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I have reused the lids for years. They work fine and have never ever created a problem.


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Increasing the size of the jar generally increases the canning time. When processing, you are heating the food all the way through to a particular temperature to kill any microbial contaminants. For an item with more volume, it will generally take longer to bring the center up to a particular temperature. How long you have to process it depends on how big ...


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I've been using the inversion method for many years. But when giving them as gifts I tell them to use it right away, and any jars with a failed seal go in the garbage. I make fabulous combinations of jams (peach - raspberry - habanero for example). I do boil & sterilize jars prior to filling as well as the lids. As I'm filling jars, if any seem ...


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No, you should never make substitutions in canning recipes. You are right that the ascorbic acid is in there for preservation rather than taste. But the problem is that with a lemon, you can't controll how much acid ends up in your peaches. Some lemons will contain more grams of acid per ml of juice than others, and in any case, you'll need really large ...


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Here in South Africa we bottle/can yellow peaches(Geelperskes). They are covered with thousands of tiny hairs if you would call them that. Peeling them is definitely required as you would not want those hairs inside your syrup and sticking to your peaches. Really unpleasant to get those hair in your throat. Haven't tried bottling the smooth skinned type ...



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