Yes, I've done this successfully, too. I just added a drop or two of a balanced liquid fertilizer (I think I used schultz?) and occasionally I even sprinkled in some fish food and that seemed fine. They actually did better that way than in the tank! I had sword plants, a grassy valisnera (sp?), a ribbony plant, and a dwarf grassy thing. I actually saved my anacharis and did this too, and I felt like a farmer! I gave huge amts to a friend for his turtle to play in and munch on! :) good luck!

I know just how you feel. I have canned 19 different fruits and veges this year. My mistake was I used some - not all, older canning books. I am faced with the prospect of throwing out 30 or more jars of preserves. When it gets me down, however, I think of how I'd feel if one of my daughters got sick from eating it or my hubby and I'd throw the whole lot away in a second. Before you know it your shelves will start to fill up with beautiful safe jars and you'll forget about the ones you had to throw out. I'm just grateful there is a forum like this to help me out and I'm sure you feel the same. seaglassgirl

Marcia, do you not have a small hard-sided suitcase that you could bring? I prefer to travel with a backpack but would make an exception to protect my jars. You could put your backpack in the suitcase if you'll need it during the trip. If not, how about putting something hard like a cardboard box into your backpack? Then you could recycle it when you get there. If you have room to spare, you could use a lunchbox or something and then bring it home with other stuff inside. You could even buy a wine gift box that holds the jars in a vertical stack, then use it to protect your limoncello on the way home (with a t-shirt for padding). Since you had a problem last time, I would put a note to the people who unpack the checked suitcases, explaining that you worked hard to pack your homemade goods, and last time you flew they were repacked incorrectly and one broke, so would they please help you by putting them back. You could phrase it as instructions, like "each jar goes in a sock, then all the socks go in the plastic bag, which gets wrapped in the towel". You use plastic bags pretty sparingly, right? I would make an exception, and put the socks in ziplocs just in case, to protect your luggage. They don't open all the luggage, so hopefully it won't be yours again this time. Shampoo is considered a liquid for purposes of flying, by the way. They says liquids and gels, but some airports announce "if you can spread it, it's a liquid". I've always been prepared to defend against any lip balm found in my bag that it's clearly a wax, which is scientifically distinct from a gel, but good luck with that, luckily I've never had to. Also, fyi, they are serious about putting your carry-on liquids in a one-quart ziploc bag. In Richmond they made me get out of line and go buy a bag. At LaGuardia they gave me one and were much nicer...seems like the bigger airports are focused on looking for real terrorists while the staff at smaller airports sometimes have a chip on their shoulder and yell at anyone who was unaware of the rules. Have a great trip! Melissa

While the button top lids aren't generally recommended, especially for low-acid foods, when using the button top lids you process the jars in a BWB for 10 mins just as you would with the 2 piece lids. The vacuum results from the BWB processing. Once removed from the BWB and cooled the button should pop just as the standard 2 piece lids do. But I'm curious. Why is it you can't use the standard jelly canning jars and and the standard 2 piece lids? They ship just as easily as any specialty jars will. Dave Here is a link that might be useful: NCHFP How to can jams and jellies