A for effort and thorough documentation.

As soon as I saw the ice molds I was like: Clever, but no way in hell those are water tight at 150F. Silicone warps/softens when it heats up and won't hold a seal.
Just get the mason jars already; they're like [11 bucks for a dozen]
(https://www.amazon.com/gp/product/B00B80TK2K/ref=s9_acsd_top_hd_bw_b2RPDo3_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-5&pf_rd_r=28XZ8JG2TSN2VRBXRWDJ&pf_rd_t=101&pf_rd_p=e4f34e86-1cb3-5c89-abc7-ac00fb1d6a49&pf_rd_i=2237238011) and can be reused indefinitely.

One last thing: Highly recommend removing the stainless impeller cover and cleaning the egg bits out of all the nooks and crannies with a toothbrush before they cause a short circuit, burn or rot (yum). Also be wary of condensation venting through the unit; eventually water will get somewhere it shouldn't.

This seems to confuse a lot of people. When you are using mason jars for any sous vide recipe, you completely submerge the jar, and tighten the ring "finger tight". If you do this correctly, water will not enter the jar, but steam generated inside the jar will still be able to escape. I have done this with custards (flan, creme brule), egg nog, pickles, and egg bites. When you remove the jars from the bath and cool them, vacuum will actually hold the lids on the jars.

This technique is pretty standard for anyone who has done canning, so I think many recipe writers gloss over this subject a little bit.

BTW, finger tight is as tight as you can put the jar on by turning it with your finger tips. If you crank it down too much, steam will not escape, and your jars could potentially explode (probably less likely at sous vide temps vs. canning temps) and if you don't tighten it enough, the jars will leak. They make a tool for this, but I have never found it to be necessary.

Also, get a Jar Lifter if you are doing anything with mason jars in a water bath. You won't regret it.

"can and freeze jars" look like this.

I've done endless batches of chili in them, but don't think it's tempered glass or anything. They do not go from freezer to microwave. It's best to let them thaw out in the fridge the night or two before and move to a lunch container to reheat later that day. I like borosilicate glass food storage containers with the plastic snap lid

Also, because you're not pressure canning, I would buy these plastic lids and reuse them over and over.

(non-payola amazon link because of photo and server uptime, buy them where you want.)

This is such a great idea!

As far as a budget goes I might be able to help. (Caveat- obviously this depends on your class size)

1.) Jars, Lids, and rings: Right now you can get a 12 pack of jam jars for $7-8. I’d recommend checking out Meijer (Midwest), Walmart, Aldis, or Costco.

2.) Canner- since you’re doing cranberries (which I’m sure you know as a science teacher have a low pH) you don’t need a pressure canner. So any tall pot will do! I personally use a large metal stock pot- You might be able to borrow some from your cafeteria kitchen, your own storage, or pick one up from Salvation Army for a few dollars.

3.) I’d really recommend getting a Jar Lifter. Especially if kids are going to be around boiling water- much less stressful than using tongs.

4.) Rack Replacement DIY- you can improvise with putting a washcloth/hand towel in the bottom of the pot. My mother and grandmother have always done it this way- you just need something that will prevent the jars from rattling (against each other or the bottom of the pot). A soft washcloth spread out on the bottom has always worked very well.

5.) Misc. Items- a few hand towels to help when you tighten the rings, and paper towels for wiping off the rims of jars

An Idea: (I’m not a teacher or anything) but it might be cool to use a jar or two to show your students some improper canning techniques. You could turn a jar upside down and explain that this creates a false seal and isn’t safe, you could fill a jar completely (leaving no headspace) and let it burst/leak through the lid.

This ended up being far longer than I intended lol

Depends on the food item and your infrastructure.

Drying is good for a lot of fruits and for herbs and such.

Cold storage. We have multiple freezers. A stand up 23 cu ft, a 19 cu ft chest plus the regular fridge freezer and the freezer on the back/beer fridge in basement. We have been buying half pigs and half or 1/4 cows for the freezers and we freeze a lot of vegetables. Sweet corn does really well frozen, so do a lot of the squashes and green beans.

Canning. Canning does quite a lot of foods. There are two types, pressure canning and water bath canning. The water bath canning is for high acid, high sugar, low risk foods like jellies and most tomato sauces if prepared correctly. Pickling is also usually water bath. All the low acid, higher risk stuff goes in a pressure canning systems.


Root cellar storage. Cool/cold room storage. If you have access to the right conditions, this is a great way to store lots of stuff like potatoes, carrots, beets, etc.

Some sources to get you started:
The starter book that is indispensable for canners: Ball blue book

The more advanced Ball full book
You can find either one at a book store, online, or at most used book stores.

USDA site has a lot of info. You want tried and tested recipes and methods. Botulism sucks. https://nchfp.uga.edu/publications/publications_usda.html


Purdue University has a really good set of links and add ons to the USDA guides as well. https://www.extension.purdue.edu/usdacanning/

You can also search the (food item, canning, extension) and there is probably a state agricultural extension that has some guide for it.

NDSU has a good guide for freezing stuff. It will get you started. Each food item will have specifics to getting a good freeze. Some things need blanched and some don't. Some need to be pre-frozen spread out on cookie sheets then dumped in a bag and some don't, etc.


Interesting root cellar idea that can be done fairly cheap. https://www.motherearthnews.com/real-food/root-cellaring/a-precast-septic-tank-root-cellar-zbcz1503

Root cellar list of what to store and what conditions. https://extension2.missouri.edu/mp562

Best way to get started: get a big ass boiler and a couple of dozens of pint mason jars and a couple of dozens of 1/2 pint mason jars. Start with a couple of batches of different pickles/pickled vegetables. Make a batch or two of jams and jellies. If you get a couple dozen wide mouth jars you can practice a little freezing as well. The idea is to build up your equipment.

For a full canning rig you need all kinds of stuff and if you really get into it usually large stuff. Like the ginormous pressure cooker that holds a goodly number of quarts or two full courses of pint jars in it. something like this guy. But you can start with whatever you have available. If you do the water bath stuff and start to get into it and want to get into pressure canning you should get a larger pressure canner that will do at least 6 quarts at a time. We have a medium one that we can do a limited batch of stuff in, or one round of jars and then a huge one like I linked to. Just slowly build up your equipment as you can and get the best quality you can when you buy stuff. If you try and do the I will buy the cheap one, and see if I like it, it costs you more. Usually the cheap one is crappy and wont do a good job. And you will either decide it is not worth the trouble or will eventually realize the quality one is worth the money and buy it anyway.

Get a good set of tools. You can can without them, but shouldn't. Decent set with the basic pieces.

I also find that a pair of the latex coated gloves are helpful. We have one person pull jars form the hiow water bath (keeping them sterile) and the second person will put the funnel in and spoon the food into the jar. You have to wipe the top of the jar and place a heated lid on it and screw the top onto the jar. The jar will be close to 200F. I will be the jar person and wear the heavy latex coated glove on my left hand to hold the jar stable and to screw the lid on so I don't get burned. Never have seen anyone give the tip before, but it works really well and I have less burnt fingers and fewer spills or dropped jars that way. Something like this.

Sorry, when I say container, I mean the jars. I was looking at swapping to somehting like this: https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TJUI

Straight walls would make removing it and reheating using a toaster oven a lot easier. Like i said, if you're fine reheating in the SV and eating out of the jars, you're good to go.

No no no no!!

This is called "open kettle canning" and it's dangerous and products will likely spoil. Read up on it starting here: http://extension.psu.edu/food/preservation/news/2014/avoid-open-kettle-canning

You'll want to get bottles that have been tested to seal in home waterbath canners like these or you can use the super small 4 oz jars with the two piece lids like this.

Also, you need to use an approved safe recipe such as this ketchup or this BBQ sauce

I'm doing a cookie buffet, and all the ingredients, jars and take out boxes are coming out to about $100 for 130 people. This was our inspiration, our cookie jars are from amazon and takeout boxes are from paper mart. My bridesmaids are helping to bake the week of, my only advice is to do drop cookies since they're easier and scale better. Edible favors are always popular.

Check out the PF-Tek method. I can't link it b/c I'm at work... but you should google and do a lot of research. Watch a bunch of Youtube tutorials. PF-Tek is the easiest and most reliable (IMO) for a first time grower. If you are interested in supplies, you basically need:

For the substrate:

• 8 oz. wide mouth mason jars
  
• vermiculite (you want fine ground... closer resembling sand as apposed to small rocks)
  
• brown rice flour
  
• Foil
  
• Spore syringes (you can PM /u/seekknowledge and he will hook you up)
  
• Pressure cooker or pot/steamer combo with a lid
  
  For your fruiting chamber:
  
  
• Sterilite container (can be found at home depot)
  
• perlite (found in the gardening section at home depot)
  
  Other:
  
  
• Rubbing alcohol (sterilization)
  
• Rubber gloves (for inoculation)
  
• A drill to drill holes into you fruiting chamber to provide fresh air exchange (FAE)
  
• Food dehydrator for when your little buddies are picked and need to be dried.
  
  And that's about it. There are some luxury items you could also buy like a fan for further providing FAE, or even an air pump to pump fresh air into the container.
  
  I would recommend buying your own items separately. When you buy a whole kit, you are paying for a lot of stuff you may not need and all the supplies are easily available on Amazon or at Home Depot/Lowes.
  
  I'm sure I'm leaving some stuff out, but that will get you started. Just one piece of advice... research, research, research. This isn't a quick turn-around project. It takes months from inoculation until you have dried product. If you skip steps, you may have wasted quite a bit of time.
  
  PM me if you have questions. I'm also somewhat a noob but I've had some successful grows.

I got a case of the wide-mouth Mason jars at a garage sale. Then I got these.

You can easily see what is stored, they take up less room, things like chili and spaghetti sauce won't stain them and the dishwasher makes quick work of cleanup.

We do the same thing. Do yourself a favor: http://www.amazon.com/Jarden-52505-Wide-Mouth-32-Ounce/dp/B00B80TLOM/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1450059736&sr=1-6&keywords=wide+mouth+mason+jars

Edit: For ours, we do the following in this order: dressing, cucumbers, carrots, peppers, greens, sunflower seeds, sliced almonds, craisins, edamame, quinoa, and cheese.

Pepper Paste

From Fermented Vegetables by Kristen & Christopher Shockey

• 1½ pounds chiles, stemmed
  
• 2 teaspoons unrefined sea salt (I used Himalayan pink because I prefer it)
  
  

1. Put chiles, seeds and all, in a food processor and pulse until coarsely chopped. Remove the food processor blade and stir in the salt.
   
