Wychwood

I think it may have been insufficient headspace. And yes, I've made a note to self also about tipping jars! Thanks for the replies.

I saw this thing whether to heat the lids or not as well and yes they are Ball lids. Believe it or not it is actually cheaper for me to buy Ball canning lids from USA and have them shipped over than buy the English brand Kilner lids. Also I have had some dubious quality Kilner lids, quality control is not their forte! Jars are checked as are the lids before each session. Like you, I hate to lose my canning too. It is a vital part of my food cupboard and diet.

Some months ago I canned some Chilli with meat. All went well (or so I thought). Last night I took a jar out of storage for supper but the seal had released, no trouble, I'll get another one, well this one had also released. By released I mean there was little resistance when I took the lid off. The contents had started to go a funny colour but as yet had not 'gone off'. I have one final jar from this batch that seems to be fine. Has anyone any idea why I could have suffered this problem and should I err on the side of caution and bin the last jar too?

LOL, I've done a similar thing, with the same result. I have recently started knitting again and made some boot socks and matching beanie hat for a Christmas giveaway. I'd forgotten how soothing it is to do something repetive. No.1 son now wants a hat too...

Helped the young chap twofold...saved him some money and gave him a skill, it rarely gets better than that.

Well, it can only get better!

Sausage and vegetable stew with a big hunk of spelt and light rye bread to mop up the gravy.

Hand off all the bills, food shopping and anything 'money' to him. Simply wash your hands of the whole thing and let him do it all.

Ooo lucky thing! I love Pears. I generally can around twenty jars a year. They're fantastic. If you have some not so pretty ones, you could always make Perry..... http://www.the-gift-of-wine.com/perry.html

Before I was forced to give up work, I found the more money there was in the pot, the more we spent. I live on a quarter of what I did when I was working. If you have always had money and not had to worry about it, it's not easy to keep that money in the bank. Somtetimes a shock tactic is often what can bring things into perspective. Sit down and write down all your outgoings then add a sensible amount for food. syphon the remander of the money into another account that needs dual signatures. This does two things. One, you will find out whether or not you can restrain yourselves and two, you'll get to see just how much money you're usually frittering away. It might just get you on the frugal train if you see how much you waste.

6 pints of beef.

Thanks all for the welcome.

Hello Ms L! I remember you from River Cottage, nice to see you.

Hello all, I'm an aging redhead living in central England. I have always been a self reliant sort, not relying on anyone for anything if I can help it. I love growing my own veg and have a work in progress garden. It was neglected and run down when I first moved in, but has been bountiful throughout the summer and I have preserved plenty to provide us with some welcome sunshine throughout the winter. Looking forward to making your acqaintance! W.