemouth jars, 24oz. Plus, they come with lids so you can better store unused liquids. 9 for $13. Just a thought!

When I was in a legal state, I used these for curing quantities like that and they worked phenomenally well.

https://www.amazon.com/gp/product/B01K3DQBMY/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

After cured, straight into the quart jars with the humidity packet, and vacuum sealed with the food saver quart jar attachment. Stays fresh for well over a year.

http://www.amazon.com/Primula-Ball-Jar-Pack-Clear/dp/B000SN0WES/ref=sr_1_4?ie=UTF8&qid=1289494348&sr=8-4 <~every1 can use those from smokers to growers

you could get them keif boxes, those are the kind of item most people couldn't justify buying for themselves but would love to have it given to them as a gift

these gifts depend what type of person they are:
get them some concert tickets or pro/college football tickets
tickets to a show (ballet, monster trucks, whatever the people like)

Info | Details
----|-------
Amazon Product | Bormioli Rocco Fido Clear Jar, 67.75 Oz.
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

Yes, the spout could be problematic/tough to keep clean.
Go for one of these, you'll be very happy with it.
http://www.amazon.com/gp/product/B000KKI7GY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Does anyone know if this would include the nifty blue mason jars they're coming out with now? I've noticed them at places like Target. Brand name Ball so they're made for foods. Would the blue tint protect the contents from light?

http://www.amazon.com/kitchen-dining/dp/B00B80TJX0

These are my favorite kitchen thing. There are some cheaper ones but I know this brand. Putting together a bridal shower gift and I got a different brand and a small serving spatula and got some blue mason jars at Joanns with their 50% off coupons this week and plan on filling them with cookie, brownie, cake and muffin-in-a-jar recipes.

I found these at Target (I think they were cheaper too). I like them best on the taller pint and a half jars.

http://www.amazon.com/gp/aw/d/B00GYB3I94/ref=mp_s_a_1_sc_1?qid=1421979207&sr=8-1-spell&pi=AC_SX110_SY165_QL70

If you get some of these, you can blend your pizza and drink it on the go! I like to add almond milk, kale, and 17 bananas for a delicious smoothie.

found that straight wall wide-mouth jars work best for me:

https://www.amazon.ca/gp/product/B01C4K80B4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I've bought some of these. They're pretty good.

https://www.amazon.com/gp/product/B0001BMYGQ

Hello Hypnos, we hope to someday earn your business. I believe this is the closest thing we've seen to "spill proof" mason jar lids? If we run into any true spill proof lids we'll let you know!

Kentucky Home Brands

They want a link to where on Amazon you purchased the jars.

edit: I think it's these ones. Also, you asked about them being freezer safe further up this thread. While glass is freezer safe (as long as you leave enough room for expansion, and don't close them up until the liquid has cooled down to room temperature), it's safer to freeze in plastic, because then if something does go wrong and a container breaks, you don't have glass shards all over your freezer, and possibly getting into other food, depending on how you package things. You can either use something like this, divide the stock into ziplock bags and freeze them laying flat so they'll stack, or I did a batch of turkey stock by freezing it in 1C plastic containers, then taking the frozen blocks out, wrapping them in freezer paper, and then packing them 4 per ziploc bag, and putting them back in the freezer.

You can double stack them, but you need some sort of separator, and they need to be offset so that the jars on the top layer are resting on top of two jars below rather than stacked directly on top of one another.

Hey, I'm not sure if I'm allowed to provide the link, but I got them from amazon, they are the Bernardin 750ml wide mouth jars.

They are glass containers with air lock, so they keep things fresh for up to a week. The wide mouth REALLLLLY helps for cleaning the container all the way to the bottom, I've had them for a little over a year and I've had no issues (but the lids are starting to generate rust).

Link: https://www.amazon.ca/Bernardin-750ml-Mouth-9-Pack-Clear/dp/B01C4K80B4/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1537498040&sr=1-7&keywords=mason+jars

these are awesome! (different sizes available): https://www.amazon.com/Libbey-Spice-Jar-4-5-Ounce-Clear/dp/B00LCW4O1G/

https://www.amazon.com/Libbey-12-1-2-Ounce-Vibe-Storage/dp/B000MQYXPU/

I've been using these for a while and work great! https://www.amazon.com/Sprout-Ease-Econo-Sprouter-Toppers-Set-Piece/dp/B005P0SM8W/ref=pd_sim_79_4?_encoding=UTF8&pd_rd_i=B005P0SM8W&pd_rd_r=74769XTVRDS6NSJWG6YB&pd_rd_w=CIvyQ&pd_rd_wg=44LmW&psc=1&refRID=74769XTVRDS6NSJWG6YB

If you don't use a growing substrate such as soil you can eat the whole sprout, taproot and all.

