Rachel, I agree that some of this is fear mongering by companies that produce this stuff - not in their best interest for us to re-use lids!Lots of people use lids more than once - and lots of people use jars from store bought foods to can their foods. In other countries, common place to use and re-use all kinds of things that we in the US are taught we must "throw it away and get a new one"!! It's common sense really - not hard to tell when a jar doesn't seal properly. I think you did people a favor - many people do the same thing but are too scared to admit it, as if it's illegal!! Who knew that canning videos would lead to discussions of courage and coming out to other canners about your re-use of "single use" lids?! Way to go Rachel!!
I reuse my lids for waterbath canning only. I mark my lids that I take off a jar that's ok with a dot so I know it was used once, my iffy lids get marked with small x so I know it's only for dry foods. I was taught by my other mother to waterbath can in 80s we would reuse store jars with rubber in lid.... I'm not tossing anything out unless its beyond hope!! Desperate times, desperate measures!!
The Amish use a little baking soda in the water when they boil the used lids to help plump the rubber up. I have not tried it, I use my reusable lids exclusively now but, thought someone might want to give it a whirl.
I have some reusable lids, but not enough. With things like they are now, I took the plunge and purchased both wide mouth and regular Tattler lids about two weeks ago. I'm ready to put them to good use.
I have been canning for over 50 years and in years gone by I reused lids that I felt we’re still good and seldom had them unseal or not seal! In those days I had six small children and we only had one income so I did what I had to do! Thank you young lady for sharing you thoughts and the process you are using to extend your resources! I always do my jams and jellies in store bought jars that I save! I have always had success with those jars! I love your stock pots, what brand are they?
I reuse lids for pickles, jams, jellies and fermenting kraut , I have been canning for over 30 years, I never have had a problem With any of my canned good! I typically can approximately 1000 jars a season!
I found 1.5 pint jars yesterday at Meijer! They had 4 boxes, I bought them all. At the same time my husband was at Menards. Searching for supplies. They were in the process of stocking shelves. He picked up 10 boxes of regular lids, 4 boxes each of ring and lid sets! Please don't hate me for purchasing these quantities. I am starting from scratch. This will be my 1st year canning in over 20 years. Goodluck to all in searching.
No hate. Lol, I have lids for next season. If I saw a case I would buy it for the following season. It's just that way (and I think many others will do the same).
Good job!! If you need the items then buy them!! My only irritation is when people hoard them and/or resell them at higher prices. 😡😡 I live near an Amish community and they sell canning jars. They aren’t able to stock lids. I’m hoping the supply actually does come in March 🙏🏻🙏🏻🙏🏻
I find it disgusting one person buys the entire stock of product when they find it in the store. Others are searching for them also. The Amish stores in our community have put limits on purchases for just this reason. Be kind leave some for the next person.
You actually answered the question I had that I was curious about from that lid video! I know some people are terrified to can in the first place, but a lot of canning is discretionary decision making. If you feel secure in reusing, don't let anyone shame you for it. I know if the seals are still good and nothing on the underside is scratched up, I would trust it. So thanks for actually answering the specific question I had with pulling out that lid drawer 😂
When you can your convenience foods, you are eliminating the need to open multiple jars and having leftovers. I like having canned ingredients so I am not limited, but I also like opening one jar of soup instead of 4-5 jars of ingredients. The convenience foods also allow for time spent on other things, such as canning. :)
You might want to research what canned food cans are lined with. Just a suggestion. It was an eye opener for me. Kind of like microwave popcorn bags lined with fire retardant!
As one who used to cook for 6-12 of us, it was much easier to cook larger amounts than it is to cook for 1-2 now. I've discovered that 7-8 quarts of soup, stews, or meats saves me time overall. 8 quarts canned, enough for a meal at the time I can, and I've got 8 quick meals for later. Who cooks 8 meals in a day if your not employed at a diner? 😁 Easy cleanup, and about 4 hours in the morning or evening... ta'tah happy me. I do actually can celery and produce just in case I don't have fresh when I need it.
Seems as if My twin and I probably opened a hundred cans of various veggies and processed our "heat and eat " veggie soup. cleared up a lot of shelf space which gives me the opportunity to refill with more shelf stable what-evers!
I too can complete meals in a jar, instead of opening a jar of chicken, a jar of tomato sauce, a jar of beans, a jar of corn, et cetera!! Isn't that what canning is FOR?? All a person should do is cook up a base layer (rice or noodles) if they don't just eat it straight. I do can up fruits alone - I have a cherry tree & a concord grapevine. Used mostly for cocktails tbh.
I agree with your comment about manufacturers scare tactics. I have been canning for a few years and i have already been reusing lids. I inspect all of my lids and reject any that are bent or scratched in any way. I reuse lids on things like jams or pickles. Things that i don't mind losing if the seal fails. We work so hard to grow food and we should preserve it the way we want to. I know others have fears of spoiled food but that's their fear not mine. You know what you are doing and i respect that.
Good video. When I boil reused caps, 98% of the rubber will plump back up. I think people that are older, are more inclined to use it up, wear it out, make it do or do without. I am a make it do person. You have to do, what you have to do!
As an Australian researching food preservation/canning, I am blown away by the “rules” regarding this subject. I can’t help but think it is a way for big business to muscle in and ensure continued reliance on their products. It seems rather counter intuitive to preserve food but always have to buy a lid every single season. I’ve invested in Weck jars to hopefully avoid this problem in the future (Ball jars aren’t even available here in Australia, so cost wasn’t too crazy)
We built a root cellar a few years ago by adding insulated walls to make a room in a corner of our basement. Potatoes, onions, apples, beets, carrots, sweet potatoes, cabbage, etc, can keep there through the winter without processing. This has been one of our best investments.
I have wanted to try this for years but our wood stove is in the basement and I wasn't sure the insulation would keep it cool enough. Do you have a wood stove in your basement? And how thick is the insulation? Thanks. 😊
This is really encouraging. I’ve never canned anything in my 42 years of life, but it’s weighed heavy on my heart since the beginning of March of 2020. Today I purchased 2 cases of canning jars and 2 boxes of canning lids from my local Target. I didn’t expect to find any kids , but I’m so thankful I did. Blessings to you and your family.
It's definitely not my first choice to reuse lids, but I have done it, and I appreciate you telling us what you look for in lids to be reused, and how to prepare them for use. Fingers crossed we actually will see lids starting to hit the shelves in March.
If you choose to reuse lids, perhaps mixing in a few with each batch you're canning could be helpful. Mark them somehow to be used first. Then maybe if you can't find enough lids you wouldn't be using all 2nd round lids for later season canning projects. Just a thought. Thanks for being honest and encouraging people to do what they're comfortable with.
We're actually starting to see some canning lids back in stock in some of our local stores here. If the only issue with re-using lids is possible sealing issues then I see no problem with re-using them as long as you verify after canning that they are sealed. I haven't had to do that but would if I run out. You'll probably have more seal failures in those 3rd party lids than your used ones.
You are absolutely right, even new lids fail. I just started prepping when the pandemic started and the best thing I've heard, by far, "your kitchen your rules!" Thanks for sharing this and hopefully everyone is/has been respectful. Be safe and well
I've become meticulous when removing lids from jars so as to not dent in the top or distort the edge, in case I get to the point that I have to start reusing them. (Haven't had to yet.) I make a little dot with a permanent marker on top so I'll know it's been used already. Not sure if I'd ever use one a third time, but I'd keep adding a dot each time I used it.
Rachel, That first box ( blue box ) of wide mouth lids you showed I purchased on amazon about 6 weeks ago and have already used them. So far no failures but the real test of time is still in the making.
I have been reusing lids for quite some time and have had remarkable success. Hardly any failures at all. However, I've never bought any lids or canning supplies from China. Never will. I've also been making use of cold storage as in a "cold room" where I store onions, carrots, potatoes, sweet potatoes, different types of squash, turnips, a few pumpkin. With some things I've done a lot more dehydrating. I'm trying my best to not rely on freezers, and I think we all know why. However, I will continue to use my freezers to some extent as long as that's possible. Just trying to do the things I remember my Grandma doing on the farm. Anyway, yes, Rachel, absolutely go ahead and reuse those lids as long as you're comfortable with doing that. Canning will always be an option as long as we have supplies, either to reused or buy new, but I'm also doing research in how to preserves food other ways because who knows what the future holds in store for us. There may come a time when we simply can't get what we need supply-wise. God bless.
Thank you so much for hosting this very important discussion. It is critical we be able to have an open, respectful and thoughtful conversation to share experiences and information to help us all problem-solve things like the lid shortage in a way that suits each of us. Like everyone, I am rethinking my resources and how I use them. I have a small stash of Ball lids & if I can’t get more will use them on nutritional basics rather than fancy novelties. I have reused lids for vacuum sealing but might try some canning after learning here. I will be doing a lot more dehydrating and cold storage. I am lucky because our family all went together & got a freeze dryer for Christmas so I am learning a lot there. I got some lids I think are Chinese. They look good, but so far I have only used them for vacuum sealing & they would be a last choice for canning. A question: it seems I read somewhere new lids also have a little wax on the rubber to help seal. Is that true? If so, that would need to be considered. I also need to check research on using paraffin on jams like my grandmother did. Professionals urging caution are not fear mongering. They have a professional obligation to speak in data-driven terms. This is not about maybe losing a few jars of food. The only reason any of us hesitate is for fear of lethal contamination. Botulism cannot be seen, smelled or tasted. Yet we have got to find ways to safely feed our families. If the food industry can do it, we can do it better if we do it carefully. Maybe another American company will jump into jars & lids now that interest in canning is so high.
