As to lids, it is NOT recommended to re-use the standard metal jar lids for the same reason — unreliability. These lids have had mixed reviews are not yet recommended by the USDA. Even with grants received in and for the study, there have been no reported results yet. If new lids are not to be found, give consideration to freezing or dehydrating rather than canning. If you do choose to use these lids, carefully follow the manufacturer's instructions. For the reusable lid-gasket-band combo there are a couple additional steps to ensuring a good seal: when you apply lids and screw on the bands, you MUST then unscrew the band a quarter turn.
This ensures enough space for hot air to escape from the jar during processing. Then, when jars have finished processing and you've removed them to the counter, quickly give all the bands a good, quick tighten bringing the rubber seal into firm contact with the rim of the jar, allowing an airtight seal to form.
Proper use of Weck jars can be found online at this link : These re-usable lids should not impact the safety of the product as long as the food was processed properly. As with regular canning, clamps or rings should be removed during storage to indicate if the seal has broken. Vintage Water Bath Canning Picture. You will want to be particular about the lids you buy.
Unfortunately, given the shortages, some second-rate lids have been showing up online. Some of these are made from thinner metal, which can buckle during processing, and do not seal consistently. Try to get name brand lids. Again, when you see a store has what you need, get some for your planned food preservation projects.
Leave some for other folks, but don't wait until later — they may not be available on short notice. Also as with chipped jars, you can re-use clean, unbent lids for freezing food in jars or storage of dry goods.
The gasket compound in used lids may fail to seal on jars, resulting in unsafe food. When jars are processed, the gasket on new lids softens and flows slightly to cover the jar-sealing surface. The lids might come unsealed faster than a new one. What to know right now is that reusing canning lids could result in a sealing failure, and that could result in food spoilage and loss. Despite what producers say, I know tons of people who reuse canning lids, and given the shortage in the last year, I suspect more are doing so.
If you decide to go that route, you need to know how to reuse canning lids safely to protect your food storage and the safety of your family. Before you reuse canning lids, take a close look at them. Any Knicks, dents, bends, or cuts in the lid or rubber means that the lids cannot be reused. Basically, it should look like an unused lid for the most part. Next, take the best used canning lids and wash them well in hot, soapy water. Watch for any blemishes; sometimes, you find them when you clean them.
The orange, rubber seal should be free from any stickiness or food products. Years ago, we were told to boil the lids before use, but updated standards now say that you should simply clean your lids in soapy water. However, when reusing lids, most people recommend that you boil them again. The hack I learned from other homesteaders is to boil the lids for 20 minutes before reusing them because it softens the seals. No, the rubber seal will never be as full as they were originally, but some of that indent goes away somewhat.
Everyone disagrees about whether or not you should reuse canning lids for pressure canning or after pressure canning. When you pressure can something, there is more heat and pressure, so in theory, the rubber would be used more than if you reuse lids from water bath canned foods.
Some homesteaders say that you should only reuse canning lids for water bath foods, like jams or jellies. Others say that they reusing is best for pressure canning because the high pressure will help to reseal the rubber better.
I think everyone has different experiences, but I do mark the ones that have a reused lid and monitor them more closely for any looseness. When you reuse canning lids, I highly recommend that you make sure you store them properly and mark the lids, so that you know which ones need to be checked. Typically, they seal when first canned, but they might come unsealed in the pantry.
The screw bands simply keep the seals in place during processing. After processing, the seals are tightly attached to the jars, and the screw bands can be removed for storage.
Once the seals have been used, and the compound on them softened and reshaped, you run the risk of not getting an airtight connection between the lid and the jar. The ring or screw band, on the other hand, may be reused until it shows signs of rust. Both the ring and seal may be reused if the contents of the jar did not require intensive processing -- as in storing dried beans.
Reusing jars and lids from a store-bought jar of pickles for your own pickles may seem like a viable recycling option. In this case, the whole lid is three pieces: a screw band, a reusable lid and a separate gasket. The separate gasket is thicker and more resilient than the compound used in the more common seals; therefore, it can be reused for canning and pickling along with the other components of the lid.
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