[Sca-cooks] food safe temperature

[Micheal]

The lid type
>> I personally don`t trust to use a second time.
>> Canning process might leave a
>> crease in the rubber.
 Actually that was advice not to use them a second time I had assumed most 
people don`t.  Also assumed most people know how to read. But thanks for 
pointing it out again more good advice.
 Da
----- Original Message ----- 
From: "Huette von Ahrens" <ahrenshav at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, December 21, 2004 4:58 AM
Subject: Re: [Sca-cooks] food safe temperature


> Having canned for the past 44 years, I can tell
> you that you should _never_ reuse metal canning
> lids more than once.  It even says so on the box.
>  Unless you like having jars that are not
> airtight.  The separate rubber rings you have
> described are for use with glass canning lids
> and are very
> very difficult to position just right in order to
> achieve an airtight seal.
>
> Huette
>
> --- Micheal <dmreid at hfx.eastlink.ca> wrote:
>
>> Depends on whether  you buy the ones with
>> rubber  rings or with the rubber
>> attached to the lids. (Rubber plastic same
>> thing in this case) The lid type
>> I personally don`t trust to use a second time.
>> Canning process might leave a
>> crease in the rubber. But the rings go into a
>> pot of boiling water to be
>> reused until they no longer flex before
>> throwing them out.
>>  But I have never used a canning bottle to put
>> ice into a pot. I expect they
>> might have a tendency to explode. I use plastic
>> soda bottles or ice cubes
>> around the sides.
>>  Da
>>  Who regularly gets can on cordials, or is that
>> cordially canned regularly
>>
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