Mason Jars instead of Mylar Bags (Dry Goods)?

[HoneyBadger]

Aside from heat, does it have anything to do with the light causing things to grow as well?

[ChunkyMonkey]

^ not in canned goods.

[HoneyBadger]

^ not in canned goods.

Of course, but what about mason jars?

[rocktot]

Hmmm, one problem is volume. Its going to take 3.75 jars to do one mylar bag

[HoneyBadger]

Hmmm, one problem is volume. Its going to take 3.75 jars to do one mylar bag

But you can reuse the jars forever, right?

[rbeau30]

But you can reuse the jars forever, right?

It is like reloading ammunition kinda, every time you reuse the jars, you have to inspect them. The rims are somewhat susceptible to chippi ng and will not be good for sealing. These chips happen during storage when not in use and when cleaning. I have been using cans that my grandmother used years and years ago.

Aside from heat, does it have anything to do with the light causing things to grow as well?

With pressure canned goods, as long as the seal is not broken (and the food is processed properly according to the contents and altitude plays a factor in canning recipes where we are), there is nothing in there to grow. That is why a lot argue that home canned goods have the potential of lasting for a very very very long time. Aside from the various chemicals left over inside the jar from the food to react slowly with one another there is nothing else that could happen. The pressure brings heat way above boiling point and kills pretty much everything in there.

The sunlight radiation I have read affects the taste and nutritional value because it would be the only thing besides heat that can get into the micro climate of the jar with a perfecly good seal probably introducing that energy to increase the rate of chemical reactions within the jar.

[ChunkyMonkey]

We opened a 1 year old canned beef (just salt & pepper), damn its much better than sam's club canned roast beef. I gotta have the lady presto some more of beef.