[mumofstig]

 

I use my water bath canner for jams

No way is that considered necessary in the UK - for jams, pickles or chutneys.

[LotuSeed]

As I said before, there's lots of conflicting information. It's best to do your research.  Different strokes for different folks. I don't want this thread to become a heated debate, so could a mod please lock it?

[mumofstig]

It's not heated at all, I was just commenting on what you do over there, compared to common practice over here. The differences are all very interesting.

No offence intended................

[Beekissed]

It's not just differences between over there and here, as there are huge differences between those who can as well.  I don't water bath jams and such either here.  I don't follow a lot of the more safety conscious recipes and advice for canning as we've been doing it for so long now that we've worked out what works and what doesn't on our own. 

Big variety of ways to can up foods out there and each has to decide on their own how they will do it.  Invariably, when I mention not using a pressure canner for low acid foods and even meats, I'll get many posts warning about how dangerous all of that is and that I shouldn't be talking about it even.  But, it's what I do and I don't mind discussing it, nor promoting it, as I have found it safe as houses for the past 40 yrs. and many others before me.

I also go crazy every now and again and cut the tags off my pillows and mattresses, even though they have warnings about doing so.    

[mumofstig]

I also go crazy every now and again and cut the tags off my pillows and mattresses, even though they have warnings about doing so.    

  you little rebel 

[Beekissed]

 

[LotuSeed]

That feels like a total dig and the type of thing I was worried about. Hence why I asked that the topic be locked.

[New shoot]

I didn't think this was getting heated either, but its your thread Lotus.  Locked as requested