Aussie here. I use nothing but recycled lug lid jars from the supermarket. My success rate is 99.9% you can also buy replacement lug lids online very cheaply. I reuse a lid over and over until it shows signs of wear such as the rubber seal is damaged or if there are dents appearing in the metal which would cause it to not seal. As for the lug lids that dont have a "button" and are flat, they still work perfectly. After canning, they will appear flat but in fact are pulled down and will be sunken. Placing a pencil or similar across the lid will show you that the lid is no longer flat and is indeed sealed tight. With lug lids you have to put them on the filled jars tightly, unlike the two piece lids wich are finger tight. Give them a go, you wont be disappointed and you'll save a massive amount of money. I get family and friends to save their empty jars for me. I even get them free on facebook groups and in marketplace.
I've used supermarket lug lids jars for years and years. So much so mu pickle jars are starting to rust on the inside lid. Oh dear! What shall I do?😮 😅. I make my pickle and chutney, cover the jar with Glad Wrap, put on the lid,and voila! After two years in the larder, so damn tasty . When the wrap breaks I renew it. Good old Kiwi ingenuity 😅😊😅.
I’ve done this in the past. My aunt for years, reused her canning lids by boiling them to rejuvenate the rubber ring and never lost food. I’ve done that, too.
My mom has been doing this for years...she reused the huge gallon sized jars to store large amounts of more expensive homemade foods...it saved her hundreds of dollars!
Thank you so much for the tips I have been saving jars just waiting for someone to come up with a video with the tips like you did thank you so much😊❤ the comments were closed so this was the only way I could leave my message😂❤❤
Been doing this for a couple of years now & have never had one to fail. I also pressure can in mine - especially pickle and sauerkraut jars. 100% seal rate.
I have bought "Classico" pasta sauce before and saved the jars because they are actual 24oz. Atlas Mason jars. I have not canned with them yet, but it is nice to have them on hand. Mike from Mass.
I use the Classico Pasta Sauce jars, they are Atlas Mason Jars and the Ball standard size lid fits them. keep a lot of dried beans, rice and such in most of them.
I've been using the store bought jars for my water bath caning for years now. I haven't used them that much in pressure caning, but that has to do with me not being certain that the glass itself will hold up to the high temperature in my pressure caner. All my jams, jellies and other food items that I can water bath can, I use the store bought jars and the lids that come with them. I've used them over and over again, until the lids don't look good. The jars that the mason rings/lids fit are no problem, I just switch to those rings and lids. I do have another tip that I know many frown upon, but it really works and also saves money. It has to do with re-using mason lids over and over again. I know that it says that it is a big no no, reusing the caning lids but, if you have tattler rubber sealing rings, you just place one of those rubber rings/gaskets between the mouth of the jar and lid, screw on the ring and away you go. I don't do this on lids that are dented or damaged in any way, just the lids that I've carefully removed when opening and they look like they're new. Tattler is real upset that many are doing this and have stopped folks from just buying the rubber rings. I however have a couple of hundreds of both regular and wide mouth Tattler lids and rings to spare so, I do both and the fail rate is no different than it is when caning with new lids. I also use the store bought jars with the push down thingy when vacuum sealing. I have bought the vacuum sealing large containers on Amazon and place the filled jar with whatever dehydrated in that canister, put the lid on and attach the vacuum sealing nozzle in the lid of the canister and suck the air out, Resulting in a vacuum sealed jar inside of the canister.
I agree with reusing canning lids, do it all the time. What’s the big deal?! If it doesn’t seal from processing (which is rare) I put it in the fridge. If it fails in the pantry (again, rare) I throw it out. I agree with most canning “rules” for safety, but lids in good shape can be used a few times for sure.
