“It’s an awesome place to start but the first year I started making jam, I made 300 jars of jam. And then I figured out that I had a problem because I didn’t know what to do with 300 jars of jam,” says MacCharles. Since he practices various methods of food preservation, he wasn’t concerned about a lack of canning lids. And with a stash of 700 mason jars in his basement, he wasn’t worried about running out of vessels either. “If you do any amount of jarring, your problem is too many jars,” says MacCharles, laughing, “not not enough.”

Source: National Post October 08, 2020 19:41 UTC