So is there any problem with canning (BWB or pressure, according
to recipe) half-full pints? I can't think of one, but the in-canner
heat path has always been a bit of a mystery to me.
The intent had been to can them in half-pint jars. But like most
of y'all, I haven't seen regular jar lids on sale for what seem
like forever. I may have a dozen in a drawer, but probably fewer.
I normally don't use them much.
But a few years back I did a wide-mouth bulk order from Lehmans.com
(don't bother, they've been sold out for a year).
|Location:||Huddersfield, West Yorkshire, UK|
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