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Yepper, new lids every season. Why take a chance.
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they do make reusable lids, I think you would have to buy new rubbers, not sure how the cost would compare,
http://www.lehmans.com/store/Kitchen...id=COUNTRYLIFE ETA - just read more and they recommend turning over the rubber after each use. |
you can recyle them into creative pojects , bases for christmas ornaments put some felt on back side .
picture on the front and trim with some ruffle lace. Hot glue gun projects, make large yo-yos I'm sure you can come up with some projects ****always good for a kitchen sink stopper in a jam.**** |
Always use new lids.
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NEVER! I have never reused a lid. Like the friend int he original post I always toss out the lids. There is no promise that they will seal a second time and I would rather spend my dollars on new lids and not waste the product inside because it spoiled because of a poor seal.
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I usually can 400 - 500 jars of food a year. I always use new flats. I used to can pickles in pickle jars that had the rubber in the top, but I don't do that any more. However, if a flat will fit the jar, I use the lid as a ring and can pickles, relishes, etc. in them if I knowI'm not getting the jar back. I would never use this method when I can green beans, peaches, vegetables or fruits. I prefer Ball and Kerr lids, but I do use the generic ones from Dollar General or Family Dollar as they are a lot cheaper. They work just as well. My husband bought a big stack of Bernardin wide mouth lids at a flea market last week, and so far, so good, they are working well.
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Originally Posted by CindyA
(Post 5466075)
We had always reused the lids if they were in good shape and the seal looked good. My (frugal) friend returned some jars without the lids. When I asked her about it she said she had always used new ones every time she canned. Do you reuse your lids or get new every time? I just hate throwing away lids that look brand new!
I found a great catalog for supplies: www.KitchenKrafts.com I've placed one order and was happy with the quality of product. It's so hard to find what I need in stores around here. Also, I'm usually too late in the season deciding what I'll need and places are sold out. My house already smells like a pickle factory today! I'm trying the Company Best Pickle recipe out of my Better Homes and Gardens canning book. Love that little book. Never, Never, Never.....This is a very dangerous. Lid inserts are designed to be used once and threw away. I have been home canning for 50 years and never do I use my inserts over. Ball and other lid makers tell you to use just once. |
Originally Posted by Alice Woodhull
(Post 5469393)
I usually can 400 - 500 jars of food a year.
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I remember when I was little ,Mother canned food in tin cans with a lid of some sort that had to have red[heated] wax of some sort. It wasn't paraffin, and I would have to hold that lid on the can until that sealant cooled. That was all we had then. 100's of containers of wonderful garden stuff.
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No I always use a fresh lid. That is a great idea about the cut onion Jo M.
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