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["Lynda" <lurine AT com-pair.net>]

Most health food stores and a lot of places like WallyWorld have them for 
sale.  They are like the big pickle jars.  They have a metal lid with a 
regular canning seal/gasket type material on the lid.  Personally, I save 
old pickle jars and smear a paste of water and baking soda on the jar lids 
to get rid of the pickle smell.

I also use smaller jars to do the same think.  Baby food jars are great for 
making up spice blends or putting just enough chopped dehydrated onions or 
bell peppers in to flavor a stew.  AND, you can get a gazillion of them free 
on Freecycle.  you just have to specify that you want the ones with metal 
lids.

Lynda
----- Original Message ----- 
From: "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>
>
> --
> The democracy will cease to exist when you take away from those who are 
> willing to work and give to those who would not.      Thomas Jefferson
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