2. Press the mixture into a crock or jar (I used these ones). Press the top surface with food-grade plastic to help keep the small bits submerged. Add weight (I used these ones).
   
3. Set aside on a bang sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 21 days or more. Check the chiles occasionally to make sure your weights are in place and the chiles are submerged. It is normal to encounter yeasts; you can leave them undisturbed. The chiles take at least 3 weeks to develop a flavorful acidity, the 3 to 6 months more for a delicious and complex flavor.
   
4. Store in an airtight jar in the refrigerator, where this paste will keep for 2 years or more.
   
   Variation! Splash a bit of raw apple cider vinegar into the brine to create a tangier flavor.
   
   

   Details of my attempt
   

   I had a total of 3 pounds and 11 ounces of peppers that all had to be picked today because the weather's turning. So I processed those in the food processor, added 31 grams of salt, which wasn't enough. In total I probably added 40 grams of salt, which tasted right to me. I also added 2 tablespoons of raw cider vinegar. Packed into jars, added plastic wrap and weights, and now we wait!
   
   edit: formatting

Glass cooktops are different than electric or gas for canning.

First thing, check your user manual and see if your cooktop is safe for canning on. Some aren't. I have a Jenn Air, which is (at least the model I have is.

Second, if you are able to can on your cooktop, you likely HAVE to use a Presto canner. Presto is the only one with a smaller-diameter disc on the bottom. On glass tops at least, you can't have more than an inch of the pot overhanging the burner on each side. All Americans are too big.

Prestos come in 16 and 23 qt. It's a toss up on which one to get; the 23 seems big for a beginner canner, but if you really get into it then a 16 will become to small and you'll be wanting the 23 too. I have both. :D

Third, which ever canner you get, if it has a dial gauge and a mushroom-looking weight regulator, get a three piece weight regulator to replace the mushroom-looking one. Dial regulators have to be re-calibrated every year (and sometimes out of the box), and you need to stay within sight of the canner to make sure it doesn't drop below pressure. The three piece you can hear rock (unless your house is really big) and makes it so much easier. Each section is worth 5 lb of pressure.

Fourth, if you get the 23 quart, get another rack so you can stack pint jars and do big canning runs.

Good luck!

https://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B000SSN3L2

upgrade!

For those looking, I mean mason jars like this I believe fit some diameters of press filters (or you can create a custom screen/trim a stock screen if you need it just a tiny scoche bigger, smaller)

I'd highly recommend a canning book from a reputable source, for instance the Ball Blue Book or Ball Complete Book of Home Preserving are some very, very good places to start. I'd also recommend starting with water bath canning, and after you're comfortable with the mechanics venturing into pressure canning if you feel like it. Until you are very confident, don't deviate from the recipes at all. No extra ingredients, no halving or doubling recipes (especially jam, pectin's a finicky thing), and no subbing different sized jars. Once you get the hang of it, you can start to fudge a little bit, but at first I'd definitely play it safe and stick straight to the recipe; this is more fussy than regular cooking. Water bath canning is only for high-acid foods, and even tomato sauce recipes for canning require extra lemon juice, so definitely follow your recipe.

As far as equipment, technically all you really need are a pot to hold the jars as they boil, something to pull the hot jars out of the water with, and some kind of rack to keep them off the bottom of the pot (extra canning rings placed along the bottom, a cake rack, whatever works). Nothing else is technically needed, though I tried this method with just the extra rings and with spring-loaded tongs and made quite a mess, then immediately sprung for some toys.

I'd recommend this kit, the polypropolene basket doesn't melt even during long canning sessions and it's small enough to use in an eight or ten quart pot, which a lot of people already have at home. To make sure your pot's big enough, put a jar in the pot and make sure it could be covered with at least an inch or two of water. Taller pots are obviously more helpful than lower, wider ones. The kit comes with three jars, which is okay, and the recipe book it comes with scales down a lot of their most popular recipes so you can just make a few jars to test them out.

I'd also recommend a canning funnel, and a jar lifter. Something to measure headspace is also handy, there's a little plastic doohickey for that (looks like this) but if you don't mind keeping a plastic ruler around, it's not required. A set like this would definitely cover all your bases.

Keep in mind that while the jars and rings are reusable, the lids with the sealing compounds are not. If you feel a canning binge come on, be sure to buy an extra little box of just the lids because you'll be upset if you run out!

Good luck!! I'm still a novice canner myself, and I've only ever done water bath canning, but I've already got taco sauce, jams, jellies, pickles and canned fruit (I love canning pears!) under my belt so I've got at least a little bit of a clue!

4oz is super common: Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12 https://www.amazon.com/dp/B00B80TK2K/ref=cm_sw_r_cp_api_i_kpJkDbPG6CKAH

The 'lids' are made in America.
From the Amazon product page:
>>Ball Brands of Fresh Preserving Canning Lids have been crafted for quality in the U.S. for more than 125 years.

Notice how they specify lids, not the jar itself. The Ball brand was sold to a company called Jarden, who also has a license for Kerr, and they:
>>manufacture our products at facilities in China, Europe, Latin America and North America, as well as through third-party sourcing, primarily in Asia.

They make a plastic lid for Ball canning jars, if it helps: http://www.amazon.com/Jarden-1440036010-Ball-Plastic-Canning/dp/B0000BYC4B/

I'd recommend against a kit because you won't learn a lot but If you do get a kit, get one that comes with jars because they're re-usable.

here's a link that shows how to do pf tek.

I kinda amended the stuff you need below


1/2 pint wide mouth canning jars The tall 1/2 pints or even 1 pints work but these are best

Pot/Pressure cooker (Pc isn't necessary but preferred). For non pc grow google (fractional sterilization)

Vermiculite and Perlite (can be found at hardware stores. you need both.)

Brown rice/Brow Rice Flour (buy it and blend it. blender or coffee grinder. Or you can order it online)

Tin foil

70% Iso alcohol

Plastic Tote (you've probably got one already)

6500K florescent bulb (not a must, just need some light that's not too hot)

1/4 inch drill bit/Drill (not really necessary)

Hammer/Nail

Mixing bowl and spoon (or a bucket and your hand)

Gypsum (don't need it)

Spore syringe

Latex gloves (don't need them but use em if you have em)

Dust mask (don't need it)

Lighter (or better to have a big candle)

I will say that if you live in a country where you can order fully colonized subs (i see you don't) :( , kits are a little more practical but still a waste of money.

I recommend thesporedepot.com for spores.

Good luck

What happens when you open it does the 'top' open more or close it does look like a wick trimmer. The reason I ask is if it opens it might be something to remove jars when they have boiled them for canning kind of the opposite to this https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC

You can double stack them, but you need some sort of separator, and they need to be offset so that the jars on the top layer are resting on top of two jars below rather than stacked directly on top of one another.

Ball sells a sure tight tool as well. sure Tight on Amazon

No! This is not a safe canning method, "open kettle canning" should not be used! It's especially dangerous for the types of sauces you want to make! As stated in the post above from lissabeth777:

http://extension.psu.edu/food/preservation/news/2014/avoid-open-kettle-canning

"You'll want to get bottles that have been tested to seal in home waterbath canners like these or you can use the super small 4 oz jars with the two piece lids like this.

Also, you need to use an approved safe recipe such as this ketchup or this BBQ sauce"

quart or 1/2 gallon mason jars will hold about 1 and 2 days worth of dry mix each, just line up 7 of them. If you don't like the metal lids, you can also get plastic lids for them.

Get a few Tupperware or Rubbermaid food storage containers like are used for flour or sugar, like somebody else linked. 2 or 3 should be enough for a week or 2 worth of powder.

Food-grade 5 gallon bucket. Lowes and Home Depot both sell white food grade buckets for about $8, the screw on gamma lids (cost extra) make it really handy. Some grocery stores/bakeries will give away their used buckets they get cake frosting in.

https://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

Thanks!

They come in all different sizes, they are always in the canning section. They have been around for years.

It is for lifting jars and baby bottles out of boiling water after sterilization.

https://www.amazon.ca/Norpro-600-Jar-Lifter/dp/B000HJBFGC

For pipe tobacco all you'll need to keep it fresh for decades is some of these http://www.amazon.com/Ball-Jar-Crystal-Quilted-4-Ounce/dp/B00B80TK2K/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1410131861&sr=1-2&keywords=ball+4oz+jars

Get the size/shape that suits you and fill em up.

Pressure cooker isn't required if you use Brown Rice Flour (BRF Tek).

$7.72 for Vermiculite

$2.69 for Brown Rice Flour

$7.42 for perlite

$16.59 for 12 wide-mouth canning jars

$2.99 for clear storage bin fruiting vessel

and if cost is really an obstacle, you could do a "Merchant's Choice" overstocked spore syringe for $9, or a specific strain for $12 (though $16 is not an unreasonable price)

You can make a glove box from a cardboard box and some cellophane

That puts us at $46.41... if you make use of the Amazon Mom's club or Student's club, you can get free shipping on any order.

So, yeah, I underestimated costs by a little bit.

Your criticism isn't really fair though since the "P. Cubensis Kit" only supplies 1 obviously flimsy and terribly small fruiting chamber, where humidity will be extremely hard to control, One single jar where if the substrate isn't shaken properly and regularly, you won't be able to remove it from said jar, and no pressure cooker to continue on with more than one harvest...

My suggested $46 shopping list will allow you to clone your fruits into an endless supply of shrooms, with the occasional need to resupply vermiculite and perlite.

Shroomery.org
BRF Tek... cheap and easy. Look at their sponsors for cheap, reliable spore providers. Read their forums for all the info you need.

P.S. Shipping a grown mycelium of Psilocybe mushrooms is illegal in every state in the U.S. and could get you in some serious trouble. Sale, Posession and transport of the ungrown spores, is however, legal in every state except for California, Idaho and Georgia

It's a canning rack for a pressure cooker. Here is one on Amazon

Metal can leech. Stainless steel is ok for the most part. Personally, I use a glass agua fresca barrel. https://www.amazon.com/Anchor-Hocking-2-5-Gallon-Brushed-Aluminum/dp/B000M9NMJA/ref=sr_1_18?keywords=agua+fresca+barrel+glass&qid=1573230939&s=home-garden&sr=1-18

/r/slowcooking

+

https://www.amazon.com/ChefLand-Ladle-8-Ounce-Stainless-Steel/dp/B008K3Z76Q/

+

https://www.amazon.com/Norpro-Mouth-Plastic-Funnel-Green/dp/B000HJ99XS

+

https://www.amazon.com/Ball-Mason-PINT-Wide-Mouth-Freeze/dp/B001DIZ1NO/

And you're all set.

