I have been canning for a long time. I didn't mind purchasing new lids when they cost under a dollar. Today a dozen wide mouth lids is $5.99. This canning season I decided to see what would happen if I reused lids. I have put up 346 jars of food. 4 of my jars failed to seal and I found 2 broken seals on my pantry shelf. I can live with that.
The prices are ridiculous! Those are great odds … better odds than using new Ball lids sometimes! They seem to have gotten worse and worse. As long as I can buy ForJars lids, I’m going to, but I’m saving a stash for reusing to both make my dollar stretch & also protect against supply issues.
I reached out to pick a box of 12 Ball wide-mouth lids off the shelf at Kroger yesterday. Then I noticed the price for that single box of lids was $7.95!! Yikes!
I was shocked today to discover that new canning lids in Canadian Tire ( I’m Canadian ) cost $7-99 plus tax ! I’m considering reusing lids that look in perfect shape.
@@lindap9079 I know this isn't correct advice based on BALL & USDA. The tomato group I jar tomatoes with always makes the ring tight and reuse lids if no noticeable damage. If the ring strips it's tossed. I questioned it and got the response we been doing it 3 generation this way. Note: all the jars (quarts) are boiled for 45minutes after a pot reaches a rolling boil. Don't have an answer but they do 20 Bushels over 350 plus quart jars. They haven't lost a jar in years. Take it for what it's worth.
There is a specific tool used to open the mason jars but the church key works 👍🏼 I put a tick felt pen mark on my ‘not so perfect lids for dry canning’ thanks for all your blessings of knowledge 🙏🏻🌺
Started making tomatoes sauce with these old timers. They always reused the lids. Of course any rust, bent, dented or damaged to the gasket. Those always get tossed. Always purchase lids with thickest gasket which may be Ball ones. Havent lost a jar yet. Do 20 plus bushels which are always about 350 quarts plus.
I also reuse previously used metal caning lids. I'll go through them and remove the ones that have clear damage to them. Be it dents, "rusty" spots or other blemishes that could affect the quality of the food I'm putting up for my family. I do know and have really noticed that the quality of the rubber sealing ring on the lids is both much thinner and of a lower quality. To get around the whole issue with the lessened rubber sealing on the lids, I use a Tattler rubber sealing ring that I place on the rim of my jars and plop the used metal lid down on it. I have not had one jar that hasn't sealed using this method. I can those jars the exact same way as I do with any new tin lid. I also do a lot of canning with the Tattler system and yes, that is a bit different when caning but, it's something one gets used to and I don't mind either or.
The Y shaped opener that you refer to is MARVELOUS! A little pricey but my Tattler lid openers were broken by over zealous boys years and years ago and I found these - I love them. It is our most used tool since everything gets canned or dried and put up in jars. . . And it opens so many other kinds of jars too.
Very helpful, thank you! I use the church key kind but lay a knife across the top of the lid so the church key opener only touches the rim, not the top of lid, works great to not damage the lids! Blessings to you and yours! 💕🌷
I’m new to canning and I tried reusing. 3 out of 4 pints of beans didn’t seal. Maybe now I know better what to look for - but for the next little while, I think I’ll stick to new lids til I get the hang of things.
I found boiling the used lids for 20minutes after washing helps rejuvenate the seal. Helps reduce the indentation from previous use. Puts seal to about 70%-80% original. You'll still see alittle indentation.
I do the same inspection on my lids. If I bent the lid a bit opening the jar I can soemtimes get-away with bending it back. ;-) Ordered the church keys. I've wanted some for over a year now but didnt know the name. I saw a friend use one, but for some reason I associated it with old tool my grandparents used that wouldnt necessarily be available for purchase now.
The only time I reuse my lids is if I’m going to use it for spices or something in my cabinet and the lids not damaged. There’s no holes in it there’s no imperfections it’s just popped off a jar cleanly. But I also have a specific really usable lids I bought years ago and I still use them but good video.
Love this method for choosing which lids are reusable. I’m a bit of a rebel, and kept on thinking… with the price of these things they gotta be reusable! Hah I’ll let you know how it goes. Looks like others are having good luck too! Thanks! Oo and the church key! My mom had one of those when I was a kid… we used the sharp ends to poke holes in a can of tomato juice or pinapple juice. I never saw her open our homemade canned food with it. I’ll use your link! Enjoy canning season!
This is not just helpful, this is extremely helpful! Thanks for such an incredible video. What are your thoughts on dehydration as food preservation. Is it worth it?
Thank you! Yes, we love dehydrating as a way to preserve food! In fact, we have an entire playlist dedicated to it, which you can find here - th-cam.com/play/PLq2MiMI-edEpc5kyXOONgdg3wP46xK9jN.html
Nice rundown on how to decide if a "single use" lid can be reused. I found it much easier and safer to invest in reusable lids from Harvest Guard, that way I don't have to hope I can find new lids every year.
