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Last year I barely had enough lids to finish up my canning.
I had a couple of boxes left.
When they started showing up at the local grocery store earlier this year, I started grabbing two or three boxes every time I went to the store.
I have over fifty boxes now so that will do me for three or four years unless I get to making lots of jelly and pickles.
Like Slummy, I’ve got some Atlas jars too along with some that are four-sided with square etching that have no name.
The only smooth spot on them is a little square place to put a label. Pretty cool.

I couldn’t tell you how many old Krogers Mayo jars I tossed in the trash that mom had. I only kept the name brand jars.

With that said. I have most stored away.

These spaghetti sauce jars will can. They're an oddball size though - in between a pint and a quart.

Are those Atlas jars?

They say Atlas on the side but it is weird lettering and not the classic Atlas logo. They work just fine though, at least for us. Handy size for homemade salsa or homemade spaghetti sauce.

I've got a bunch of the old blue Mason jars. Wife thinks they're more of collector value than usable canning jar. My mother had hundreds of jars and when she died and my dumbazz little brother took over the house, he threw them away, I'm guessing because he says he didn't know anything about them.

I won't use any thing but "certified" canning jars.
Yeah, yeah, yeah! I know they're probably safe, but I'd just as soon not take that chance.

It's my "OFS" more than anything else! LOL!

My great grandads cellar house is still standing got blue atlas jars with one piece lids still full of stuff from 50 yrs ago

We make squash casserole, freeze it.

Mom would do that, if she didn't have enough flats. If she had the flats, she would seal it with them.

I've eat a lot jam and jelly that was made using the paraffin method. That's the only way my grandmother did it. My wife makes it using the water bath method. I believe it keeps better and longer than the old paraffin way did.

Make casseroles with several different vegetables, but squash is one of my favorites. Started with a broccoli recipe and branched out from there.

To me, the very "easiest" way to preserve tomatoes!!

Scald and skin.
Core and chop/chunk them up.
I measure up 4 cups, pour them in a 1 quart Ziploc freezer bag. Squeeze out as much air as possible, lay flat on freezer shelf.
Stack after freezing.
Keeps from heating up the house in the summer and they last just as long and taste just as good.

What I do like about hot water bath canning tomatoes is all the fresh herbs and spices you can add prior to the hot water bath! Onions, garlic, basil, oregano, hot peppers, cilantro, etc, etc....
Tasty! 🤤

I froze 111 pounds of blackberries and raspberries summer of 2021.

That will be bigger in 2022.

Dang. I am jealous. Raspberries don't grow worth a crap around here. Climate or soil isn't right somehow. And I love the things.

Salmon berries are such an aggressive weed in the Pacific Northwest that the FBI could not find D.B. Cooper in 1971. To quote an FBI agent, "Not even the deer go in there".

My grandparents planted raspberries [looks alot like a salmonberry plant] in Burien in 1923. Those were transplanted to Bainbridge Island in the 1950s. They are still there. Any plants that last 3 generations of my lazy relatives, must be self sufficient.

I am jealous!
Takes 20.pounds of blackberries to make 5 gallons of wine.
Heat and drouth got my berries this year.
Hoping my grapes make it through! 🤷‍♂️

I have a few because we buy that sauce. I’ve been reluctant to use one in the canner. They are also not quite a quart.
The glass is lighter. But could be because the jar is smaller.

Maybe i’ll fill one with plain water an run it through the canner with next batch this week.

We've never had one bust, but your mileage may vary. Maybe we just get lucky.

I’ll try it. We have about 5 of them.

Hey if mayo jars hold up. Why not

We got some Miracle Whip jars too. They are wides. 👌🏼