"Mimi" > wrote in message
...
> <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

haha, so like then you can call it something like 'Kathi's Sexy Strawberry
Jam' and people will wonder!!! LOL

Kathi, who has ALSO learned not to cook BACON in a tank top!


>
> <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...
>
> <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.
>
> 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???