@@foodprepguide They are very easy to use once you know the different way to tighten the ring. I watched several videos on the proper way to use them and will never go back to throwaway lids. The learning curve is steep but short, the finish line is easily reached. I canned water until I got it just right.
I recently bought some pint and a half canning jars with lids and rings from Azure. The lids are "Superb" brand. I have never seen so much sealing compound on any brand of canning lid. Heavier metal, too. I am ordering one of those "Y" shaped lid openers because I think the church key would probably damage those lids because it looks like you would really need to pry. If anyone has used the Superb lids I would really appreciate some feedback. TIA
Is there a limit on how many times you will reuse a lid? I've gone 3 or 4 times on some, but it's hard to tell after you have a bunch of them and the outside has been cleaned of the labeling. So I've taken to putting little hash marks that I won't wash off. But I don't go through the volume you do, so I wondered if you had a limit.
I don’t really have a limit. I just throw them away once’s there’s any sign of compromise within the lid - whether that be rust, knicks, sealant looks weird, etc. 🙂
Great tips!! A slightly related question: if my seals are generic, how do I know whether or not to steam or boil the seals before putting them in jars to be canned?
If it doesn't say on the box, then I'd look up the brand's website and see if it's posted there. Any reputable canning lid manufacturer should say whether their lids should be warmed, room temp, or boiled prior to use.
@@foodprepguide Thanks. I wish I knew the manufacturer, though. I bought them on Amazon and they came in unmarked boxes. And some came with non-brand-name jars. That's what I get for trying to save money, but they seem to be sealing after I boil them, so I guess they're okay unless they unseal themselves later.
Hello, enjoyed your video. Couple questions. When I order new ball canning jars. When I remove the lids, they have impressions in the sealing compound. I have yet to remove any of the lids that I have pressure canned. How does the sealing ring look and will the impressions made in the sealing compound go back to normal, or will they always be there? Thanks.
That’s a great question! Unfortunately, it’s one I can’t answer as I’ve never noticed impressions on the seal of my rubber lids. I do know that I’ve had such trouble with Ball lids & seal failures that I’ve switched to using ForJars lids. I still have a stash of Ball lids, but I use them mostly for my dehydrated & freeze dried storage.
Can't believe people don't see the indentations after forcibly pulling lids of and looking like they've been used straight out of the new Box. I wrote and sent pictures to Ball and the first couple times they sent me coupons for lids. 3rd time a lady called on the phone and told me to simmer the lids and they go back to normal.
I reuse my lids only for dry storage, or temporary use while making a tincture or infusion of some type. I don't reuse thrm for canning purposes. Too much time, effort, and $$ goes into canning to risk having bad seals, and making people sick.
I hear you. All that time & effort just to have failed seals would be frustrating. As long as I’m able to afford & source ForJars lids, I’m going to buy them. (I’m done with Ball & Kerr. Last batch I did with them I had a 30% failure rate & did everything by the book!) I think there could come a time when I won’t be able to buy or source lids, and that’s where reusing comes in. The only way someone gets sick from canning is if they eat bad food. I’m not willing to risk making people sick either. It’s obvious when a seal has come unsealed so it would go straight to the trash. I have yet to have a jar come unsealed on the shelf, but that may be because we generally work through the entire contents of our pantry within 2 years.
lids are getting so expensive. I have been reusing lids - but this was very educational
I have been canning for a long time. I didn't mind purchasing new lids when they cost under a dollar. Today a dozen wide mouth lids is $5.99. This canning season I decided to see what would happen if I reused lids. I have put up 346 jars of food. 4 of my jars failed to seal and I found 2 broken seals on my pantry shelf. I can live with that.
The prices are ridiculous! Those are great odds … better odds than using new Ball lids sometimes! They seem to have gotten worse and worse.
As long as I can buy ForJars lids, I’m going to, but I’m saving a stash for reusing to both make my dollar stretch & also protect against supply issues.
I reached out to pick a box of 12 Ball wide-mouth lids off the shelf at Kroger yesterday. Then I noticed the price for that single box of lids was $7.95!! Yikes!
I was shocked today to discover that new canning lids in Canadian Tire ( I’m Canadian ) cost $7-99 plus tax ! I’m considering reusing lids that look in perfect shape.
@@lindap9079 I know this isn't correct advice based on BALL & USDA. The tomato group I jar tomatoes with always makes the ring tight and reuse lids if no noticeable damage. If the ring strips it's tossed. I questioned it and got the response we been doing it 3 generation this way. Note: all the jars (quarts) are boiled for 45minutes after a pot reaches a rolling boil.