You can often find canning jars without lids at garage sales and thrift stores. You can buy lids at any hardware store, or other store that sells canning goods.

Some jars have wide mouths, some have regular mouths (it's based on the diameter of the jar opening. You can buy these plastic lids
http://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

or you can get the more typical metal lids and bands. http://www.amazon.com/Ball-Regular-Mouth-Lids-Bands/dp/B000BWY314/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1405299770&sr=1-9

The plastic ones are easier to use for storage because you don't have to wash both the lid and band. But since you aren't canning anything, you can reuse the metal lids and bands as many times as you want---as long as they are not rusty.

A wide-mouthed funnel like this makes it a lot easier to pour rice in.
http://www.amazon.com/Ball-1440010770-Home-Canning-Funnel/dp/B00203K1MW/ref=sr_1_40?s=kitchen&ie=UTF8&qid=1405299891&sr=1-40

You could also pour your rice into plastic freezer bags and stick them in the freezer or fridge.

Another option (probably the best)--buy canisters at thrift stores or garage sales. They're expensive new, but cheap used.

Oh, another option! Store rice in plastic Coke bottles. Or old glass iced tea bottles.

Don't buy more brown rice than you can eat in 6 months. The oil in the hull can go rancid (best if you freeze or refrigerate if you can). But the hull and the oil are very good for you.

I just started growing sprouts but I picked this up and it works really well. Seems like most people just use glass jars with special lids.

[Ball Wide Mouth Quart (32 oz) Jars with Lids and Bands, Set of 12] (https://www.amazon.com/dp/B00CNHCDR6/ref=cm_sw_r_cp_apa_d18jybMP45VW1)

I have these, pint and half, and pint sized. The half pint size is nice for small scraps but the new [squat] (http://demandware.edgesuite.net/aamm_prd/on/demandware.static/-/Sites-joann-product-catalog/default/dw5877cbb0/images/hi-res/11/11981222.jpg) jar design doesn't allow it to seal properly. You have to get a shape like [this] (https://www.missmouseboutique.co.nz/wp-content/uploads/2014/11/ball_half_pint_wide_mouth_mason_jar.jpg)

3.77 frother


And these are for upside down salads and pies-in-a-jar which are amazing

Thanks for the contest!

I have the same canner which I use on a glass top stove. In addition to the accessories others have mentioned, I would also get her a second canning rack which makes stacking a second layer of jars much more stable.

I use these Libbey ones. Cute and cheap. https://www.amazon.com/Libbey-Spice-Jar-4-5-Ounce-Clear/dp/B00LCW4O1G/ref=sr_1_1?ie=UTF8&qid=1500517561&sr=8-1&keywords=libbey+spice+jars

People buy mason jars because they are better jars, not because they didn't realize pickles come in jars.

It depends on your canner. The 23 quart is capable IF you buy this it should be noted that it's PINT only.

I tried this once and it left my veggies with an odd taste. I think the brine ate into the plastic and contaminated the ferment. I had to throw it out. I use glass pebbles instead. They're effective and don't leave behind a bad taste.

https://www.amazon.com/Sauer-Stones-Fermentation-Preservation-Pickling/dp/B01GVSHK8O/ref=sr_1_5?ie=UTF8&qid=1479056031&sr=8-5&keywords=glass+weights

I do this all the time with a sprouting jar. You can get the toppers from below for various size beans.

Sprout-Ease - Econo-Sprouter Toppers Set - 3 Piece(s) https://www.amazon.com/dp/B005P0SM8W/ref=cm_sw_r_cp_apa_qvbKAb83XEQP5

To sprout, soak the beans over night. Then set the jar into a bowl at about a 45° angle, to let the water drain, and rinse them at least every 10 hours. Most of the smaller beans (black, pinto, etc.) Should sprout in a couple days. Wait until the sprouts are about an inch long and cook like normal.

Could try something like this: https://www.amazon.com/Ball-Straw-Lids-Fits-Mouth/dp/B00GYB3I94

In case anyone else is curious/nosey like me: https://www.amazon.co.uk/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC

get a mason jar. these kind work exceptionally well.

You can also use a regular canning jar. They sell lids that come with huge straws. This is what I have.

https://www.amazon.com/Ball-Straw-Lids-Fits-Mouth/dp/B00GYB3I94/ref=mp_s_a_1_8?keywords=ball+jar+lid+with+straw&qid=1556981701&s=gateway&sr=8-8

I was wondering about that cool little jar too. Think this is it.

Right grocery stores and some department stores will have them if not check amazon, target and walmart online ship to store services.
walmart listing

Don't like walmart / big box stores

If only want one or two jars go check the Spaghetti sauce or pickled vegetable isle in glass jars, there are some brands that try to go retro and the jars even say ball or kerr sometimes. You pick out a few jars you like then buy regular or wide mouth canning lids (much cheaper than a dozen canning jars).


