[Sca-cooks] OOP canning adventures

Susan Fox 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.


Malkin wrote:
> 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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