Might also think about investing in a ring tightening tool. The handle gives way at the perfect tight for the rings. It’s actually way tighter than my ides of “finger tight” but will never be over tight. Ball jar ring tihtener

and here's a link

The mycelium can tend to stall in taller jars, but people definitely get away with it. Whatever size your jar is, the BRF/PF tek recipe is simply 2 parts vermiculite, 1 part water, and 1 part brown rice flour. When doing taller jars I would err on the side of less BRF.

Not sure if you can purchase from Amazon but here is a dozen 1/2 pint, wide mouth jars for £14.95

This UK Supplies thread might be able to point you in the right direction in the future. Good luck

amazon my dude.

I got this canning gear kit off Amazon. I think it has the measure thing. I'm thinking that because I used fresh tomatoes that I didn't steam and peel, the filled the can artificially high.

Still learning but I've been getting amazing advice from everyone great, you all are great!! ❤️

This Anchor Hocking Heritage jar is the best wide-mouth fermenting vessel I’ve found. It comes in sizes from 1/2 gallon to 2 gallons. The glass is thick, sturdy, well-made. It has a perfect lip around the top for holding your cloth cover down with a large rubber band

Btw, do yourself a favor, get the two gallon. The half and full gallon will quickly not be enough Booch, once you get into it

I got this jar from Amazon. They have larger 2 gallon jars if you're willing to pay $10 more.


As for the filter/heater, I had this small filter and heater. You can attach them to the side of the jar.


However, you don't really need any of those if you're just putting few shrimps and snails. If you pack it with java moss, it should sustain by itself.

Mason jar tongs If you don’t have a pair these might help

Completely submerge 4 or 8 oz mason jars, with the lids tightened only moderately so you will see bubbles from expanding air escaping from the top. People often under-tighten them and therefore occaisionally have leakage (IMHO, ChefSteps way under-tightens them in their videos), but you don't want to completely crank them down. However, over-tightening is better than under-tightening (most cracked jars are due to temperature shock, not expanding air).

You do need to fill the jars sufficiently so they will sink, or put water filled jars on top of them to weigh them down.

It is very common to see people complaining about cracked jars due to temperature shock. So to avoid this, put them in a 110°F bath and then turn the circulator up to the final temperature. Start timing when the bath reaches the final temp (maybe subtact 5-10 min for cooking during the ramp up, but these recipes are pretty flexible on time, so it doesn't make much difference). I use a Joule, which will ramp up twice as fast as an Anova, but I don't think the slowness of the latter will make too much difference to the texture either.

Remove the jars from the bath and cool on the countertop for a hour (do not put in an ice bath like you will sometimes see recommended, or you may get cracked jars). If you don't have one, get one of these to remove the jars (you could use dish gloves too):

https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC/ref=sr_1_4?keywords=JAR+LIFTER&qid=1564597001&s=gateway&sr=8-4

I've never had a single jar crack doing the above for the past 2-3 years. I follow this recipe, which is delicious (and put some of their sous vide rhubarb jam on top):

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake

What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.

These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.

Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.

Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.

The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.

To get started water-bath canning, the only must haves are:

1. Jars
   
2. Lids and rings
   
3. Stock pot or canner (with lid) at least 3" deeper than your jars
   
4. Jar lifter
   
5. Trivet to keep the jars from touching the bottom of the pot (a layer of extra jar rings works brilliantly for this)
   
   The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.
   
   As for pressure canning, you will need:
   
   
6. Jars
   
7. Lids and rings
   
8. Jar lifter
   
9. Pressure canner (equipped with lid, gasket, weight, gauge & trivet)
   
   I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!
   
   Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.
   
   I hope this helps!

I have the same canner which I use on a glass top stove. In addition to the accessories others have mentioned, I would also get her a second canning rack which makes stacking a second layer of jars much more stable.

It depends on your canner. The 23 quart is capable IF you buy this it should be noted that it's PINT only.

https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_apa_i_K0YQDb1RQ6FVC

I have one of these large jars for my bombs, and a smaller one that I store my bubble bars in. I like how it all looks in the jars, and if the scent of a million bath bombs is too much, the jar helps cut it back slightly. I do find that theres some transfer of dusts and colors slightly to the other bombs, but nothing that effects the bombs use at all. I also lined the bottom of the jars with some of their packing peanuts, to soften the bottom and also collect some of the dust that flakes off the bombs. I think it looks a little neater.

It's this one from Amazon! https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_apa_i_qlNXCbS59H48V

I got this one - https://www.amazon.com/gp/product/B000RMTG3S/ref=ppx_yo_dt_b_asin_title_o04__o00_s01?ie=UTF8&psc=1

Pretty good deal. Really nice jars - very happy with them.

Mason jars are really great for basically everything, and the smaller sizes, too. If you're using them for dry storage, get alternative lids.

In my fridge, they're in half liter mason jars with screw tops (here: http://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B000SSN3L2)

I harvest from my starters. So if I'm going to make a 5gal batch, I'll normally make a 2L starter and harvest 0.5L, pitch the rest.

Mason jars are designed for this exact type of use and are smell proof. I use half gallon - wide mouthed Ball jars, but you can use any size. (get the wide mouthed version whatever size you choose!) Put the mason jars in a box, cabinet or mini fridge. Using a mini fridge: they will be kept in 100% darkness, the temp will be regulated, and the humidity will not matter because of the jars. Stay away from plastic containers as they generally (but not always) will leak smell/humidity. Glass is the way to go. I doubt there is anything commercially available that will do exactly what you're looking for without using mason jars. Cigar storage containers/boxes/humidors are designed to breath, which is the opposite of what you want.

Everybody loves blender bottles. Well, mostly. Some people prefer glass. In that case there are plenty of wide mouth jars that fit the bill.

Wide mouths for adding powder/cleaning. Easy to seal for shaking. Feel free to shop around and find better deals than my hasty links. These are also easy to find in grocery stores in my experience.

You can grab one of these for a guaranteed seal.

https://www.amazon.com/gp/product/B007CRHP4I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

good lord, this seems extraordinarily tedious and time consuming in addition to wasting a buttload of packaging. Why not use small ball/mason jars instead like this? These are easily vacu sealed and reusable indefinitely.

I can't remember who it was but someone on this sub said to get this for storing 8oz ball jars and I have to say it works great. You can probably get the jars cheaper but that's what I use. I'm thinking about getting a vacuum sealer for extra long-term storage on a few items I really like, but otherwise you just make sure the seal is clean and the lid is snug.

Ball Jars have been and will be around forever. They make semi-square jars as well...

I got mine at Target. These, specifically https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K

If you can't find any, these might work well for you: http://www.amazon.com/Ball-Jar-Crystal-Quilted-4-Ounce/dp/B00B80TK2K

I fully submerge with fingertip tightness. The only time I have had leakage of water inside the jar was when I didn't notice one of the jars was chipped at the very top where the lid meets it. And I usually cook about 8-12 jars at a time.

Edit: oh, I've also had quite a few jars crack in the water, every single one of them were these jars: https://www.target.com/p/ball-collection-elite-glass-mason-jar-with-lid-and-band-wide-mouth-8-ounces-4-count/-/A-12911515 I find that they're horrible for sous vide cooking. They look so nice though. 😖 My regular small 8 oz regular mouth jars work just fine. These: https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K

I use 4oz Ball jars

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://smile.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_1RFwCbGM1DPJ6

For the bigger ferments: https://www.amazon.com/gp/product/B07115V3F7/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

​

For smaller ones I just use a mason jar.

I use the first linked lids and they do a great job. They very compact too so they fit well on my self. I would recommend you get weights. These are the ones I got for my wide mouth jars. If you are wondering (and just to show off a little bit) here are those lids and the weight in action on a recent hot sauce ferment I started

Fermentation/Pickling Weights

A couple of ball 2 quart or 1 quart wide mouth jars.

https://www.amazon.com/Ball-Wide-Mouth-Quart-Bands/dp/B00CNHCDR6

Some plastic rings (optionally). Cause the metal bands rust easily

https://www.amazon.com/gp/product/B075KN8B2K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

The easiest airlock system are the silicone lids. Some have nipples. Others are flatter like these:

https://www.amazon.com/Maintenance-silicone-waterless-fermentation-dishwasher/dp/B072N42T61/ref=sr_1_4?keywords=Silicone+mason+jar+airlock&qid=1575128032&s=home-garden&sr=1-4

I would skip getting the separate plastic airlocks that brewers use because they take up space, are messy, and if the straw part extends into the liquid, it pushes mess up.
And then some glass weights, preferably with easy to grab parts

https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_4?keywords=Mason+jar+glass+weights&qid=1575128079&s=home-garden&sr=1-4

There are kits that have all of these which may or may not be cheaper. None of the brands I linked above are special other than I do like “Ball” brand mason jars. Everything else has lots of competitors selling more or less the same thing, so just pick what looks cheapest, has good reviews, etc.

There are plastic lids you can buy when you want to use them for storage, not for canning. You can often find them where canning supplies are sold, but not always. http://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

Amazon might not be ideal for anything but the airlocks, but here goes:

Airlocks, pack of 3 for $5.39 at the moment.

Lids, probably available for the same or less at your grocery store.

As for grommets, the hardware store is your best bet. They're classed by their internal and external diameters. Internal diameter (ID) is what you're going to squeeze the airlock stem into, external (ED) is the size of the hole you've drilled in your lid. The ones I use have an ED of .5 inches. I don't remember the ID, but that's more flexible. Easier to jam a tapered stem into a rubber hole than it is to make the grommet fit into an inflexible hole in a plastic lid.

Just match the ED to whatever drill bit you're using, and you'll be fine. Oh, speaking of, none of this is going to work without a drill. But the cheapest drill you can find will work just fine. I like a spade drill bit for making clean holes in plastic lids, but other types will work just fine. If need be, you can remove burrs left in the hole with a hobby knife or file.

I'm afraid I'm made this all sounds harder than it actually is. It comes down to:

1. Drill hole
   
   
2. Put grommet in hole
   
   
3. Put airlock in grommet
   
   If you attempt this and have any trouble, feel free to PM me. I stumbled a bit with this at first and would be happy to help you DIY it.

Cheapest option right now is this 11"x7"x4" Plano waterproof case which went on sale yesterdaay at Amazon for $17, down from $25. Place the bud in any small container/baggie and the case itself will keep things smell-proof.

Otherwise get a plastic ammo-style box (like this $5 one, which isn't waterproof or smell-proof) and put your bud in a small 4oz mason jelly jar (or 8oz) with a plastic cap. That jar is smell-proof, but you can't really find affordable individual jars - they usually sell in a 12-count for $8, and plastic lids usually come in an 8-pack for $8-$11.