Amazon has jars and a jar lids & bands combo set

I just use regular quart size Ball or Kerr mason jars and these lids
They work well

They're pretty pricey, but I plan on using 'em for a long time.

Prices are usually better in-store, and TJ Maxx family discount stores (Marshalls, HomeGoods, etc.) and Ross tend to carry them (I got a few not long ago of the linked size for $2.99/ea.), but these jars are fantastic, for allowing burping, but avoiding overflow and fizzy explosions, with no extra air lock pieces needed. Relevant link (jar 17).

Maybe a little too hipster at the moment, but can't go wrong with some mason jars.

Amazon. Here's the link. My wife says the jars at target are the exact same though.

Mason jars have no rubber gasket or silicon gasket, I always tell everyone the same thing when they ask me how I store on this sub.

Boveda 62%, 1 large every 1.5oz of flower and 1 small every 5gr.

These are the jars I use - hermetically sealed means air-tight pretty much

The sizes are in Fluid Ounces, so it's a little hard to tell how much flower fits in with that, but the 33 3/4oz version of these jars seems to me to hold around 2-2.5oz with enough room for 2 Boveda packs and without compressing the buds.

Ball Jars have been and will be around forever. They make semi-square jars as well...

• Aqua soil substrate

• This bulb from my local hardware store

• Marimo moss ball

• Dwarf hairgrass (tissue culture)

• Hemianthus Callitrichoides ‘Cuba’ tissue culture

• 4 adult shrimp, lots of babies.

• 2 Nerites

• This jar

The rocks I got from my local greenbelt, the plants and animals came from my local aquarium shop.

>Good mason jars are going to be expensive

$1.83/jar

I use mason jars for mine: https://smile.amazon.com/Ball-Pint-Jar-Regular-Mouth/dp/B000SN0WES/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1517948267&sr=1-5&keywords=mason+jar

https://www.amazon.com/Sauer-Stones-Fermentation-Preservation-Pickling/dp/B01GVSHK8O

http://www.amazon.com/Bormioli-Rocco-Fido-Clear-4-Ounce/dp/B0001BMYGQ

They are gallon jars.

https://www.amazon.com/gp/aw/d/B01K3DQBMY?psc=1&ref=ppx_pop_mob_b_asin_image

If you wanted something cheap, just use mason jars! The only thing is that the glass lets light through and light is not good for the tea.

http://www.amazon.com/Ball-Heritage-Collection-Pint-Bands/dp/B00B80TJX0/ref=sr_1_1?ie=UTF8&qid=1407468254&sr=8-1&keywords=mason+jar

It's a canning rack for a pressure cooker. Here is one on Amazon

Yea I see the problem. If you could remove any of the labels then you could put them back on after cutting.

Try boiling a few with paper labels.... the labels might hold up through the cutting process.

Also have you seen the "vintage" ball jars?
Amazon Link

Ace in Swananoa has them for $10 and Lowes web site says they have them but I have yet to see them.

I use a hinged jar like one of these with the rubber seal removed. It's still pretty air tight, but the lid has enough leeway that pressure from inside can open it and let the pressure out.

1. This is necessary, so that after I drown my sorrows over how much potions homework I have I can try and finish it by candlelight. Sloppy homework is better than no homework right?
   
   
2. This is better for cleaning up all those inevitable drunken potion messes than a broom. Plus I can filch most of the natural ingredients from around the castle!
   
   
3. My incognito hat for lurking around the castle, stealing ingredients and whatnot. Wide brim for optimum face coverage! Also so I can sneak into the Three Broomsticks for more of that wine.. It all comes back to the wine.
   
   
4. This book because as close as Ol' Nick and I were.. he never quite told me his secrets. Rude right? I bet its wine.
   
   
5. These are for storing various potions, ingredients.. wine and whatnot in my trunk.
   
   Bonus: [This] will keep me nice, cozy... and lets face it stylish, in the castle. Also red, like wine. ;)
   
   
   Mischief Managed! (drunkenly)

I have these, but am not sure if they hold up to the pressure.
https://www.amazon.com/gp/product/B000SN0WES/

> you shouldn't have heat on while grain is in the pot. You can scorch the grain and there's no recovering from that.

I'm gonna have to go ahead and disagree with you there, Bob. While it certainly varies from setup to setup, I have a tri-ply pot and an easily cleanable aluminum canning tray to keep the grains off the bottom of the pot. No scorched grains, no burnt flavors.

Use mason jars. They keep anything in and out.

https://www.amazon.com/dp/B00B80TJIU/ref=twister_B01ENASC52

Shipping is probably expensive but you can pick up a 12 pack for about 8-12 dollars at most shops such as Walmart, just showing you that link so you know which ones I'm talking about.

You could do vacuum sealed bags but that will be a pain and get expensive.