Mimi wrote:
> <snip> and for heaven's sake, don't can nikkid. <snip>
>
> Okay, that's a new one for me...not that I would do it but, it
> certainly makes it sound kind of sexy...without the burns...LOL
>
> <snip> I find it personally rewarding to have all my stuff laid out
> and ready to go. <snip>
>
> I fully agree with this and will add that I never even think about
> doing any canning unless I block out time just for that. Weekends for
> me unless I have the odd day off work...

I do that even when I'm just cooking a meal, drives my free spirit wife
nuts. It just makes more sense to me. That and washing up the pots and
pans as you go.

>
> <snip> I oncet had a jar of pickles bust just as I was taking it out
> of the canner <snip>
>
> I had this happen too--a long time ago when I was still making kosher
> dills and could still eat vinegar pickles. I was using those wide-
> mouth, straight sided Ball can or freeze jars (made in the 1980's) and
> I blamed the jar. Not sure what the deal was but, had several clean
> breaks around the bottom of the jars.

Used to have this problem eons ago when we would try to use mayo jars in
canning. Before we became more literate. Only had it happen once since
then and that was a very old jar. I think it had just outlived its
usefulness.

>
> OT but, on the pickle thing--I can eat salt brined pickles and have
> never made them in a crock--is it possible to just can them up using
> salt/water and let them ferment in the sealed jars??? Or would that
> not work--would the jars become unsealed or explode during the
> fermentation period???

I've never tried that but have a strong feeling they would turn loose as
pressure built up during the fermentation period. We don't do fermented
pickles as our climate is just to hot.