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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