Yes, I agree with you Rachel, we may need to reuse lids. Something else I’m going to experiment with is dehydrating my tomato sauce into tomato powder to reconstitute for cooking. This will take up less jars and space. We will see how it works.
Great video and timely too! I just asked my mother (who has no experience canning/preserving) "I wonder why the lids are single use?" and "What did our ancestors do?" I believe you answered my questions perfectly. And KUDOS for having such great subscribers to your channel! I spent almost as much time watching the video as I did reading the comments. Learned so much today! Thank YOU for sharing your perspective and for building this community!
Last year we purchased quite a few Tattler lids when regular lids became impossible to find. For Christmas though we bought a freeze dryer. Love it and now I have another option when it comes to preserving my garden harvest just in case lids, jars, etc become scarce again. Plus they are earthquake safe.
@@sunflower2499 I am not sure if a reply to your question would be acceptable here.... I certainly could give a reply but I need to be respectful. I don’t know the rules. So, I would suggest you search a freeze drier group on face book and ask your question. You will have more answers than imagined.
Boy you just liberated a lot of people to admit to reusing lids. Lol Love it! It also shows the respect people have for you. I’m enjoying following your channel. Found you thru Canuary. Looking forward to seeing your journey with your seeds.👩🌾❤️
I do this same process with my used lids when I run short..my mom, aunts and grandmothers have done this as well. We none have ever had an issue, but for those who are concerned about doing this, then don't. You do for you and your family whatever you feel best doing. Thanks Rachael
You handled a touchy subject with grace and transparency. I appreciate you taking the risk of being raked over the coals to sharw your personal experiences so we can each make our own decision.
How many of us have purchased canning lids from our favorite Mennonite stores with no idea who or where they came from. They are repackaged into plastic sleeves and sold at a bulk price.
I also keep my lids and have reused them with great success, a friend of mine marked her lids and got 8 seals with one lid. "Thank you", Maggie Reese I definitely will try the baking soda.
I love that you addressed this, and checked out the alternatives. I have always been suspicious of using lids for just one time--seems like a great way to sell homemakers thousands of lids they MAY not need! Thank you, Rachel.👍🌻
Loved the video. I will NOT apologize for reusing my canning lids. When you take on the task of canning you're taking on an enjoyable and awesome responsibility. Yes new canners need to learn how to do it safely, follow the "rules" but reusing canning which are still intact can still result in failure to seal. But I'm not the failure. Loved your example on how to examine used lids. Honestly if what I am canning is an expensive meat I don't want to risk a failure and will use only new lids. But if it's bean or potatoes I will use used lids that I deem to be in good condition.
I’ve never tried canning with used lids but I have noticed that if you soak/simmer a used lid in hot water that deep grove in the sealing compound smooths back out again!
I've decided that I am going to dehydrate alot more fiod...Tomatoes pureed dried and powdered , can be made into paste, sauce, BBQ sauce, ketchup, etc. And I can store in regular store product jars ,no canning lids required. Rather than go without my produce I will just pretend I'm back packing. It's not my preference but before I waste my food I'll dry it.
Rachel, we live in Michigan and this morning took a trip to Whispering Pines to see what they had for canning supplies. No jars, no regular lids, the only canning lids was a box of wide mouthed lids and those were generic. No rings for either regular or wide mouthed jars. I did get one case of wide mouthed jars at my local Walmart and that was all they had. Looks like 2021 will be another bad year for canning. I don't can as much as I used to because our home doesn't have a good place for a garden. My elderly father has a large garden and he gives me all that I want.
I‘ve always reused lids that came off undamaged and never had a seal fail. I have to say I felt guilty about it - until now I guess:) thank you, Rachel!
Same here. I have reused for years and kept it secret. I inspect and discard lids that appear warped in damaged. Then I found that the Amish near me reuse them until they fail!
I reuse my lids for sealing dehydrated goods or with my currently using dried goods with a lightly chipped jar (rice, beans, sugar, spices, hurbs, ect.) Love your process, and I've been thinking the of doing the exact same thing.
@@jenniferr2057 A lot of people don't like Amazon's politics and the fake reviews and the prevalence of stolen goods on it. It doesn't help that the owner of Amazon is a very stingy billionaire when it comes to his employees and the legitimate vendors on his site. He's spent 100s of millions of dollars interfering with local and national elections which hasn't exactly endeared him to lots of Americans, either.
1- your kitchen, your rules... you’re perfectly capable of discerning whether this seems safe and I’m glad you’re thinking along these lines. 2 - I’ve reused my lids for years... don’t count the number of times, just inspect each lid after use to evaluate if it seems reliable. I’ve never fluffed them up in the hot water but will try it! 3 - has anyone used something like CLR to get rust off of rings or lids that have just a touch? Thinking of trying this. No shortage of rings but hate to be wasteful. Happy and safe canning everyone 💗
About rings: I have not had much luck keeping them rust-free, even with careful drying etc. But one tip I saw from a Canadian canning channel (Her Homestead Skills?) was to put the new rings that come on new jars aside in a separate bin, and use up the older ones first. When I do that I always have too many rings, which is great, and nice for when I want to give a jar as a gift.
You gals got me on the canning train.ive water bath canned an havent dine much lately but all of a sudden I went wild.then for christmas daughter gave me a huge pressure canner so now the sky is the limit.a fun hobby.
For my situation, because I live in a hurricane prone area, we always have to keep generators in working order. I purchased a VacMaster heavy duty vacuum packing machine. I buy pantry staples in bulk & vacuum pack items such as rice, sugar, salt, etc. All my meats I buy in bulk from a local butcher & vacuum pack into smaller servings & freeze. Vegetables from the garden, salsa, homemade soups, spaghetti gravy, gumbo, fresh fish, etc., I vacuum pack (some veggies have to be blanched first), and freeze. My freezers are the chest type that will keep freezer temps longer than the uprights in the event of a power outage and we have to ration fuel for the generators & run them less often. After the initial investment in the vacuum machine, the storage bags are very cheap and easy to store in large supply. The vacuum keeps foods persevered a long time, and it’s so much quicker to defrost. I also can, but on a small scale as a back up. My point - preserve in a manner that best utilizes your situation, use more than one method & freezing can be a worthwhile choice in certain situations.
I think you'll be fine. Honestly, I don't do much canning at all, but I have sterilized and reused lids with no problem. Think about generations before us... I highly doubt they were buying new lids every season. I know my grandparents and great grandparents weren't. They lived through the depression. Resources were scarce and nothing was wasted. You'll be ok. :)
I’ve always kept my used lids (unless they were dented or looked like they wouldn’t be good for canning again). I haven’t actually reused any for canning as of yet, but I think they’d be safe to use. Like you said, even brand new lid seals can fail and it’s just something to keep an eye on, as we should always be doing anyway. My aunt has always reused hers. I only water bath can, so I feel like the seals wouldn’t be as damaged by water bath canning as they would by pressure canning.
Here's an alternative: I just came across this channel yesterday and think this may be an answer to prayers and this lid shortage. I do not normally use tattler type lids but this is genius. I do not know her but her method works using the seals and not the tattler type lids. Short video 5:36. I really like the metal lids and using the Tattler seals lets me continue to use my lids. I understand the seals are good for at least 6 uses, solving the shortage issue for me and I hope you too. I just purchase 100 in bulk of each size from Tattler and they shipped the same day. I plan on vacuum sealing the ones I do not need until I do hopefully keeping them from degrading from the elements. i think the Tattlers are better for tomato and high acid canning. Here is her info, she shows how this works: Kili’s Kitchen: Aug 15, 2020 How I open metal lids to prevent damage and reuse them - even after the seal on the lid itself is compressed by using Tattler/Harvest Guard seals.
Even the ball/Kerr are thinner everything these days. I have started reusing w/ discernment. As long as they simmer/soften the rubber membrane. I’ve never had a fail. Big leap, but worked for me. Remember, we can tell they haven’t sealed when rings are removed.
I was just reading these comments to my husband and he just mentioned that the older lids were much more substantial than the lids now a days. I have and will continue to reuse older lids when I need to. Liz
Debbie here...glad to see you re use the lids...I’ve been doing it for a few years now,,,most of the time they seal great..thanks for sharing the differences on the lids....
The ones with a bit of damage on the edge, from opening , I gently roll it on counter to reshape. If it’s not too bad. I will be checking the buttons from now on, never thought to do that..thanks for your post
I think you should can what you want to. If you want carrots can them. Dont pay attention to people, they are probably are jealous of your canning skills. What you want to can is your business and I love to watch you and I have learned do much from you. I love your recipes.
