Canning recipes, food preservation and food sales

[Irving]

I purchased a large jar of nacho style jalapenos with the intention of just water bath canning them again into smaller jars. I've yet to do so, but I'll be sure to report my experience here once I do. I called Jerry to ask if this is something I should be okay to do and we couldn't think of a reason why not. If anyone else has any input, please share.

**What's holding me up is my lack of an actual water bath canner or rack. I have several large pots I can use. I looked online to see if I could water bath without the rack, and several people pointed out that people water bath canned for a long time before racks were invented. More than one person stated that they use a dish cloth in the bottom of the pot to keep the jars off the bottom of the pot. That's likely what I'll try.

[Brian]

I purchased a large jar of nacho style jalapenos with the intention of just water bath canning them again into smaller jars. I've yet to do so, but I'll be sure to report my experience here once I do. I called Jerry to ask if this is something I should be okay to do and we couldn't think of a reason why not. If anyone else has any input, please share.

**What's holding me up is my lack of an actual water bath canner or rack. I have several large pots I can use. I looked online to see if I could water bath without the rack, and several people pointed out that people water bath canned for a long time before racks were invented. More than one person stated that they use a dish cloth in the bottom of the pot to keep the jars off the bottom of the pot. That's likely what I'll try.

Yeah I think it's only to prevent heat spots and let the water equalize temperature all over the jar, so you don't scorch anything or break a jar due to direct heat.

You can also use a bunch of your old jar rings in the bottom of the pot, assuming you're like every other canner I know who has a drawer full of bent, broken, and rusted rings that you wouldn't use to actually can anything in. As long as you keep it flat-ish.

[TheGrey]

I purchased a large jar of nacho style jalapenos with the intention of just water bath canning them again into smaller jars. I've yet to do so, but I'll be sure to report my experience here once I do. I called Jerry to ask if this is something I should be okay to do and we couldn't think of a reason why not. If anyone else has any input, please share.

**What's holding me up is my lack of an actual water bath canner or rack. I have several large pots I can use. I looked online to see if I could water bath without the rack, and several people pointed out that people water bath canned for a long time before racks were invented. More than one person stated that they use a dish cloth in the bottom of the pot to keep the jars off the bottom of the pot. That's likely what I'll try.

I did the same thing! The massive jar of jalepeno slices was something like $2.50 at Sam's, so I figured, why not?

From what I understand, the rack helps to keep the jars from touching the bottom, as well as touching each other. It also helps you lift the jars from the pot, so you're not having to worry about accidentally touching another jar when you're lifting it out.