ljp wrote:
> On Aug 16, 7:33 am, George Shirley > wrote:
>> Ted Mittelstaedt wrote:
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>>> In article >,
>>>> "Ted Mittelstaedt" > wrote:
>>>>> I wonder if this is all a plot at Jarden to get us to move to those
>>>>> super expensive "Ball Collection Elite Platinum" lids that are just
>>>>> plain steel with a poly coat, no color anodization. It's the old story
>>>>> of introduce a cheaper replacement product, label it with a more
>>>>> expensive-sounding name, then make the existing product cruddier
>>>>> and cruddier over the following years so that it becomes unusable and
>>>>> you have to go to the more expensive product that gives you less.
>>>>> Ted
>
> It's been a while since I made jam and I seem to have missed
> something. I don't use paraffin anymore, replaced by reused jam and
> sauce jars. I used glass and rubber rings because I have a nice jar.
> Now it seems these are all verboten and I need to use a water bath to
> sterilize my sterile jars and product. I don't make a lot of jam, but
> I have never had a failure. Then again if the reused lids are
> damaged, I don't use them.
>
> I'm wondering if the two piece lids and water bath are overkill for
> jams and jellies. I'm pretty sure it works well for Ball et all.
Not if you want your jams and jellies to be safe to eat and able to be
stored. Check out:
http://www.uga.edu/nchfp/index.html for more details and the reasons
behind proper, safe canning methods.