• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • paul wheaton
  • Anne Miller
  • Pearl Sutton
  • Mike Haasl
  • Joylynn Hardesty
  • r ranson
  • James Freyr
  • Burra Maluca
master gardeners:
  • Steve Thorn
  • Greg Martin
  • Ash Jackson
  • thomas rubino
  • Carla Burke

Pressure Canning with European Glass Lid Jars

Posts: 5
Location: Not-far-enough-out in Missouri
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Hello everyone,

I am an experienced canner of a variety of fresh foods, meats, etc... Until recently, all we could afford are the standard Ball / Kerr / etc... mason jars and 'non-reusable' lids dominant in the U.S.

Now that fortune favors the fools in my family, I'd like to migrate away from those.

Has anyone on the list ever used Bormioli Rocco Fido or Le Parfait bail-lock jars in a pressure canner? I am concerned that the gaskets wouldn't hold up to the high temps involved.

Any experiences / advice would be very helpful.

Wanna see my flashlight? How about this tiny ad?
Sepp Holzer's 3-in-1 Permaculture documentaries (Farming, Terraces, and Aquaculture) streaming video
    Bookmark Topic Watch Topic
  • New Topic