I appreciate your sharing this specific reusable jars video. I want to tell everybody that this- 2024 summer- I reused Ball canning lids that I had used in 2023 for canning. It's the first time I ever tried reusing Ball canning lids. I decided to try this out on my own I have never known anybody that did it. I checked each lid to make sure the rubber seal was good, and clean and that there was no dents or divots in the rim of each lid. You have to eyeball that very carefully since the rim is so thin. Once you inspect each of the used lids and choose which ones look perfect still then use them again. I had a 100% success. I had 12 of them and I reused. I'm not sure if I could reuse them again I did throw them out after the second use. But maybe they're good to go again. I'm just glad I got a second use out of them and glad that I was courageous to try it because it was 100% success. When I opened each jar they had suction and the food inside was preserved perfectly. I really appreciate this tip here that you gave us today thank you!
The little Polar jars containing fruit from Dollar Tree make excellent jam/jelly jars. I have used Heinz gravy jars for canning Italian bratwurst and it worked perfectly. The small size of the jar allowed 2 brats which will make the perfect amount of meat for spaghetti for two people. I purposely buy store brand sauerkraut and dill pickles to be able to use them after the contents are gone - around a quart size or so. No problems so far. 👍👍 If you are a stickler about the print on the jars and want to change it, you can use a spray can of paint the cover the writing/graphics up.
To remove the paper label that is glued to the used jar, just soak jar in hot water until the paper becomes loose. Use baking soda and a scrubbing pad, and it scrubs off relatively easy. ♥️✝️♥️
I shared this all over. I can't believe I never thought of this. I sent it to are like "Yeah, bro. I do that all the time." And that's what they're like.
Great video, sweetie! If I put dry goods in store jars, I put them in a vacuum seal container and use my food saver adapter to draw the air out. You have to use the containers with the airlock and hole but it works! ❤
You are the absolute best source of information! I was wondering about this because I follow some people from different countries who use regular lug lids! Thanks!!!
I knew I could reuse jars for dry goods like rice or beans but not this. TY for sharing bcuz I was looking at some Ball jars earlier & while not extremely high, this info is useful.
I typically use the jars from store-bought foods for vacuum sealing. However, I did have a Classico jar that was stamped "MASON", but it wouldn't stay vacuum sealed. The top was the size of the small mouth lids that Ball/Mason don't make anymore. Smaller than the REGULAR lids.
If you live near a Amish community some of their stores may carry replacement lug lids that you can buy individually, I suggest you take a sample of the size(s) you need a i right how many on my sample. I have had some commercial jars that look like they will take a regular mason lid but they are slightly smaller and a ring will not tighten, but you can use a mason flat and the original lid on top of a mason flat. The seal fine, just make sure you remove the original lid to check your seal after the jars have completely cooled. Some of the jars are thinner I usually reserve these for water bath canning. If I’m canning meat I use mason jars , I guess I feel like I don’t want to risk loosing my expensive contents to a broken jar, just me.
from my grandparents all the way down to my mom and to me we've been reusing glass jar store bought jars to read water bath can and pressure can but I'm still more of a big water bad guy as long as the lids are not dented we still use them.. thank you for taking the time to do an episode on this subject appreciate it😊. God bless have a safe weekend
I’m so glad to learn this. I am fairly new to water bath canning. I almost stopped canning because I kept running across channels that scared me to death with all sorts of different warnings with “do’s and don’ts” or you ‘Will Die.’ Well, maybe I’m being a little dramatic but not much. But yet there are different people saying different things. I’d like to do pressure canning but I’m so afraid of the canner. So I am trying to learn everything I can so hopefully I’ll be ready for next year. I can also collect some jars over the Winter. I do like the idea of using store bought jars. I like that you said store bought empty jars actually work better and that many other countries use them exclusively and don’t pressure can them. I really appreciate your video.
The first 3 decades I canned, I didn't know there were rules.... It was just a thing we did. Everyone did it. Then I bought the scare bait. Now I'm back to just being wise. And I'm back to canning everything.
