I have been canning for over 40 years and I have NEVER had any problems with my jars not sealing. This year has been a whole new experience for me. I purchased 15 cases of Golden Harvest jars and lids as everyone seems to forget to return their empty ones to me. Out of those cases only one set of lids held their seal. Having working in a glass manufacturing factory for 26 years in Canada,as a maintenance mechanic,who was responsible to make sure all equipment worked properly, I can honestly say its the capping machines that are causing all the problems. I have found in these new cases, 2-3 lids all under the same cap,and double lids and caps on the same jar. Also the lids and caps are being put onto the jars too soon as the jars are still hot from being made in the first place. The lids then seal to the hot jars and forms a ridge in the rubber. This renders the lids useless when you go to use them.The capping machines are also using too much pressure to apply the lids and caps. I had to go out and buy all new Bernardin lids separately and reprocess pickles and peaches. Sadly tomatoes can't be reprocessed. As for mentioned as to where I worked, we were the last Canadian glass plant that could manufacture 4 different kinds of glass at the same time,before being bought out and ultimately closed. We made all the whiskey,beer, baby food,ketchup, and canning and pickle jars for all the big name companies as well as all the tableware and amber coloured bottles. Its not the lack of dividers in the cases or the shrink wrapping of them. That is strictly a cost saving deal. Its strictly a lack of quality control checks and then having all bad pallets of containers redone properly. Part of the mechanics job was to check on all the equipment regularly and adjust the equipment to make sure these things don't happen. Also the quality control people were required to sample check all products on an hourly basis and the report any issues to the mechanics etc. Cheri Mac

Here's the one we use in our craft booth.This is also great iced. Diane's Home Cookin 4.8 Chapter: In a Jar-teas,coffees,cappuccino,cocoas Mocha Coffee Mix ================ 2/3 Cups instant coffee granules 3 1/2 Cups dry milk powder 3 Cups powdered chocolate chocolate drink mix 2 tbsp confectioners' sugar 1 Cup powdered non-dairy creamer Mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Pack into air tight container--for 1 cup of Mocha Coffee use 4 Tbsp of mixture in 1 c. boiling water. Servings: 25

I have used both of these recipes for jar cocoa gifts. They are both very Good. Powdered milk and nonfat milk are the same thing. Hot Chocolate Mix One is never too old to enjoy hot chocolate, Just the perfect thing for those cold snowy nights in front of the fireplace!!. 3 cups powdered milk 1/2 cup cocoa 3/4 cup sugar Dash of salt Sift the ingredients into a large bowl. Pack the mix into an airtight container. Attach this to the Jar Hot Chocolate Serves 1 4 tablespoons Hot Chocolate Mix 8 ounces boiling water Marshmallows or whipped cream Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream. Hot Chocolate Mix 3 cups powdered milk 1/2 cup cocoa 3/4 cup sugar 1/8 tsp. salt Combine all ingredients. Blend well. Add 4 Tbsp. in mug of hot water.

publickman, thanks for the mention that Pernigotti can still be purchased! I don't know why I never thought to search on Amazon.com for it, but I just did and have ordered it from chefshop.com through Amazon's Marketplace. It is NOT eligible for Prime membership's free 2-day shipping, but if you're registered at Amazon it's a one-click to order it...so convenient! Oh boy, my Black Bottom Cupcakes are going to be soooooo good again with this stuff. They're good anyway, but with the Pernigotti they jump up a whole level higher. Scharffenberger's cocoa is okay but Valhrona is better. But I like the Pernigotti best of all.