I have hundreds of Ball and Atlas jars from around 1920-1930s. Any idea of the value of these or what I can do with them?

This sure looks like a great deal to me. $129 for the 23 Quart, free shipping. I would buy but they don't ship to California for some reason.

Anyway, take advantage if you are in the market. And if you think we'll see this price again somewhere else or for Black Friday or something, let me know. I'd love to grab this for this price or similar (if you agree that it's a good deal).

First time canning pumpkin today - and now worried I didn’t squish it down enough in the jars. Does this look Ok??

According to my gas company I use more gas than any of my neighbors (haha). And my water bill will be coming showing all the pots of water I added to my big old Graniteware water bath canning pot.

Who has a steam canner? Any good? Seems to use so much less water.

Seen differing opinions on the Ball electric. Beats trying to life the pot of water but seen a few comments the unit burns out.

And then of course I thought to get a new Presto 23 qt pressure canner that can also waterbath quarts, but then again all that water. What to do??

Im starting to get into canning and looking at the jars I dont know what ones to use. Can anyone recommend places to get suitable canning jars

Edit: based in europe

J'ai fait des conserves de zucchini dans du jus d'ananas pour faire comme si j'avais des conserves d'ananas mais avec des zucchini. L'affaire, c'est que j'ai oublié de mettre le jus de citron. J'ai embouteillé à chaud. J'ai laissé refroidir sur le comptoir pendant un peu plus de 24 heures et j'ai ensuite mis au frigidaire là gemini est super alarmiste il dit que je devrais jeter mes pots qu'il y a des chances que j'empoisonne ma famille à cause du risque de botulisme. Donc là je sais pas quoi faire...

I just made 10 half pint jars of apple jam and didn’t realize until it was time to add pectin that I only had “low to no sugar pectin”. I also had one less cup of sugar than the recipe called for.

I added the pectin I had and will simply pray 😂 is there a rule of thumb on this for the future?

Obviously I will make sure I’m more prepared and have the right things, but I’m just curious because I tried to look it up and didn’t get much info!

Maybe I shouldn’t can on a Tuesday night after a long day of work? 😂

Is this a safe recipe to can? It seems similar to the Ball fruit butters, but enough different that I’m a little wary.

Alternatively, is there a safe cranberry butter recipe you’ve used?