@ thank you. I really appreciate your reply. It helps to have comments that are encouraging. I’m really glad things are going so well for you after canning all these years.
Go watch the video I did on “rebel canning” I go through the science of water bath canning and show you exactly how to make everything you can safe whether it’s pressure candy or water bathed. It will put your mind at ease.
@@terri5757 You know how everyone goes on and on about botulism? Apparently, SUPER rare.... And from commercial canning, not home canning. The whole world water bathes everything yet the US creates canning police and the fear factor!
@@jenniferr2057 thank you! You are definitely helping my psyche. I had gotten so afraid about canning anything. Especially for the fear of getting botulism because most things that go bad you can use the look and smell test, but with botulism it’s not visible and you can’t taste it. But I have wondered why if botulism was so common why aren’t we hearing about cases in the news or at least hearing it from someone who knew someone who died from it. Actually I don’t know anyone who has. Not that we shouldn’t always be careful, but what you said made a lot of sense.
Agree about the "gaps". My family has always saved the glass jars to reuse. If lid went missing they graduated to the plant shelf-window sill, to "root" cuttings. Vac sealed in many items such as rice and beans. Canned jams, jellies and picklesin many.
Wow thank you for this info! How did I not know this??? I feel kinda dumb LOL I had absolutely no idea this could be done, so your info is much appreciated!
I save all my store bought food jars for canning ! Only drawback is I can't open them if I pressure in them ! So I waterbath can with them ! Definitely a winner for us frugal urban homesteading preppers !❤❤❤
They say if you’ve dented or deformed the lid, while opening ajar it could compromise any food canned with it. Same with any canning lids. Thank you for all the information you have given for this and any other food items. Love your channel. Blessings.
God bless you! This is SO helpful! I can seasonally depending on what is in the garden or what I am able to buy locally in bulk. I have saved all these jars for fermenting and dried goods, now they have a third purpose and this will save my hubby and I a lot on those grocery bills when I have bought new lids/jars in the past. Two thumbs up! 👍👍
At 3:28 into your video, you are discussing the interchangeability of lids. You pick up the "Rue" jar with a red lid and take it off showing a silver lid from a jar with no label. The part i think is funny is you begine reversing to get the jars back as they were but instead you put the lids back on the wrong jar. Was this done to see if your viewers are paying attention? If so do I get a prize hehehe just kidding. I enjoy your videos and even though I am a guy I have been saving jars from products I use for a few years now. Not all but teh ones I think will work best for the time I start canning. So when I saw this video I had to watch. Thank you again for all the information. Merry Christmas and have a very Happy New Year.
@@SurvivalHT Glad you have a good sense of humor. I have enjoyed your videos for several years now. I have been archiving most of them that I watch and in some cases saving full play lists for future use and reference for when I am able to get my own homestead. I won't need the internet to learn new stuff or see how something is done. I started this in 2012.
Thank you for sharing your brilliance with us! I actually began reusing my jars with the lug lids a couple of years ago to store water. I wash and warm the jars and fill them with boiling water (should we actually have a water crisis). They seal perfectly! The water can then be filtered if needed. Not much goes to waste around here! God bless you!
The price of canning lids has skyrocketed out of sight. I saw a package of lids in Walmart for over six dollars. I’m very interested in using this method. Thank you for this information.
I save and reuse every glass container I get my hands on. Even if I can't find a lid to fit, I just use plastic film and a runner band on top. Iake a lot of homemade stuff, and since glass doesn't leak chemicals it's the best option.
We reused store jars from my memory as early as the 1960s. I will say the lids were better quality back then. Use your discretion. Make sure the rubbery stuff is in good shape.
