Or when you are too darn tired to have to cook a full meal from scratch
! It is so nice to have a 'little grocery store' in the house that is so convenient. My boss says it looks like I have a mini HEB. It really should be something that everyone knows how to do, but unfortunately it is becoming a lost art.
Danilgrl inspired me to try using some of the regular lids a second time, and I've had no problems. I just looked at them for any issues like dents and the gasget material looking ok. I don't think it's really worth it in today's world with the lids being so cheap, but it's good to know for tough times. As far as having jars, I keep hearing from some that you can't have too much ammo, well I feel the same about jars! The next time I can I will use the tattler lids I bought just for practice and I'll let you know what I think about them.
My mother made the best chili I've ever had. Unfortunately when she passed no one had ever written it down! I've tried for ages to get close and haven't even gotten close to it. I'm from Kentucky, where we like it a little more watery with spaghetti noodles in it. Awesome stuff!
They were definately a lot more than the lids from Walmart. I've heard good things about them being able to seal dozens of times. Like I said, I'll let you know how well they actually do in the real world. I sure would like to get some of the red goo they use on the regular lids. Just out of curiosity, do you know what the canning wax that they sell in stores is used for? I had thought it was to seal lids, but it seems like it would just melt out in a pressure cooker.
Rice is a good substitute when you don't have noodles! Lol, but I've never even heard of using potatoe salad before. I do always say though, don't knock it till you try it.
Grandma days used the canning wax (Gulf Wax) before the two part lids to seal the top of their jelly jars by melting the wax and pouring on top when the jelly has set. It really isn't a long term solution for keeping your canned jelly needing to be use within a couple months.
Yeah, that dosent sound like a great system. They do sell it in most places though.
I have used canning jar lids that were over 50 years old with no problems. When my BIL's grandmother passed, she had a bunch of jars and some lids that I got since I was the only one they knew who would use them. They had them in a shed out back and I stored them in my gardening shed. I had no problems with them sealing up so they should be just fine in your life time
That sounds like the way my mom makes her chilli. She calls it Cincinnati chilli. It's good but I like mine thick enough to float a horse shoe. And hot.
Ouch! At 5bucks I'd probably re use all my lids once or twice.
