Mason jar Help

I'd be wary of using the 1 piece lids on a canned product regardless. The whole point of the lid/ring system is so you can loosen the ring slightly when you are ready to store so that if something has gone wrong in the canning process and gasses start to form, they will pop the lid seal and, with a slightly loosened ring, the gasses will be able to escape. Otherwise, the gasses will continue to build up and eventually the jar will explode with whatever was in it, as well as glass pieces everywhere.

My grandmother did a lot of canning, farm wife, and had a big root cellar, big enough for us grandkids to climb up on the roof and play. Every great once in a while, she'd have a jar go bad, but never an explosion because she loosened the rings a bit.
 
medtran49 said:
I'd be wary of using the 1 piece lids on a canned product regardless. The whole point of the lid/ring system is so you can loosen the ring slightly when you are ready to store so that if something has gone wrong in the canning process and gasses start to form, they will pop the lid seal and, with a slightly loosened ring, the gasses will be able to escape. Otherwise, the gasses will continue to build up and eventually the jar will explode with whatever was in it, as well as glass pieces everywhere.

My grandmother did a lot of canning, farm wife, and had a big root cellar, big enough for us grandkids to climb up on the roof and play. Every great once in a while, she'd have a jar go bad, but never an explosion because she loosened the rings a bit.
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My mom would can and then remove the rings after they were sealed. Sometimes she would make a small batch of preserves, but not can them. She would just seal small jars with paraffin/wax and give away to family. Keep in fridge.
 
I've used those for mango chutney, tamarind chutney, spicy pickles, in Cincinnati and Atlanta. They work fine for preserving.
When I was in Atlanta in July, there was some mango chutney from last year.Perfect.
 
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