Don't have an answer but they do 20 Bushels over 350 plus quart jars. They haven't lost a jar in years. Take it for what it's worth.
There is a specific tool used to open the mason jars but the church key works 👍🏼
I put a tick felt pen mark on my ‘not so perfect lids for dry canning’ thanks for all your blessings of knowledge 🙏🏻🌺
Are you referring to that Y-shaped tool? Have you used one and, if so, do you like it?
Great tip on putting a small mark on the lid. 🙂
Started making tomatoes sauce with these old timers. They always reused the lids. Of course any rust, bent, dented or damaged to the gasket. Those always get tossed. Always purchase lids with thickest gasket which may be Ball ones. Havent lost a jar yet. Do 20 plus bushels which are always about 350 quarts plus.
I just bought 50 regular and 50 wide mouth reusable lids. $73 and free shipping. 👍
I also reuse previously used metal caning lids. I'll go through them and remove the ones that have clear damage to them. Be it dents, "rusty" spots or other blemishes that could affect the quality of the food I'm putting up for my family. I do know and have really noticed that the quality of the rubber sealing ring on the lids is both much thinner and of a lower quality. To get around the whole issue with the lessened rubber sealing on the lids, I use a Tattler rubber sealing ring that I place on the rim of my jars and plop the used metal lid down on it. I have not had one jar that hasn't sealed using this method. I can those jars the exact same way as I do with any new tin lid.
I also do a lot of canning with the Tattler system and yes, that is a bit different when caning but, it's something one gets used to and I don't mind either or.
I’ve never used Tattlers, but I plan to someday. Thank you for sharing your experience! 😊
The Y shaped opener that you refer to is MARVELOUS! A little pricey but my Tattler lid openers were broken by over zealous boys years and years ago and I found these - I love them. It is our most used tool since everything gets canned or dried and put up in jars. . . And it opens so many other kinds of jars too.
Very helpful, thank you!
I use the church key kind but lay a knife across the top of the lid so the church key opener only touches the rim, not the top of lid, works great to not damage the lids! Blessings to you and yours! 💕🌷
Great tip, thank you! 😊
I reuse lids for items I expect to put into my fridge and not keep for very long (like a couple jars of jelly or a 3/4 full jar of something).
Me too! I forgot to mention fridge goods. Thanks for sharing! 🙂
I use wax paper for a lid for fridge stuff if I’m short on lids.
Thank for letting us know this information.
I’m new to canning and I tried reusing. 3 out of 4 pints of beans didn’t seal. Maybe now I know better what to look for - but for the next little while, I think I’ll stick to new lids til I get the hang of things.
I found boiling the used lids for 20minutes after washing helps rejuvenate the seal. Helps reduce the indentation from previous use. Puts seal to about 70%-80% original. You'll still see alittle indentation.
@@jamminjay9534 Neat trick! Ill try that thanks!
Fantastic intro.... I knew there was a reason i found your channel... Thanks again, see you next time!!!
You just made my day! Thank you! 😊
I do the same inspection on my lids. If I bent the lid a bit opening the jar I can soemtimes get-away with bending it back. ;-) Ordered the church keys. I've wanted some for over a year now but didnt know the name. I saw a friend use one, but for some reason I associated it with old tool my grandparents used that wouldnt necessarily be available for purchase now.
Remember to use the blunt side of the key. 🙂 That pointy side tends to bend the lids too much.
💯 love this video! What a great explanation!
The only time I reuse my lids is if I’m going to use it for spices or something in my cabinet and the lids not damaged. There’s no holes in it there’s no imperfections it’s just popped off a jar cleanly. But I also have a specific really usable lids I bought years ago and I still use them but good video.
What type of reusable lids do you use and love?
Great video! I reuse lids all the time.
Thank you so much for sharing this information with us. It’s gonna come in really valuable when canning our food. God bless you and your family.
We usually reuse ours... BUT we're REALLY picky about the ones we do reuse.
Same!
I have always used new lids. After seeing this video, I'll be reusing for sure. Thanks for another great video.
Love this method for choosing which lids are reusable. I’m a bit of a rebel, and kept on thinking… with the price of these things they gotta be reusable! Hah I’ll let you know how it goes. Looks like others are having good luck too! Thanks! Oo and the church key! My mom had one of those when I was a kid… we used the sharp ends to poke holes in a can of tomato juice or pinapple juice. I never saw her open our homemade canned food with it. I’ll use your link! Enjoy canning season!
Love the church key! You enjoy the season, too! ❤️
Very helpful. Thank you!
This is not just helpful, this is extremely helpful! Thanks for such an incredible video. What are your thoughts on dehydration as food preservation. Is it worth it?
