Sustainable Food Preservation, by Jen W.
A number of preparedness books and web sites talk about preserved food as part of an emergency food storage plan. There can be immense satisfaction in seeing the rows and rows of gleaming canning jars, full of autumn’s bounty. I’ve done it for years, and thoroughly enjoyed the fruits of my kitchen labor. But what happens when Mason jar lids (which are supposed to be used only once in canning) are no longer readily available? Unless you have the more expensive European canning jars, with the reusable rubber gasket, you may be out of luck. Or when you can’t spare …