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Can you reuse the lids that came with the jars originally?

Just opened my first jar from my first batch. Woohoo! They’re excellent. My only variation from recipe was I added a little more red pepper flakes and the heat is just right for me! Awesome. My dill pickles will take a back burner to these from now on! Thank you

Thanks for this video. Helpful info. Shalom blessings sister

Thank you so much for sharing this video! i have saved a bunch of jars/lids but didnt know how to reuse them properly. The Ball book and my MIL who originally taught me how to can (peaches) unloaded her fear of pressure canners and non BALL mason jars. Last year a dear friend had given me a ton of mayo jars and guess which one had shattered in the canner....Ball. That set the tone for me to be bold and step away from the "flo" that every one else "the internet" deems safe. Also I wonder how we did it in the depression and how other countries keep food from spoiling. Thank you @richardpaccheco6554 for sharing your testimony!

These will usually release overpressure inside. Put some boiling water inside, screw the lid on as best as you can. Water and steam will come out. I don't know if the jars can hold too much negative pressure cooling from 120°. The smaller TO-66 are more secure because they have only 4 threads. It is annoying that some are slightly bigger or smaller diameter than 66, and must be tossed if the lid wears out.

Norma; eggs keep 6 months in a refrigerator. They may be a bit dry after this period. How long do your eggs keep?

I bought more than i care to admit of those apple juice jars in the DG with the assumption that i could upcycle them and can in them again. Your video validated that assumption, and that is pretty sweet. I have also saved a bunch more lug lock style jars, but the lid size is the most important part. I figured i could get lids from USP or Berlin Packing, which helps a lot because now i know what size lid i would need for the apple juice jars. Thank you

Thank you, newbie here. I just about getting discouraged 😞 . But now I know. 😊

How tight should the lids be, how do I know if too loose?

I really appreciate your prep tips.

And here our Martinelli apple juice can only be bought in a pack of 4 for $6

I just pressure canned a shredded chicken. The recipe says 1lb per quart jar. If i dont pack it i wouldnt be able to fit the whole lb of chicken, so should i just put the chicken up till under that brim?

Where can I get a scale similar to yours?

Thank you!

I just purchased a lid sampler pack from Nakpunar. It'll be handy to have for all those odd jars hanging around.

Does anybody know why we're not getting any more videos from Corky? She's taught me so much. I only have an instant pot multicooker and I can't get any honest answers from anyone about using it for canning. It only takes 5 pint size jars.

Thank you

You answered so many questions, awesome😊

This is SO helpful! I live in Botswana and don’t have access to mason jars. I’m so happy I found this video! Thank you!

Helpful 👍

When you water bath these is the water already boiling when you put them in to seal? I tried a batch and as I was putting them in the boiling water some lids popped off! Maybe I didn’t tighten them enough

Corky!! You are the first person I’ve seen who actually tells us what replacement lids fit these jars. And even where to purchase replacement lids. I can’t afford to buy new jars. But I may can afford lids. Will you please do another video and show us some more details please!!! And take us through the whole process. I would love to watch this!!! Also when you order from the website do you have to buy in bulk? Can you please explain everything? Thank you so much!!!

Oh yes and am subscribing to your channel

Thank you so much excellent video, I'm saving this video ❤❤❤

Sounds wonderful, thank you for sharing! 🍋

How do you get the jars from recycling?

In my country that cute Martelli apple juice is equivalent to four us dollars......can't believe it's only one dollar in the US smh

I just canned crowder peas in 8 jars they sealed great, used to use mayonnaise jars but now the are all plastic ,

Is it the same for red and yellow potatoes as Russell??

Can these type of lids be used for srew on airtight dry storage without heat ? Thanks for explaining i would not have known about the types for canning.🙂

Do you have videos instruction on canning meats? Great info “palatably presented” . (👌🏽)

Do you blush

I experimented with water in salsa jars. Every single one sealed. Still sealed a year later.

Great info!!!

Thank you for your informative video! I like the lit apple jars w/ leaves. Such a shame to throw them out. Hope people are responsible and recycle them if not for canning. I've been reusing store-bought pasta sauce jars for years when I cook my homemade tomato sauce and soups. I wash them 2xs in the dishwasher. I'm also, trying homemade orange marmalade for the first time today. As always the jars were soaked, cleaned de-labeled, and run through the dishwasher first. Then boiled to sterilize the store-bought jars before filling. Do you think I have to submerge the filled jars in boiling water again before storing them?

Thanks for this video, it is very logical. The only problem I have is I never put boiling water in my jars I have a digital canner and it heats everything for me. I will tighten the jars more that is also a good thing to check. I mean really, what is finger tight?

Did you sterilize your jars first? I just got the IP max last night and haven’t used it yet. The instruction book says you should. Also, I’m at 213 ft. altitude, do I leave it at zero because the lowest it 2,000 ft. and do I set it at low or max pressure. Sorry, I want to be safe. Thank you.

Thank you, i hadnt had the issue except the last couple batches i had done and i couldnt figure out whatthe issue was. Again thank you 😊

Thanks for this video, I just canned my first batch of potatoes. I managed to get four 500 ml jars canned out of my first attempt at growing in 10 gallon cloth bags.

Hi. I’m a newby. I tried to can single serving 8pm jars of cooked greens. I left the headspace. I debubbled. Everything was already hot; greens , jars, lids and rings. I didn’t over tighten . I lost so much volume and there’s no broth in my pot only clean water .But lost liquid halfway down the jars.

I never heard of lids being called flats

Is the only salt you use is on the pickles early? Not seeing any added to the brine.

Thank you so much for the tip on where to buy the lids. Amazon prices were unreasonable

Do you have to use different lids or are the lids that com on them ok?

thank you! A little tip on removing stubborn labels: scrape it off, grease the glue-stained surface with any food oil, and powder with baking soda. Leave for 20 min and clean the leftovers with the rough side of the sponge. In extra stubborn cases (~1/20) repeat the procedure 1 more time.

Thank you

I also save all my jars and when i get a box full, I call anyone who makes honey. They always need jars.

We reuse plastic squirt bottles for mixing our paint with floetrol for our pour painting crafts. It was either buy empty plastic bottles or buy the same bottles with ketchup in them for a few cents more...

Thankyou. That is valuable info. Now I will do my hot water different. And screw the bands on a little tighter. I am a beginner at canning. I need all the info i can get. Thank You.

So when you filled the jars with water you said it was 140° at most... so my question is.... is that right because i didnt see any steam at all when you poured the water in. Am i wrong? What temp should the water be?