Of course, and everyone knows, that no matter what product is being used for food or any other reason pertaining to livelihood there are safety warnings that are given to a certain degree. Even for no APPARENT reason; sometimes their even comical. Just liked you expressed Rachael, we all have to do and use and apply our best personnel applications to WHATEVER it is we are using as a consumer. I know you probably feel responsible somewhat as a YOU tuber to always give the right advice but in the long run we are all responsible for what choices we make in the canning world. Saying all that, we just appreciate your wonderful input in what you are doing for your family and the great content you offer us, all in all......we have to take it from there! Blessings and thank you!
I love that you share your internal dialogue with us. I'm happy that I held out on canning some items that are still storing well, such as pumpkins, sweet potatoes, potatoes, etc. I'm trying to use items more in season too. I found dehydrating very impressive for storing this past season, first year doing that. I will be reusing lids, with no hesitation. I'll just inspect them as you did.
Thank you for sharing. I’ve been canning for a few years. Mainly salsa and tomatoes. We have pressure canned some venison and chicken. I love hearing all about what you are growing and canning. I am learning from your experience and willingness to share. Thanks again.
Great information! I re-use my lids. I have purchased lids from Amazon. One set was totally fine, another set was dented, scratched and I won't use them! I came across drying and powdering tomato paste, squash and many other items. I love the end product and it takes less space by far and is so handy to use. My best find was 25, 12 ounce bags of Ocean Spray cranberries after Thanksgiving. I paid $5.00! I pureed them and dried them into leather. Took it one step further and ground the leather into powder. I have two jars of beautiful cranberry powder that I can add to whatever I want!
I've saved my used lids since I started canning. I figured that in a SHTF situation that might be the only thing I had to use. I'd rather have used lids and be able to can than have nothing. I just store them in Ziploc bags for now but what you did was a great idea!! I did read down in your comments that someone mentioned boiling them with baking soda. Will have to try that also! Thanks for taking on this controversial subject!
Couple of things...... I would continue to can your ground meat (imo). If the power goes out you may lose your freezer foods. This is one of my reasons to start canning meat. I never knew it could be done at home 🙂. Next, I have known people who use their lids multiple times without problems. This upcoming year is my very 1st year to can. My husband bought me 3 (yes 3) All American pressure canners. He is very supportive of my renewed love of gardening. I'm a little nervous about using them, but excited too. And, I want to do convenience foods! I am a nurse and have to do 12 hour shifts, and an hour drive each way. Too tired to cook! Rachel, I have learned so much from you and Todd!!! I really look forward to your videos. You both are very much appreciated. God bless 🥰
I think you're making some very smart decisions. I think this is a conversation we all need to be having with ourselves. I have yet to re-use my lids for canning, however, I have been saving them just in case I run out of my stock of lids and am unable to get new ones. I appreciated your comments on what you may give up canning and other methods you may rely on. Something we should all think about. I got into fermenting last year. While I don't necessarily like all the flavors, we are finding there are some we like even more than what we had traditionally done. Fermented cauliflower and carrots are the bomb. We really love fermented cherry tomatoes on a salad. This year has really taught us to stretch ourselves out of the box.
I recently ordered these. I should have done a trial run, also. Good advice. After using these in pressure canning, I was shocked, they came out bent, raised appearing as if they were going to explode. They didn't, however, I would never use in pressure canning again. I'm up to 350+ jars this season, canning and preserving. Never had this happen. Dangerous.
Okay, after seeing your You Tube video on Canning Controversy, I decided to give them the " benefit of the doubt." So I again tried using in water-bath processing, 10 minutes. The lids actually buckled! Sending back, my husband thinks the metal just may be too thin, it is extremely worrisome to see lids do that.
Should have explained further, sorry everyone. I ordered OFF brand lids on Amazon, looked up my orders doesn't say what/where they are made or come from????
I think it's great that you are taking a look at what you can do differently and adapt to the situations. I hope you try the root cellar style for carrots and potatoes. Living so close by to you I'd love to see how it works with our climate.
Last summer I dehydrated my soup veggies and chili veggies. I bought additional slicing disks for my food processors to help process the veggies for dehydrating. It saved a ton of space and they work great in soups, and chilis. It is very easy to rehydrate the veggies and pull a soup together. I am on a hunt for more 1/2 gallon Ball jars for storing dehydrated goods and fermenting.
Rachael - it looks like a great experiment and something to think about for the upcoming harvest season. I agree that our food preservation may look different this year due to shortages. And we may need to do more dehydrating and less jarring up. You've given me some things to consider and I appreciate you taking the time to share with us what you are doing as your back ups. Take care.
I have reused my kids before, the ones I used for water bathing were like new still, I used those to pressure can when I was short a couple, didn’t have any issues with them. Thank you for all the great info. 👍
I have placed my used lids in my vegetable steamer (steam 20 minutes) and they seem to recover > 50% on the seal. I feel confident reusing my Bernardin metal lids. (Canada)
I only water bath can. When I first started watching you tube canning I was amazed that people didn't reuse their lids. My grandmother always taught us to check them for scratches, dents, and issues with the rubber, and I do always boil my lids, but they get reused and marked so I know how many times they've been used. I do also leave all my jars out for a good 24-48 hours to make sure they're good before they get put up. I will buy some as replacements naturally, but I don't feel bad about re using. If it was good enough for my grandmother and all her kids....
Hi. Rachel. You do so well with your canning lids. Don't feel so bad even if things go wrong, keep on going. You will have good canning this year. Keep up the good work. God Bless you Rachel. Take care and be safe. Maria. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
My grandmother was a farm wife who used mayonnaise or any other jar for canning with little problem. I dont do this but in an emergency might consider it. I have reused lids like you are doing, and as long as you are careful to test the seal and make sure it remains secure I dont see any issue with it.
The mayo jars are fine for tomatoes and fruit canning, but I wouldn't try pressure canning with them. I have used them for freezing too, just leave enough space for expansion.
Thank you for this! The thought of boiling lids crossed my mind before but I forgot until watching. I just did this today and all plumped back up. Just a few had slight grooves, less than ones off of new jars!
A couple years ago, I was gleefully using some jars and lids an older woman in the community gifted to me. They were all in opened boxes. I thought nothing of it as those boxes open easily. About the 3rd or 4th box, I discovered labels. I got to looking, there were ALL pre-used! I almost fell out! lol - anyway, all of the seals held fine. I threw the rest away. Now I wish I had them back. However, I am also saving my used lids in a special box in the back of a cabinet for emergency use. Say, the grid goes down and I need to can all the meat in the freezer right away. I am seeing more and more lids on Walmart shelves lately. The store brand, not Ball or Kerr. But I am buying them. I don't like them, but here we are.
I think that the times ahead will force a lot of us to come out of our comfort zones. Notice how many people are uploading 'rebel' canning videos. If the choice becomes, try it or don't have anything, we will all swallow our pride. The ability to do by the book is a luxury and a privilege that we have had thus far - times are changing. I plan to try canning butter (pressure canning it), others are going to try pressure canning milk. I watch a number of people who have done these things for 3 generations with no ill effect. provided no further corners are cut and most risks are minimalised, we are not being irresponsible. Others on UA-cam state that they re-use lids. Good idea trying water and leaving it for a while. A lot of effort goes into a batch for the canner, you wouldn't want to find that the lids fail the hard way and lose your produce. All the best, Vox.
I canned milk in March 2020 for the first time. I live in rural Ky and we had about a month where there was practically nothing on the shelves of the grocery store. I mean nothing. I have used 2 quarts of the milk I canned. Honestly, it tastes better for having been canned. I did 2% and it tastes more like whole milk after canning. And it was not kept in a basement (I don't have one) My pantry is a 5X6 foot porch that was enclosed, insulated and shelves added. No heat or air to it so it gets cold in the winter and hot in the summer.
Homestead Heart has a butter canning video that is great. You can also clarify your butter (a bit more expensive and slow going to do render off most milkfat). It is called Ghee in that form. Not all brands work. Great Value works. Don't use an expensive brand for Ghee either. The less butterfat the easier it is. My grandmother reused lids if they were undamaged, and would add extra canning paraffin to the seals for jelly but not for pressure canning. She had one of those fearful blow the ceiling off if you do it wrong pressure canners. I was afraid of that thing. She never caused harm but to crack a jar or two.
I am normally canning in January and February and so supplies coming in March is not helpful for me then, which is the reason I have purchased reusable lids. I love the harvest guard so far. It is a huge investment and I will be purchasing more but like you, I prefer the ball canning lids for water bath canning. My local grocery store has begun to get more ball lids in and I'm picking some up every time I go to the store that way I am not spending a lot at once. I haven't reused those type of lids except for dry goods storage. But in an emergency, I probably would. I just haven't had that type of emergency. You just have to do what's best for you and your family. Thanks for addressing it though!
