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George Shirley wrote:
> wrote:
> > wrote:
> >
> >
> >>Hi everyone
> >>
> >>
> >>I'm new to bottling, but it might solve one of lifes problems, so I'm
> >>interested to try it. I really dont want to go out and buy a load of
> >>the proper jars until I've tried it once to see if it is the solution.
> >>Yes I've read the FAQ. Hence my probably predictable question: if I use
> >>jam jars, sauce jars, etc for just the first run, what sort of failure
> >>rate could I expect? A fair rate of failures to seal could be accepted
> >>for the one test run.
> >>
> >>Failure to seal is easy to spot on these jars, and I wouldnt let anyone
> >>else have access to the jars, so I dont expect a safety problem.
> >>
> >>Or is this a bad bad move?
> >>
> >>thank you,
> >>
> >>
> >>NT
> >
> >
> > Maybe no-one here has tried this? I mean reusing the lids that came
> > with them, using them a 2nd time, and BWB processing.
> >
> >
> > NT
> >
> I haven't answered the OP on this one but I will now. Once upon a time
> we were living in a country that had no tradition of home preservation
> of food. Consequently I reused jam and jelly jars and the original lids.
> They will reseal but IIRC the failure rate was more than 50%, that's a
> lot of jams and jellies to keep in the refrigerator and try to eat up
> before they go moldy. Like everyone else who has answered I would
> discourage the reuse of commercial canning jars and lids with the
> exception of some of the brand name spaghetti sauce jars that actually
> are canning jars and standard lids and rings fit.
>
> My two cents.
>
> George

Thank you George. 50% is workable in this case, the failed seals can go
in the freezer and the sound ones in the cupboard. If I want to do any
more I'll get the proper kit.

Thanks, NT