8 oz jelly jars?

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Hi all, I just bought about 6 dozen 8 oz jelly jars. Does anyone have any ideas of what I can do with them now that I have them? I was thinking about making the jar cakes with them as I am having trouble getting the cake to be done in the center of the larger jars and I figured the small jars would be about the right size for children.

Also, a long time ago there was a thread on something called hamburger rocks. I was very interested in this but it didn't get many replies. If anyone has any more information on these I would greatly appreciate it. I am curious to know how long the shelf life is on these and if they need to be frozen? Also is it safe to do meat this way??? Thanks to you all.

-- shellie (shellie01@hotmail.com), July 30, 1999


Oh yeah, I forgot to mention, jelly would be the obvious thing to put in these jars but I do not have a pressure cooker, or any other canning tools, so I am looking for some other uses. Maybe an assortment of mini-cakes in a basket could be given to teachers, neighbors and others for christmas presents. Just thinking outloud, nice little label and cloth under the ring. Toss some hard candy in the basket along with the jars would help it out some too. Can't remember whose idea this originally was but it was a good one. Now, what else can be used in these jars?

-- shellie (shellie01@hotmail.com), July 30, 1999.

There is much one can use the half pint jars for. To can jelly, tomatoes, pickles, fruit, one does not need a pressure canner. One only needs a 6 quart pot. It is easier with larger pot and several pots, but can been don with just one pot. The above named items do not need to be processed above 212 degrees.

Also, if you got the straigth sided jars, the ones where the bottom is smaller than the top and the sides are not curved out, then they can be used for freezing.

-- chicken farmer (chicken-farmer@ y2k.farm), July 30, 1999.


You don't need a pressure canner to make jelly, all you need is a box of paraffin, but you certainly do need a pressure canner to can meat! I don't remember the hamburger rocks thread - anybody? But they don't sound remotely edible to me. 8 oz. jars are too little, I would think, for most "serious" canning, but I used them for jelly, chile sauce, salsa, pickle relish, etc. - except for the jelly, those are not worth the trouble unless you have a garden full of the ingredients.

I like the 8 oz. for 3 or 4-bean-salad, too. In a slightly sweet vinegar brine, this can be water-bath canned like relishes. It's easy to make with canned and/or frozen beans but of course you have to like it, as I do.

Hope you get more ideas.

-- Scat (sgcatique@webtv.net), July 30, 1999.

Salsa!!! That is a wonderful idea. Thank you. OH, the hamburger rocks sounds gross I know. But the way I understand it you dehydrate the hamburger meat to the point where they are like rocks and then store them. When it comes time to use them you rehydrate them with 2 cups water and no one knows the difference. So it might not be too bad, just concerned about the safety of doing meat this way...hmmmmm...

-- shellie (shellie01@hotmail.com), July 30, 1999.

We tried the hamburger rocks and their great. I have made more and plan on making lots before the end of the year.

Use the leanest ground beef you can find. Cook it in a skillet until brown and then put it in a colender and rinse with hot water until all the grease is rinsed off. Pat dry with paper towles and dry in dehydrator until it is like little rocks. You can also return it to the skillet after rinsing to fry again with spices and onions before drying.

I added the hamburger rocks to spagetti sauce and my hubby never knew the differance. I am storing most of mine in the freezer for the time being to prolong the shelf life. I have some on a shelf in kitchen for several months now and it is still good. I am using that as a test to see how long it will stay good.

-- Homeschooling Grandma (mlaymon@glenn-co.k12.ca.us), July 31, 1999.

Grandma, That's great, I think I will try some tomorrow. Thank you for the info. The canned meats at the store are just awful and I think it would be great to be able to make spaghetti and the like. Thanks again.

-- shellie (shellie01@hotmail.com), July 31, 1999.


I am glad others addressed your concerns about canning - please pick up a copy of the "Ball Blue Book" from the store (new has updated info). Basically if it has lots of sugar and/or is high acid (like pickles) it can usually be canned by "water bath". Walmart has big black speckled enamleware w.b. canners for about $15 with a rack inside. Also buy a jar lifter for removing those boiling hot jars from the water.... really doesn't have to get fancier than that for many foods. Also, if you decide you want to pressure can, I bought a large regular canner for about $50.00 that can be used to can pints of anything...... yes the bigger ones with gauges make it easier but this works as far as I can tell.

Just a suggestion: Yes we eat meat but I have stored plenty of Texturized Vegetable Protein (TVP), unflavored for use as a ground beef substitute. When seasoned up with beef boullion it works great in tacos, stroganoff, chili, etc., really cheap and stores great. Oh, and very nutritious.... just remember to make it a complete protein (it is from soy BEANS) and eat a GRAIN with it (tortillas are my families favorite - bought a $7 tortilla press and it works great!). Good luck!

-- Kristi (securx@succeed.net), July 31, 1999.

Oops, meant to say I bought a PRESSURE COOKER not a pressure canner... mostly all in a name though canners have a pressure gauge... I just got the wobbler rocking slow and steady and according to what I read that keeps it between 10-15 pounds - fine for canning. I can also easily use this smaller size for daily cooking - was more practical for my family (and on a smaller budget)

-- Kristi (securx@succeed.net), July 31, 1999.

Kristi, Thanks, I really thought EVERYTHING had to be canned with a pressure cooker. I have never canned anything in my life as it seems like too much work for me with two kids, a husband, school, two cats and a dog..hahahha...but if things get tough I DO think it is something I should know how to do. Take care....Shellie

-- shellie (shellie01@hotmail.com), July 31, 1999.

From: Y2K, ` la Carte by Dancr near Monterey, California

I am buying lots of half pint mason jars and using them to store small quantities of matches, home-waxed cheese, cleansers, soaps, vinegar, oil, vanilla flavoring, powdered milk, etc. This allows me to purchase industrial size packages of these products and save considerably. We can get rid of the larger packaging and plastics while we still have garbage pickup service. I keep them in a box with a few days of food, clearly labeling each item as to contents and including Mr Yuk stickers on the poisons. When using the foods in rotation during good times, the non-perishables can be left in the box, newer food added, and put to the back of the line for emergencies.

I choose to not use them for food storage, at this point, while food is still available more conveniently at stores, although I am practicing on different foods for the experience. Save the empty mason jar boxes, and fill them with replacement rings and lids (along with the original ring box, collapsed). These will be useful in the after times.

Someone, please e-mail me if this post screws up the formatting of this thread. I'm experimenting.

-- Dancr (addy.available@my.webpage.neener.autospammers--regrets.greenspun), August 05, 1999.

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