I tested it a bit this year. Every time I had a vacancy in the canner I canned water with a used lid . Sort of checked them over ,( not nearly as well as you did ) and every jar sealed. Be it water bath or pressure caning . I checked them all after watching this and there are no seal failures. I'll keep it all on the shelf as emergency water ( it is sterile ) unless I need the jars. I've been opening the jars a lot more carefully and taking better care of them so I can reuse them. I'm not sure which I water bathed or pressure canned , but they all look good. I have maybe 10 new boxes of each and a full pantry on most items . I too intend to be more thoughtful this year. I feel good that there's a bounty here still and honestly do I really need more than a years worth of food ? If the world goes to shit a year should be enough time to decide if survival is worth the stay or even doable long term. The garden is the way to go. Seeds have become the most important prep here. I'm setting up a seed saving bed here with only one variety of each squash , cucumber , melon etc. ( the notorious slutty kids that love to cross ) and try and keep the seed pure , making sure I save enough potatoes for seed without having to purchase more . That kind of thing. . I'd like to see if I can plant a garden next year with only my own efforts . No nurseries , no seed catalogs . The only investment I intend to make is a few more blueberries and a couple of kiwi vines ( male and female ) I started sorrel and purslaine and the more obscure perennial greens , tooth ache plants and stuff we might need to fall back on. I love your content. Its always comforting knowing others are out there thoughtfully thinking about a future. If enough of us are willing to share our knowledge , help our neighbors , realize that the government has failed us and back each other up with kindness , offer solutions and band together we are a force that can change things.
Thank you so much for putting this out there!! This was my first year canning and i was questioning if i could reuse the lids. the internet says no, Grandma says yes. im going with Grandma's opinion. Worse case your seal fails and you have to reprocess it.
I also reuse my canning lids when water bath/stream canning.And quite often multiple times per lid, not just twice. I just make sure that the lid is clean and dent free, and make sure the seal looks like it's in good condition. I've never had a seal failure when in storage. If it's going to fail, usually does during the canning process. I have had just as many failures with reusing lids as I have had with new lids. I do it because I try to save money. It has worked out great. I was so glad I had been saving all of my used lids because I certainly made use of them this past year.
I was shopping on the Walmart site and Amazon this morning, and the prices bowled me over. Just plain lids, no rings, over a dollar each. I don't even know if I'll can anything, but I'd rather use my old lids than buy Chinese ones. I'm afraid I don't trust them enough to put in all the labor and products only to lose them. Thanks for this video. It's good to hear the opinion of other human beings.
I was really hoping you would mention reusing lids. I do it quite often for water bath canning and my neighbour uses her used ones in the pressure canner as well. I have been using it for years but i have also tossed some out. Good for you...you gotta do what works for you and you only. Great video
Great video. I noticed the prices on Amazon were sky high for lids. I looked at the one brand you had shown, and the reviews were not so good, so I didn't purchase them. I too have questions to ask myself. We don't have a basement, or cellar to store food long term like potatoes, carrots, squash....etc, not a lot of freezer space. So I started canning more to preserve the harvest so it wouldn't spoil. I do can some "convienence" foods like veggie stew, because I have chronic health conditions that sideline me at times, so a premade, homemade, meal in a jar is a life saver. A lot of questions to work through, for sure.
Thanks for the information. I’ve started saving my lids after looking them over. I’ll try the boiling method and try to use them in my pressure canning this year. I think the canning companies say to only use once to protect themselves.
GOOD FOR YOU! I have been reusing canning lids for years. I remember watching my grandmother, when I was just a child, checking her lids for damage. I have heard, folks have reused up to 7 times. Not sure I wanna go that route however, I am prepared to reuse for years to come.
I can’t make the video go back slow enough to catch the screen shot of the can opener you use to prevent damage to your lids. Can you share it again please? Love the information you present!
Mary I ....I second your comment. Both parts. I bought some tattlers but I’m nervous about opening them incorrectly and causing damage to the red rubber seals or the lid itself.
@@MFV77 Tattler has a little key chain opener, to use on removing the lids. Can also be used on regular lids. There is also a old time opener, called pry a lid that will work....prevents damaging
Great video!!! Been looking for canning lid flats for two days wondering how many I will need. A person wrote on Deep South Homestead that the ball company opened another plant and going to run it 24/7. Also try putting a little baking soda in the water to puff up the rubber.
We are empty nesters. I usually can many more pints than quarts. I think I will change up our meal plan to be able to use a quart jar instead of a pint to stretch my lids for now. I also like using the square freezer boxes (Arrow Industries).BPA Free and made in the USA. I use these to freeze leftover soup, ground beef, etc. They come in 2, 3, 4, 8 cup sizes. I refrigerate the food before putting in the freezer to reduce the ice crystal formation. I have also done creamed corn and peaches like this (frozen on a cookie sheet first). The soup can be taken from the container frozen and put in the Instant Pot for 15-25 min on High Pressure). I put a bout 1/2 cup water on the bottom and the soup on the rack. This works great. It is not as convenient as opening a jar, but can save on jars while still batch cooking if you have the freezer space. I have even started freezing my ground beef in them. Amazon sells the containers, but I find them generally cheaper at my local hardware store (True Value). The 2 cup size for 4 is $3.99 there. As the size increases, so does the price. I have used these for many years for certain items. The shape also makes them space efficient in the freezer and very stackable as long as I don’t go over the full line. 😀 I also freeze my clam chowder in the boxes, but let it thaw before reheating due to the dairy, I also freeze leftover noodles in the boxes - just add some pasta water with them when freezing
Love your videos! Look into getting a Harvest Right home freeze-dryer. You can freeze dry your garden produce, eggs, dairy, meat, breads, and all your lovely recipes. Last up to 25yrs if properly sealed. Expensive, but its kinda fun actually.
I love the Pry-a-lid!!!!! I bought a second one for my camper. Besides being great for not denting the canning lids, I use it for commercially canned lid removal- best tool ever!!!!! I don’t have to wait for hubby to open the jar. Also, it doesn’t damage those commercial jar lids, so I don’t have to transfer temporarily. Great video!!!!
I just got a small set of the plastic drawers to organize my used canning lids and bands. I've already reused a few lids that didn't go through an actual canner. I plan to do all the same things. It's always best to have back ups to your back ups. There are many rebels out there who reuse many commercial jars as well. We'll do what we must and keep looking for more lids. Today I found every kind of jar on the shelf but no lids again.
One “rule” I have for myself is I won’t use my home canned items to make other home canned items. For example, I won’t open jars of broth, green beans, tomatoes etc and make soup to can. That’s using twice the amount of lids. This has always been my “Rule”, not just this past year. Plus I just feel like I’m “Undoing” all the work I put into canning those things the first time. I still make some convenience foods-sloppy joe starter and Rotel but I use produce straight from the garden for those things. I like to keep my ingredients separate for the most part. I’ve found that doing so makes/keeps things more versatile. A jar of black beans can be thrown in with some taco meat, stirred into some chili or made into a quick and easy soup. It’s still super easy, quick and tasty to open a few jars and throw in a pot for soup and it saves space, jars, lids and work. I love your channel. You have some great ideas! I used my electric roaster this past summer to make spaghetti sauce...genius! Thanks for that lil bit of inspiration! 😃 Making mustard is next on my “ want to try to make” list.
I had to reuse lids late last fall, washed well and inspected. I had a less than 2% failure rate. Not too bad. I did just order 300 regular and 200 wide lids from Amazon. A different brand than those shown. I'll let you know if I like them
Rachel, I agree that some of this is fear mongering by companies that produce this stuff - not in their best interest for us to re-use lids!Lots of people use lids more than once - and lots of people use jars from store bought foods to can their foods. In other countries, common place to use and re-use all kinds of things that we in the US are taught we must "throw it away and get a new one"!! It's common sense really - not hard to tell when a jar doesn't seal properly. I think you did people a favor - many people do the same thing but are too scared to admit it, as if it's illegal!! Who knew that canning videos would lead to discussions of courage and coming out to other canners about your re-use of "single use" lids?! Way to go Rachel!!
I reuse my lids for waterbath canning only. I mark my lids that I take off a jar that's ok with a dot so I know it was used once, my iffy lids get marked with small x so I know it's only for dry foods. I was taught by my other mother to waterbath can in 80s we would reuse store jars with rubber in lid.... I'm not tossing anything out unless its beyond hope!! Desperate times, desperate measures!!
The Amish use a little baking soda in the water when they boil the used lids to help plump the rubber up. I have not tried it, I use my reusable lids exclusively now but, thought someone might want to give it a whirl.
I have some reusable lids, but not enough. With things like they are now, I took the plunge and purchased both wide mouth and regular Tattler lids about two weeks ago. I'm ready to put them to good use.
I will have to try the baking soda for lids. I use it to help clean jars. Just never thought about lids. And used lids go on dry goods
I think examining the jar for chips is more important than reusing lids. If the lid isn’t distorted, I think it’s fine to reuse it.
I have been canning for over 50 years and in years gone by I reused lids that
I felt we’re still good and seldom had them unseal or not seal! In those days I had six small children and we only had one income so I did what I had to do! Thank you young lady for sharing you thoughts and the process you are using to extend your resources! I always do my jams and jellies in store bought jars that I save! I have always had success with those jars!
I love your stock pots, what brand are they?
Good information, thanks.
Do you use the lid that it came with??
I am going to use the lid that came with the jar. If it pops, it works! I intend to soak them in vinegar. Hard to get pickle or pasta sauce smell out.
