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Old 08-28-2007, 03:27 PM   #11
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Thanks for all the input. It may have been spaghetti sauce, but I also noticed some grapefruit and citrus salad were both in jars marked "Mason". I don't do much long term canning - usually refrigerator pickles, etc. I have done fig preserves, but my aunt makes them better than I do and she gifted me with several jars. They are great for dessert.
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Old 08-28-2007, 03:42 PM   #12
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I use the Naturally Fresh Salad Dressing Jars for canning and I haven't had a problem.
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Old 04-06-2008, 07:42 PM   #13
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First time canning with mason jar

I made a fresh pot of gravy/ tomato sauce and used classico sauce jars with the original lids that came with them. After cooling down i checked the safety seal button on each can and they were not popped. Is it safe to say that the job was successful and can be stored at room temperature ?
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Old 04-06-2008, 07:48 PM   #14
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This is awesome information ... here I've been buying new jars every year. Duh!
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Old 04-06-2008, 09:44 PM   #15
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Quote:
Originally Posted by petey View Post
I made a fresh pot of gravy/ tomato sauce and used classico sauce jars with the original lids that came with them. After cooling down i checked the safety seal button on each can and they were not popped. Is it safe to say that the job was successful and can be stored at room temperature ?
I'd say you were lucky. You should always use new lids - same jars are fine - always new lids!
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Old 04-06-2008, 09:46 PM   #16
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Quote:
Originally Posted by kitchenelf View Post
I'd say you were lucky. You should always use new lids - same jars are fine - always new lids!

Do they sell lids separate from the jars?
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Old 04-06-2008, 09:47 PM   #17
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They sure do.
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Old 04-06-2008, 11:04 PM   #18
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Quote:
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Is it safe to say that the job was successful and can be stored at room temperature ?
You got two big strikes against you. Use of single construction lids, which are not recommended at all for home canning, and second, using them a second time. Safe? No. Lucky, perhaps.

The potential for failure of the lids is very high, plus the potential to collect bacteria or mold underneath the lid, so you will need to use extreme caution when you finally decide to open the jars.

I have reused condiment jars in a canning fashion, but only for refrigerator storage and less than 6-12 months.
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Old 04-06-2008, 11:11 PM   #19
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ok, so can petey re-process his stuff using the proper lids?
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Old 04-07-2008, 12:34 AM   #20
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What about those new(er) white plastic (single construction) lids that Ball or Mason sells? I love those, but so far have only used for freezer jam. The box does not indicate they are for freezer use only.
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