[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.
>> Selene
> 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.
> Sandra

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