Great information. I have been wondering if those jars and lids could be used again!
I reuse lids for pickles, jams, jellies and fermenting kraut , I have been canning for over 30 years, I never have had a problem
With any of my canned good! I typically can approximately 1000
jars a season!
I found 1.5 pint jars yesterday at Meijer! They had 4 boxes, I bought them all. At the same time my husband was at Menards. Searching for supplies. They were in the process of stocking shelves. He picked up 10 boxes of regular lids, 4 boxes each of ring and lid sets! Please don't hate me for purchasing these quantities. I am starting from scratch. This will be my 1st year canning in over 20 years. Goodluck to all in searching.
No hate. Lol, I have lids for next season. If I saw a case I would buy it for the following season. It's just that way (and I think many others will do the same).
Good job!! If you need the items then buy them!! My only irritation is when people hoard them and/or resell them at higher prices. 😡😡
I live near an Amish community and they sell canning jars. They aren’t able to stock lids. I’m hoping the supply actually does come in March 🙏🏻🙏🏻🙏🏻
@@mimiohnine The gouging is driving me crazy!
Happy canning
I find it disgusting one person buys the entire stock of product when they find it in the store. Others are searching for them also. The Amish stores in our community have put limits on purchases for just this reason. Be kind leave some for the next person.
You actually answered the question I had that I was curious about from that lid video! I know some people are terrified to can in the first place, but a lot of canning is discretionary decision making. If you feel secure in reusing, don't let anyone shame you for it. I know if the seals are still good and nothing on the underside is scratched up, I would trust it. So thanks for actually answering the specific question I had with pulling out that lid drawer 😂
I have always used my lids more than once - I know they say not to but so far I have had no problems
I’ve also reused the kids more than once with no issues. I’m sure they have a limit.
Me too. Just use common sense.
Me to just be careful how you open them
I do as well as long as it is still intact and no imperfections
same! you just have to be ready for disappointment sometimes
When you can your convenience foods, you are eliminating the need to open multiple jars and having leftovers. I like having canned ingredients so I am not limited, but I also like opening one jar of soup instead of 4-5 jars of ingredients. The convenience foods also allow for time spent on other things, such as canning. :)
You might want to research what canned food cans are lined with. Just a suggestion. It was an eye opener for me. Kind of like microwave popcorn bags lined with fire retardant!
As one who used to cook for 6-12 of us, it was much easier to cook larger amounts than it is to cook for 1-2 now. I've discovered that 7-8 quarts of soup, stews, or meats saves me time overall. 8 quarts canned, enough for a meal at the time I can, and I've got 8 quick meals for later. Who cooks 8 meals in a day if your not employed at a diner? 😁
Easy cleanup, and about 4 hours in the morning or evening... ta'tah happy me. I do actually can celery and produce just in case I don't have fresh when I need it.
Seems as if My twin and I probably opened a hundred cans of various veggies and processed our "heat and eat " veggie soup. cleared up a lot of shelf space which gives me the opportunity to refill with more shelf stable what-evers!
I too can complete meals in a jar, instead of opening a jar of chicken, a jar of tomato sauce, a jar of beans, a jar of corn, et cetera!! Isn't that what canning is FOR?? All a person should do is cook up a base layer (rice or noodles) if they don't just eat it straight. I do can up fruits alone - I have a cherry tree & a concord grapevine. Used mostly for cocktails tbh.
I agree with your comment about manufacturers scare tactics. I have been canning for a few years and i have already been reusing lids. I inspect all of my lids and reject any that are bent or scratched in any way. I reuse lids on things like jams or pickles. Things that i don't mind losing if the seal fails. We work so hard to grow food and we should preserve it the way we want to. I know others have fears of spoiled food but that's their fear not mine. You know what you are doing and i respect that.
Good video. When I boil reused caps, 98% of the rubber will plump back up. I think people that are older, are more inclined to use it up, wear it out, make it do or do without. I am a make it do person. You have to do, what you have to do!
As an Australian researching food preservation/canning, I am blown away by the “rules” regarding this subject. I can’t help but think it is a way for big business to muscle in and ensure continued reliance on their products. It seems rather counter intuitive to preserve food but always have to buy a lid every single season.
I’ve invested in Weck jars to hopefully avoid this problem in the future (Ball jars aren’t even available here in Australia, so cost wasn’t too crazy)
We built a root cellar a few years ago by adding insulated walls to make a room in a corner of our basement. Potatoes, onions, apples, beets, carrots, sweet potatoes, cabbage, etc, can keep there through the winter without processing. This has been one of our best investments.
I have wanted to try this for years but our wood stove is in the basement and I wasn't sure the insulation would keep it cool enough. Do you have a wood stove in your basement? And how thick is the insulation? Thanks. 😊
This is really encouraging. I’ve never canned anything in my 42 years of life, but it’s weighed heavy on my heart since the beginning of March of 2020. Today I purchased 2 cases of canning jars and 2 boxes of canning lids from my local Target. I didn’t expect to find any kids , but I’m so thankful I did. Blessings to you and your family.
It's definitely not my first choice to reuse lids, but I have done it, and I appreciate you telling us what you look for in lids to be reused, and how to prepare them for use. Fingers crossed we actually will see lids starting to hit the shelves in March.
If you choose to reuse lids, perhaps mixing in a few with each batch you're canning could be helpful. Mark them somehow to be used first. Then maybe if you can't find enough lids you wouldn't be using all 2nd round lids for later season canning projects. Just a thought. Thanks for being honest and encouraging people to do what they're comfortable with.
We're actually starting to see some canning lids back in stock in some of our local stores here. If the only issue with re-using lids is possible sealing issues then I see no problem with re-using them as long as you verify after canning that they are sealed. I haven't had to do that but would if I run out. You'll probably have more seal failures in those 3rd party lids than your used ones.
You are absolutely right, even new lids fail. I just started prepping when the pandemic started and the best thing I've heard, by far, "your kitchen your rules!"
Thanks for sharing this and hopefully everyone is/has been respectful. Be safe and well
I've become meticulous when removing lids from jars so as to not dent in the top or distort the edge, in case I get to the point that I have to start reusing them. (Haven't had to yet.) I make a little dot with a permanent marker on top so I'll know it's been used already. Not sure if I'd ever use one a third time, but I'd keep adding a dot each time I used it.
Yep, I use my fingernails to pop the lids off now and am thankful I've always had thick nails otherwise this would be so painful!
@@MFV77 I keep my eyes open for a Pry-a-Lid at estate sales, but no luck so far. I've seen them on eBay, but those are too expensive.
@@dsr8223 I found mine at 2nd hand store!
Rachel, That first box ( blue box ) of wide mouth lids you showed I purchased on amazon about 6 weeks ago and have already used them. So far no failures but the real test of time is still in the making.
Drama
@@lovemyfamily60?
I have been reusing lids for quite some time and have had remarkable success. Hardly any failures at all. However, I've never bought any lids or canning supplies from China. Never will. I've also been making use of cold storage as in a "cold room" where I store onions, carrots, potatoes, sweet potatoes, different types of squash, turnips, a few pumpkin. With some things I've done a lot more dehydrating. I'm trying my best to not rely on freezers, and I think we all know why. However, I will continue to use my freezers to some extent as long as that's possible. Just trying to do the things I remember my Grandma doing on the farm. Anyway, yes, Rachel, absolutely go ahead and reuse those lids as long as you're comfortable with doing that. Canning will always be an option as long as we have supplies, either to reused or buy new, but I'm also doing research in how to preserves food other ways because who knows what the future holds in store for us. There may come a time when we simply can't get what we need supply-wise. God bless.
Wise choice. I’m also learning the old ways to preserve foods just in case.
Thank you so much for hosting this very important discussion. It is critical we be able to have an open, respectful and thoughtful conversation to share experiences and information to help us all problem-solve things like the lid shortage in a way that suits each of us.
Like everyone, I am rethinking my resources and how I use them. I have a small stash of Ball lids & if I can’t get more will use them on nutritional basics rather than fancy novelties. I have reused lids for vacuum sealing but might try some canning after learning here. I will be doing a lot more dehydrating and cold storage. I am lucky because our family all went together & got a freeze dryer for Christmas so I am learning a lot there. I got some lids I think are Chinese. They look good, but so far I have only used them for vacuum sealing & they would be a last choice for canning.
A question: it seems I read somewhere new lids also have a little wax on the rubber to help seal. Is that true? If so, that would need to be considered. I also need to check research on using paraffin on jams like my grandmother did.
Professionals urging caution are not fear mongering. They have a professional obligation to speak in data-driven terms. This is not about maybe losing a few jars of food. The only reason any of us hesitate is for fear of lethal contamination. Botulism cannot be seen, smelled or tasted. Yet we have got to find ways to safely feed our families. If the food industry can do it, we can do it better if we do it carefully. Maybe another American company will jump into jars & lids now that interest in canning is so high.
Yes, I agree with you Rachel, we may need to reuse lids. Something else I’m going to experiment with is dehydrating my tomato sauce into tomato powder to reconstitute for cooking. This will take up less jars and space. We will see how it works.
