Canning/Jarring supplies?

[elhombresinnombre]

Thanks NoName,
So, you use the regular jars like the ones I linked to above? Do they "vacuum" seal, I mean does the top get sucked? Do you need the device in my post above to seal the jars? And do you flip them over? (sorry, lots of questions)

Yes, yes, no, no, yes!

Reading the articles that MizzMarr links to, I see that I am one of those canners the writers are warning you against! In mitigation I'd say only that my methods involve putting very hot (100+ deg. C) ingredients straight into very hot containers and sealing with very hot lids. The danger is less that someone might eat something imperfectly preserved and more that I might pour boiling liquids over myself and end up with third-degree burns!

Reading some other articles on the web it seems plenty of other Brits are still doing things the same way that I do and inciting others to do the same. Yer pays yer money, I guess...

 

[mini]

That's the way my grandmother always made her jams. My mother used the mason type jars. But she stopped making jam after the peach tree died. So, it's been a while. I've never really made a big enough quantity of anything that needs canning. It all gets eaten in a couple weeks.

Anyway, it's important that we research research research and as you say sterilize everything and respect recipes, temperatures and times. From what I've read so far, if you are doing jams which contain high sugar content and lemon juice I think it's OK to do use those jars for home use. For Napoleon's salsas or if it's something to sell, it seems to be a different story.

I'd like to make pickled garlic. So, I've been researching that.

 

[Joseph]

I have a place in San Telmo and a little farm near Mar de Ajo. I want to teach the young people, occupying the farm, to can. I am interested in the success anyone realized in actully buying canning supplies in BA.

 

[elhombresinnombre]

I have a place in San Telmo and a little farm near Mar de Ajo. I want to teach the young people, occupying the farm, to can. I am interested in the success anyone realized in actully buying canning supplies in BA.

My daughter-in-law works in an organic farming business in Canada and they buy mason jars wholesale for pickles, preserves and the other products they sell. It wouldn't be economical for them to buy from retailers. I suspect that you will need to go to somewhere like La Casa de Los Mil Envases - http://www.mil-envases.com.ar/

In the UK at least one wholesaler will sell in quantities from as little as 100 units which might be what you are looking for initially. Maybe Mil Envases or somebody like them would do the the same here? Good luck with your project: that's the sort of thing I really admire!

 

[Napoleon]

Another thing that my grandparents used to do is-

Pour melted wax on top of the jam/preserves to act as a seal.

I think that this worked fine. Actually, they use to make a lot of jelly (which doesn't have have fruit in it) that way. I'm not sure if that's still done or if it's easy to find the wax.

 

[mini]

Another thing that my grandparents used to do is-

Pour melted wax on top of the jam/preserves to act as a seal.

I think that this worked fine. Actually, they use to make a lot of jelly (which doesn't have have fruit in it) that way. I'm not sure if that's still done or if it's easy to find the wax.

No. Don't do this. It's been many years since this has been deemed not adequate for storage, especially if the foods are low acid.

There is really lots of info on the net. You'll have to look up how to deal with the salsas you want to make. It seems the recipes need to be adapted for proper canning (or so I've read).

Did you bring back some canning jars?