"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 06-12-2006, 03:59 PM   #11
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
Originally Posted by Michael in FtW

Alix - I remember when I was very young my Grandma used to seal her jams with paraffin ... but in the late 1950's she switched over to the standard 2-piece lids used today. I tried using parffin once - to try to preserve history ... and found out why Grandma switched to the newfangled lids.
Heh heh heh. I know EXACTLY what you are talking about Michael. I actually use paraffin AND the two part lids most of the time. Its only when I have excess jam and no jam jars that I "cheat" and use a cheez whiz jar or something and put the paraffin only on top.

When I make pickles though, I use my Mom's three piece lids. Rubber sealer rings, glass lids, and metal rings. We don't have many of those left though. And the sealer rings get tougher to find every year.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:29 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.