I posted this question in another forum and didn't get much response, so here goes; I have access to a can sealer and would like to try canning in cans as opposed to glass jars. My grandmother used to can this way and preferred it to glass jars for many products like meats and low acids foods. She said it was easier because she always got good seals, the cans could be stacked inside the pressure canner, and they would not shatter if the room air was too cool when they were lifted from the canner, unlike glass jars. I know the cans are expensive, but I am still interested in trying. I would appreciate it if anyone who has ever done this could let me know of their experiences. Thanks!

-- Hannah Maria Holly (hannahholly@hotmail.com), June 09, 2000

Answers

Ayuh! (We're Maine-iacs). I have the same stuff, and when we were in Alaska, I used it a lot for Smoked Salmon and Trout, as well as Dungeness crab. Works great, but a bit pricey. We only did it because it was cheaper to SEND to folks, - no worry about breakage. Haven't used the cans or canning "machine" in many years. No better nor worse than jars. Sturdier than jars, but MUCH more expensive, and difficult to find. Tell me - what's the problem with jars? I think they are just fine and haven't used my "can" machine in 20 years, although I still have it. GL!

-- Brad (Homefixer@SacoRiver.net), June 09, 2000.

Brad, I'm glad to know there is someone else out there that still keeps stuff even though they haven't used it in 20 years. I was beginning to feel like the lone "stranger". LOL

-- Green (ratdogs10@yahoo.com), June 10, 2000.

My mother used to use cans, too, when we were in Alaska. She only used them for salmon and meat, as I recall. I thought about trying it, but priced the cans and equipment, and decided to stick with jars. Still, the cans do have the advantages you mention, plus they exclude light, which is an advantage in trying to preserve the food value.

-- Kathleen Sanderson (stonycft@worldpath.net), June 10, 2000.

Thanks for everyone's help. The reason I am interested in canning in cans is because of the reasons I mentioned. Also- I drop things frequently (always have) and have broken several jars over the years. I am interested to see if there is a higher percentage of good seals. I have about 5% seal failure with glass jars when pressure canning, and have tried for the last few years to figure out what I'm doing wrong. I have ruled out; food under the seal, too much grease in meat, too much/too little food in jars, fluctuating pressure inside the canner, opening the canner too soon/too late, improper handling/cooling of jars etcetcetc. I have even made sure that the rims of the jars are flat and round and that the lids and closures are good. My grandmother told me that she remembers only having a few seal failures when she canned in cans under pressure. She said once you take the cans out of the canner, you put them in a sinkfull of cool water and if they don't have a good seal, they'll bubble. I've read about canning in cans in several books, but it's always nice to hear about it from people who have actually done it.

-- Hannah Maria Holly (hannahholly@hotmail.com), June 10, 2000.

Haven't canned that way myself, but DID see the equipment at Goodwill the other day for sale for I think, $35.00 for a can sealer. Seemed a bit high, and since I don't have access to all the cans, lids, etc., didn't consider it. Let us know if you try it, Hannah, and how it works for you. Jan

-- Jan in Colorado (Janice12@aol.com), June 10, 2000.

Try using Ball lids. We use them exclusively because we get a much better seal rate, 100% most of the time.

-- Barb Fischer (rlfischer@usa.net), June 14, 2000.

Hannah - my failure rate with jars is virtually nil. Are you by any chance re-tightening the screw cap AFTER you take the jars out of either the hot water or steam bath? That is not necessary, and tends to screw up the sealing process. Just a wild thought! GL!

-- Brad (Homefixer@SacoRiver.net), June 14, 2000.