Canning question, use mason jars or regular spaghetti jars?

When I save a jar, which I don't anymore because mayo is in plastic now a days, I make sure it takes a canning screw band. If it doesn't I don't save it.

Now as far as wax sealing jams and jellies, yes you can do that but it is not sanctioned by the The National Center for Home Food Preservation. I try to go by their new rules so I don't use wax anymore. It's actually easier to use screw bands over wax.

 

Like was said its not simply a matter of removing the air,,you need both air removal and high heat to can successfully non acid foods. Yes there are several methods that people used decades ago,,but things are more convenient now. Jams and jellies can be sealed with hot paraffin, almost any vegetable can be brined and fermented and as long as its under the brine it is preserved. Need a few big crocks for that. You could also dig a root cellar and build a smoke house for meats.

 

I have canned for a long time. So far, I do not own a pressure canner--nor would I know how to use one, or water bath canner. I would not mind one. I use an open kettle method, and sterilize the jars and lids in another pot of boiling water. I also boil all the tools: spoons, tongs, funnel, etc.

I do not usually do green beans. So far, they do not grow for me. They sprout and look like Charlie Brown's christmas tree--very pathetic. Maybe by the time they grow for me, I will have a water bath canner?

I do can tomatoes and fruits. The few problems that I have had have been with Kerr lids. I rarely have problems with Ball lids or Red Dot lids. I never use Kerr lids since I had problems with them.

I have a variety of good canning jars: Ball, Kerr, Presto, Mason, Atlas and others.

I have used mayonnaise jars before they went cheapo on the glass, and then to plastic.

I also have jelly jars and their lids with a seal on the inside. They always seal nicely. I know lots of people who use them, and they have no problems either.

Yes, that is not what the FDA or whoever says. I have not trusted the FDA and other agencies for a long time. They allow all kinds of untested or undertested medicines and other products on the market, and then when people start dropping dead, they say "oops" and recall them. There are tons of other mistakes by the FDA. I am not one of their fans. And there is the issue of GMO foods...

Anyhow. I am not able to dig a root cellar, and I don't do much meat. I certainly would not can it.

I have a cabinet for my canning jars on the porch. I never bothered to keep count of them. Someplace to keep them when full of canned goodies would be nice.

 

I keep an inventory of what is in my pantry in my pantry refrigerator. I usually update the food count on Mondays when I draw my stock forward. I have been able to count all my jars from my inventory list. I don't count empty ones. That's a drop in the bucket, usually.



AA I really don't count the jars literally. I am intrigued with your processing. My grandmother did it your way.