Karen Heard's Page

I recycle the canning jars (like mason Jars) for canning and I also recycle other jars (like Mayo jars) for pickling....but they tend to break too often when heated so I don't use them for canning. Any jar that seals is good but make sure you're following the rules when canning with regard to heat and time so you don't get sick from the canned foods. You can buy the "Ball" canning book at Walmart for $5 and it is well worth the money. You can find all the basics for canning safely in that book.

I see from your pictures that you have presearved a lot of fruit in various forms. Generally, fruit is waterbathed as opposed to presure canned. The jars you are using will probably work most of the time in a waterbath as long as you have them warm before imersing them in boiling water. Without waterbathing mold will generally find a way to eventually grow inside your jars even if they seal. Waterbath canning is easy and takes little time, so why not make sure you prevent the mold? People used melt wax/pariffin on the top of their jellies & jams to keep mold out but it turned out to be less than foolproof so the recamendation now it to waterbath instead. I also see you are in the UK and I'm not sure if the Ball Canning guide is available there. In any case I would urge you to seek out a source for canning safely to be sure you are doing it the right way.