Originally Posted by
Chantel
Can anyone tell me what the 'rules' are for buying secondhand jars? I know to look and feel for chips in the rim and of course look for any visible cracks, but are there any other things to watch for to ensure the jars are good quality and safe? Or how to tell if they're too old to be safe?
Of course I will only buy names I know are quality (Mason, Bernardin, Kerr to name a couple) but my mom is sure that there is a huge chance of older jars exploding. I would love some information to ease her fears.
Any tips on what to look for and what is a giveaway that the jars may be unsafe? If it matters, I was going to do traditional canning and pressure canning once I get more comfortable. I am lucky enough to have inherited an "All American" brand pressure canner from my late grandfather's estate.
If I've posted this here before, forgive me! I've been thinking about it for a long time and can't remember if I asked or not, and search is turning up nothing for me.
Thank you!