Do You Reuse Your Canning Lids?
 

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.

Overal I do not but I have made jam before using old store jars from food and just reused the lids that came with that. I did store them in the frig though. I would be hard pressed to reuse lids, the round top part not the ring, on foods that I store on the shelf. I would never use reused lids for canned beans etc. Canning is so much work and with some of the foods you have to be extra careful.

I use new lids every year. I reuse the rings and jars though.

Although I have not canned lately, we always had new lids. Better be safe than sorry. The cost for lids is small compared to a visit to a doc or hospital.

Haven't canned in years, but do remember we always used new lids. Too much chance of possible spoilage or contamination.

mltquilt

My friend and I have always reused lids in canningg. They need to be inspected to make sure the seal on the round lid is still in good shape. I would not use any that are rusty or look worn. My friend has canned beans from yrs ago still and they are good.

Although I haven't canned anything in a long while, I would never use the flats again to can. We always used new, but old [good] rings. The flats could get air in them and you would be in trouble.

Lids?? never, it's a one use item. Now the rings, yes.

I always use new lids and reuse the rings when canning.

I do use the old lids to store things like rice, dried beans, etc. I find that storing 1/2 an onion in a short wide-mouth jar in the fridge works really well. No smell and it lasts a lot longer too. (Chopped doesn't last as long)

Great idea about storing a cut onion! Thanks!

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.

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!

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!"

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

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.

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.

Yepper, new lids every season. Why take a chance.

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.

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.

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.

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.

Wow! I really can't imagine you folks that are canning 3, 4, 500 jars!! I only did one batch of relish and one batch of pickles.

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.

No I always use a fresh lid. That is a great idea about the cut onion Jo M.