Farmerjan's journal - Weather

[canesisters]

FJ: I'm now a certified Master Canner. I took the 10 week course via one of WA extension depts. 18 page final. Passed with 89 out of 100. (it was hard!!).

Anyhoo, the rubber on canning lids is far less thick than the older days. They no longer recommend putting them in warm or hot water. It doesn't plump the rubber anymore, just adds to failure rate.

I like my Tattler lids. Most extensions don't like them. But I do. I take good care of those rubber rings...

The class taught me to not use canning lids that were more than a year old. But I still do, and am careful with testing and leaving on counter for a week before storing away.

Back to canning - there are so many new varieties of bacteria, virus, and molds, that what we used to do is scarily wrong nowadays. My mother (now 94) taught me and since I'll be 70 in 5 days, I've had alot to "unlearn".

Sorry to derail your journal.

When are you going down to stay with friends to look around??

Wow that's fantastic! I bet that's a fascinating class.

 

[Baymule]

My mom used paraffin on top of jelly jars too. I got to lick the paraffin top when she opened a jar. That’s the only thing she canned. We moved to Houston when I was 8 years old and she went to work.
I reuse lids, but only for dry storage, never reuse them for canning anything.