I always use new lids, wouldn't even try to use old lids would be afraid they would not seal and I would be out all that work for nothing. I have filled close to 300 jars this summer.I'm going to eat this winter.

Always use new lids. It isn't worth the risk using new ones. The rings I use until they are hard to remove, then out they go!

Wow!! Would love to see pics and know what all you canned.

Always used only NEW lids.

Always use new lids since using old previously used lid is creating a good place for botulism and other stuff. Too dangerous.

I have been storing cut up onions in a sealed glass jar for years. Never a smell in the refrigerator. Cut up the onion after purchasing or bringing up from storage and put in the fridge. Shake out as needed. Quick and easy fresh onions in a flash. Remember to scrub the lid and jar very well before putting in a fresh onion. Any used jar with a lid will work, but I would never re-use a flat lid from canning. Mother taught us that more than 40 years ago. Those used lids can dry out and become cracked. Once sealed on the jars, the rubber is flattened, which can cause air to leak into the jars.

Thanks for info re: onion. I'm going to try it!

I only make jam but I reuse the rings if they are in good shop, not bent or rusty but always use a new flat round piece that goes inside of the ring. That's the sealer for the jar and I wouldn't take a change on it not sealing properly, they aren't very expensive anyway.

My mother was a California Master Food Preservationist. Please QB members, DO NOT reuse the flat lids of canning jars. Even if they look perfectly fine, the seal is broken and will not reseal. You are taking a deadly risk.

I always use new lids too. I reuse the rings and jars .Better to be safe than sorry.