That's such a good question! The main issue with re-using canning lids (at least with water bath canning) is they're more likely to not seal, meaning the food can't be stored on the pantry shelf. If that happens, you can just store it in the refrigerator (or process the jar again with a new lid).
That's such a good question! The main issue with re-using canning lids (at least with water bath canning) is they're more likely to not seal, meaning the food can't be stored on the pantry shelf. If that happens, you can just store it in the refrigerator (or process the jar again with a new lid).
Modern canning lids guaranteed for the first seal, but the coating on the edge starts to break down with each canning cycle. After a while, it won't seal very well...but most often you can get quite a few good seals out of clean, undamaged lids. At least with water bath canning.
Inspect the lids before you use them. They shouldn't have any nicks or dents, and the rubberized seal around the edge should still look good (like new, or close to it). Of course, make sure you're canning something that's approved for water bath canning (ie. not meats or low acid foods), and always check the jar seals before storing on the pantry shelf.
With pressure canning, the temperatures are much higher and that's a lot harder on the seals. It's also higher risk if the jars don't seal. While you can get away with re-using lids for water bath canning high acid foods (jams, pickles, etc), it's not something you should do in the pressure canner.
As you mention, in Europe lids are re-used regularly until they just won't seal anymore and that's a common practice.
Thank you so much! I was planning to reuse lids for jam making. I do not do bath canning for jams. I just turn them upside down for a few minutes and wait to see if the lid will seal. Do you think I can reuse lids with that technique as well?
Yes. That's actually easier on the lids and they keep longer that way since they're exposed to less heat in sealing. In the US, water bath canning is the only "approved" method but in Europe I know that pretty much no one water bath's jams of any sort. They still seal just fine if you've done it right, and yes, you can re-use those lids.
There are, alternatively, tattler or other lids meant to be nearly infinitely reused even if you do water bath or pressure can them. I had never heard of them, so thought I would mention their existence :]
That is so true. There are two main brands, Tater and Harvest right. They have specialized gaskets that are made to be sealed many times without breaking down, though they're used slightly differently than regular lids (read the instructions that come with them). I'm not sure those will work with the European "flip" method that doesn't involve canning though....
That's such a good question! The main issue with re-using canning lids (at least with water bath canning) is they're more likely to not seal, meaning the food can't be stored on the pantry shelf. If that happens, you can just store it in the refrigerator (or process the jar again with a new lid).
Modern canning lids guaranteed for the first seal, but the coating on the edge starts to break down with each canning cycle. After a while, it won't seal very well...but most often you can get quite a few good seals out of clean, undamaged lids. At least with water bath canning.
Inspect the lids before you use them. They shouldn't have any nicks or dents, and the rubberized seal around the edge should still look good (like new, or close to it). Of course, make sure you're canning something that's approved for water bath canning (ie. not meats or low acid foods), and always check the jar seals before storing on the pantry shelf.
With pressure canning, the temperatures are much higher and that's a lot harder on the seals. It's also higher risk if the jars don't seal. While you can get away with re-using lids for water bath canning high acid foods (jams, pickles, etc), it's not something you should do in the pressure canner.
As you mention, in Europe lids are re-used regularly until they just won't seal anymore and that's a common practice.
Thank you so much! I was planning to reuse lids for jam making. I do not do bath canning for jams. I just turn them upside down for a few minutes and wait to see if the lid will seal. Do you think I can reuse lids with that technique as well?
Yes. That's actually easier on the lids and they keep longer that way since they're exposed to less heat in sealing. In the US, water bath canning is the only "approved" method but in Europe I know that pretty much no one water bath's jams of any sort. They still seal just fine if you've done it right, and yes, you can re-use those lids.
Thank you so much!!!
There are, alternatively, tattler or other lids meant to be nearly infinitely reused even if you do water bath or pressure can them. I had never heard of them, so thought I would mention their existence :]
That is so true. There are two main brands, Tater and Harvest right. They have specialized gaskets that are made to be sealed many times without breaking down, though they're used slightly differently than regular lids (read the instructions that come with them). I'm not sure those will work with the European "flip" method that doesn't involve canning though....