least one canning jar manufacturer is selling half-gallon canning jars. That manufacturer has a printed note on the top that says half-gallon jars are only used for some highly acidic foods in a boiling water canner, with instructions to call a toll-free number for the instructions. When we last called, the only choices are grape juice and apple juice, as we also recommend.

Jars do not need to be sterilized before canning if they will be filled with food and processed in a boiling water bath canner for 10 minutes or more or if they will be processed in a pressure canner. Jars that will be processed in a boiling water bath canner for less than 10 minutes, once filled, need to be sterilized first by boiling them in hot water for 10 minutes before they're filled.

Glass home canning jars, sometimes referred to as Mason jars, are designed for durability and reuse. They are the only jars recommended for safe home canning. Constructed of heat-tempered glass, they are able to withstand the superheated steam of the pressure canner, time after time. These special jars feature a deep neck and wide sealing surface that is essential for obtaining a tight seal. They are available in standard sizes to ensure proper processing times as specified in recipes.

ANSWER: First of all, dip whole tomatoes in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. For pints, add 1 tablespoon bottled lemon juice, 2 tablespoons of vinegar, or 1/4 teaspoon citric acid. Double these amounts for quart jars. Leave at least ½ inch headspace in each jar -- too little head space could cause boiling out of liquid -- and process for 85 minutes.

You might try "Subway." They have one gallon glass pickle jars that can be used for the Kombucha Tea. In some cities they give them away to anyone who has a use for them. Some people prefer a wider mouth jar, but you can not beat the price. Also most stores sell gallon "Sun-Tea" jars made of glass that have a built in spigot.

No, this is a specially balanced electrolyte solution, mixing anything with it may cause an altered solution, causing a failure to clean you out or could cause electrolytes in your body to become abnormal. Flavored solutions are available, please ask your pharmacist.

In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.

Try to drink as much as you can. It is better if it is chilled and you might try drinking it through a straw. If you still can't tolerate the solution, a back up plan is listed on the back of your instruction letter. This is only to use in case you can't drink the half gallon of solution, it is not to be used as your prep. If you think you cannot drink the half gallon of solution, please call the office for instructions for an alternate preparation.

A Sardines are generally a good source of omega-3s. The canning process does not adversely affect levels. The processing is carried out under oxygen-free conditions and so no significant damaged occurs. Similarly with the oil in capsules - as long as oxygen is kept away, damage is negligible. A Fresh and frozen tuna are excellent sources of long chain omega-3 polyunsaturates, supplying around 5% total oil of which 20% is omega-3.

Breakage can occur for several reasons: 1. Using commercial food jars rather than jars manufactured for home canning, 2. Using jars that have hairline cracks, 3. Putting jars directly on bottom of canner instead of on a rack, 4. Putting hot food in cold jars, or 5. Putting jars of raw or unheated food directly into boiling water in the canner, rather than into hot water (sudden change in temperature-too wide a margin between temperature of filled jars and water in canner before processing).

For best quality, yes. However, some vegetables can be packed raw or cold into jars before being processed in the pressure canner.

Yes, but for fruits only! Do not can vegetables or meat in a solar box cooker, since these foods need to be canned under pressure! You'll find information on canning here.

Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process.

Any fat that gets on the rim of the canning jar can prevent an airtight seal. Excess fat in jars makes it easier for the fat to climb the sides of the jar and contaminate the seal.

Recommendations for canning Brunswick stews at home have not been scientifically determined. These are low-acid mixtures which could support the growth of bacteria that cause botulism, so a process cannot be estimated or made up. It must be a tested process known to kill these bacteria in this product. In addition, the recipes for Brunswick stew vary and a process would have to be developed through scientific testing for each variation. No directions for this product are available at this time.

Indeed, there are some directions for 'canning' butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Jars are preheated, the butter is melted down and poured into the jars, and the lids are put on the jars.

PropertyWhen you file for divorce the division of property will be determined by the laws of your state. If you are in an equitable distribution state, then property that is not in both names will be divided by number of years of the marriage, and what each has contributed. In a community property state it is divided 50 - 50.

This will vary depending on sugar content of the sap. The "Rule of 86" is used to calculate the gallons of sap needed to produce one gallon of syrup. It states that the number of gallons of sap you need to produce one gallon of syrup is equal to 86 divided by the percent sugar.

This depends on the size and efficiency of the evaporator. A small evaporator (2 feet x 6 feet) may boil 25 gallons per hour and a large evaporator (6 feet x 18 feet) 380 gallons per hour.

The miles per gallon will vary depending on the size, and type of unit; as well as the road conditions.