Lou Decruss > wrote:
> On Fri, 05 Aug 2011 10:32:39 -0500, Melba's Jammin'
> > wrote:
>
>> In article >,
>> Lou Decruss > wrote:
>>
>
>>> Now I'm re-thinking this. LOL
>>>
>>>> However, one could do a little at a time, like three of four pints only.
>>>> Instead of canning dozens of quart jars at a time.
>>>>
>>>> Equipment is not cheap either. But once you have the equipment it should
>>>> last for tens of thousands of years
>>>
>>> I have all the stuff. I got the big kit with all the stuff at a
>>> church rummage sale a couple years ago.
>>>
>>> Lou
>>
>> Don't be discouraged. I have emailed you privately.
>
> Thanks for the heads up. I don't check that mail very often. That
> link said "forbidden"
>
>> I can with two pots: one for cooking, one for processing. I don't do
>> pressure canning, though I'm thinking about it.
>
> I've inquired about this before and I don't want to be the boy who
> cried wolf. Once I get everything out of the basement and get my
> hands on the blue book I'll probably be back with questions.
>
> Thanks for the help though.
>
> One question. Do you use a new lid each time or are they reusable?
>
> Lou

I use new lids each time. I have used "used" lids and have regretted it.
The failure rate of was much much greater of the seal failing. I think in
the old days BC, Before Christ, the lids use to have a grey coating for the
seal that may have been reusable. The new ones have a red seal and work
very well... Once.

I have seen some canning jars that have these wire seals, I wonder how they
work? If they use some sort of putting wax the lids?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)