I'm glad you shared your thoughts on this controversial topic. Can I share my re-use journey w/ you and your viewers? I am an avid thrift store shopper. Over the years I've collected enough "new in box" lids (including Tattler) that when scarcities arose, I had enough lids in my stockpile that I wasn’t affected. I had never heard of or considered reused lids as an option. In 2020, I experienced a perfect storm. I lost my job. With extra time on my hands, I increased my vegetable garden space. With more produce than ever before I looked for new recipes & techniques to preserve what I had grown. I discovered that UA-cam had many channels dedicated to food preservation. I was introduced to the idea of reusing canning lids. I was skeptical. I agreed that it could be a necessary practice. I gave it a try and documented my results. My philosophy was if the seal fails on my home-grown produce I'm not risking much. I limited my experiment to foods I had no money other than the price of a seed packet invested in. For anything purchased I used new lids. After a year's time I had put up hundreds of jars of food. I did have seals that failed. The most common problem I came across was jars that simply didn’t seal. In such cases there was no loss, I just ate that food in the next couple of days. Occasionally I discovered a jar in my pantry that had come unsealed while in storage. The result of my experiment, 3% failure rate. Again, this was only in foods I have very little money invested in, i.e. food grown in my yard or foraged. I concluded that 3% is a small price to pay but I can still obtain new-in-box lids second hand for $2 or less a dozen so, currently I use new lids and save the undamaged used lids for future use should I ever run out of new lids.
I agree with you, my neighbor told me he has reused them up to 7 or 8 times with good success. Hard times help us learn how to get by. He is now 90 yrs old.
Watched a video where they soaked lids in baking soda water. It freshened the rubber and removed any smells likes pickles or what have you. Tried it and it worked great. Still only use them on dry goo stuff.
I use new for meat and expensive stuff. The garden produce that I have a lot of are recycled lids.. Opening is important, I got one of those Y shaped openers and it rarely damages the lids. it is worth the price.
Iso (rubbing alcohol) takes permanent marker off lids quite easily. I keep a bottle of it under my kitchen sink just for that purpose. I save good used lids for vacuum sealing dry foods in canning jars. If a jar doesn't seal, it isn't an issue. I toss the lid and grab another one. Used lids can also be used with the white one piece plastic lids sold for mason jars. Those don't have a gasket inside to make a better seal. A good used lid can perform that function. Hope this helps.
You can use a can opener with a case knife across the top of the jar to keep the lid from being damaged too. I bought 100 each wide mouth and small mouth tattler rubber seals to use with my used metal lids. works great. Just remember to not seal the jars as tight until they come out of the canner
I don't can a lot of produce like you. But I do make my own picante sauce, sweet cucumber relish and a few other tomato based sauces. I make these sauces in batches of 2 to 12 jars, 10 to12 ounces each in size. Not once have I ever used an actual canning jar with canning lids. I reuse jars that I had previously bought with jam, pickles, relish, olives or some other kind of sauce. These jars have pop tops. I've been reusing such jars for over 40 years. Each year I probably can about 25 such jars of something. I've reused the jars more times than I can count, maybe 25 times or more. I reuse the same lids repeatedly also, but maybe 10 to 15 times each until they develop rust spots or paint chips on the underside. No more than three times per year do I get one that doesn't seal. And that one goes into the refrigerator to be used next.
@@paulahunt1556 I don't boil them in a water bath. I put the clean jars in the oven at 225 degrees F, measured with an oven thermometer, for about a half hour while my picante sauce simmers. I inspect the used lids for condition and let them sit in a diluted beach water solution for a while. The lids must have the pop top feature. When the sauce is done simmering I take the jars out, wearing gloves and let them cool a little. I take the lids out of the water/bleach solution and shake them off. I Then fill the jars up with about 1/2" head space and tighten the lid immediately. 95% of the time they seal as they cool. After cooling the head space grows to about 1" as the sauce shrinks during cooling and dissolved air rises to the top. If one fails to seal I mark that lid as bad, not to be reused again. I've never kept a batch longer than about 4 to 6 months before using them all. I don't sell them. Occasionally I give a fresh one or two to relatives.
Excellent video Thank you. I know you can re-use your lids. The Amish canners reuse lids all the time. Now many Amish women will not use a used lid for canning something like meat. Because meat is too expensive to waste. People have been canning in this country since the 18th century. How long has the FDA and CDC existed. I trust the people not the government.
Fun fact, THERE WAS NEVER A REAL JAR AND LID SHORTAGE!!! It was just these brand snobs that only bought the name brand jars and lids. They even panicked bought jars and lids. Amazon and other places had TONS of jars and lids that worked just fine.
