Canning lids and when to use which?

[rascal]

Oh, and of course she's providing the contents to go inside right...lol.

I only do preserving for me and the kommandant.
But our kids quite often leave here with beetroot or some sort of sauce.

Russ

 

[Barriehie]

Oh, and of course she's providing the contents to go inside right...lol.

She thinks she's smart, PhD and all!

 

[badjak]

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 Rascal's way and sometimes water bath, depends a bit on the liquid used, time in which I think it will be eaten and where I will store it (fridge or not)

Yes, botulism can potentially be a problem but the lid will bulge outward if toxins have been formed.
So common sense will tell you not to use it when that happens.

The botulism spores get killed at 116 or 120 oC (sources don't agree) but the toxin at 100 oC for 10 minutes (some sources say 8, others 15).

The botulism bacteria can only survive in an anaeroob environment with a pH of 4.5 or higher

 

[Barriehie]

I use Rascal's way and sometimes water bath, depends a bit on the liquid used, time in which I think it will be eaten and where I will store it (fridge or not)

Yes, botulism can potentially be a problem but the lid will bulge outward if toxins have been formed.
So common sense will tell you not to use it when that happens.

The botulism spores get killed at 116 or 120 oC (sources don't agree) but the toxin at 100 oC for 10 minutes (some sources say 8, others 15).

The botulism bacteria can only survive in an anaeroob environment with a pH of 4.5 or higher

Cooking the food will destroy the toxin.