Second on the air tight lid. These are great if you’re using glass jars: https://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

How about getting some of these and drilling a hole for standard airlocks?

Jarden Home Brands 12Pk 1/2Pt wide Mouth Jar Canning Jars https://www.amazon.com/dp/B0000BYD0F/ref=cm_sw_r_cp_api_Cf4KAbKH65G5K

I read through the one star ratings and found others to have the exact same problem. Shitty quality jars. Sucks. Wasted my money.

My go-to for mousses and puddings is a half pint wide mouth mason jar. Like these. Make them ahead and lid them. They are oven and boil proof, stack in the fridge and transport well. Plus they are like 90 cents and infinitely reusable.

1. [A dozen half pint jars] (http://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1372401306&sr=1-2&keywords=half+pint+jars) would be most helpful to me.
   
2. I am going to start making my own yogurt and the jars are the perfect reusable containers to put it in and take to work.
   
3. I'm torn between pink and yellow but since I wear pink several days a week, I should probably say pink.

http://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F

These are the ones I use. They are short and wide which is better than the taller alternative. Shorter jars mean faster colonization time and less likelihood it will stall towards the end. I've never come into any problem birthing them as the walls are straight as an arrow on the inside.

You want these.

Amazon.

Jarden Home Brands 12Pk 1/2Pt wide Mouth Jar Canning Jars https://www.amazon.com/dp/B0000BYD0F/ref=cm_sw_r_awd_S7pGub08H552X

I'm sure you can find them somewhere locally too.

If I had a chance to start my first grow over, I would've tried a monotub instead. Look into that if you truly can't find the correct jars anywhere.

Wide mouth 1/2 pint mason jars https://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F

Jarden Home Brands 12Pk 1/2Pt wide Mouth Jar Canning Jars https://www.amazon.com/dp/B0000BYD0F/ref=cm_sw_r_cp_apa_SSdVzb9S76KV1

https://www.amazon.com/gp/aw/d/B0000BYD0F/

These are what you need. It looks like your grow stalled due to contamination. Two options really are being presented here, you could toss the grow and start new or you could bury those cakes in the garden.

The tops of your cups aren't sealed which is how they usually place grows inside cups. Usually a layer of tape or something to keep moisture in and contaminants out.

Good luck friend.

Try these: https://www.amazon.com/gp/product/B0000BYD0F/

These are them. They're the same diameter and half the height of these.

I got it as a present so unfortunately, I'm not sure exactly but I think it was from Target.

Edit: Lol! I just searched "jar" on Amazon and I found it!

I have three of these. Cheap and effective.

Prices are usually better in-store, and TJ Maxx family discount stores (Marshalls, HomeGoods, etc.) and Ross tend to carry them (I got a few not long ago of the linked size for $2.99/ea.), but these jars are fantastic, for allowing burping, but avoiding overflow and fizzy explosions, with no extra air lock pieces needed. Relevant link (jar 17).

http://www.amazon.com/Bormioli-Rocco-Fido-Clear-4-Ounce/dp/B0001BMYGQ

I use a hinged jar like one of these with the rubber seal removed. It's still pretty air tight, but the lid has enough leeway that pressure from inside can open it and let the pressure out.

I make kimchi regularly but in a non-traditional way; the end result is delicious, and I find the prep to be faster/easier. Also it's vegan; I use seaweed + tamari for the fishy flavor.

• Prep the non-cabbage veggies the same way (I generally grate a couple of carrots and chop the tops of two bunches of green onions).
  
• Wash and chop the cabbage to desired size (I like bite-sized pieces)
  
• Mix everything together in a very large bowl with a wooden spoon, along with hot pepper and any other spices.
  
• Julienne or chop 4 squares of roasted seaweed, plus a tbsp or 2 of tamari and mix in.
  
  Once it's all well-mixed, pack it tightly into fermenting jars with tongs; I use these jars, and keep the veggies below the water line with plastic mesh cutouts (though mine are square shaped like the bottom of the jars rather than circular like those pictured).
  
  Then I mix up a 3% saline solution - 2 tsp salt in a pint of water. Pour water into the jars until almost full, close lids, set them on plates to catch any overflow, and wait 2-5 days (depending on ambient temp). The jars let gas escape when pressure builds up.
  
  A single head of napa cabbage will fill about 2 quart sized jars. This is half of the batch I made a couple of days ago. Total prep time is around 20 minutes.

A canning funnel and bbq gloves are the best way to get stuff into jars and the jars out of the pot. If you really want s jar lifter, get this one: https://www.google.com/search?q=jar+lifter&client=ms-android-verizon&sa=X&biw=360&bih=560&tbs=vw:l&tbm=shop&prmd=sivn&srpd=10204660868948535145&prds=epd:16644815127093773709,paur:ClkAsKraX5hWHceyU-qY8LaBnjxauCvrYiaYyOfa15DyvbnBCr2_SKMENLDlVzv7FkUgeQEVz80ac3hiM4c-ezWHrl6B6dk0TvmpdrmCxXr5Jg6uTOHhjoa4WBIZAFPVH70eVJudXdkWWL-31poB_BguwLbN0g,cdl:1,cid:8311246084751733559&ved=0ahUKEwixuvXPhszQAhVKh1QKHaGLBBAQgTYI0AQ

Don't get this kind, it's a POS: https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC

Not quite a mason jar, but here ya go. Maybe a few of these.

https://www.amazon.com/Anchor-Hocking-2-5-Gallon-Brushed-Aluminum/dp/B000M9NMJA/ref=mp_s_a_1_4?ie=UTF8&qid=1538511888&sr=8-4&pi=AC_SX236_SY340_FMwebp_QL65&keywords=giant+mason+jar&dpPl=1&dpID=517xC3xHUZL&ref=plSrch

These hold about a pound, maybe one or two ounces less depending on how dense your nugs are. They work well for buds that are already cured, but honestly your best option for curing 3-4 pounds is to grab a rubbermaid container cure it for awhile in there then throw it into jars. I have found that when you use the big glass jars your buds on the top don't cure as well as the buds on the bottom. There just isn't enough even air flow, so the rubber maid cures that, as they are pretty roomy.

I started with a 1-gallon. After 3 successful brews, I went for this:
https://www.amazon.com/dp/B000RMTG3S

Continuous brew seemed too complicated for me right now. As far as emptying, I'll just siphon it (it'll be ready in the next couple of days).

For 2F, I've been using Honest Tea plastic bottles. For this upcoming large batch, I'm going with something like this

https://www.amazon.com/dp/B001DYO4KY/

My local Kroger has similar ones for $7 a jar. Might go smaller, well see. Final bottling in standard 16oz flip tops.

I'd avoid "self-burping" - I want the carbonation.

https://www.amazon.com/Anchor-Hocking-Montana-Airtight-Brushed/dp/B000RMTG3S

Get this, use a ladle.

Any thoughts on the Ball plastic lids seen here? I use plastic lids on jars for storing dry goods like coffee. I've used them recently for storing tobacco, since they're only 1 piece lids and I can write on them with a dry erase marker (can do that with a metal lid too, but it's easier to see on white plastic). I was wondering if they are airtight, some say yes, some say no, and I have noticed my tobaccos drying out a bit in them. Your thoughts?

Ball Mason Jars Wide-Mouth Can or Freeze - 12pk by Arett Sales - LG http://www.amazon.com/dp/B001DIZ1NO/ref=cm_sw_r_udp_awd_RLLvtb0PR2THN

I got a 16oz and 32oz pack of these from target recently for tea storage.

Wide-mouth mason jars are super-useful for food storage.

I would start with reading about safe canning from this site. Make sure since you do not have a pressure canner, you are only doing things that are high acid, like pickles and jams. That site has a ton of info on all that sort of stuff.

You can can with any large pot you can fit your jars in with something under (can be a canning rack, some rings put together, or people have even used a folded towel) just to keep the jars from the bottom to prevent breakage, and 2 inches over the top of the jars with a bit of room for the boiling water. Anything to pick the jars up out of the hot water is very helpful. If you can spend another 10 bucks or so, you can get a kit like this one that has the lifter, lid magnet, and funnel. You can usually find them at places like Ace hardware, wal-mart, Tractor Supply....if not, a butter knife works good to get the bubbles out of jars, and just a good ladle and steady hand works in place of the funnel. You might have to make something work with grill tongs or something to pick the jars out of the water.

I started with Pickles. Salsa is a good one to start with too. Lots of people do jellies and jams and such, but I have never due to not really being able to use sugar due to a diabetic.

Please read up on safety though especially since you do want to gift a lot of these, make sure you do the times properly for your elevation.

It seems daunting at first, but it is so much fun and very addicting.

Check out the sidebar, it has all kinds of info! This is the go to website for all things canning, I only trust tested recipes (meaning I don't do some mashed potato recipe I found on someone's blog).

I have only water bath canned before, but I have heard that All Americans are the way to go for pressure canners though there are cheaper options depending on how much you plan to do.



There are a couple things I always suggest for people who show an interest in canning.

Ball Complete Book of Home Preserving

A small tool set

Ball even makes a kit that comes with a perfectly fitted funnel and a few other canning accessories, for a fraction of the cost of this one. The funnel size is nice, I can get my fingers through it to pack tobacco down as I fill a jar. The other accessories are nice if you do canning.

Under $10

Under $20

$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.

As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.

Place the ring on the jar (making sure the flat is still in position) and tighten until you just feel resistance... then go about 1/8 to 1/4 turn more.

Ball does make a Sure Tight Band Tool that will nail the torque every time. Here is VIDEO showing it in action. And this VIDEO is a review and another look at "finger tip" tight.

It’s just extra wide looking, here’s a link to the product:

Kerr Wide Mouth Half-Pint Glass Mason Jars 8-Ounces with Lids and Bands 12-Count per Case (1-Case) https://www.amazon.com/dp/B00A0KUGYU/ref=cm_sw_r_cp_api_hU8ZBbVEQJNNF

Kerr Wide Mouth Half-Pint Glass Mason Jars 8-Ounces with Lids and Bands 12-Count per Case (1-Case) https://www.amazon.com/dp/B00A0KUGYU/ref=cm_sw_r_cp_apa_Qj1.BbYK5ZJ5H

These. They're better than the tall half-pint jars.

Recommendations; flip the inner lid inside out as is standard for PF Tek, and consider using half pint wide mouth jars next time (these upright jars are much more prone to stalling / never finishing). These work best for PF Tek https://www.amazon.com/Kerr-Half-Pint-8-Ounces-12-Count-1-Case/dp/B00A0KUGYU

when I did the Alton cheesecake, I only cooked it for 90 minutes, which is what most of the SV cheesecake recipes said... but, frankly, it doesn't make much difference, if any.

