Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
|
![]() |
|
Thread Tools | Display Modes |
![]() |
#1 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]()
Cant Make Up my mind to pull the trigger or not.
I have looked at the all American canner and could not decide on which one to get. It finally came to the fact I want and need the 30 quart canner. Why the 30 quart canner. It will hold 14 quart jars the two sizes down only hold 7 quarts. Most of everything I make as far as soups and such are more than 7 quarts worth. I looked on amazon and they charge taxes and shipping if I am n0t prime. Even if I am they still charge taxes. I looked a the All American site. No taxes or shipping charge so the price is about the same or less. Now the next thing that is driving me nuts. Fermenting crocks. I want two more of them and cant make up my mind. As you all know me they wont be sitting around doing nothing but looking pretty. I think I might get the 5 liter ones, at least this is where I am headed. Then I will have one big 15 liter and two 5 liter fermenting crocks. Just tossing it out there for suggestions. |
![]() |
![]() |
![]() |
#2 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,930
|
![]()
I would look for vintage/antique pickle or sauerkraut crocks. decorative, useful and collectable. They knew how to make things right back then
![]() KarenO |
![]() |
![]() |
![]() |
#3 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
Looked and looked. ![]() Also some of the old stuff had lead in the glaze. Did a lot of research on the whole lead glaze thing. It is the certain colors that had it in it, Not the clay from what I have read. Same with pressure canner all wore out pitted odd manufacture dangerous junk from the post war era. Most with gaskets. I dont want one with gaskets. Worth |
|
![]() |
![]() |
![]() |
#4 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,930
|
![]()
well, there would be a small and finite amount of lead in the glaze of an antique crock if there was any in the first place... and if there was any it leached out into granny's pickles 50 years ago
![]() KarenO |
![]() |
![]() |
![]() |
#5 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
|
![]()
Worth, I love my All American canner, but didn't go for the large one as it would just be too heavy for me (at my age, and height!). Also thought it might be even worse on the glass cooktop than the 7 quart's size I presently drag around on it...
If you were closer, I would gladly gift you my 5 gallon crock with lid. I now prefer to ferment in glass jars, either one or two quart size. When done, they can go straight into the fridge for storage. I need another fridge - wonder if that's another thing I can hide from my spouse?
__________________
"He who has a library and a garden wants for nothing." -Cicero |
![]() |
![]() |
![]() |
#6 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() |
![]() |
![]() |
![]() |
#7 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
To be honest I like the burping sound the fermenting crocks make with the moat. ![]() The refrigerator is full of fermented products, (hot peppers). ![]() I might go with the smaller canner. ![]() I have the 100 year old one that will hold 4 quarts. Darn it all. ![]() I want to add how does 7 fit in the canner? This baffles me to no end. You would think 8 would fit. Is it six around the sides and one in the middle? Worth Last edited by Worth1; February 5, 2017 at 05:03 PM. |
|
![]() |
![]() |
![]() |
#8 |
Tomatovillian™
Join Date: Aug 2007
Location: Erie, PA
Posts: 44
|
![]()
Worth. Since you started the fermenting thread, I purchased the same model crock as you have.
I've already went through at least 4 full batches of kraut. I am for sure addicted to it, I eat a good sized bowl every day. Because I like my ferments to age for some time, I couldn't keep up. I found this on amazon-- https://www.amazon.com/dp/B00P75L8AY...ing=UTF8&psc=1 I'll try a big batch in this one next. |
![]() |
![]() |
![]() |
#9 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
Worth |
|
![]() |
![]() |
![]() |
#10 |
Tomatovillian™
Join Date: Jan 2015
Location: Gloster, Lousiana 71030 Zone 8a
Posts: 253
|
![]() |
![]() |
![]() |
![]() |
#11 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
|
![]()
Hey Worth, maybe paying the shipping from BC would be cheaper than buying one.
__________________
Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
![]() |
![]() |
![]() |
#12 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
![]()
Worth, I think you would be better using the big jars. With all the products you do I think it would be better to do smaller batches to keep everything fresh and continually change up what your eating. Same with the canner, if you can twice a week you can keep up with it and still have a stock so you don't eat the same thing all the time.
|
![]() |
![]() |
![]() |
#13 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
|
![]()
Worth, do you have a store nearby like WalMart that you can order online and have delivered to the store? Don't think they charge any shipping that way.
__________________
Corona~Barb Now an Oregon gal |
![]() |
![]() |
![]() |
#14 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
It is an outside company like sears uses sometimes. Worth |
|
![]() |
![]() |
![]() |
#15 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
![]() |
![]() |
![]() |
![]() |
|
|