This is a very nice video. I have been trying to use gaskets but it is harder to use. I keep getting fails when I experiement with plain water. I suppose they have to be carefully placed on the jar lid first? Not sure. I put them on dry, fails. I put them on heated, less fails. Not sure what to do. If they fail with water they can possibly be costly trying them for my foods.
I prefer re-using lids to the gasket systems. I have used them successfully, but I do think they are a bit trickier. There are different brands and quality out there. Did you use a reputable brand?
Elizabeth Shaw: that’s an area into which I would never have endeavoured either. Discs in my area are $6.49 for a dozen today, and so people are rethinking what they can safely do. I just finished watching a video from a lady who has been using her discs four and five times apiece, then sticking Tatler seals on them and using them again. She says that she uses them even after they’ve got a dent; but she draws the line at two. The older generation doesn’t make changes very easily, they don’t like to relearn a technique that they’ve already got perfected one way. I’ve been contemplating something similar myself, but with new discs. With a new disc that has no groove in the seal, I could see where this would be a really good idea. You could use the discs repeatedly, and they never wear out because the original seal would never get compromised.
@@bmzaron713 lol well bolusim should not be a issue if product has the correct acid level or been processed with the safe temp time (pressure).. reusing lids is more of a experiment of will it seal, also not fail over time.. not a botulism risk unless ya process stuff incorrectly .. a jar of hot stuff with a new lid will seal even pop. doesn't make that leftover safe to keep on a shelf or that water bathed cooked low acid food safe to eat just because it sealed..
@@bmzaron713 common sense just isn’t common anymore….. just saying. Besides if you know God the Father? Why worry?? I’m ready for anything. You can’t protect yourself from everything. You have a higher chance of danger these days just walking down the street.
I'm glad you shared your thoughts on this controversial topic. Can I share my re-use journey w/ you and your viewers?
I am an avid thrift store shopper. Over the years I've collected enough "new in box" lids (including Tattler) that when scarcities arose, I had enough lids in my stockpile that I wasn’t affected.
I had never heard of or considered reused lids as an option.
In 2020, I experienced a perfect storm.
I lost my job.
With extra time on my hands, I increased my vegetable garden space.
With more produce than ever before I looked for new recipes & techniques to preserve what I had grown.
I discovered that UA-cam had many channels dedicated to food preservation.
I was introduced to the idea of reusing canning lids.
I was skeptical.
I agreed that it could be a necessary practice. I gave it a try and documented my results.
My philosophy was if the seal fails on my home-grown produce I'm not risking much. I limited my experiment to foods I had no money other than the price of a seed packet invested in.
For anything purchased I used new lids.
After a year's time I had put up hundreds of jars of food.
I did have seals that failed. The most common problem I came across was jars that simply didn’t seal. In such cases there was no loss, I just ate that food in the next couple of days.
Occasionally I discovered a jar in my pantry that had come unsealed while in storage.
The result of my experiment, 3% failure rate. Again, this was only in foods I have very little money invested in, i.e. food grown in my yard or foraged.
I concluded that 3% is a small price to pay but I can still obtain new-in-box lids second hand for $2 or less a dozen so, currently I use new lids and save the undamaged used lids for future use should I ever run out of new lids.
I agree with you, my neighbor told me he has reused them up to 7 or 8 times with good success. Hard times help us learn how to get by. He is now 90 yrs old.
Lids that are beyond saving. We drill a hole in and use them as plant markers in our flower beds our veggie garden.
Watched a video where they soaked lids in baking soda water. It freshened the rubber and removed any smells likes pickles or what have you. Tried it and it worked great. Still only use them on dry goo stuff.
I use new for meat and expensive stuff. The garden produce that I have a lot of are recycled lids.. Opening is important, I got one of those Y shaped openers and it rarely damages the lids. it is worth the price.
Iso (rubbing alcohol) takes permanent marker off lids quite easily. I keep a bottle of it under my kitchen sink just for that purpose. I save good used lids for vacuum sealing dry foods in canning jars. If a jar doesn't seal, it isn't an issue. I toss the lid and grab another one. Used lids can also be used with the white one piece plastic lids sold for mason jars. Those don't have a gasket inside to make a better seal. A good used lid can perform that function.
Hope this helps.
Good to know Thank you.
@@chevypreps6417 Thank you for letting me know that it is helpful. Appreciated.
