[Sca-cooks] OOP canning adventures
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Tue Oct 14 08:49:29 PDT 2008
One caution, if you are pressure canning you should be using new jars,
since reused ones may have stress-induced flaws that cause them to shatter
under the pressure of the canner.
(T-minus four days to an actual kitchen!!!)
On Tue, 14 Oct 2008, Sandra Kisner wrote:
>> 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.
> True - then all you need is new lids and bands, and the bands (once you buy
> them) can *also* be reused. Much cheaper than buying the whole lot.
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