Canning advice

Food & Drink, Events and Entertainment
1
I‘m looking for canning jars I can use to water bath can tomatoes and/or tomato sauce. I had a bunch of leifheit with two part lids, but I’ve used all of them and I can‘t seem to find any more.

My general method is to skin tomatoes and water bath can them with citric acid in 1 liter jars.

For tomato sauce, I cook tomatoes till the skins pop, run them through a food mill and cook down till thick, and can using the water bath method. I like to do these in 750 ml or 500 ml jars (always adding citric acid).

I can use Quattro stagioni with single piece lids, but even those are hard to find. I’ve never used them before, but have read all their materials. Any help is appreciated. Thanks!

2
I use Quatro Staggioni jars, mostly bought from the Coop or Coop B/H. Lids are single use, jars re-used indefinitely. In the aisle with the containers in Coop, in the household aisle at B/H.

Only complaint - this year I've had more sealing fails than ever before. Is it me, or something about the new lids? (Ja, ja, it's a poor craftsman who blames her tools...) But I just re-can with a fresh lid, usually second time's a charm.

Landi has a range of jars similar to Quattro Stagioni, Excellsens - also vacuum lids. A bit less expensive than QS from Coop, just as good IMO.

Manor usually has Quattro Staggione, but the selection is hit-or-miss - and prices are quite high. Also Kilner, but at a eye-opening price as well.

You can also go with the classic Weck jars - these are gorgeous, they are closer to a Ball-like process with a gummi ring, glas lid, and clamps. But since I water bath can, I find the vacuum jars like QS to be easier. IIRC, Landi has their own Weck-like jar as well. (Landi Wädenswil had a good selection, as did Einsiedeln.)

Hornbach usually has a display of canning stuff, with their own jars. Not QS, and I can't remember what brand their vacuum jars are.

And of course there is Amazon (DE), lots of options, but it's not always clear if the lids really are vacuum-seal.

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That said, I have noticed that QS lids seem scarcer this year than in years past. Supply problems like everything else?

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I'd be happy to scout jars/lids for you out my way if you wish...

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And if all else fails:

My new thing is powdering tomatoes. Slice and thoroughly dehydrate, then run through a grinder until you have a fine powder. A small spoonful gives a burst of rich tomato flavor, glorious in soups, sauces, egg dishes, anything really. And you end up with several KG of tomatoes in a small jar - for those of us with no space left, a bonus.

3
Thank you!

Now I’m trying to decide if I should just buy a small freezer and forget canning altogether.

I did just read about processing Weck jars, so that might be an option... I have some I’ve never used.

I made tomato powder from the skins of tomatoes I canned a couple of weeks ago.. cool stuff.

4

You can order QS from Coop online:

QS 500ml jars, pack of 4, for CHF 8.80,

https://www.coop.ch/de/haushalt-tier…context=search

Ersatz lids, 70mm, CHF 1.60 for 2:

https://www.coop.ch/de/haushalt-tier…context=search

This is probably the easiest way to source QS jars/lids.

Honestly, water bath canning with QS is easy-peasy.

(Added bonus with canning: if we have power outages this winter as we’ve been warned, no worries about frozen stuff defrosting… )

5
Thanks! Good points.... Will take a look at Coop.

6
I use the jars from Landi and Weck jars, both for water bath and pressure canning.

The Weck jars are brilliant and can be used multiple times.

7
I was in Italy today (many shops are open on Sunday) and they had a display with canning materials which caught my attention. The QS jars and lids were much less expensive than at COOP and they had a lot of inventory.

At the grocery store in Ponte Tresa the 500 ml jar is 1.40 Eur.

I have never done any canning, but if I can help anyone out with materials just send a PM.

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Where do you get your citric acid?

9
In your local Drogerie or Coop Vitality Apotheke.

10
I bought mine at green-shop.ch I forget the cost.....I’ve had it since last year.

I think any sort of “reform” type store might have it. As i understand, you have to use either bottled lemon juice (where the acidity is regulated) or citric acid.

11
I make 30 to 40kg of jam and chutney per year and just wash and reuse whatever jars we empty during the year. Never had a problem but we are careful about washing before storing. Fliptop beer or Apfelmost bottles also work well for sugo and ketchup even without replacing the seals.