You can use a can opener with a case knife across the top of the jar to keep the lid from being damaged too. I bought 100 each wide mouth and small mouth tattler rubber seals to use with my used metal lids. works great. Just remember to not seal the jars as tight until they come out of the canner
I don't can a lot of produce like you. But I do make my own picante sauce, sweet cucumber relish and a few other tomato based sauces. I make these sauces in batches of 2 to 12 jars, 10 to12 ounces each in size. Not once have I ever used an actual canning jar with canning lids. I reuse jars that I had previously bought with jam, pickles, relish, olives or some other kind of sauce. These jars have pop tops. I've been reusing such jars for over 40 years. Each year I probably can about 25 such jars of something. I've reused the jars more times than I can count, maybe 25 times or more. I reuse the same lids repeatedly also, but maybe 10 to 15 times each until they develop rust spots or paint chips on the underside. No more than three times per year do I get one that doesn't seal. And that one goes into the refrigerator to be used next.
Please, how do you reseal a lid?
@@paulahunt1556 I don't boil them in a water bath. I put the clean jars in the oven at 225 degrees F, measured with an oven thermometer, for about a half hour while my picante sauce simmers. I inspect the used lids for condition and let them sit in a diluted beach water solution for a while. The lids must have the pop top feature. When the sauce is done simmering I take the jars out, wearing gloves and let them cool a little. I take the lids out of the water/bleach solution and shake them off. I Then fill the jars up with about 1/2" head space and tighten the lid immediately. 95% of the time they seal as they cool. After cooling the head space grows to about 1" as the sauce shrinks during cooling and dissolved air rises to the top. If one fails to seal I mark that lid as bad, not to be reused again. I've never kept a batch longer than about 4 to 6 months before using them all. I don't sell them. Occasionally I give a fresh one or two to relatives.
I had 8 quarts of soup new ball lids and jars 2 seals popped/ broke on the brand new lids and jars the new lids are junk.
Excellent video Thank you.
I know you can re-use your lids. The Amish canners reuse lids all the time. Now many Amish women will not use a used lid for canning something like meat. Because meat is too expensive to waste. People have been canning in this country since the 18th century. How long has the FDA and CDC existed. I trust the people not the government.
Great information. Thank you for sharing,
I am sharing... Special these times some one may need ideas
Fun fact, THERE WAS NEVER A REAL JAR AND LID SHORTAGE!!! It was just these brand snobs that only bought the name brand jars and lids. They even panicked bought jars and lids. Amazon and other places had TONS of jars and lids that worked just fine.
Can you reuse a jar that has a label on the jar? Does the sticker have to come off before you sterilize them?
This is a very nice video. I have been trying to use gaskets but it is harder to use. I keep getting fails when I experiement with plain water. I suppose they have to be carefully placed on the jar lid first? Not sure. I put them on dry, fails. I put them on heated, less fails. Not sure what to do. If they fail with water they can possibly be costly trying them for my foods.
I prefer re-using lids to the gasket systems. I have used them successfully, but I do think they are a bit trickier. There are different brands and quality out there. Did you use a reputable brand?
@@TractorsandTireSwings I got them from a young lady's YT channel.
Magic eraser (wet slightly with water) will remove permanent marker from canning lids.
Alcohol the writing on lids comes off easily. And then your lids last longer because you did not scratch the lid. Leaving it open to rust
100% acetone nail polish remover takes the permanent marker off canning lids.
I put te lid in ring and tighten down tight tho fix edges
Thank you
Use alcohol to get marker off my lids
Lids are all over the place! At some point, also, forjars lids have I have the best ones going at the best price.
I am glad you have not had any trouble buying canning lids. That has not been the case in our area.
You absolutely cannot use a lid that has a Dent or a ding or lifted area. Unless it looks perfect you cannot reuse it!
As we mentioned, you do what works for you. We have re-used lids over and over successfully.
Elizabeth Shaw: that’s an area into which I would never have endeavoured either. Discs in my area are $6.49 for a dozen today, and so people are rethinking what they can safely do. I just finished watching a video from a lady who has been using her discs four and five times apiece, then sticking Tatler seals on them and using them again. She says that she uses them even after they’ve got a dent; but she draws the line at two. The older generation doesn’t make changes very easily, they don’t like to relearn a technique that they’ve already got perfected one way.
I’ve been contemplating something similar myself, but with new discs. With a new disc that has no groove in the seal, I could see where this would be a really good idea. You could use the discs repeatedly, and they never wear out because the original seal would never get compromised.
A little botulism never hurt anyone
@@bmzaron713 lol well bolusim should not be a issue if product has the correct acid level or been processed with the safe temp time (pressure).. reusing lids is more of a experiment of will it seal, also not fail over time.. not a botulism risk unless ya process stuff incorrectly .. a jar of hot stuff with a new lid will seal even pop. doesn't make that leftover safe to keep on a shelf or that water bathed cooked low acid food safe to eat just because it sealed..
@@bmzaron713 common sense just isn’t common anymore….. just saying. Besides if you know God the Father? Why worry?? I’m ready for anything. You can’t protect yourself from everything. You have a higher chance of danger these days just walking down the street.