Didn't mean to start anything - all I want to say is that if you are canning and you have any questions consult and up-to-date Ball Blue Book.
Times have changed - recipes can be tweaked or just handed down and done the way they have always been done. Just the processing part needs attention.
I have a neighbor that has been canning the same way for years - non-sterilized jars, re-using the same caps - using the oven method she learned back in Poland. She keeps her jars in the basement year after year until they are eaten. NO WAY would I want to even sample any of her canning!
Some people you cannot change - and I firmly believe in checking the Ball Blue Book. It is not worth taking the teeniest chance. I don't care how Aunt Mable did it for years - or that your mom did this or your gram did that. That is not the way it is supposed to be done all the time.
Better safe than sorry.
Times have changed - recipes can be tweaked or just handed down and done the way they have always been done. Just the processing part needs attention.
I have a neighbor that has been canning the same way for years - non-sterilized jars, re-using the same caps - using the oven method she learned back in Poland. She keeps her jars in the basement year after year until they are eaten. NO WAY would I want to even sample any of her canning!
Some people you cannot change - and I firmly believe in checking the Ball Blue Book. It is not worth taking the teeniest chance. I don't care how Aunt Mable did it for years - or that your mom did this or your gram did that. That is not the way it is supposed to be done all the time.
Better safe than sorry.