I'd suggest getting some easier/better jars: https://smile.amazon.com/gp/product/B00A0KUGYU/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1 just great for a single serving.

Uh, google or amazon or ball's own site. Last ones I picked up with the white lids I got a Walmart here in the country.
https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TJUI

https://www.amazon.com/Ball-Jelly-Elite-Collection-Clear/dp/B01AAHHB5E/ref=pd_sbs_79_4?
_encoding=UTF8&pd_rd_i=B01AAHHB5E&pd_rd_r=Z1Y60FV33E4JG89YEYRZ&pd_rd_w=SyBkY&pd_rd_wg=vNO4a&psc=1&refRID=Z1Y60FV33E4JG89YEYRZ

https://www.amazon.com/Ball-Jelly-Elite-Collection-

Clear/dp/B01AAHHB5E/ref=pd_sbs_79_4?_encoding=UTF8&pd_rd_i=B01AAHHB5E&pd_rd_r=Z1Y60FV33E4JG89YEYRZ&pd_rd_w=SyBkY&pd_rd_wg=vNO4a&psc=1&refRID=Z1Y60FV33E4JG89YEYRZ

They want a link to where on Amazon you purchased the jars.

edit: I think it's these ones. Also, you asked about them being freezer safe further up this thread. While glass is freezer safe (as long as you leave enough room for expansion, and don't close them up until the liquid has cooled down to room temperature), it's safer to freeze in plastic, because then if something does go wrong and a container breaks, you don't have glass shards all over your freezer, and possibly getting into other food, depending on how you package things. You can either use something like this, divide the stock into ziplock bags and freeze them laying flat so they'll stack, or I did a batch of turkey stock by freezing it in 1C plastic containers, then taking the frozen blocks out, wrapping them in freezer paper, and then packing them 4 per ziploc bag, and putting them back in the freezer.

I just bought these.

https://www.amazon.com/dp/B00B80TK2K/ref=cm_sw_r_cp_api_tpJIybN2S2QTR

You need a medtainer.

Air tight, built in grinder.

Edit: on second thought that's more for carry if it's just to store at home get a pack of mason jars.

Maybe something like these and you could just put a label on each one: https://www.amazon.com/Houseables-Cosmetic-Container-Plastic-Jewelry/dp/B00TT8ZNVU/ref=sr_1_7_a_it?ie=UTF8&qid=1525376113&sr=8-7&keywords=cream+container or this https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K/ref=sr_1_5?ie=UTF8&qid=1525376060&sr=8-5&keywords=8+small+jars

Vac seals leak over the course of days. That's why you shouldn't vac seal beforehand.

Get a glass airproof jar, I use these, they can be found cheaper at Walmart.

https://www.amazon.com/Jarden-52505-Wide-Mouth-32-Ounce/dp/B00B80TLOM

I did a pretty basic ferment, and my first one. I took a gallon jar, put in two whole garlic cloves, filled it with halved Roma tomatoes from my garden, then topped off with a 2% salt water brine (spring water and pickling salt. No chlorine or iodine), put a glass pickling weight on top to hold everything under the brine, screwed on the airlock lid from Amazon, and let them sit for about 10 days.


Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_api_NHMLBbHE77XCH

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_qSaKBbFVAZRJZ

of course

I got a 2-pack off amazon. I think these were the ones.

They’ve been working great! I just need to stop over-filling them.

The lids came with the gallon jars: https://www.amazon.com/gp/product/B07115V3F7/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Here is a rough outline of my process..

I use an oolong tea.

I boil 4 cups of water in a pot to make a concentrated tea solution with 3 tbsp of raw tea and a steep time of 6 minutes.

I pour about a cup of regular sugar into the tea into the pot.

I had moved this mixture into a jar cleaned with a mild soap and boiling water.

The mixture is then diluted with 8 cups of tap water to cool to a temp under 80.

With this batch I used 2cups of a starter liquid from a previous batch which looked healthy and acidic enough to stop any growth. I did keep that batch covered and used it for the others but there is a possible contamination risk at this point for sure.

After the scoby was poured in I immediately covered it with a cotton dish towel from the last batch with the same side down and rubber banded the sides. I imagine there is a chance for something to be transferred at this point as well.

Then I let this one sit for 4 weeks.

This creates nearly a gallon in a 1 gallon glass jar as shown. The type of jar I use is a Home Brew Ohio One Gallon Brew Jar.

Hope this helps.

Here's my tried-and-true recipe that I've been developing for years:

Supplies:

• 1 head Napa cabbage
  
• Pickling salt or non-iodized salt
  
• 1 head garlic, finely grated
  
• 1/4 - 1/2 cup Korean red pepper flakes (gochugaru)
  
• (optional) 1 tsp Sesame oil
  
• (optional) Green onions and/or fresh ginger to taste
  
• Kimchi container or very large glass jar (1 gal)
  
• Glass or ceramic weights
  
• Kitchen scale
  
  Weigh cabbage and measure out 2% of its weight in salt. Cut cabbage into bite sized pieces and place in a large bowl. Add salt and toss to mix. Set aside for 20-30 minutes.
  
  Meanwhile, combine garlic, red pepper, and remaining ingredients in a small bowl.
  
  After sitting with salt, the cabbage should be somewhat wilted and wet. Mix again, squeezing and kneading with hands to squeeze out liquid and soften the cabbage. Add garlic/chili/other seasonings and mix thoroughly with cabbage. Place in container or jar and set weights on top of cabbage (I usually can fit 2-3 weights.) The weights will help keep everything under the liquid.
  
  WASH YOUR HANDS WITH SOAP!!
  
  Store container at room temperature away from sunlight for 1-4 weeks. If using a jar, "burp" the jar once a day by loosening the lid to release gas (you will hear a hissing sound.) There will be a lot of gas for the first week, and then it will slow down and you won't need to burp it as often. When kimchi reaches desired sourness, store in refrigerator.
  
  Edit: forgot the scale

They work great so far. Here is the link do yourself and get some weights as well.

Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_i_x4epDbEKK7H0Y

4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_apa_i_T6epDbKRM0CDH

These from Amazon:

4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_apa_i_VD.DDbQ9AGFZD

I’d weigh them down with [glass pickling weights](4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_api_a1WLBbKYMVVBR) if I was planning to do this regularly and not just the one time. If it were just the one time and you don’t want to buy anything then I would try a plastic bag with brine or marbles in it.

The glass weights that I use came with a wide-mouth mason jar fermentation kit. They seem to be sold separately:

https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_1_sspa?keywords=Glass+fermentation+weights&qid=1570978781&smid=A18D0VXFD94UHI&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyRE80UldaTjg4SDc5JmVuY3J5cHRlZElkPUEwODMwMDE3M0gwWEtYWkwxUzQ4OCZlbmNyeXB0ZWRBZElkPUEwOTM0NDc1MkRWSFdYTFRJUlM5NyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

I bought these last year.. solid glass, good grip. https://smile.amazon.com/dp/B076V66FZ4

What you're doing is called a mash. Chillichump on YouTube has some videos on them; I think this is one of them, though for whatever reason I can't play YouTube videos right now to make sure.

Narrator: It wasn't. But this one is.

Chillichump uses 2-3% salt for this. 10% seems really high when you think about it, but it's a figure I've seen a lot... personally, I'll try 3-4% first.

I'm coming up dry on a good single source right now, but most recipes call for blending your peppers and then mixing in 10% salt by weight. It'll make its own brine as the salt pulls the moisture out of the pepper flesh; mixing a brine yourself is generally for peppers that are whole or have been halved/sliced rather than blended/processed.

Keeping things submerged is a good idea for a brine ferment, but your ferment will produce a layer of CO2 that will stop growth on the top, so you can just give it a shake/jostle/mix for the first few days and then check it occasionally for mold. As you've seen, though, submersion isn't something that'll happen with a mash, so it's just a matter of giving it a mix if necessary for a while and then monitoring it until you're confident it's given up on cultivating its own fungus.

I've only done three ferments so far, all of them using brine; I use really basic airlock lids and fermentation weights, which have been effective so far. Planning on a mash next, though it'll be just the airlock and a daily mix for a few days for that.

[edit: Updated with correct video.]

Ball makes these reusable storage lids. I like them, but unfortunately they aren't fully leak-proof.

This should fix that problem, no?

https://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B0000BYC4B/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1473928697&sr=1-3&keywords=mason%2Bjar%2Bplastic%2Blids&th=1

What if the inlet was the metal lid and the bottom(outlet) was the glass? see any problems with that set up?

You can often find canning jars without lids at garage sales and thrift stores. You can buy lids at any hardware store, or other store that sells canning goods.

Some jars have wide mouths, some have regular mouths (it's based on the diameter of the jar opening. You can buy these plastic lids
http://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

or you can get the more typical metal lids and bands. http://www.amazon.com/Ball-Regular-Mouth-Lids-Bands/dp/B000BWY314/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1405299770&sr=1-9

The plastic ones are easier to use for storage because you don't have to wash both the lid and band. But since you aren't canning anything, you can reuse the metal lids and bands as many times as you want---as long as they are not rusty.

A wide-mouthed funnel like this makes it a lot easier to pour rice in.
http://www.amazon.com/Ball-1440010770-Home-Canning-Funnel/dp/B00203K1MW/ref=sr_1_40?s=kitchen&ie=UTF8&qid=1405299891&sr=1-40

You could also pour your rice into plastic freezer bags and stick them in the freezer or fridge.

Another option (probably the best)--buy canisters at thrift stores or garage sales. They're expensive new, but cheap used.

Oh, another option! Store rice in plastic Coke bottles. Or old glass iced tea bottles.

Don't buy more brown rice than you can eat in 6 months. The oil in the hull can go rancid (best if you freeze or refrigerate if you can). But the hull and the oil are very good for you.

I really like clear 8 oz mason jars for overnight oats. It's the type of thing I like to be able to see through! I bought these lids because they are easier to clean & open than the banded metal version for needed for canning

Ball Regular Mouth Jar Storage Caps Set of 8 https://www.amazon.com/dp/B0000BYC4B/ref=cm_sw_r_cp_api_ddAPyb2WY6CKY

Resurrecting this kinda old thread. What about the plastic lids?

​

These

A couple of the regular books mentioned already here would be good. Jars and lids are always appreciated in my house. Other ideas....

one piece lids for storing the opened jar in the fridge.

plastic storage lids works for me too.

