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.
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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!
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Originally Posted by butterfly48
(Post 5466911)
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.
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Always used only NEW lids.
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Always use new lids since using old previously used lid is creating a good place for botulism and other stuff. Too dangerous.
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Originally Posted by LoisM
(Post 5466831)
Great idea about storing a cut onion! Thanks!
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Originally Posted by Jo M
(Post 5466810)
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) |
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.
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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.
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I always use new lids too. I reuse the rings and jars .Better to be safe than sorry.
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