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Message Subject >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Poster Handle tinygreen
Post Content
The gold ball lids are still great. It is the silver ones that have given me hell. I just threw out another jar of pickles. You can test your seals, but I have noticed that even after I test them, I have to go back about a week later and make sure that they didn't pop.
 Quoting: eleyna2011

i'll keep that in mind. we have some of both. all my peaches sealed last night and i used the ball gold widemouth type. we leave the stuff on the shelf for a week and then box it up.

great advise. woohoo
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