Seeing as I have not killed the garden yet, I have some small-batch
experiments that I would like to try this year. Main thing on my
mind is various ketchup recipes (probably mustard-ish as well).

The intent had been to can them in half-pint jars. But like most
of y'all, I haven't seen regular jar lids on sale for what seem
like forever. I may have a dozen in a drawer, but probably fewer.
I normally don't use them much.

But a few years back I did a wide-mouth bulk order from Lehmans.com
(don't bother, they've been sold out for a year).

So is there any problem with canning (BWB or pressure, according
to recipe) half-full pints? I can't think of one, but the in-canner
heat path has always been a bit of a mystery to me.

These will all be sauce consistencies (not too thick or chunks).

--
Drew Lawson | "But the senator, while insisting he was not
| intoxicated, could not explain his nudity."

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Drew Lawson wrote:
...

So is there any problem with canning (BWB or pressure, according
to recipe) half-full pints? I can't think of one, but the in-canner
heat path has always been a bit of a mystery to me.

with ketchup i think there is enough reduction that
using pints will be taking up a fair amount of tomatoes.

with just a few lids to work with i'd fill the pints
up to the recommended head space (about an inch or so).

for the way we use ketchup a pint really isn't that
much.

check the stores regularly when you are out for lids.
we see them once in a while and also had a shipment of
canning jars (several pallets worth) come in recently.


songbird

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Wide-mouth straight-side half pints make really good serving dishess
for my pickles. But I bought my half-pints several years ago.

There were canning supplies in the big-box store I toured yesterday,
but the display seemed smaller than I remembered it.

--
Joy Beeson
joy beeson at centurylink dot net
http://wlweather.net/PAGEJOY/

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In article <se52ak$2a3j$1@raid.furrfu.com>
drew@furrfu.invalid (Drew Lawson) writes:

The intent had been to can them in half-pint jars. But like most
of y'all, I haven't seen regular jar lids on sale for what seem
like forever. I may have a dozen in a drawer, but probably fewer.
I normally don't use them much.

But a few years back I did a wide-mouth bulk order from Lehmans.com
(don't bother, they've been sold out for a year).

I finally broke down and ordered 100 lids from Amazon. I don't
know why that feels like cheating, but it does. I'd have much
prefered sending my money to a cooking/preserving business.

I threw in a copy of Small Batch Preserving, since that is what I
expect most of this year to be. The garden is a disaster of weeds,
but is producing.

--
Drew Lawson | Broke my mind
| Had no spare
|

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