As long as they are used for acidic jams and jellies, no. The 10 min. processing is sufficient since all you are doing is creating the vacuum seal. If used for low-acid foods (which isn't recommended) then pint processing times are used. Dave

It's a myth that traditional no-added-pectin jams require more sugar. In fact, it's just the opposite. Ironically, it's jams with added commercial pectin that require the greatest amount of sugar. The plus with such jams is higher yield. The minus is a blander flavor due to a lower proportion of fruit to sugar than traditional preserves. It's perfectly possible to make fine strawberry jam without added commercial pectin or any other amendments, but it's easier in the Pacific Northwest where the berries have a different ratio of acid to pectin due to the cooler climate. I never use commercial pectin in my strawberry jam and I use far less sugar than would be required by Sure-Jell, for instance. As Dave mentioned, several previous threads have posted recipes for strawberry jam/preserves. Carol

I use the lids too. No problems. It's irritating, to say the least, when it would be just as easy to flip the lids over the other way. The last box of half pints I bought had a ring that was bent enough that I ended up tossing it. I have plenty of rings, but when I do have to buy more jars, I usually have the opportunity to cull out a few older, maybe showing signs of rust, rings and replace them with the new ones. Not so when the new ones are bent. I wouldn't want a dent in brand new car, and I don't expect them in my rings. Cost shouldn't determine quality. I think the most frustrating part is that Ball seems like they don't care. That doesn't exactly scream "customer service" to me. Yeah, they'll send you some coupons for more of the same defective stuff, but not make the changes to solve the problem. And it's SO easy! Deanna (off my soapbox now...)

Don't what you mean by the old Heinz recipe as there are many attributed to them (some fine, some very unsafe) so use care. Keep in mind that a minimum of 50% vinegar brine is required and more vinegar is better. Many of us also recommend using Pickle Crisp as it helps keep the sliced picles more crisp. The Ball Blue Book has several approved recipes and the standard basic one is found at NCHFP. http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html Dave