These are the grommets and these are the lids, and it looks like you can just buy the whole thing already assembled.

Fleet Farm if you have one near you has the best prices on jars. If no fleet farm Kmart, Walmart, Target, grocery stores and hardware stores all have jars. The jars will be cheaper at the "Big Box" stores jars come with lids and rings. You can reuse the rings as long as they are not rusty or dented. The lids you can only use once. The first thing I would recommend canning is a jam. You don't need a pressure cooker for jam. Usually use pint size jars are used for jam. I prefer wide mouth jars.
I use quart size jars for everything. They make good drinking glasses and can be used like Tupperware. I own countless jars. I would recommend buying these storage lids for use after you open up canned food for storage in the refrigerator. I also love my cuppow it makes any jar a spill proof drinking glass. Nothing says "classy" like drinking out of a bell jar!

FYI

Link

Amazon

1/2 Pint Wide Mouth Jars on amazon.

I misspoke in my first couple sentences there. You need half pint jars. In my experience, the taller the jar, the worse the result (with BRF). The best jars I've used are sold for ya right here - I've had a lot of experiences of uneven moisture in the taller jars as it drops slowly to the bottom and the dry verm layer starts taking some of the moisture. Not that I've had more contam issues, but colonization times with shorter jars are noticeably quicker. For BRF, you kinda lose the option of a larger jar. It takes a bit longer to colonize, the jar remains sealed with the full lid, etc. I mean technically you could do it, but it will take a long time. I would really recommend following your tek of choice step by step for your first time. It'll massively raise your chances of success and then you've got your spore prints and it's off to the races with either more and more jars or switching over to bulk (coir, poo, etc.).

Generally speaking 2oz of loose cut tobacco will fill an 8oz jar. Flakes are more dense and you'll be able to fill a lot more into the same sized jar.

I like these 8oz jars since they'll hold a typical tin's worth of tobacco and stack up nicely.

These taller 8oz jars are stackable and work well for flake tobacco.

1/2 pint wide mouth, probably Kerr or Jarden Home branded. I have the Kerr ones and they are a great size for creme brulee. I'm not sure why the Kerr ones are so expensive on Amazon, maybe shop around.

http://www.amazon.com/Kerr-Mason-Jars-Half-Mouth/dp/B00NE6WALE/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1453008223&sr=1-7&keywords=1%2F2Pt+wide+Mouth

http://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1453008223&sr=1-1&keywords=1%2F2Pt+wide+Mouth

Half Pint Wide Mouth Jars (12)

These are the jars that I bought for my shrooms.

You of course also have to pressure cook your jars with the verm and BRF mix for 90 minutes.

Tips?
Don’t be dirty :p

good luck!!!

these are the ones in the tek:

https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K/ref=sr_1_1?ie=UTF8&qid=1504708577&sr=8-1&keywords=small+mason+jar

any these will work:

https://www.amazon.com/Kerr-00500-Mouth-Glass-Mason/dp/B00A0KUGYU/ref=sr_1_11?ie=UTF8&qid=1504708577&sr=8-11&keywords=small+mason+jar


https://www.amazon.com/Nakpunar-Piece-Mason-Glass-Ounce/dp/B00SFOHW5E/ref=sr_1_22?ie=UTF8&qid=1504710737&sr=8-22&keywords=small+mason+jar

https://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=sr_1_62?ie=UTF8&qid=1504710811&sr=8-62&keywords=small+mason+jar

I strongly suggest you watch this, then find or buy the whole DVD. It is comprehensive, and RR is well respected (mod on Shroomery). It is, give or take, gospel.

You can find the exact mason jars for BRF cakes here. https://www.amazon.co.uk/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=sr_1_1?keywords=Jarden+Home+Brands+12Pk&qid=1572027665&s=kitchen&sr=1-1

​

You can probably get them cheaper if you are in the US, or bulk buy from https://www.luckyvitamin.com/p-673056-kerr-wide-mouth-8-oz-half-pint-mason-jars-freezer-safe-12-count

TL;DR: pear butter recipe and canning instructions, and equipment list.

Make pear sauce. Basically cut the pears up, have a pan going to heat them up until they're soft and use an immersion blender or blender or food processor to pulverize it. You can use most of the pear, cut out the rotten stuff, and anything else that's nasty.

Fill your crockpot up with water, measure how much it takes to fill it up. Now, take a 1 cup measuring cup and measure with a ruler what the water level is after removing each cup. That's the technical way to do it, it can take a while to do it. Why you're doing this is because you're cooking your butter down to half it's volume. So if you start out with 14 cups of pear sauce, you'll want to end up with 7 cups of pear butter. If you know what the different levels are, it makes it a lot easier. Crock-Pot walls aren't straight, that's why you use the water to measure it.

Stir 2 tsp cinnamon and 1/2 tsp ginger (I usually double or triple, or more, the cinnamon and ginger) into some sugar (like 1/4 or 1/3 cup), then mix it into the pearsauce. Using the sugar keeps the spices from sticking together in clumps when added to the fruit. Start with the crock on LOW if it will be going overnight, or on HIGH if you are starting in the morning and will be around to stir the sauce. Remember, you DON'T USE THE LID on the crock pot. Depending on your pears, you might need to add more sugar, but usually not. I think this normally is what I put in about 20ish cups of sauce.. I honestly can't remember. I just put "enough" in, and I've never had to much. It's a taste thing, I like stronger cinnamon and ginger flavor.


Pull out enough foil to go completely around the crockpot, plus enough to join the two ends together by folding them over together a few times. The bottom of this collar will be crimped around the rim of the crock so the rest of it sticks up about 10" above the crock, which should give enough protection from splatting that will happen later as the sauce thickens into butter. When the sauce is first cooking, I often put some creases in the collar to make the hole at the top somewhat smaller to keep more heat in, maybe a 5-6" opening. Just open it up when you need to stir & scrape edge, then close it up a bit. The longer the sauce cooks, the more often you will need to scrape the sides & stir. I usually just stir the thickened stuff from around the rim back into the rest, unless it goes too long & smells scorched. If you scorch it, just be careful not to scrape it off into the butter.


The total time will depend on 3 things: the juiciness of your pears, how long you cook on LOW vs HIGH, and how thick you like your pear butter. As a rule of thumb, plan on cooking the sauce down to about half of the starting amount, but check the consistency before that & stop when you like it. You can put a tablespoon full on a saucer and put it in the freezer for a few minutes to chill it, as it thickens up somewhat when cooled.


I usually plan  on 12 to 18 hours total cooking time, with maybe 8 of that on LOW. If you are doing it only in the daytime & have it on HIGH the whole time, it could be faster.         IF you get it cooked down to the right consistency but can't can it immediately, you can take the collar off, stir well, put the LID ON and set on LOW or KEEP WARM till you are ready.


Water bath canning is the way to go, processing for 10 minutes for either pints or half-pints. Headroom on the jars should be 1/2".


This is the same recipe I use for Apple butter, sometimes you need to add some more sugar. It depends on what kind of apples you use. Also, the pear butter will get very brown by the end, that's ok.


For the water bath canning. It's super easy. Get a water bath canner. It's basically a big pot with a rack in it. Walmart should have it, Amazon, garage sales, or little hardware stores (like ace, do it best, etc). It should be about $20 if you buy it new.

For fruit butters, pint jars are best, but it's a preference thing. If you want to give them away as gifts, maybe use the 6oz jelly jars. It's up to you. Ball is the gold standard. Again, Walmart, Amazon, the same hardware stores as the canner. They're usually significantly cheaper at garage sales. The jars and rings are reusable, lids are not.

Fill your water-bath with enough water to cover your jars by about an inch. Submerge the empty jars and heat up the water. I like to use hot water to fill the canner, cause it takes a little less time to get it to boil. Once it's boiling set a timer for 10 minutes and keep it boiling. Do the same for your lids, but in a small saucepan.

Once it's boiling, remove your jars and dump out the water that's in them. Put the jars on the counter, I put a towel down, and a wire cooling wrack on top of that. There's a few tools that you can get that help with this. )I'll post Amazon links at the bottom of this.) Fill the jars with the hot pear butter with 1/2" headspace (this means 1/2" from the rim). Minimize air bubbles, you can use a clean spoon to stir the air bubbles out out. Take a damp paper towel and wipe any butter off the rim Place a sterilized lid on each jar, put a ring on, hand tight. Place filled jars back into water bath.

Bring water back back up to boil and let boil for 10 minutes. Remove jars from canner and place back onto the cooling wrack. Once they're cool, check to make sure they're all sealed by seeing if the lids pop. This is the button, like on pickle jars, when they're unsealed it sounds like a clicker, when they're sealed, they're pulled down. They may seal right when you take them out of the canner, you'll hear them pop, some may take a few minutes though. If they're sealed, you can take the rings off, and they are shelf stable (we've had stuff still good over a year later). If any aren't sealed, just put them in the fridge once cooled off and eat it first.


It's not that hard to do, I'm just trying to be detailed.


Now for the promised links.

Ball Blue Book Guide To Preserving, 37Th Edition https://www.amazon.com/dp/B00OEJZSNW/ref=cm_sw_r_cp_apa_i_905HDbGDP5GWY

This is basically a canning Bible, it's a good resource if you're wanting to learn more about canning. Lots of recipes. It's important to get your recipes from official sources, usually you don't want to get recipes from random strangers off the internet until you know what is normal. You don't want to put yourself into a situation where you process something in an unsafe manner. I can tell you that the Apple/pear butter recipe I gave you is safe, and can be compared to other official ones if you want to independently verify it.


Tools:
Granite Ware Enamel-on-Steel Canning Kit, 9-Piece https://www.amazon.com/dp/B002KHN602/ref=cm_sw_r_cp_apa_i_945HDb278TD1T

Ball 40801 Golden Harvest Mason Regular Mouth 8oz Jelly Jar 12PK 'Vintage Fruit Design', RM 8 Oz, Clear https://www.amazon.com/dp/B00YCX4SJ0/ref=cm_sw_r_cp_apa_i_I55HDbM3YGXNN

Norpro Canning Essentials Boxed Set, 6 Piece Set https://www.amazon.com/dp/B0000DDVMH/ref=cm_sw_r_cp_apa_i_d65HDbNK2VGJX

Out of the "essentials kit" really the funnel and jar grabber tongs is the only thing that you'll need.



If you have any other questions, feel free to pm me or ask on this post. My wife and I have taught a lot of people how to can a lot of different things, it's a skill we really enjoy passing on.

Also, if you buy jars new, they usually come with rings and lids. If you do this again next year and are buying new lids, just make sure you are paying attention to whether or not your jars are "wide mouth" or "regular mouth" those are the two standard lid sizes.

