Home Canning

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george
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Home Canning

Post by george »

I am going to make some Pickled curry fish(Kerrievis) over the weekend.My recipe is sorted,but I also want to can some for later use.
I got myself new Console bottels and lids.Have anyone done this and give me some pointers on the whole procedure.
I will be using a pressure cooker for the sterilisation.
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Re: Home Canning

Post by ThysdJ »

blikskottel!! :twisted: :twisted: :twisted:
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Re: Home Canning

Post by Hilux 1 »

jy skep die kerrievis in die flesse en draai die deksel toe. :lmao:
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Re: Home Canning

Post by ThysdJ »

Awe en as jy dit klaar gedoen het kom laai jy so paar flesse daar by my af... :twisted: :twisted: :twisted:
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Re: Home Canning

Post by george »

ThysdJ wrote:Awe en as jy dit klaar gedoen het kom laai jy so paar flesse daar by my af... :twisted: :twisted: :twisted:
Altyd.Jy gaan mos my wyn optel :thumbup:
jy skep die kerrievis in die flesse en draai die deksel toe.
Dis hoe ek dit gewoonlik doen,maar wil 'n bietjie in die kas wegpak
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Re: Home Canning

Post by ThysdJ »

Ek het nou hier met 'n "antie" gepraat wat ytmaak van daai piekelfiesh. sy se as jou sousie reg is maak net die fles vol, draai dig toe, en hy sal hou... :thumbup: :thumbup: :thumbup:
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Re: Home Canning

Post by Hilux 1 »

Dis hoe ek dit gewoonlik doen,maar wil 'n bietjie in die kas wegpak[/quote]

Vir hoe lank wil jy dit weg pak. Want ek hou myne gewoonlik in n tupperware so maand lank en dit kom niks oor nie. So ek glo as jy dit seel in n glas fles sal dit nog langer hou. Ek weet my ma-hulle sit gewoonlik was papier oor die fles en draai dan die deksel bo-oor dit, ek dink dit moet ook n effens warm wees nog om lekker te kan seel. weetie regtig nie, maar ek skat dis hoe dit gedoen word as ek reg kan onthou. Sterkte met die "botteling" :thumbup:
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Re: Home Canning

Post by Scooter »

George, the first thing you need to do is steilize the bottles before storing the fish.
This can be done by heating your oven to 180 and leaving the jars inside for about 20 minutes or so.

What you need to do is put hot pickle into hot glass. So the best is to start with the cooking and warm the jars at the same time. Only take one jar out at a time to fill and prevent cooling.

Then you should leave the full jars to cool for about 15 minutes before sealing and the remaining heat should create a seal on the consol seal plate.

This is how my mother used to jar jam and I have two bottles of jam made in 1986 that are still good to eat :thumbup:

Hope it helps.
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Re: Home Canning

Post by george »

Scooter wrote:George, the first thing you need to do is steilize the bottles before storing the fish.
This can be done by heating your oven to 180 and leaving the jars inside for about 20 minutes or so.

What you need to do is put hot pickle into hot glass. So the best is to start with the cooking and warm the jars at the same time. Only take one jar out at a time to fill and prevent cooling.

Then you should leave the full jars to cool for about 15 minutes before sealing and the remaining heat should create a seal on the consol seal plate.

This is how my mother used to jar jam and I have two bottles of jam made in 1986 that are still good to eat :thumbup:

Hope it helps.
Thanks Scot.Do you fill the bottles right to the brim?
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Re: Home Canning

Post by ThysdJ »

jy los bietjie breathing room... :twisted: :twisted: :twisted:
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Re: Home Canning

Post by george »

ThysdJ wrote:jy los bietjie breathing room... :twisted: :twisted: :twisted:
Awe my Bla dans ek gesort :dance1:
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Re: Home Canning

Post by ThysdJ »

Watse vissie is dit wat jy in die piekel wil sit?? :D: :D:
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Re: Home Canning

Post by Hilux 1 »

Die heel beste vissie, volgens my, is n lekker ou Kingklippie.
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Re: Home Canning

Post by Bosfebok »

george wrote:
Scooter wrote:George, the first thing you need to do is steilize the bottles before storing the fish.
This can be done by heating your oven to 180 and leaving the jars inside for about 20 minutes or so.

What you need to do is put hot pickle into hot glass. So the best is to start with the cooking and warm the jars at the same time. Only take one jar out at a time to fill and prevent cooling.

Then you should leave the full jars to cool for about 15 minutes before sealing and the remaining heat should create a seal on the consol seal plate.

This is how my mother used to jar jam and I have two bottles of jam made in 1986 that are still good to eat :thumbup:

Hope it helps.
Thanks Scot.Do you fill the bottles right to the brim?
Also, sterilise the lid as well, by leaving it in Milton water for 30 minutes or so and then air dry... :thumbup:
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Re: Home Canning

Post by george »

ThysdJ wrote:Watse vissie is dit wat jy in die piekel wil sit?? :D: :D:
'n Ou Steenbratjie
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Re: Home Canning

Post by ThysdJ »

Soe ou kleine enetjie?? :lol: :lol: :lol: Kannie wag om te proe nie.. :twisted: :twisted:
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Re: Home Canning

Post by Hilux 1 »

waar het jy hom uitgetrek? as ek mag vra
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Re: Home Canning

Post by george »

Hilux 1 wrote:waar het jy hom uitgetrek? as ek mag vra
Henties :yahoo:
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Re: Home Canning

Post by Hilux 1 »

Jislaaik, nog n plek waar ek EENDAG wil uitkom. lekker size daai.
Maar wat ek nog baie graag weer sal laaik om te kry is n wit mossel kraker.MMMMMMM lekker
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Re: Home Canning

Post by Jan vL »

Bottling of jam and other preserves all work the same.
I only eat my own home made marmalade and have bottled for the last 6 years and still have some of my first marmalade.

Wash the bottles in the dish washer 75deg or the cycle for pots.
Fill the bottles and lid half full off water and pre heat the jars and lid's 100deg plus in the oven.
I normally put them in when I start making jam. or about half hour before the jam is ready to bottle.
Microwaving the bottles only also work well, we have stored jam in microwave jars for over a year.
Fill the jar to about 4mm from the top.
Putting a disk of wax paper on the top prevent the mold growing or you can put a thin layer of good cooking oil on top to prevent mold growing.
The idea is no air in bottle and the preserve will last longer.
Put the lid on when the jar and contents is still hot.
If you open a sealed jar and you see and hear the lid open you know the lid was put on hot and there is no air in the bottle. :idea:
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Re: Home Canning

Post by Mud Dog »

The molten candle wax over the top of the preserve works well .... should last for many years like that. ;-)
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