161 replies to this topic

[positiveContact]

Go with the Quarts. Mostly because you know the volumes are closer to what your intended purpose is.

right - usually 2-3 qts for a 5 gallon batch. very handy that a qt is pretty much a L.

[Mya]

for 10 gallons?

[Mya]

right - usually 2-3 qts for a 5 gallon batch. very handy that a qt is pretty much a L.

most of the new "quart" mason jars you buy are actually 1L

[positiveContact]

most of the new "quart" mason jars you buy are actually 1L

which reminds me - how much can I fill each mason jar up? what keeps them from "boiling over" when they are in the pressure canner?

[BlKtRe]

which reminds me - how much can I fill each mason jar up? what keeps them from "boiling over" when they are in the pressure canner?

I usually fill to the shoulder.

[positiveContact]

I usually fill to the shoulder.

do they boil over?

[BlKtRe]

do they boil over?

Nope. And if they did the lid would not seal. You cannot have anything in between the lip of the jar and the lid. I make sure those surfaces are clean of debris then snug the lid down before canning.

[positiveContact]

Nope. And if they did the lid would not seal. You cannot have anything in between the lip of the jar and the lid. I make sure those surfaces are clean of debris then snug the lid down before canning.

have you checked out those reusable lids? the instructions on those is that you loosen the ring just a little during the boil and then tighten immediately after.

[Deerslyr]

have you checked out those reusable lids? the instructions on those is that you loosen the ring just a little during the boil and then tighten immediately after.

That is the correct procedure even for the metal lids.

[Joe]

You can reuse the metal lids as well a couple of times as long as you are careful. Eventually the lose their ability to seal, but we usually use them at least twice. It may not be worth it if you are only canning wort once in awhile, but a couple hundred jars a year adds up in lid cost.

[Mya]

You can reuse the metal lids as well a couple of times as long as you are careful. Eventually the lose their ability to seal, but we usually use them at least twice. It may not be worth it if you are only canning wort once in awhile, but a couple hundred jars a year adds up in lid cost.

yeah they aren't real cheap

[positiveContact]

so I have a pressure canner. I need to pick up some mason jars. I will soon have a 15 gallon kettle with a valve. let me know how this sounds and if I'm missing anything:1. make 10 gallons of 1.040 wort from pale 2-row malt (have it all end up in my new 15 gallon kettle - no boiling)2. fill qt mason jars up to the shoulder with wort from the valve on the kettle3. put on lids and rings, leave rings just a tiny bit loose (should I be boiling the lids?)4. fill canner with 2-3" of water5. put in mason jars, put lid on canner6. cook at X PSI for Y minutes (what should X and Y be here??)7. let pressure drop, remove jars and tighten lids8. repeat until I've gone through all the wort and everything is canned

[MtnBrewer]

6. cook at X PSI for Y minutes (what should X and Y be here??)

The FAQ says: When in the cooker, my process is to lightly tighten the rings just to hold them in place and place them in the cooker. Then fill the cooker with about 3 inches of water. Let it boil for 10 minutes or so with the seal open, then close the seal. Once it reaches pressure, reduce head to maintain pressure, and I let it go 15-20 minutes or so, then kill the heat and let it cool down. This probably equates to 30 minutes of cooking under pressure, so maybe 45 from start to stop.

[positiveContact]

The FAQ says: When in the cooker, my process is to lightly tighten the rings just to hold them in place and place them in the cooker. Then fill the cooker with about 3 inches of water. Let it boil for 10 minutes or so with the seal open, then close the seal. Once it reaches pressure, reduce head to maintain pressure, and I let it go 15-20 minutes or so, then kill the heat and let it cool down. This probably equates to 30 minutes of cooking under pressure, so maybe 45 from start to stop.

what's the point of boiling with the seal open? wouldn't it be fast to just close the lid on the canner and just go for it?

[MtnBrewer]

what's the point of boiling with the seal open? wouldn't it be fast to just close the lid on the canner and just go for it?

I was wondering that too.

[djinkc]

The few times I did it I never tightened the lids - gas needs to escape so a vacuum seals it during cooling.Let those suckers cool before handling. If you set a superheated full jar on the counter less than super gently it can erupt into a violent boil.

[positiveContact]

The few times I did it I never tightened the lids - gas needs to escape so a vacuum seals it during cooling.Let those suckers cool before handling. If you set a superheated full jar on the counter less than super gently it can erupt into a violent boil.

do you tighten and then loosen it a little bit prior to placing in the canner? how loose do you leave the ring? after you remove the jar from the canner do you tighten the ring or will the cooling suction the lid on it's own?

[djinkc]

do you tighten and then loosen it a little bit prior to placing in the canner? how loose do you leave the ring? after you remove the jar from the canner do you tighten the ring or will the cooling suction the lid on it's own?

I'm no expert on this. As I recall I tightened the ring to center and seat the lid, then backed off. You don't even need the rings after they cool.

[positiveContact]

I'm no expert on this. As I recall I tightened the ring to center and seat the lid, then backed off. You don't even need the rings after they cool.

i knew about not needing them after the lid has sealed up but i wasn't sure what was necessary to get the lid to seal well.

[MtnBrewer]

i knew about not needing them after the lid has sealed up but i wasn't sure what was necessary to get the lid to seal well.

You want the ring just tight enough so that there's contact but not so tight that air can't escape. As it cools, the pressure from outside will cause it to seal. Sort of the opposite of applying pressure inside a keg to make the lid seal.