[Sca-cooks] OOP canning adventures
selene at earthlink.net
Tue Oct 14 08:22:20 PDT 2008
I've been saving jars all year, much to the dismay of my housekeeper who
has to figure out where to put them.
A good brand of jar pasta sauce, Classico, sells their product in actual
Mason jars. Better than average for commercial s'getti sauce, not full
of sugar like some of them. A quick look at Google shows me that I'm
not the only one who buys that brand, in part, to recycle the jars.
> We did an incredible amount of canning when I was a young girl. I put all of that away when I started my adult life because quite frankly ... I didn't have time. I had forgotten how amazing it was until I inherited my ex-husband's mother's pressure canner late last fall. I had also forgotten how EXPENSIVE the startup is ($10.00 a case for the 12 oz jars). I am actually getting in on the late side of the local fall harvest so the stock of jars is somewhat ... limited ... in the back end of Wyoming. I do have appointments in Utah next week and I will check around there for more jars.
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