On Fri, 14 Feb 2014 23:50:59 -0500, songbird >
wrote:

> what did they use before rubber rings, plastics
>or rubber lined edges of metal lids?
>
> pine resin/pitch? honey? wax seems too
>hard and brittle. hmm...
>
> i'm trying to make my list of things to have
>on hand or know where to get easily just in case
>we ever need them.
>
> to replace metal lids i was thinking circles
>of glass would work, with the edge ground to dull
>the sharpness.
>
> plastics don't appeal to me at all, but natural
>latex or waxes would be ok as long as i can grow
>them or somehow have a decent supply. plant based
>products a definite plus, plant based products i
>can actually grow here in the midwest USoA would
>be even better.
>
> right now i'm leaning towards a plant wax as i
>think you only need a very thin layer to seal the
>rims imperfections, but it would need some kind
>of heat stablizer to protect it while sealing
>(otherwise it would be a return to hot pack
>methods and very little additional heat to seal).
>
> any other ideas?
>
>
> songbird

Check out this site for the history of canning.
http://foodpreservation.about.com/od...nning-Food.htm

Seems like since 1858 rubber gaskets have been used to seal jars. You
need something that would withstand the heat of at least a boiling
water bath. And that limits you to acidic foods. Unless you are
willing to take the chance of spoiled food or Botulism.

If you are planning for Doomsday I think that drying foods and meats
would be the best idea.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)