> wrote in message
ups.com...
> Kathi Jones wrote:
>
> > My time and the stuff I put in the jars is worth too much to put it in
to
> > reused jars and take the chance that the seal would fail
>
> its not a chance, we know a percentage of them will
>
>
> > or the jar would
> > explode
>
> how is bottling in a bwb going to do that? There is no pressure
> diffrerential, so explosion is out of the question afaics. Cracking due
> to heat shock is the risk., so quick temp changes will be minimised.
> I've used food jars for other purposes enough to know theyre fine as
> long as one is sensible.

duh, what was I thinking...oh ya, about that time when I was doing a bwb of
some jam in proper canning jars, following proper procedure and methods.
OK, so the jar in question didn't explode, but it did crack, the bottom fell
out and there was jam all inside the canner. So if even a proper canning
jar can do that, what could a reused mayo jar do? I'm not going to find out

>
>
> > - or someone would get sick.....;-( It's just one worth the risk -
> > to me.
>
> how is this going to occur? Ones that dont seal get frozen, and ones
> that do seal either fail later or dont. Either way its easy to tell the
> difference, and any with seals that fail later are rejected as unfit.
> What scenario are you proposing that would cause a risk to health?

I thought the whole point of bwb canning is to safely preserve and get a
proper seal 100 % every time. That's my goal and I usually achieve it. If
by slim chance I have a failed seal, I know that all I have to do is wipe
the rim again, recap with a clean new lid, and bwb again. It's that easy
and it always works. None of my canned stuff has EVER gone in to the
freezer. If you're just going to put it in to the freezer, why bother with
the canning process?

Sounds to me like you've already made up your mind about this - you've got
it all figured out. Why'd you bother asking the question?


>
>
> NT
>