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George Shirley[_3_]

On 4/15/2014 9:44 PM, wrote:
> I just checked the Claasico website. The jars are NOT recommended for canning. I actually prefer using the 12 oz size as drinking glasses.
>
You're right, the newer Classico Atlas Mason jars have thinner glass
than canning jars and the threads and top of the jar are no longer to
true Mason jar standards. I've never eaten Classico but a couple of
friends used to give me the ones they received and they made a decent
canning jar back then. After I noticed the change I quit getting them
and they went to recycling. Still have a couple of dozen of the older
jars, the 26 ounce with the true canning jar thickness and threads plus
the flat top needed.

Thanks for the reminder Lori.

It's getting on to dewberry and blackberry season here in SE Texas. We
have some primo picking patches mapped out and we check them weekly for
ripeness. We have also discovered a few dewberry plants behind our fence
and are protecting them for fresh eating.

Yesterday we put up a large batch of Swiss chard, properly blanched for
two minutes, into a ice bath, drained well, then put on a bun tray and
frozen for one hour and then into the vacuum bags. Today is herb day,
we're picking cilantro, flat leaf parsley, fernleaf dill, oregano,
thyme, Russian tarragon, and leaf celery. We will dehydrate and then
vacuum bag for longevity.

The spring/summer garden is doing well, the tomatoes and squash have
buds on them, the Hopi lima beans are starting to climb, the cukes are
growing fast. The lettuce is starting to go to seed so it is about
compost barrel time for them. We've been having temps down to 44F the
last few days but today is headed for 80F with lots of sunshine.

Made some healing salve last week, calendula blossoms (pot
marigold)cleaned and infused into liquid petroleum jelly then strained
into small jars. Last batch I made was in 2000 so it was time.

George