my supply is okay....I've been able to pick up rings and lids here and there, even when I was on vacation...
you know in places in Europe they simply heat their food up well and put a simple screw type lid on and they do not pressure can nor water bath...
That’s how Beau ‘cans’ his Maple Syrup which is 200+ degrees when he puts it into the quart jars, then puts on the lid and ring and turns them upside down on a towel until they cool.
They almost always all seal. If not, that jar goes in the fridge and we have syrup on EVERYTHING for a few weeks on end.
Joke at our house, no matter WHAT we’re having: “Would you like Maple Syrup on that?” :)
The man is obsessed - but if a Maple Syrup Obsession is his only flaw, I can PROBABLY live with that. ;)