1. I got a Canning Pot from my fiance as a super awesome surprise gift =3
   
2. I will be needing a Canning Kit to do it correctly, i've been told.
   
   Thanks for the contest :D

Bummer about the salsa. If you grow/make that kind of stuff regularly, canning is great next step. You can water bath can in any lidded pot deep enough to cover the jars with an inch of boiling water when they are sitting on a wire rack/trivet, but the dedicated pot and equipment are worthwhile.

For the marmalade, I think you need to heat it all through adding a bit of extra water, laddle it into sterilized canning jars, then process according to the Table 1 here (depending on your altitude).

Thanks, UPS!

This would be super useful to put my homemade laundry detergent in!

I just bought this for this purpose (though haven't received it yet):

http://www.amazon.com/Anchor-Hocking-1-Gallon-Heritage-Hill/dp/B0000DDVN7?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00


But basically, until I get that, I've just been brewing in a big drink container (like, a party container for pouring for multiple guests), and then filtering into wine carafes, though a few sieves and then a paper filter/wet paper towel. Only started cold-brewing a few weeks ago, so still experimenting with everything. : )

On a zero dollar budget, I got my lover a pretty great 1-year anniversary gift. I painted a cardboard box and wrote WHY I LOVE YOU on the outside, one word on each side. Then, in the box, I filled it with "100+ things I love about you". I colored the back of each piece of paper and wrote something I love about her on the other side. If I had done this different, had I more money I would have liked to put it all into a nice glass jar rather than just a cardboard box lined with felt. I gave it to her when we were camping. She ran to the bathroom and I set it out on the table and encircled it with tea light candles in the shape of a heart. Talk about cheesy...

you suck at shopping and I realy need this :P

Mason jars have no rubber gasket or silicon gasket, I always tell everyone the same thing when they ask me how I store on this sub.

Boveda 62%, 1 large every 1.5oz of flower and 1 small every 5gr.

These are the jars I use - hermetically sealed means air-tight pretty much

The sizes are in Fluid Ounces, so it's a little hard to tell how much flower fits in with that, but the 33 3/4oz version of these jars seems to me to hold around 2-2.5oz with enough room for 2 Boveda packs and without compressing the buds.

I've bought some of these. They're pretty good.

https://www.amazon.com/gp/product/B0001BMYGQ

> you shouldn't have heat on while grain is in the pot. You can scorch the grain and there's no recovering from that.

I'm gonna have to go ahead and disagree with you there, Bob. While it certainly varies from setup to setup, I have a tri-ply pot and an easily cleanable aluminum canning tray to keep the grains off the bottom of the pot. No scorched grains, no burnt flavors.

I picked up a 2.5-Gallon Glass Barrel Jar and fill it with 9 liters. I end up with almost 8.5 L of mead.

https://www.amazon.com/Anchor-Hocking-2-5-Gallon-Brushed-Aluminum/dp/B000M9NMJA/ref=sr_1_6?keywords=2+gallon+jar&qid=1573022558&s=home-garden&sr=1-6

For reference, buckets are similar to this:

https://www.amazon.com/Anchor-Hocking-2-5-Gallon-Brushed-Aluminum/dp/B000M9NMJA/ref=cm_cr_arp_d_product_top?ie=UTF8

I found some locally for about $5, and figured I'd take a shot on them. Turns out they are terrible fermenters, and despite the description, they do not provide a good seal.

I just pulled that one up as a quickie reference for the wide mouth. Similar things can be had in glass too, such as this - https://www.amazon.com/Anchor-Hocking-2-5-Gallon-Brushed-Aluminum/dp/B000M9NMJA/ref=mp_s_a_1_3?adgrpid=61774118291&gclid=CjwKCAjw9L_tBRBXEiwAOWVVCZjojMkOC0VTTy-AEgpCjKYkLz7llVljyhLgUTlkbD1B1x5Ceh3gZhoCnRcQAvD_BwE&hvadid=274687734639&hvdev=m&hvlocphy=9030145&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=44110400549383767&hvtargid=aud-648454669636%3Akwd-295051360926&hydadcr=14888_9624464&keywords=2+gallon+mason+jar&qid=1571890457&sr=8-3

Searching for "2 gallon Mason jar"

The 2.5 gallon Anchor Hocking jar seems to be very popular. I've seen lots of really great setups using it. I don't have one but I did check one out in a brick-and-mortar store. It's really heavy weight and big enough that you can have a lot of flexibility. A little bit of substrate isn't going to crack this sucker!

I've been looking at http://cysexcel.com/ which has some really interesting shapes and sizes. I think they mostly do wholesale so most things don't come in single units. Even when you adjust to a unit price, some of these are really pricey but if you see something unique, you can hunt goodwill/garage sales (which some people enjoy) or you can just pay the price for the size/shape you want.

Couple of examples:

• 10"Dx30"H - That's a bit over 10 gallons! (also comes in 12"/16"/20"/24" high versions)
  
• 8" cube
  
• 8"Hx8"Wx4"D
  
• Huge bowl
  
  Edit: formatting

I read this 2.5 gallon one works well:
Anchor Hocking Montana Glass Jar with Fresh Sealed Lid, Brushed Metal, 2.5 Gallon https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_api_i_9JVGDb11EH2W6

But I haven’t used it myself so I can’t really confirm...

https://www.amazon.com/Anchor-Hocking-2-5-Gallon-Montana-Brushed/dp/B000RMTG3S/

Target and Walmart have cheap offerings as well.

Cube:

https://www.amazon.com/Deep-Blue-Professional-ADB11441-Aquarium/dp/B00BUFTE5Q/

I'm using one of these: https://www.target.com/p/heritage-hill-glass-jar-2-gal/-/A-10620266

I found mine on Craigslist, I have several now, got them for around $5 each.

They're like the default jar for /r/Jarrariums.

Another good option is this one: https://www.amazon.com/Anchor-Hocking-Montana-Airtight-Brushed/dp/B000RMTG3S

Haven't seen one in the wild, so to speak, but there are people who have put LED light rings in the lid.

I like the first one, you can go lidless or stick on little silicone bumpers (like you'd use to keep from damaging furniture) to put some airspace between the lid and the rim. The second one has a lid that actually seals, which may or may not be a good thing.

Here's a really old pic of my jar: http://i.imgur.com/QACDGRa.jpg The Java moss has migrated and the Cabomba's been re-homed to my Betta tank. It's also completely stuffed with shrimp now.

In mine I run an airstone for water movement and use a 40-Watt-equivalent LED bulb in a desk lamp. There's also a heater because my living room gets into the low 60's during the winter and I want my shrimps to be happy.

If you live in Oregon I'll give you a free jar >.>

I also try to minimize leaving the house. I like DIY projects so I made airlocks using plastic mason jar lids.

You can also get the entire mason jar fermenting lids pre-fab ready to go

I got silicone seals to make them airtight.

I drilled 9/16" holes and inserted plastic grommets.

Then I use 3 piece acrylic airlocks. I think that 3piece makes it easier to clean and acrylic is sturdier than plastic but that's just me. They make plastic ones.

I found this to be pretty cost-effective especially since I don't already own any reCAP lids. It was an easy-peasy project. Just be sure to clamp the lids to something otherwise you can't drill proper holes.

I am super happy with them; they work great and I didn't have to leave the house ;)

Edited because I hit "save" prematurely

I use these lids on quart jars for sous vide yogurt with great success:
https://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B000SSN3L2

Just keep them above the water line like this:
https://dl.dropboxusercontent.com/u/26442386/Yogurt%20with%20Plastic%20lids.jpg

Hand (finger) tighten regular lids for creme brule and submerge like this:
https://dl.dropboxusercontent.com/u/26442386/SVCB.jpg

Dude I just made some for like $20 for 8 lids and still have a ton left over I can make. All you need is a drill to make the holes in the lid and boom professional made jars. Picture of the lid. http://imgur.com/gallery/wqLtyFS

Links to products:
https://www.amazon.com/dp/B000SSN3L2/ref=cm_sw_r_cp_apa_i_S80mDbEPKHC9Y

https://www.amazon.com/dp/B07J5N2JJH/ref=cm_sw_r_cp_apa_i_d90mDbMG9WXKG

https://www.amazon.com/dp/B07FJTZSVL/ref=cm_sw_r_cp_apa_i_t90mDbZRZMTXN

Experience tip- these lids wear out and rust after about 5-10 cycles. Next go around buy all plastic lids instead. They don’t rust, are PC safe and are much easier to unscrew when you’re removing the lids to spawn IMO.

Something like this

I have glass containers similar to the Anchor Hocking, but from a competing brand. I agree, they're very easy to clean and it's nice being able to see what's inside without opening them.

I also use glass wide mouth pint canning jars with plastic lids. They fit in my lunch box better than the containers above.

I use regular ol' canning jars, like these They have screw on lids, nothing special about sealing them. Yes, I reheat, but not in the jars, that gets too hot. I dump my stew out into a microwave safe bowl and nuke it in my office.

Jars: Ball Mason "PINT" Jars Wide-Mouth Can or Freeze - 12pk (by Jarden Home Brands) WM 16 Oz https://www.amazon.com/dp/B001DIZ1NO/ref=cm_sw_r_cp_apa_i_z09zDbPNYZR9M

Lids: Ball Wide Mouth Plastic Storage Caps, 8-Count per pack (2-Packs) https://www.amazon.com/dp/B016YNPH04/ref=cm_sw_r_cp_apa_i_v29zDbWMW8EAC

These are in all the grocery stores where I live, too.

If you eat meat, get a digital instant read thermometer.

It takes guessing out of knowing when meat is safe and not over cooked.

Roast a whole, spatchcocked chicken. You’ll have chicken to eat all week.

Save the bones/carcass.

When you have the bones from 2 birds, make chicken soup.

I save back ~6 wide mouth 16oz mason jars with plastic lids of chicken soup (no noodles) to freeze.

I cook the noodles separately.

When I cook pasta, I do 2 lbs, or rice, 1 and half cups dry, and refrigerate the extra.

When you are at the grocery store, check the “old” discounted meat for steaks.

Reverse sear steaks- plural.

You can refrigerate and then thin slice for sandwiches.

Happy to help! Pickling is one of those cooking things that I love because it's so simple. You put stuff in a jar, and then forget about it for a while. I can handle that.

I usually just get these: http://www.amazon.com/Ball-Mason-Jars-Wide-Mouth-Freeze/dp/B001DIZ1NO

they're available all over the place, really nice and well made, work for canning and dry goods storage, and they come in every size known to man.

