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[EarthNSky <erthnsky AT gmail.com>]

What brand/type of half gallon jars?  I have the 'golden harvest' 
squarish type from the days of milking goats, but will these work?  Mine 
have plastic lids-not sure that they would hold up to 220 degrees, or 
will they?  Are other lids available somewhere?

Lynda wrote:
> I just slice with the madolin.  I don't rehydrate, that happens in the 
> cooking process.  You might think about the canning though.  Sure is 
> nice to have a jar to drain, whiz in the blender, add a little cream 
> and have a yummy butternut squash soup.
>
> For dehydrated stuff and rice, flour, etc., I then "dry" can it in 
> half gallon jars.  200/220 degrees, 20 minutes.  Turn off the oven, 
> open the door and by the time the jars are cooled the lids will have 
> sealed.
>
> Lynda
> ----- Original Message ----- From: "EarthNSky" <erthnsky AT gmail.com>

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