Remove the tomato seeds or the powder will be bitter. I tablespoon to 1 cup boiling water. Add a few seasonings and now you have pizza sauce.
Great video and timely too! I just asked my mother (who has no experience canning/preserving) "I wonder why the lids are single use?" and "What did our ancestors do?" I believe you answered my questions perfectly. And KUDOS for having such great subscribers to your channel! I spent almost as much time watching the video as I did reading the comments. Learned so much today! Thank YOU for sharing your perspective and for building this community!
Last year we purchased quite a few Tattler lids when regular lids became impossible to find. For Christmas though we bought a freeze dryer. Love it and now I have another option when it comes to preserving my garden harvest just in case lids, jars, etc become scarce again. Plus they are earthquake safe.
Would love one but will have to wait until they come way down in price.
How does the food taste when rehydrated?
@@sunflower2499 I'm curious about this as well ^_^
@@sunflower2499 I am not sure if a reply to your question would be acceptable here.... I certainly could give a reply but I need to be respectful. I don’t know the rules. So, I would suggest you search a freeze drier group on face book and ask your question. You will have more answers than imagined.
Boy you just liberated a lot of people to admit to reusing lids. Lol Love it! It also shows the respect people have for you. I’m enjoying following your channel. Found you thru Canuary. Looking forward to seeing your journey with your seeds.👩🌾❤️
I do this same process with my used lids when I run short..my mom, aunts and grandmothers have done this as well. We none have ever had an issue, but for those who are concerned about doing this, then don't. You do for you and your family whatever you feel best doing. Thanks Rachael
I reuse the ones in good condition.
when you test them out put a little food coloring in to see if they leak
You handled a touchy subject with grace and transparency. I appreciate you taking the risk of being raked over the coals to sharw your personal experiences so we can each make our own decision.
I save all my lids as well, just "in case". There may come a day when canning supplies are 100% non existent.
ditto.
Same
Yep. I’m very careful when I take my lids off. I always save them.
I grew up reusing lids ....and I will continue doing so.
How many of us have purchased canning lids from our favorite Mennonite stores with no idea who or where they came from. They are repackaged into plastic sleeves and sold at a bulk price.
I also keep my lids and have reused them with great success, a friend of mine marked her lids and got 8 seals with one lid. "Thank you", Maggie Reese I definitely will try the baking soda.
I love that you addressed this, and checked out the alternatives. I have always been suspicious of using lids for just one time--seems like a great way to sell homemakers thousands of lids they MAY not need! Thank you, Rachel.👍🌻
Loved the video. I will NOT apologize for reusing my canning lids. When you take on the task of canning you're taking on an enjoyable and awesome responsibility. Yes new canners need to learn how to do it safely, follow the "rules" but reusing canning which are still intact can still result in failure to seal. But I'm not the failure. Loved your example on how to examine used lids. Honestly if what I am canning is an expensive meat I don't want to risk a failure and will use only new lids. But if it's bean or potatoes I will use used lids that I deem to be in good condition.
I’ve never tried canning with used lids but I have noticed that if you soak/simmer a used lid in hot water that deep grove in the sealing compound smooths back out again!
Hmmmmm.....
I've decided that I am going to dehydrate alot more fiod...Tomatoes pureed dried and powdered , can be made into paste, sauce, BBQ sauce, ketchup, etc. And I can store in regular store product jars ,no canning lids required. Rather than go without my produce I will just pretend I'm back packing. It's not my preference but before I waste my food I'll dry it.
Rachel, we live in Michigan and this morning took a trip to Whispering Pines to see what they had for canning supplies. No jars, no regular lids, the only canning lids was a box of wide mouthed lids and those were generic. No rings for either regular or wide mouthed jars. I did get one case of wide mouthed jars at my local Walmart and that was all they had. Looks like 2021 will be another bad year for canning. I don't can as much as I used to because our home doesn't have a good place for a garden. My elderly father has a large garden and he gives me all that I want.
I‘ve always reused lids that came off undamaged and never had a seal fail. I have to say I felt guilty about it - until now I guess:) thank you, Rachel!
Same here. I have reused for years and kept it secret. I inspect and discard lids that appear warped in damaged. Then I found that the Amish near me reuse them until they fail!
I reuse my lids for sealing dehydrated goods or with my currently using dried goods with a lightly chipped jar (rice, beans, sugar, spices, hurbs, ect.) Love your process, and I've been thinking the of doing the exact same thing.
Amazon is no longer an option in our family. Never, ever, again.
Same here👍🏽
Can you explain WHY? thanks
I am hearing this opinion about Amazon and I'd really like to know why
Why ??,? Wath happen
@@jenniferr2057 A lot of people don't like Amazon's politics and the fake reviews and the prevalence of stolen goods on it. It doesn't help that the owner of Amazon is a very stingy billionaire when it comes to his employees and the legitimate vendors on his site. He's spent 100s of millions of dollars interfering with local and national elections which hasn't exactly endeared him to lots of Americans, either.
I have not saved and reused my flats...untill 2020!! When there were none, I kept and reused my flats and have had no problems.
1- your kitchen, your rules... you’re perfectly capable of discerning whether this seems safe and I’m glad you’re thinking along these lines. 2 - I’ve reused my lids for years... don’t count the number of times, just inspect each lid after use to evaluate if it seems reliable. I’ve never fluffed them up in the hot water but will try it! 3 - has anyone used something like CLR to get rust off of rings or lids that have just a touch? Thinking of trying this. No shortage of rings but hate to be wasteful. Happy and safe canning everyone 💗
About rings: I have not had much luck keeping them rust-free, even with careful drying etc. But one tip I saw from a Canadian canning channel (Her Homestead Skills?) was to put the new rings that come on new jars aside in a separate bin, and use up the older ones first. When I do that I always have too many rings, which is great, and nice for when I want to give a jar as a gift.
@@VagabondAnne good thought!
You gals got me on the canning train.ive water bath canned an havent dine much lately but all of a sudden I went wild.then for christmas daughter gave me a huge pressure canner so now the sky is the limit.a fun hobby.
For my situation, because I live in a hurricane prone area, we always have to keep generators in working order. I purchased a VacMaster heavy duty vacuum packing machine. I buy pantry staples in bulk & vacuum pack items such as rice, sugar, salt, etc. All my meats I buy in bulk from a local butcher & vacuum pack into smaller servings & freeze. Vegetables from the garden, salsa, homemade soups, spaghetti gravy, gumbo, fresh fish, etc., I vacuum pack (some veggies have to be blanched first), and freeze. My freezers are the chest type that will keep freezer temps longer than the uprights in the event of a power outage and we have to ration fuel for the generators & run them less often. After the initial investment in the vacuum machine, the storage bags are very cheap and easy to store in large supply. The vacuum keeps foods persevered a long time, and it’s so much quicker to defrost. I also can, but on a small scale as a back up. My point - preserve in a manner that best utilizes your situation, use more than one method & freezing can be a worthwhile choice in certain situations.
I think you'll be fine. Honestly, I don't do much canning at all, but I have sterilized and reused lids with no problem. Think about generations before us... I highly doubt they were buying new lids every season. I know my grandparents and great grandparents weren't. They lived through the depression. Resources were scarce and nothing was wasted. You'll be ok. :)
I’ve always kept my used lids (unless they were dented or looked like they wouldn’t be good for canning again). I haven’t actually reused any for canning as of yet, but I think they’d be safe to use. Like you said, even brand new lid seals can fail and it’s just something to keep an eye on, as we should always be doing anyway. My aunt has always reused hers. I only water bath can, so I feel like the seals wouldn’t be as damaged by water bath canning as they would by pressure canning.
I actually think they get damaged more in the WBC because the high acidity can damage the rubber. Especially the pickled items.
Your approach is level-headed and wise. Thank you for the options.
Here's an alternative: I just came across this channel yesterday and
think this may be an answer to prayers and this lid shortage. I do not
normally use tattler type lids but this is genius. I do not know her but
her method works using the seals and not the tattler type lids. Short
video 5:36. I really like the metal lids and using the Tattler seals
lets me continue to use my lids. I understand the seals are good for at
least 6 uses, solving the shortage issue for me and I hope you too. I
just purchase 100 in bulk of each size from Tattler and they shipped the
same day. I plan on vacuum sealing the ones I do not need until I do
hopefully keeping them from degrading from the elements. i think the
Tattlers are better for tomato and high acid canning. Here is her info,
she shows how this works: Kili’s Kitchen: Aug 15, 2020
How I open metal lids to prevent damage and reuse them - even after the seal on the
lid itself is compressed by using Tattler/Harvest Guard seals.
Even the ball/Kerr are thinner everything these days. I have started reusing w/ discernment. As long as they simmer/soften the rubber membrane. I’ve never had a fail. Big leap, but worked for me. Remember, we can tell they haven’t sealed when rings are removed.
I was just reading these comments to my husband and he just mentioned that the older lids were much more substantial than the lids now a days. I have and will continue to reuse older lids when I need to. Liz
I’ve started doing that too. Three areas for my lids. One for reuse, one for storage jars and one for new lids
Debbie here...glad to see you re use the lids...I’ve been doing it for a few years now,,,most of the time they seal great..thanks for sharing the differences on the lids....