Make sure that you throw a label with the date you started the pickling on it, or be a heathen like me and just write on the jar and then scribble it out when you put something new in. Its pretty handy to know how long stuff has been in there.

amazon has a deal on jars\

https://www.amazon.com/Ball-Mason-Wide-Mouth-Bands/dp/B001DIZ1NO/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1481733120&sr=1-1&keywords=ball+jars

For storing paraphernalia/lighters/whatevs, nothing beats a nice wooden box. Now, onto airtight containers for the ganj itself.

This is my foolproof method for un-smelling your stash. It got me through a year in the dorms with an active RA. First, you'll want a prescription pill bottle. I linked to Amazon in case you don't have one lying around. Next, you'll need a mason jar. That link will buy you twelve, so you can use the other ones to drink out of/store produce or jams or jellies/make candles/do shenanigans. You place the pill bottle into the jar, and-here's the genius part I have yet to see on Reddit-fill the jar with ground-up coffee. Fresh stuff is preferable, as is stronger stuff. Seal the jar. Enjoy the incognito storage.

Wide mouth Ball canning jars (mason jars) work completely fine, buy 'em as a case of jars in the canning/baking isle at a supermarket in various sizes, pretty cheap.

Half-gallon

Pint

Quart

Grocery stores will usually have them available as single jars, and in smaller sizes as well for a travel jar or such.

The flip latch lids are just a little nicer/easier than the screw top on a mason jar.

There are almost always seasonal sales at your local supermarket / hypermarket, these will be the best deal.

Meijer and super Walmart are going to have equivalent base prices (or cheaper) than Amazon and in the fall will have various types of 20%, 33%, and on some luxury items 50%. For example, a quick google search shows a 2016 summer sale at Meijer $6.15 for 12 pint jars (not even a good sale) compared to random guy on Amazon 17.44 for 12 pint jars.

The only way to beat the hypermarket prices is to find local used jars on Craiglist, Ebay, or Salvation Army and pick them up. Even then, you'll need to buy new lids which makes the savings pretty small unless you get a great deal.

These are the most recommended jars to use, and they're inexpensive as well.

There are also smaller sized ones to look at, good when storing small amounts of tobacco, or when traveling.

I use the wide mouth pint ones that have a picture of asparagus on them and it's a perfect fit for probably 95% of bath bombs. These are pretty smooth all the way down so you don't have to worry about getting it over bumps and it pops back it perfectly. The only ones I've had issues with have been Golden Wonder and occasionally Big Blue if the center piece hasn't been smoothed over.

Here is the desktop version of your link

I have a pickling kit that has special tongs for mason jars.
This is what I bought, you can get them at walmart thought, thats where I got mine.

Regular tongs will of course work, but make sure you have a great grip as to not drop anything lol!

Here is the mobile version of your link

Yeah, I've never heard of tightening them when you pull them out of the canner either. If you get one of these it will allow you to tighten the bands the perfect amount so that it is less likely your jars break and I haven't had a failed seal from over or under tightening since I bought this. You're generally looking for "finger tight" as opposed to hulk tight.

You might like this tool, as well.

http://www.amazon.com/Ball-Jar-Sure-Tight-Band/dp/B007CRHP4I

Ive used one for a couple years. Love it. Walmart also sells them.

Are you talking about the Ball really really flat ones? I haven't bought those because they are 2x the price of the others. I mean the Kerr half pint wide mouth. They stack great. The only problem is that they are really expensive on Amazon.

These are the ones I get. They fit 50g tins with room to spare and 100g tins packed tight. Then again all depends the cut. I've fit a tin of DSK in a 4oz jar.

You should get canning jars they make great cheap glasses. They can get lost or broken and it dosent matter because their just cheap jars that can easily replaced.

origami paper

You are so pretty

If you wanted something cheap, just use mason jars! The only thing is that the glass lets light through and light is not good for the tea.

http://www.amazon.com/Ball-Heritage-Collection-Pint-Bands/dp/B00B80TJX0/ref=sr_1_1?ie=UTF8&qid=1407468254&sr=8-1&keywords=mason+jar

Not only are these recipes tasty and healthy.
They are also beautifully illustrated works of art!

I give you summary gazpacho

and

healthy pink salad vs. healthy green salad

My item would be: these Ball jars for taking salads to my work.

Peach Don't Want No Scrubs

Yea I see the problem. If you could remove any of the labels then you could put them back on after cutting.

Try boiling a few with paper labels.... the labels might hold up through the cutting process.

Also have you seen the "vintage" ball jars?
Amazon Link

Ace in Swananoa has them for $10 and Lowes web site says they have them but I have yet to see them.

These are my favorite kitchen thing. There are some cheaper ones but I know this brand. Putting together a bridal shower gift and I got a different brand and a small serving spatula and got some blue mason jars at Joanns with their 50% off coupons this week and plan on filling them with cookie, brownie, cake and muffin-in-a-jar recipes.

Does anyone know if this would include the nifty blue mason jars they're coming out with now? I've noticed them at places like Target. Brand name Ball so they're made for foods. Would the blue tint protect the contents from light?

http://www.amazon.com/kitchen-dining/dp/B00B80TJX0

I love ice cream so much that I got an ice cream maker for Christmas a couple of years ago and started making my own, so it was really disappointing to realize just how small a serving is. But I bought a box of these adorable half-cup mason jars and that is what I put my homemade ice cream into now. It's exactly one serving per container, and the fancy glass makes the ice cream feel like the indulgence it really is.

So...maybe try getting really fancy tiny cups/bowls for eating ice cream out of? I don't know what else to say, ice cream is my Achilles Heel, lol.

Yep, I use the ones just like this. They will fit in any wide mouth canning jar. I've used them for quart jars of pickles too.

https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K/

For 10g samples I think I will just double bag them and keep them in large tins by classification. Hopefully I can use them fast enough before storage becomes an issue. Then I will grab these four ounce mason jars:
Link
for when I buy in 100g increments. I don't plan on buying in bulk- I'd rather pay a premium for fresh and new varieties every month.

I would suggest using the tiny 4 oz canning jars instead of 8 oz. Half as many batches of jam to make! And also, those jars are going to be really heavy to carry to the reception, so this would make them a bit more manageable. We did this for my sisters wedding (although we only had to make about 70) and that size seemed perfect for favours. We decorated them with fabric circles under the lids and little custom labels tied on with pretty martha stewart baking twine.

This is what I use in the US but shipping looks crazy on Amazon.co.uk. See if you can find the equivalent anywhere. https://www.amazon.co.uk/d/Jars/Loew-Cornell-GL56748135X12-Jarden-4-Ounce-Mason-Canning-12-Pack/B00B80TK2K/ref=sr_1_4?ie=UTF8&qid=1485782269&sr=8-4&keywords=mason+canning+jar

I picked up a coulpe of these jars. They work great at keeping the smell in. Also 4oz Mason jars work great for smaller amounts.

https://www.amazon.com/gp/offer-listing/B00B80TK2K/ref=olp_twister_child?ie=UTF8&mv_size_name=0&mv_style_name=1

Ok I just ordered this. Unbelievable price of $2.88.. lets see if they actually show up

Super awesome desserts!
If you'd like a slightly more expensive, but re-usable option, you could always use 4 oz mason jars. You can typically pick them up for about $1 each.

Master link to get 12 Quantum Secret Smellproof Cannabutter Makers

Link for the jars in question:

https://www.amazon.com/dp/B00B80TLOM/ref=cm_sw_r_cp_api_66nKybDRXHVXN

I use Ball jars myself, the wide mouth quart jars hold approx 300g. here's a pic of my stash, and yes i need more jars

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_5lnxDb705ZCDJ

Looks very similar to the ones I buy above. Haven't had any issues with them.

If you have time, I got a couple of these precisely so that I could do small batches with whole fruit additions without worrying about neck size. Just got them but they seem OK so far (have a gallon with peaches and another with apples in secondary right now).

I have 4 of these, great cost, easy to clean

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_Th6wCbT5RZX6M

I bought this set of 2 1-gallon jars w/airlock on amazon: https://smile.amazon.com/Home-Brew-Ohio-Drilled-Airlock-Set/dp/B07115V3F7/ref=sr_1_3?ie=UTF8&qid=1549129969&sr=8-3&keywords=1+gallon+fermenter

I use something just like this for starters and experimental batches. morebeer has 1 gallon fermonsters in plastic.

https://www.amazon.com/Home-Brew-Ohio-Drilled-Airlock-Set/dp/B07115V3F7/

I have these ones, they're glass and the lids fit well.

I brought this a while ago for same reason. It worked pretty well.

https://www.amazon.com/gp/product/B07115V3F7/ref=ppx_yo_dt_b_asin_title_o05_s02?ie=UTF8&psc=1

I got these 1 gallons from amazon and use them for fermenting peppers: https://www.amazon.com/gp/product/B07115V3F7/

I like using these to ferment:

https://smile.amazon.com/gp/product/B07115V3F7

I've been out of the game for a bit, brewed quite a lot with my brother but the last few years he's not lived close and I haven't kept up.

I'm looking to get back into it. But living in an apartment I'll probably start with 1 gallon batches.

I've got a brew pot that will definitely be big enough so I'm set there. I also have some one gallon jugs that I could probably just add an airlock to but I'm thinking of getting some wide mouth ones just to make cleaning easier (https://smile.amazon.com/gp/product/B07115V3F7/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1).

What other gear should I pick up as a necessity or as something that would simply be nice to have?

Looks right. On the next batch, I would get something to weight it all down so it stays fully submerged, but at 9 days, you aren't going to have much to worry about and there would be a visible scum on the top.

I use pickle weights. Used small glass bowls before I got them:

https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_3?ie=UTF8&qid=1540230571&sr=8-3&keywords=pickle+weight&dpID=41VmlGo4ldL&preST=_SY300_QL70_&dpSrc=srch

Np!

I was also gifted these weights for my mason jars and it makes things even easier throw in these airlock lids got these lids and now my ferments don't need any more day-to-day upkeep :)

Wide mouth mason jars + fermentation weight + fermentation lid


I personally love these lids but they are pricey and the other ones work fine.

You are welcome! I found quite a few others that will probably work just as well and shave off a few bucks too!

$12.99

6 pack $15.99

https://www.amazon.com/gp/aw/d/B076V66FZ4?ref=ppx_pt2_mob_b_prod_image

I'd avoid aluminum just so there's no off flavors.

I just bought these glass weights... 4 for $17. Seem to work swimmingly so far.

Why wouldn't you just buy them on Amazon?

Maybe a little too hipster at the moment, but can't go wrong with some mason jars.