[Sca-cooks] OOP canning adventures

[Pixel, Goddess and Queen]

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.

Margaret
(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