The ones with a bit of damage on the edge, from opening , I gently roll it on counter to reshape. If it’s not too bad. I will be checking the buttons from now on, never thought to do that..thanks for your post
I think you should can what you want to. If you want carrots can them. Dont pay attention to people, they are probably are jealous of your canning skills. What you want to can is your business and I love to watch you and I have learned do much from you. I love your recipes.
Of course, and everyone knows, that no matter what product is being used for food or any other reason pertaining to livelihood there are safety warnings that are given to a certain degree. Even for no APPARENT reason; sometimes their even comical. Just liked you expressed Rachael, we all have to do and use and apply our best personnel applications to WHATEVER it is we are using as a consumer. I know you probably feel responsible somewhat as a YOU tuber to always give the right advice but in the long run we are all responsible for what choices we make in the canning world. Saying all that, we just appreciate your wonderful input in what you are doing for your family and the great content you offer us, all in all......we have to take it from there! Blessings and thank you!
I love that you share your internal dialogue with us. I'm happy that I held out on canning some items that are still storing well, such as pumpkins, sweet potatoes, potatoes, etc. I'm trying to use items more in season too. I found dehydrating very impressive for storing this past season, first year doing that.
I will be reusing lids, with no hesitation. I'll just inspect them as you did.
I should have mentioned that I only dehydrated peppers and tomatoes. I'll be dehydrating some apples today. Wasting nothing feels great too!
Thank you for sharing. I’ve been canning for a few years. Mainly salsa and tomatoes. We have pressure canned some venison and chicken. I love hearing all about what you are growing and canning. I am learning from your experience and willingness to share. Thanks again.
Great information! I re-use my lids. I have purchased lids from Amazon. One set was totally fine, another set was dented, scratched and I won't use them!
I came across drying and powdering tomato paste, squash and many other items. I love the end product and it takes less space by far and is so handy to use.
My best find was 25, 12 ounce bags of Ocean Spray cranberries after Thanksgiving. I paid $5.00! I pureed them and dried them into leather. Took it one step further and ground the leather into powder. I have two jars of beautiful cranberry powder that I can add to whatever I want!
Thank you! I have been reusing lids a couple of times if there are no dents in them. Desperate times call for desperate measures!
Great video! The important thing is getting us thinking about different options and solutions.
There's always Gulf Wax for jelly and jam in a big pinch!
That's what I did when I started canning 43 years ago
I am saving clean cans for putting up jelly with wax! I have one and a half cases of empty sterile cans!
My Grandma always used that even into the 1990s!
Wax is the only way my mom and grandmother ever sealed jelly and jam 😊
That's even been in short supply lately! I try to pick up a box or 2 when I find them, but it's been hard to find the last 2 seasons
I've saved my used lids since I started canning. I figured that in a SHTF situation that might be the only thing I had to use. I'd rather have used lids and be able to can than have nothing. I just store them in Ziploc bags for now but what you did was a great idea!! I did read down in your comments that someone mentioned boiling them with baking soda. Will have to try that also! Thanks for taking on this controversial subject!
Couple of things......
I would continue to can your ground meat (imo). If the power goes out you may lose your freezer foods. This is one of my reasons to start canning meat. I never knew it could be done at home 🙂.
Next, I have known people who use their lids multiple times without problems.
This upcoming year is my very 1st year to can. My husband bought me 3 (yes 3) All American pressure canners. He is very supportive of my renewed love of gardening. I'm a little nervous about using them, but excited too. And, I want to do convenience foods! I am a nurse and have to do 12 hour shifts, and an hour drive each way. Too tired to cook!
Rachel, I have learned so much from you and Todd!!! I really look forward to your videos. You both are very much appreciated. God bless 🥰
Thank you for talking about tattler lids and water bath canning. I have not used mine yet..but now I know what is best to use them for.
I think you're making some very smart decisions. I think this is a conversation we all need to be having with ourselves. I have yet to re-use my lids for canning, however, I have been saving them just in case I run out of my stock of lids and am unable to get new ones. I appreciated your comments on what you may give up canning and other methods you may rely on. Something we should all think about. I got into fermenting last year. While I don't necessarily like all the flavors, we are finding there are some we like even more than what we had traditionally done. Fermented cauliflower and carrots are the bomb. We really love fermented cherry tomatoes on a salad. This year has really taught us to stretch ourselves out of the box.
I recently ordered these. I should have done a trial run, also. Good advice. After using these in pressure canning, I was shocked, they came out bent, raised appearing as if they were going to explode. They didn't, however, I would never use in pressure canning again. I'm up to 350+ jars this season, canning and preserving. Never had this happen. Dangerous.
Okay, after seeing your You Tube video on Canning Controversy, I decided to give them the " benefit of the doubt." So I again tried using in water-bath processing, 10 minutes. The lids actually buckled! Sending back, my husband thinks the metal just may be too thin, it is extremely worrisome to see lids do that.
Should have explained further, sorry everyone. I ordered OFF brand lids on Amazon, looked up my orders doesn't say what/where they are made or come from????
I think it's great that you are taking a look at what you can do differently and adapt to the situations. I hope you try the root cellar style for carrots and potatoes. Living so close by to you I'd love to see how it works with our climate.
My mother always saved her used canning lids I’m almost 70 and we never got sick or died from it
Last summer I dehydrated my soup veggies and chili veggies. I bought additional slicing disks for my food processors to help process the veggies for dehydrating. It saved a ton of space and they work great in soups, and chilis. It is very easy to rehydrate the veggies and pull a soup together. I am on a hunt for more 1/2 gallon Ball jars for storing dehydrated goods and fermenting.
Try MIchael’s, I was able to find some at mine here in S. Florida. I do the same with them.
Rachael - it looks like a great experiment and something to think about for the upcoming harvest season. I agree that our food preservation may look different this year due to shortages. And we may need to do more dehydrating and less jarring up. You've given me some things to consider and I appreciate you taking the time to share with us what you are doing as your back ups. Take care.
I have reused my kids before, the ones I used for water bathing were like new still, I used those to pressure can when I was short a couple, didn’t have any issues with them. Thank you for all the great info. 👍
😳😬😁
I always use my lids twice, unless it is obviously a bad lid. I haven't had a failed seal yet.
I have placed my used lids in my vegetable steamer (steam 20 minutes) and they seem to recover > 50% on the seal. I feel confident reusing my Bernardin metal lids. (Canada)
I only water bath can. When I first started watching you tube canning I was amazed that people didn't reuse their lids. My grandmother always taught us to check them for scratches, dents, and issues with the rubber, and I do always boil my lids, but they get reused and marked so I know how many times they've been used. I do also leave all my jars out for a good 24-48 hours to make sure they're good before they get put up. I will buy some as replacements naturally, but I don't feel bad about re using. If it was good enough for my grandmother and all her kids....
Hi. Rachel. You do so well with your canning lids. Don't feel so bad even if things go wrong, keep on going. You will have good canning this year. Keep up the good work. God Bless you Rachel. Take care and be safe. Maria. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
My grandmother was a farm wife who used mayonnaise or any other jar for canning with little problem. I dont do this but in an emergency might consider it. I have reused lids like you are doing, and as long as you are careful to test the seal and make sure it remains secure I dont see any issue with it.
The mayo jars are fine for tomatoes and fruit canning, but I wouldn't try pressure canning with them. I have used them for freezing too, just leave enough space for expansion.
Thank you for this! The thought of boiling lids crossed my mind before but I forgot until watching. I just did this today and all plumped back up. Just a few had slight grooves, less than ones off of new jars!
A couple years ago, I was gleefully using some jars and lids an older woman in the community gifted to me. They were all in opened boxes. I thought nothing of it as those boxes open easily. About the 3rd or 4th box, I discovered labels. I got to looking, there were ALL pre-used! I almost fell out! lol - anyway, all of the seals held fine. I threw the rest away. Now I wish I had them back. However, I am also saving my used lids in a special box in the back of a cabinet for emergency use. Say, the grid goes down and I need to can all the meat in the freezer right away. I am seeing more and more lids on Walmart shelves lately. The store brand, not Ball or Kerr. But I am buying them. I don't like them, but here we are.
I think that the times ahead will force a lot of us to come out of our comfort zones. Notice how many people are uploading 'rebel' canning videos. If the choice becomes, try it or don't have anything, we will all swallow our pride. The ability to do by the book is a luxury and a privilege that we have had thus far - times are changing. I plan to try canning butter (pressure canning it), others are going to try pressure canning milk. I watch a number of people who have done these things for 3 generations with no ill effect. provided no further corners are cut and most risks are minimalised, we are not being irresponsible. Others on UA-cam state that they re-use lids. Good idea trying water and leaving it for a while. A lot of effort goes into a batch for the canner, you wouldn't want to find that the lids fail the hard way and lose your produce. All the best, Vox.
I canned milk in March 2020 for the first time. I live in rural Ky and we had about a month where there was practically nothing on the shelves of the grocery store. I mean nothing. I have used 2 quarts of the milk I canned. Honestly, it tastes better for having been canned. I did 2% and it tastes more like whole milk after canning. And it was not kept in a basement (I don't have one) My pantry is a 5X6 foot porch that was enclosed, insulated and shelves added. No heat or air to it so it gets cold in the winter and hot in the summer.
