Canning lids and when to use which?

TastyReuben said:
And saved to use again…and if someone were kind enough to give you some of their home-canned, you better return those jars and the rings, or you’ll never get any more. :laugh:
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Copy that! My sister is always trying to get me to can stuff up for her and when I mention to drop off the jars and lids the conversation ends. 🤣
 
the USDA people have essentially all gone over to the pressure canning methods.
it is the belt, suspenders and rip cord ties 'just in case' approach, based on the fact that the really bad nasties - botulism.... - is not 'killed' unless temps exceed 240'F/116'C - which a water bath cannot do.

my grandmother water bath canned whole rooms (the "larder"...) full of stuff for 30 years
jams and jellies got the wax seal method . .
then again, I do not know how much was inspected/failed/discarded in her methods . . .
my grandfather gardened, she put up everything they and their 108 room hunting/fishing lodge guests ate - for the next year.
and nobody died . . .

European friends continue to water bath can 'everything' using the rubber seal/metal bale type jars.

why the split rings - because after canning, and verifying vacuum in the jar,,,, one can remove the screw ring and use those for the next batch.
the inner lids should never be reused. when "canned/heated" the mastic conforms to the jar lid and does its 'perfect seal' thing.
after one use, the mastic is no longer so flexible/flowable as to achieve the 'perfect seal'

a lot of folks like to re-use the rubber seal rings on bale type jars . . . but they too are subject to wear/tear/age and basically,,, not really the best idea.
 
CookieMonster said:
the USDA people have essentially all gone over to the pressure canning methods.
it is the belt, suspenders and rip cord ties 'just in case' approach, based on the fact that the really bad nasties - botulism.... - is not 'killed' unless temps exceed 240'F/116'C - which a water bath cannot do.

my grandmother water bath canned whole rooms (the "larder"...) full of stuff for 30 years
jams and jellies got the wax seal method . .
then again, I do not know how much was inspected/failed/discarded in her methods . . .
my grandfather gardened, she put up everything they and their 108 room hunting/fishing lodge guests ate - for the next year.
and nobody died . . .

European friends continue to water bath can 'everything' using the rubber seal/metal bale type jars.

why the split rings - because after canning, and verifying vacuum in the jar,,,, one can remove the screw ring and use those for the next batch.
the inner lids should never be reused. when "canned/heated" the mastic conforms to the jar lid and does its 'perfect seal' thing.
after one use, the mastic is no longer so flexible/flowable as to achieve the 'perfect seal'

a lot of folks like to re-use the rubber seal rings on bale type jars . . . but they too are subject to wear/tear/age and basically,,, not really the best idea.
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I recall the paraffin seal thing. As a kid we'd get a pickup truck load of pears and put up preserves for days; sealed with wax. 😋
 
Im.not familiar with your way of preserving. I do it the way my mum.and her mum before them.
Jars we heat in oven at 150 deg. Put hot goods ie. Sliced cooked beetroot into jar then pour hot vinegar liquid then seal.
Tomato sauce I boil to cook.then pour into bottles heated 150 deg. Poured then caps put on.
I've done it this way for 30 years.

Russ
 
I use lids with a seal already incorporated and, provided there's no visible damage to the lid, I use it again. Twice is fine and I can assure you it works because the lids "pop" when cooling. For home use, not a problem. I wouldn't re-use a lid for commercial purposes.
 
CookieMonster said:
based on the fact that the really bad nasties - botulism.... - is not 'killed' unless temps exceed 240'F/116'C
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I've said it before and I'll say it again. Botulism is very, very nasty, but it's also extremely rare. Look at the USDA statistics, and you'll see that, over the past 20 years, there have been around 110 cases of botulism each year in the USA . That represents about 0, 0000003% of the population, and a majority of those cases are babies, who contract botulism from mother's milk. You're more likely to get hit by a car. Or shot. Or killed by an act of nature.
 
karadekoolaid said:
I've said it before and I'll say it again. Botulism is very, very nasty, but it's also extremely rare. Look at the USDA statistics, and you'll see that, over the past 20 years, there have been around 110 cases of botulism each year in the USA . That represents about 0, 0000003% of the population, and a majority of those cases are babies, who contract botulism from mother's milk. You're more likely to get hit by a car. Or shot. Or killed by an act of nature.
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Where did you get your numbers?

The Centers for Disease Control, CDC, reports at least double and in some years 3x that...
 
Barriehie said:
Where did you get your numbers?

The Centers for Disease Control, CDC, reports at least double and in some years 3x that...
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From the internet. And even if the CDC statistics are correct, that's still 0,0000009% of the population, and mostly infants. Scaremongering. You're still more likely to get hit by a car or get shot.
 
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