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Reusable canning lids: It looks like these folks have them in stock. I watched several youtube reviews/tutorials on these. Everyone seemed pleased. I got mine pretty quickly but haven't tried them yet. I only got the wide-mouth ones and haven't used any wide-mouth jars yet...

Also try any other hardware stores & grocery stores nearby.

These had good reviews on YouTube & also instruction videos: https://canninglids.com/information/ I bought some; haven't tried them yet.

I got some pint jars @ Walmart. They had most sizes in Ball, Kerr and also some brand I didn't know @ our new Fleet Farm store. No lids, though.

Clarifying butter or taking the further step of browning the milk solids before removing them in order to make it ghee will make it shelf stable. To preserve the best flavor, it's best to refrigerate or store in a cool, dark place. I keep a jar on the counter and the rest in the fridge. As far...

First try on raspberry jam... it was a no pectin recipe and they warned adamantly to use a very big pot. So I did. (I have some VERY big pots. I picked a medium one.) It was a small batch, didn't foam anyway, and as it turns out, my candy thermometer can't monitor an inch of jam. :lau What a...

Don’t forget fermentation. Lots of things (salsas, lemons, garlic, ginger, eggs, veggies & much more (Even meats :sick) were customarily fermented long before canning was invented. They won’t keep for years and years, but maybe they’ll keep long enough to eat them slowly.