I have canning directions from a number of universities, Ball, Kerr, Presto, etc., dating back for over 20 years to the present. There have been many changes to the recommendations given by the various sources over the years. Example: pressure canning tomato juice in "Presto Cooker Canner, Directions and Recipes, 1978" lists no requirement for adding lemon juice or other acidification, and a recommended processing time for both pints and quarts is given as 15 lbs - 0 minutes. We've used that recipe over the years with no problems, but have since changed to other processing methods (processing time, acidification, pounds of pressure). It was only until a few years ago that we could find an "approved" method for preparing and canning vegetable tomato juice (V8?), but we've been canning quarts and 1/2 gallon jars of our own "V8", using our own directions which I've published here a number of years ago, for over 30 years! Jeez, did I get the nasty comments after posting that. And, the person that posted that the large canneries monitor the temperatures of each container in a batch, and conduct lab tests on products from each batch has certainly observed canneries other than the 10 or so I've visited. Getting back to recipes for half gallon jar recipes, I know it would be no big deal for a University that routinely conducts food safety testing and publishes "safe" recipes to conduct tests and provide recommendations for canning at least a limited number of recipes they standardize as to type and amount of each ingredient, etc. Heck, I can't believe that a great number of grad students haven't wanted to do just that!

I'm a "bad Master Food Preserver" and Master Food Volunteer. I was taught in both courses the need to boil low-acid foods is still a precautionary measure suggested for "foods not canned according to the recommendations in this publication [Complete Guide to Home Canning] or not canned according to other USDA-endorsed recommendations". Even though the Ball Blue Book follows the USDA standards for their recipes, they don't cover the safety of foods that are NOT canned in Ball/Kerr jars - as it states the the Ball Blue Book (which few people doing home canning read, or realize there is the disclaimer). I still suggest it for all new home canners and older home canners as well; because they all tend to "go-off-the-reservation" when it comes to using tested recipes. If you get in the habit of boiling low-acid food, you won't have to remember was this Aunt LulaBelle's untested recipe, or was this a USDA tested recipe? Was it in a Kerr/Ball jar or a recycled mayo jar? Or as a cover-your-backside because your pressure canner isn't working properly. Home canned foods don't get better with age like wine and cheese. Between harvesting and canning the foods begin losing their vitamins. As much as half of them if it isn't properly stored in a refrigerator before canning. The heating process destroys from 1/3 to 1/2 of vitamins A and C, thiamin, and riboflavin. Once in storage (depending on the temperature of storage) additional losses of those sensitive vitamins are from 5-20% PER YEAR. Old canned goods are more often than not perfectly safe to consume. Although the jar being seal proves nothing other than the jar is sealed, not that there isn't any botulism toxin- another mistake people make. And as already pointed out the color, texture and flavor alter over time - more so on some foods than others. But maybe it's only me - the health nut talking - why would anyone want to consume "dead" food with so little nutrition in it. It's a waste of energy to boil it for 10 minutes - where it loses even more nutrition. But then, I'm a thinker, not a risk taker. I'm inclined to be over cautious when I teach classes - dot all the i's and cross all the t's kinda gal. I want canning mistakes to fall squarely on the home canner, not me as an instructor because I left out the part about boiling low-acid foods. -Grainlady

I totally forgot something great!!! My DH has been making birdfeeders from mason jars,lol! Don't tell HIM I forgot,but we bought one at a yard sale early this spring,and he went out and bought the stuff to make and sell more. It's a ceramic plate,and a mason jar,drilled with a glass bit,and has an eye and rubber washer,etc.,to hold the jar to the plate and an S-hook holds small chain to the eye hook,and another S-hook on the end of the chain to wrap it around a branch or whatever you plan to hang it from. We found the feeders at the local feed store,they're what you actually use to feed biddies-chickens with a mason jar. We found galvanized ones online really cheap,about $25 for a dozen. The ones at the feed store were about $2 each,but they're plastic and come in bright colors. He enjoyed making these! My feeder is foggy,it's really hot outside,and really cold inside where the feeder was.

Well, I think your thoughtful boyfriend will be keeping it filled with fresh flowers for you! But if not, you can also put a smaller cylindrical vase inside, fill the space between with those glass "buttons" (what are they called? The look like squished marbles?), and put a votive or pillar candle in the inner vase. I use battery ones, for the light without the flame. If you use light-colored or clear "buttons", the glow is nice.