The last time paraffin was used on my grape jelly was in 7th grade cooking class.

That was the USDA way of doing it back then.

Absolutely Mama. But the USDA changes, supposedly in the light of new research findings.

As you know, I don't automatically buy into that, and, in fact, know better.

But this is one of those times that I go along with the "new" methods. Is it a food safety issue? Not for me. With sugar spreads, if there's any mold I just toss it. End of problem.

But given the ease of a five-minute bwb, versus the danger and complexity of using wax, I'll go with the canning kettle every time.

yes - I know the USDA changes -

I don't give anything a chance to get mold - out it goes - and another thing I don't believe in is some of these expiration dates on food - just because it says it will last until such a date - doesn't mean that once it is opened it will

I love this time of year when tomatoes are so delicious and inexpensive. So glad the whole tomato scare of the summer is over.

I love making a big roasting pan of stuffed tomatoes and peppers.... and eggplants... and zuccs... and onions... and potatoes.... Just made it last weekend and we had enough to last us the whole week.