Thank you! Yes, we love dehydrating as a way to preserve food! In fact, we have an entire playlist dedicated to it, which you can find here - th-cam.com/play/PLq2MiMI-edEpc5kyXOONgdg3wP46xK9jN.html
Most informative, thank you. Definitely will apply your guidance next year in the kitchen.
My pleasure! ❤️
Nice rundown on how to decide if a "single use" lid can be reused. I found it much easier and safer to invest in reusable lids from Harvest Guard, that way I don't have to hope I can find new lids every year.
I've been debating if I want to enter the world of reusable lids. Are Harvest Guard lids tricky to work with or easy peasy?
@@foodprepguide There is a learning curve. I suggest practice by canning water until you develop a feel for tightening them.
My harvest guard lids are junk.
I’ve liked my harvest guard lids too. I did a mix of those and one regular lid in my last batch, and the regular one is the only one that failed 🤷🏻♀️
@@foodprepguide They are very easy to use once you know the different way to tighten the ring. I watched several videos on the proper way to use them and will never go back to throwaway lids. The learning curve is steep but short, the finish line is easily reached. I canned water until I got it just right.
I recently bought some pint and a half canning jars with lids and rings from Azure. The lids are "Superb" brand. I have never seen so much sealing compound on any brand of canning lid. Heavier metal, too. I am ordering one of those "Y" shaped lid openers because I think the church key would probably damage those lids because it looks like you would really need to pry.
If anyone has used the Superb lids I would really appreciate some feedback. TIA
It's so helpful video! Thank you very much for such detailed explanation!
Glad it was helpful! ❤️
Very good information!!! Thank you.
Glad it was helpful!
superduper helpful - thank you for taking the time.
Glad it was helpful! ❤️
Is there a limit on how many times you will reuse a lid? I've gone 3 or 4 times on some, but it's hard to tell after you have a bunch of them and the outside has been cleaned of the labeling. So I've taken to putting little hash marks that I won't wash off. But I don't go through the volume you do, so I wondered if you had a limit.
I don’t really have a limit. I just throw them away once’s there’s any sign of compromise within the lid - whether that be rust, knicks, sealant looks weird, etc. 🙂
Great tips!! A slightly related question: if my seals are generic, how do I know whether or not to steam or boil the seals before putting them in jars to be canned?
If it doesn't say on the box, then I'd look up the brand's website and see if it's posted there. Any reputable canning lid manufacturer should say whether their lids should be warmed, room temp, or boiled prior to use.
@@foodprepguide Thanks. I wish I knew the manufacturer, though. I bought them on Amazon and they came in unmarked boxes. And some came with non-brand-name jars. That's what I get for trying to save money, but they seem to be sealing after I boil them, so I guess they're okay unless they unseal themselves later.
Can someone post a link to the Y shaped can opener to use that does not damage canning lids. Can't find it
Is this the one you’re looking for? amzn.to/3BHQJZ6
@@foodprepguide thanks ! I just ordered it
Thank you.
My pleasure! ❤️
Hello, enjoyed your video. Couple questions. When I order new ball canning jars. When I remove the lids, they have impressions in the sealing compound. I have yet to remove any of the lids that I have pressure canned. How does the sealing ring look and will the impressions made in the sealing compound go back to normal, or will they always be there? Thanks.
That’s a great question! Unfortunately, it’s one I can’t answer as I’ve never noticed impressions on the seal of my rubber lids.
I do know that I’ve had such trouble with Ball lids & seal failures that I’ve switched to using ForJars lids. I still have a stash of Ball lids, but I use them mostly for my dehydrated & freeze dried storage.
Can't believe people don't see the indentations after forcibly pulling lids of and looking like they've been used straight out of the new Box.
I wrote and sent pictures to Ball and the first couple times they sent me coupons for lids.
3rd time a lady called on the phone and told me to simmer the lids and they go back to normal.
I reuse my lids only for dry storage, or temporary use while making a tincture or infusion of some type. I don't reuse thrm for canning purposes.
Too much time, effort, and $$ goes into canning to risk having bad seals, and making people sick.
I hear you. All that time & effort just to have failed seals would be frustrating.
As long as I’m able to afford & source ForJars lids, I’m going to buy them. (I’m done with Ball & Kerr. Last batch I did with them I had a 30% failure rate & did everything by the book!)
I think there could come a time when I won’t be able to buy or source lids, and that’s where reusing comes in.
The only way someone gets sick from canning is if they eat bad food. I’m not willing to risk making people sick either. It’s obvious when a seal has come unsealed so it would go straight to the trash.
I have yet to have a jar come unsealed on the shelf, but that may be because we generally work through the entire contents of our pantry within 2 years.
Such a great and helpful video. Thanks