Everyone join me in a cheer, for I managed to complete a round of canning last night in which every jar lid sealed. WHEEE!!!
This shouldn't be such an accomplishment, but for some reason this year, it is. I didn't have any trouble with any of the jams and jellies. And the multiple pints of tomato juice all got satisfactorily sealed away in their small glass coffins. But then I started with the plain tomatoes, and those damn lids just did not do their jobs. In the first round, one jar didn't seal. Okay, chalk it up to bad luck, careless wiping of the rim before putting the lid on, whatever. But then, in the next round of plain tomato canning, two of the seven jars didn't seal. And in the first round of salsa canning, one of the ten jars failed to perform. Bastard.
The MiL is convinced that the jar lids seem to be getting chintzier over the years, and that the Ball company is actually making them with less rubber. Ball company? Are you out there? What have you to say in your defense? I must say, it does look suspicious. And there is no doubt that the newer jars themselves are a lot less sturdy than the older ones we have. Perhaps the same is true of the new lids.
Anyway, all 11 of my jars of salsa sealed nicely last night, so I'll let it go for now. But consider yourselves on notice, Ball company. I can't tell you how irritating it is to spend all that time peeling and stuffing tomatoes into jars, or chopping up an entire damn garden for salsa, only to have to put some of the jars of my hard-won product into the refrigerator where I have no room and THE WHOLE POINT OF CANNING THEM is so they don't take up room in my overloaded refrigerator or freezer.
So look into this issue for me, would you? Thanks so much.