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Thu, Aug 23, 12 at 22:22
| Every year when I get around to canning, I turn to you guys here. And every year, I am ASTOUNDED by the generosity, thoughtfulness, and good humour displayed by most everyone on the site. There are a handful of people who I am particularly grateful to (and I expect you know who you are, and I don't want to single anyone out and risk, forgetting anyone, so this is a broad and general thank you).
This is an amazing community. You are a pleasure to read and learn from. I will probably have questions later. |
Follow-Up Postings:
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- Posted by GeneTheNewGuy none (My Page) on Thu, Aug 23, 12 at 22:47
| I agree. I am new to this and I am so thankful and impressed with other members freely offering their knowledge and experience and especially their time. Gene The New Guy |
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| I'm not new to this which is a big problem! I learnt to process jams and jellies back in the old days when you could reuse jam jars and seal with a circle of wax paper. I still have friends who use paraffin wax. I have to relearn everything I once did without thinking. I'm very grateful to have the generous posters on this forum helping me. Cheryl |
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- Posted by readinglady z8 OR (My Page) on Fri, Aug 24, 12 at 13:49
| If you want to reuse jam jars and seal with wax paper or paraffin you can, as long as it's limited to high-acid fruit preserves. The only risk is perhaps mold and perhaps a reduced shelf life (i.e. color and degradation of flavor). But there isn't a safety issue per se. The boiling water bath is a shelf life and quality retention issue, not a health one. (Again, speaking only of full-sugar traditional high-acid preserves.) Carol |
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| Thanks for the thanks. :) Dave |
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