There was quite a discussion here a while back.  Various things were keeping me
occupied at the time and I wasn't paying attention.  Now that things have
settled down I have some questions:

Anybody using one of those jar sealers?
 I have the sealer, actually I have 2 (one in Arizona and the other in
Anchorage), to vacuum pack meats before freezing.  It'd be difficult to live
without it now.

What is a "Standard size" jar, be it Mason or Ball?
 I've seen them on-line but it only said that was the size.

Does it/do they work with stuff like soup?
 I tend to make a gallon or so and need to freeze, freeze, freeze.

-- 
I require no special conditions for making mistakes:
I can produce them in practically any situation.
                          Ashleigh Brilliant 12/5/85

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