Canning quality

[kwyeewyk]

And he hasn’t died yet? It’s not something I would make a habit of but in the not so distant past lids weren’t available. It’s good to know that it can be done

We've done it as well, and I also enjoy dry curing meats and not using nitrates. It's all probability based, but to say you did it once and didn't die has zero effect on future probability. I agree it's low risk outside of a commercial setting and you'll most likely never have a problem. I just prefer to spend a few bucks and have less worry of wasted or potentially dangerous food, because we definitely had a few that didn't seal well, and some that seamed well sealed but after a year or two I questioned the seal on them. To each their own.

 

[Fire_9]

We've done it as well, and I also enjoy dry curing meats and not using nitrates. It's all probability based, but to say you did it once and didn't die has zero effect on future probability. I agree it's low risk outside of a commercial setting and you'll most likely never have a problem. I just prefer to spend a few bucks and have less worry of wasted or potentially dangerous food, because we definitely had a few that didn't seal well, and some that seamed well sealed but after a year or two I questioned the seal on them. To each their own.

I agree and it’s not going to be my standard practice for canning. Should it be done all the time? Probably not. Can it get a person by in a pinch? I absolutely think it can.