Homestead Heart has a butter canning video that is great. You can also clarify your butter (a bit more expensive and slow going to do render off most milkfat). It is called Ghee in that form. Not all brands work. Great Value works. Don't use an expensive brand for Ghee either. The less butterfat the easier it is.
My grandmother reused lids if they were undamaged, and would add extra canning paraffin to the seals for jelly but not for pressure canning. She had one of those fearful blow the ceiling off if you do it wrong pressure canners. I was afraid of that thing. She never caused harm but to crack a jar or two.
I am normally canning in January and February and so supplies coming in March is not helpful for me then, which is the reason I have purchased reusable lids. I love the harvest guard so far. It is a huge investment and I will be purchasing more but like you, I prefer the ball canning lids for water bath canning. My local grocery store has begun to get more ball lids in and I'm picking some up every time I go to the store that way I am not spending a lot at once. I haven't reused those type of lids except for dry goods storage. But in an emergency, I probably would. I just haven't had that type of emergency. You just have to do what's best for you and your family. Thanks for addressing it though!
I tested it a bit this year. Every time I had a vacancy in the canner I canned water with a used lid . Sort of checked them over ,( not nearly as well as you did ) and every jar sealed. Be it water bath or pressure caning . I checked them all after watching this and there are no seal failures. I'll keep it all on the shelf as emergency water ( it is sterile ) unless I need the jars. I've been opening the jars a lot more carefully and taking better care of them so I can reuse them. I'm not sure which I water bathed or pressure canned , but they all look good. I have maybe 10 new boxes of each and a full pantry on most items . I too intend to be more thoughtful this year. I feel good that there's a bounty here still and honestly do I really need more than a years worth of food ? If the world goes to shit a year should be enough time to decide if survival is worth the stay or even doable long term. The garden is the way to go. Seeds have become the most important prep here. I'm setting up a seed saving bed here with only one variety of each squash , cucumber , melon etc. ( the notorious slutty kids that love to cross ) and try and keep the seed pure , making sure I save enough potatoes for seed without having to purchase more . That kind of thing. . I'd like to see if I can plant a garden next year with only my own efforts . No nurseries , no seed catalogs . The only investment I intend to make is a few more blueberries and a couple of kiwi vines ( male and female ) I started sorrel and purslaine and the more obscure perennial greens , tooth ache plants and stuff we might need to fall back on. I love your content. Its always comforting knowing others are out there thoughtfully thinking about a future. If enough of us are willing to share our knowledge , help our neighbors , realize that the government has failed us and back each other up with kindness , offer solutions and band together we are a force that can change things.
Thank you so much for putting this out there!! This was my first year canning and i was questioning if i could reuse the lids. the internet says no, Grandma says yes. im going with Grandma's opinion. Worse case your seal fails and you have to reprocess it.
I also reuse my canning lids when water bath/stream canning.And quite often multiple times per lid, not just twice. I just make sure that the lid is clean and dent free, and make sure the seal looks like it's in good condition. I've never had a seal failure when in storage. If it's going to fail, usually does during the canning process. I have had just as many failures with reusing lids as I have had with new lids. I do it because I try to save money. It has worked out great. I was so glad I had been saving all of my used lids because I certainly made use of them this past year.
I was shopping on the Walmart site and Amazon this morning, and the prices bowled me over. Just plain lids, no rings, over a dollar each. I don't even know if I'll can anything, but I'd rather use my old lids than buy Chinese ones. I'm afraid I don't trust them enough to put in all the labor and products only to lose them.
Thanks for this video. It's good to hear the opinion of other human beings.
Thank you for this video. I am very interested in seeing your results of water bath vs pressure canning with the generic lids you bought.
I was really hoping you would mention reusing lids. I do it quite often for water bath canning and my neighbour uses her used ones in the pressure canner as well. I have been using it for years but i have also tossed some out. Good for you...you gotta do what works for you and you only. Great video
Great video. I noticed the prices on Amazon were sky high for lids. I looked at the one brand you had shown, and the reviews were not so good, so I didn't purchase them.
I too have questions to ask myself. We don't have a basement, or cellar to store food long term like potatoes, carrots, squash....etc, not a lot of freezer space. So I started canning more to preserve the harvest so it wouldn't spoil. I do can some "convienence" foods like veggie stew, because I have chronic health conditions that sideline me at times, so a premade, homemade, meal in a jar is a life saver. A lot of questions to work through, for sure.
Thanks for the information. I’ve started saving my lids after looking them over. I’ll try the boiling method and try to use them in my pressure canning this year. I think the canning companies say to only use once to protect themselves.
GOOD FOR YOU! I have been reusing canning lids for years. I remember watching my grandmother, when I was just a child, checking her lids for damage. I have heard, folks have reused up to 7 times. Not sure I wanna go that route however, I am prepared to reuse for years to come.
I have a elderly friend who is the canning queen. She has always used her lids twice.
I can’t make the video go back slow enough to catch the screen shot of the can opener you use to prevent damage to your lids. Can you share it again please? Love the information you present!
I have reused some with success. I need to find a pry lid because I damage most of mine when opening the jars.
Mary I ....I second your comment. Both parts. I bought some tattlers but I’m nervous about opening them incorrectly and causing damage to the red rubber seals or the lid itself.
@@MFV77 Tattler has a little key chain opener, to use on removing the lids.
Can also be used on regular lids.
There is also a old time opener, called pry a lid that will work....prevents damaging
Great video!!! Been looking for canning lid flats for two days wondering how many I will need. A person wrote on Deep South Homestead that the ball company opened another plant and going to run it 24/7. Also try putting a little baking soda in the water to puff up the rubber.
We are empty nesters. I usually can many more pints than quarts. I think I will change up our meal plan to be able to use a quart jar instead of a pint to stretch my lids for now.
I also like using the square freezer boxes (Arrow Industries).BPA Free and made in the USA. I use these to freeze leftover soup, ground beef, etc. They come in 2, 3, 4, 8 cup sizes. I refrigerate the food before putting in the freezer to reduce the ice crystal formation. I have also done creamed corn and peaches like this (frozen on a cookie sheet first). The soup can be taken from the container frozen and put in the Instant Pot for 15-25 min on High Pressure). I put a bout 1/2 cup water on the bottom and the soup on the rack. This works great. It is not as convenient as opening a jar, but can save on jars while still batch cooking if you have the freezer space. I have even started freezing my ground beef in them. Amazon sells the containers, but I find them generally cheaper at my local hardware store (True Value). The 2 cup size for 4 is $3.99 there. As the size increases, so does the price. I have used these for many years for certain items. The shape also makes them space efficient in the freezer and very stackable as long as I don’t go over the full line. 😀
I also freeze my clam chowder in the boxes, but let it thaw before reheating due to the dairy,
I also freeze leftover noodles in the boxes - just add some pasta water with them when freezing
Rachel - enjoy your channel. I like the tip about keeping good used lids as a backup. I've always tossed them. Thanks for the inspiration.
Love your videos! Look into getting a Harvest Right home freeze-dryer. You can freeze dry your garden produce, eggs, dairy, meat, breads, and all your lovely recipes. Last up to 25yrs if properly sealed. Expensive, but its kinda fun actually.
I love the Pry-a-lid!!!!! I bought a second one for my camper. Besides being great for not denting the canning lids, I use it for commercially canned lid removal- best tool ever!!!!! I don’t have to wait for hubby to open the jar. Also, it doesn’t damage those commercial jar lids, so I don’t have to transfer temporarily.
Great video!!!!
I think you're approach to this shortage is wise. I was considering reusing my lids, thank you for this video!!!!!!
I just got a small set of the plastic drawers to organize my used canning lids and bands. I've already reused a few lids that didn't go through an actual canner. I plan to do all the same things. It's always best to have back ups to your back ups. There are many rebels out there who reuse many commercial jars as well. We'll do what we must and keep looking for more lids. Today I found every kind of jar on the shelf but no lids again.
One “rule” I have for myself is I won’t use my home canned items to make other home canned items. For example, I won’t open jars of broth, green beans, tomatoes etc and make soup to can. That’s using twice the amount of lids. This has always been my “Rule”, not just this past year. Plus I just feel like I’m “Undoing” all the work I put into canning those things the first time. I still make some convenience foods-sloppy joe starter and Rotel but I use produce straight from the garden for those things. I like to keep my ingredients separate for the most part. I’ve found that doing so makes/keeps things more versatile. A jar of black beans can be thrown in with some taco meat, stirred into some chili or made into a quick and easy soup. It’s still super easy, quick and tasty to open a few jars and throw in a pot for soup and it saves space, jars, lids and work. I love your channel. You have some great ideas! I used my electric roaster this past summer to make spaghetti sauce...genius! Thanks for that lil bit of inspiration! 😃 Making mustard is next on my “ want to try to make” list.
I had to reuse lids late last fall, washed well and inspected. I had a less than 2% failure rate. Not too bad.
I did just order 300 regular and 200 wide lids from Amazon. A different brand than those shown. I'll let you know if I like them