On Thu, 20 Aug 2015 20:35:09 -0700 (PDT), Randal Oulton
> wrote:

>On Thursday, 20 August 2015 11:30:09 UTC-4, Ro...@home wrote:
>> On Sat, 15 Aug 2015 10:49:26 -0700 (PDT), Randal Oulton
>>
>>
>> >On Friday, 14 August 2015 13:59:05 UTC-4, George Shirley wrote:
>> >>
>> >> Just back from a visit to the stupor market, egad! canning jars and lids
>> >> at retail are ridiculous. Probably by mid-October both will be heavily
>> >> discounted. I don't need any as I have about eight dozen jars of varying
>> >> sizes up to half gallon. I AM NOT A HOARDER, no matter what my wife and
>> >> children say.
>> >
>> >George, what are the jars going for now? In Canada, sometime in the past few weeks they *raised* the prices of jars about an average of a buck a dozen. Bernardin brand (Ball's sister brand in Canada) pint jars (with lids and rings) are 8.99 or 9.99 now depending where you get them; you can get Golden Harvest pints at Crappy Tire though for 7.99. Replacement metal (flat part) lids are basically 30 cents each. (3.60 for a box of twelve.)
>>
>> Are you talking about the standard 70mm lids?
>> If so, head over to your local Dollarama. Their price has gone up
>> twice in the last two years but, as of a few days ago, Bernardin
>> standard 70mm lids are still only CND $1.50/doz.
>> We used a box and a half yesterday on 3 batches of spiced pear jam
>> (six - 250ml jars per batch).
>>
>> Ross.
>> Southern Ontario, Canada
>
>That's a great price Ross, I'll keep that in mind. I've switched mostly to Tattlers now, got about 1200 Tattler lids on the go. Where did you get the spiced pear jam recipe from?

Sorry I didn't get back to you sooner, been really busy for the past
week.
Don't remember where we got the recipe but, we've been using it for
many years. Here it is:

@@@@@ Now You're Cooking! Export Format

Spiced Pear Jam

Jam

840 grams pears; peeled & chopped
1 pkg. fruit pectin powder
1 kg granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/2 teaspoon butter

Peel, core and chop pears. (We use the food processor after peeling &
coring). Measure 840 grams into our jam pan. Add fruit pectin and mix
well.
In a separate bowl, measure sugar and spices and mix them together and
set aside.
Bring fruit/pectin mixture to boil over medium heat, stirring
constantly. Add sugar and spices all at once, mix well, add butter*
and return to boil, stirring constantly.
Boil hard for one minute and remove from heat.*Skim foam with a metal
spoon*. Ladle mixture into hot 250ml jars,leaving 1/4 inch headspace,
wipe rims, apply lids and rings and process in a BWB for 10 minutes.
* Addition of butter eliminates need for skimming.

Yield: 6-250ml jars


** Exported from Now You're Cooking! v5.92 **

Ross