Canning In 1/2 Gallon Jars

[Ozarks Tom]

We store a fair amount of dry goods like split peas, etc. in 1/2 gallon jars, but looking online I can't find any information on canning in them.  It would seem if you're pressure canning the time required might be a bit longer, but I'm hesitant to go with my gut on this.  Any suggestions?

[kkbhf]

Like you I only use them for dry goods storage.

The info I've come across says just to can juice in them.
www.clemson.edu/extension/food/canning/canning-tips/33half-gallon-jars.html

[Deleted]

Good old Carla emery


And another one

[my3boys]

Last time I checked with the county extension this was still the rule, juice only. Until they get around to going through the paces with other foods in the half gallon jars it isn’t worth the risk. Testing new recipes or methods is a lengthy and expensive process according to my local extension out of Penn State, so it’s a big deal when something new is approved.

The best thing to do is check with your local county extension periodically. They should have updates posted there.

[Ozarks Tom]

I have to wonder if their lack of guidelines is due to lack of testing. Logically, by increasing the time in the canner it shouldn't make any difference what size jar you use. Guidelines also say don't can butter or cheese, but we've done that successfully many times (always starting with pasteurized products).

What I had in mind was using 1/2 gallon jars when we make stews and soups. I'd welcome as much input as possible, what I've read so far says "maybe".

[paquebot]

Been canning in half-gallon jars for years. Even have some old blue ones that are older than me. Main problem used to be having something deep enough for them to be fully submerged. An old double boiler would handle 10 if needed. Now I use a 5-gallon stock pot which will handle 4. However, for as many years as I've used them, it's only been either plain tomato juice or V-8 juice and always water bath. And for all my life, that's the only thing that I can ever remember anyone canning in them.

Martin

[emsmom]

I remember reading that you add 20% to your water bath time and don't try to can anything thick (like purees).

[my3boys]

Jul 8, 2018 14:25:05 GMT Ozarks Tom said:

I have to wonder if their lack of guidelines is due to lack of testing. Logically, by increasing the time in the canner it shouldn't make any difference what size jar you use. Guidelines also say don't can butter or cheese, but we've done that successfully many times (always starting with pasteurized products).

What I had in mind was using 1/2 gallon jars when we make stews and soups. I'd welcome as much input as possible, what I've read so far says "maybe".

Yes it is. Testing a new recipe or method is time-consuming and expensive. The head of the food preservation dept at our local extension told me one time what it costs. Don’t remember what the figure was but I remember almost falling over. I also think it had to do with finding enough qualified staff with the time to commit to the project too but that may not be the case anymore.

[paquebot]

If canning were OK in half-gallon jars, a lot of infrasructure would have to be changed. The usual water bath would have to be taller for one thing. I've never seen one deep enough for those jars. Some pressure canners are deep enough but expensive. That's one of the main purposes of the old double boilers. Sat over two burners and deep enougk for half-gallon jars.

Martin

[Ozarks Tom]

Our big water bath is tall enough, and we've got an AA930 pressure canner that's plenty big too.

I hate wasting food and time, but I think I'll experiment with maybe some stew in a week or so. Just make enough for four half gallons, pressure can, and set it in a prominent place in a pantry, check it in a few months. I'll post the results here.

[citybound]

I have been wondering about canning in half gallons also. I am going to can apple juice and ice tea in them this fall.
I did come across a conversation on the internet where a few people were relating that back when they were kids the amish and large farm families use to can in the half gallons a lot. It was also mentioned that instructions for canning in half gallon jars were in some of the old canning books as late as the early 1980's.


I wont post the link but if you use your search engine you will come across a guy who worked out times for canning a whole list of food in half gallons based on old recipes and canning instructions. I don't see why not. The main thing people are saying is that the food has to be hot packed.


I am sure an old canning book can be dug up at a thrift store or used books store that would have some instructions that work but that would not be endorsed by the ag dep. Along the same lines, I have an amish canning book that instructs you on how long to water bath low acid foods to can them. Sounds risky, but people have been doing it in some communities for over 100 years. The old Italians here water bath pasta sauce, eggplants, and peppers and they are still here and still doing it.....it takes four hours or so though.

[wildhorseluvr]

I had an older friend who raised a lot of banties. He told me he liked the banties because when he butchered, they fit perfectly in a half gallon jar. Although he passed away a few years ago, his wife is still going strong so I guess his canning methods didn't kill anyone. 

[mzgarden]

I have a few old canning books and looked through them. This one is copyrighted 1943. While it doesn't have a lot of information on half gallon canning, it does have some notes which I've posted below.

[citybound]

Nice MZ. Love the old graphics on the book as well.
I am going to eventually try it to see how it comes out.
I think if the jars are stored in a dark cool place all should be well.