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I reuse rings and jars. I would NEVER reuse a lid for anything I was going to process!
Exception: For pickles I would reuse those old zinc lids that had the white glass in the top - with new rubber rings, though.
When I read about some of the methods that have been used to preserve/can foods over the years - open kettle, for one - it does make me wonder how so many of us survived so long!
Last edited by bearisgray; 08-26-2012 at 03:10 AM.
Never, ever use old lids. The seal will not last. You can, however, reuse rings and, of course, the jars.
DO NOT USE LIDS MORE THAN ONCE. THAT IS JUST PLAIN DUMB. I use only Kerr or Ball jars, I save the rings and sterilize them along with the jars and I always put the new lids in hot water (on the stove - gentle bubble), to soften the red ring and make it better for sealing. All the work that you put into canning and the procedure is down the tubes. I wouldn't even touch that food in the jar. Like #1 Mother always says "DO IT RIGHT OR DON'T DO IT AT ALL!"Originally Posted by sweet
I hate to be tough like that, but Golly Gee, you could be making up some really good poison there! They don't make instructions to be thrown away. And when you are canning, you want the most sanitary conditions in which to work because that is food to eat and not get sick on! The only time you put a jar in your refrigerator after it has gone through the canning process is when it doesn't ping. And the reason for that is because you probably didn't wipe off the edge of the jar!
I can't understand that person using a used lid. Good Gravy Marie! Edie
Home is where the rags of your life are turned into quilts, lemons become lemonade and a few extra pounds are simply welcomed as "more of you to love."
I am so confused. I don't know if I found a rope or lost my horse."
BELIEVE
Heartily agree, I reuse them only if the item is going in the freezer.
We have been canning all weekend. We only use new lids. We also freeze a few. I do like canning since it takes up less noticable space in the cellar. We do 100 jars of tomatoe sauce.
The new lids are a small price to pay to not have to worry about food poisoning. It's just not worth it. I feel like I'm saving enough money just canning my own grown vegetables without worrying about the seals.
Karen in Kentucky
I always buy the flat lids new. But like the idea of saving used ones for beans and pastas. I will try to do that from now on. I have started saving small store bought jars and lids for jellies and jams, and they really do seal. I am so glad I learned of this. I just haven't gotten the nerve to seal them in the microwave yet. good luck. I just finished 30lbs of pickled garlic. I am taking a break for a week or two.
When I empty a jar, I put all three pieces in dishwasher, thn turn the lid upside down, put on shelf to reuse next year. Ring and old lid keeps dirt, bugs etc out and protects the edge of the jar from getting chipped. I never use old lids to reseal jars - just jar and rings.
Agree with you there!! I have all my mom's canning recipes that we used for years. This summer DDs wanted to try canning and asked for them. I told them"No way!" and bought a new Blue Book for them.
It is just not worth the risk.
We never re-use flats for canning, however we do use the old (good condition ones) for storing dry goods & for vac-packing in jars.
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