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Post by Paddy by Grace on Mar 13, 2009 20:47:56 GMT -7
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Post by cztulsa on Mar 14, 2009 17:58:48 GMT -7
FYI: Here is good advice I learned the hard way. Save yourself time, trouble, money and food wasting by using Ball or Kerr jars and lids. The store brand dollar store varieties are cheaper because the quality is cheaper. They usually don't keep their seal. I had good luck with them initially, then intermittently, and thought I didn't do something right. Then I lost 2 cases of pickled okra and a case of sand plum and elderberry jelly, after which an experienced canning lady told me it was the jars and lids I was using.
Our family has used Miracle Whip jars to can pickles in for years, and they work quite well. Standard lids and rigs fit good on them.
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Post by tekiah on Jun 29, 2009 18:37:42 GMT -7
The trouble is with the lids. About 4 yrs ago I read that companies were making the lids to last only 1 year. I've noticed that the rubber seals are not as thick as they once were. Also, you should never boil your rubber lids in water, just bring them to a simmer and turn the heat off. They will get sterilized enough under canner pressure. The rubber will cook at boiling temps if submerged in water and loosen from the lid and will not seal properly after canning.
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