Cross posted from https://lemmy.zip/post/70351759

America’s biggest berry empire doesn’t actually grow berries.

Driscoll’s is the middleman that controls the genetics, reaps the profits, and then shifts blame.

A whistleblower alleges the Canadian government repeatedly flagged their berries for exceeding pesticide limits.

    • Tiresia@slrpnk.net
      1·
      2 days ago

      It’s airtight before opening (otherwise the puree would go bad), so why not after?

      Open question, but afaik jar lids don’t have anything that breaks when opening them for the first time so I see no reason why it couldn’t reseal if the interior air pressure is lowered below the exterior pressure again.

      • HerbGrower@slrpnk.net
        1·
        2 days ago

        I have often heard canning places say the seal is a single use thing. I think it moulds to the lid when first sealed and tightening it again doesn’t actually seal it properly.

        Although not being 100% sealed may still satisfy good enough. They used to store it in wooden barrels made by hand and that was good enough.

        • Tiresia@slrpnk.net
          1·
          1 day ago

          Tightening it manually is very different from lowering the inside pressure. The latter causes the metal to deform to fill gaps that would stay open at normal pressure.

          Many lids have a metal shape at the top that makes a popping noise when pressed if the seal is broken, but which doesn’t make a popping noise when there is an airtight seal. If you reuse a jar that has one of these you would be able to check manually.

          Hold up, why am I talking theoretically. I have a couple of those jars ready to go. I can just fill them with hot water and see if they seal up.

          Ok, so I put 90°C water in a jar with a pop lid, tightened the lit, and let it cool down. First the lid bulged outward and I couldn’t press it down (thermal expansion of the lid itself?). Then I could pop the lid down, but it didn’t come up again. Finally, several hours later, the jar seemed tightly sealed. I couldn’t pop the lid, and if anything it took more force to open than when I originally got it. The lid opened with a satisfying plop, like when unsealing it fresh.

          So I think jars of the type I used are definitely reusable for airtight sealing and storage. If you want to know I used jars from the Dutch brand

          Hak,

          but I honestly think most metal-lidded glass jars will do.

          • HerbGrower@slrpnk.net
            1·
            22 hours ago

            Not sure if that method is overly suitable for beer, cider, mead or wine though. Great for jams and chutneys.