Re: [gardeners] Re: Canning Jalapenos
Allen and Judy Merten (gardeners@globalgarden.com)
Sun, 28 Mar 1999 23:12:02 -0600
Hi David,
My grandmother sometimes used jars that were not made for home canning
either. Judy and I do not use them however as they sometimes break in the
canner. Never use the jar lids that come with these jars. We only use the
rubber sealed lids once. The rings can be reused as long as they do not rust or
become deformed.
Allen
Bastrop Co., SE Central Tx.
David G. Smith wrote:
> George wrote:
> >Some folks still advocate boiling home canned food for 10 minutes before
> eating.
> >Personally I think it's foolish IF you follow good procedures. Home
> canning ain't
> >for sissies.
> >
>
> My in-laws got some home-canned things from people they knew and gave us
> some. One is pickled watermelon rind (I think, I didn't try it yet), in a
> regular pint canning jar. The other is blackberry jam in a jar that looks
> like it originally had gravy in it -- the lid says "Heat and Serve". My
> grandmother and her sister re-used jars like that, but I hadn't seen anyone
> do it lately. Looks like they've used this one more than once! I was a
> little hesitant to eat it but I do like blackberry jam. It's a third gone,
> and I'm as OK as ever. (No boiling, either.)
>
> David Smith