In the past my family has done plenty of pressure canning. I’ve never used the water bath method.
I also have helped Dad “can” loads of tomato juice, diced/shredded tomatoes, salsa, and a few other things using a method where we get the food bubbling in a pot, sanitize the jars, and boil the lids. We have put the food into jars as hot as we can get it, sealed, tightened rings, then flipped them upside down. That is hundreds of jars and I think I have seen one not hold the seal in all of that time.
I tried canning soup this way last night. I can find very little information. I’m pretty sure the method is probably sketchy at best but I do know it has worked well on stuff in the past.
have any of you done this? The soup was vegetable beef with some smoked sausage in as well. About 4 gallons and simmered for a couple of hours. Still cooking when I was putting it in. The jars sealed well over night. I put them in the freezer this evening.
anyone ever done it?
I also have helped Dad “can” loads of tomato juice, diced/shredded tomatoes, salsa, and a few other things using a method where we get the food bubbling in a pot, sanitize the jars, and boil the lids. We have put the food into jars as hot as we can get it, sealed, tightened rings, then flipped them upside down. That is hundreds of jars and I think I have seen one not hold the seal in all of that time.
I tried canning soup this way last night. I can find very little information. I’m pretty sure the method is probably sketchy at best but I do know it has worked well on stuff in the past.
have any of you done this? The soup was vegetable beef with some smoked sausage in as well. About 4 gallons and simmered for a couple of hours. Still cooking when I was putting it in. The jars sealed well over night. I put them in the freezer this evening.
anyone ever done it?