Here in Europe we reuse jars all the time. As long as the lid is in good shape everything is fine. Replacement lids are widely available and cheap, so no need to buy jars at all 😃👍🏻
An important part of reusing jars is NOT to "bang" on the edge of the jar when you first open it to break the seal. I bought a $3 jar-opener gadget for the jars that a rubber twist-mat can't get open so I don't dent the lid. I found the lids with little butter-knife or counter-edge dings have a much higher fail rate than the ones I open carefully. Also, I boil them for 20 minutes before I reuse the lids to encourage the rubber seal to soften. I also do this with USED regular canning lids, though I find I much higher lid failure rate with reused canning lids. Its usually not the rubber seal which fails, but an invisible scratch in the plastic internal coating which rusts out and ruins the preserves.
Pressure can too if it’s a good thick jar. A good way to judge is if the contents that were in the drawer originally or the kind of contents that needed to be pressure canned, then the drawer is strong enough for pressure canning.
That’s an awesome idea and great information. Thank you so much. And thank you for your videos. I have been learning quite a bit. I have a question, I canned for the first time. I used Mason jars, brand new and they opened. 😢Using the water bath method, I followed all the directions in canning, I’m sure; but, I lost all my food. Do you know what I might have done wrong? Do you have any tips? I did buy that gadget that you talked about that seals the jar. However, I didn’t use it.🥴 please help me?
I can’t say what went wrong, not being there. Make sure that you don’t start your timer until after the water is at a hard boil. I’m guessing you didn’t have a long enough boil time
I love your channel! you are so amazing, I have learned and continue to learn from you! Love your shirts, do you have a link to buy them? Keep on sister!
One thing you didn't mention in the video that is important is that lug lids have to be tightened down as much as you can before canning where as two piece canning lids are only tightened finger tight.
I just love that little curved jar! I think i may have an addiction to collecting jars! What liquid did you put in the pineapple? I've never heard of buying roux in a jar!
I’m not opposed to reusing the jars but I have one question. If the jar was originally filled with pickles or something that is spiced, how do you get the smell out of the lid so that the new contents doesn’t taste like pickles? I don’t want the fruit tasting like pickles nor spaghetti sauce.
Has anyone tried using Honey to help seal a lid on a jar like that..? Thinking that if the seal may be weak or worn, that the honey would fill the gap, and never spoil. Just had to ask.
From German Kanne which includes largely any container that holds food. The concept of tin-can is simply a derivitive and not the original meaning of the word.
The process of hermetic sealing was developed by someone in Napoleon's army (interesting history, he gave a prize for a way to preserve food for the armies he led), and at the time in England it was referred to as preserving in canisters, as opposed to ceramic crocks or pots. The canisters could be either metal or glass, so that is why we refer to metal cans as cans. Some people do actually refer to their glass canning jars as cans, in the sense of "this is a can of beans" or "this is a can of corn" when they are pointing to jars of beans or corn. One YT channel that does this a lot is Simple Living Alaska, and there are many others but that's the one I watch the most who say that.
Aussie here. I use nothing but recycled lug lid jars from the supermarket. My success rate is 99.9% you can also buy replacement lug lids online very cheaply. I reuse a lid over and over until it shows signs of wear such as the rubber seal is damaged or if there are dents appearing in the metal which would cause it to not seal.
As for the lug lids that dont have a "button" and are flat, they still work perfectly. After canning, they will appear flat but in fact are pulled down and will be sunken. Placing a pencil or similar across the lid will show you that the lid is no longer flat and is indeed sealed tight.
With lug lids you have to put them on the filled jars tightly, unlike the two piece lids wich are finger tight.
Give them a go, you wont be disappointed and you'll save a massive amount of money.
I get family and friends to save their empty jars for me. I even get them free on facebook groups and in marketplace.
Thanks for your insights!
Ty so much for sharing this, this is such a genius idea that I've been wondering about for a while now. May God bless 💙💙
I've used supermarket lug lids jars for years and years. So much so mu pickle jars are starting to rust on the inside lid. Oh dear! What shall I do?😮 😅. I make my pickle and chutney, cover the jar with Glad Wrap, put on the lid,and voila! After two years in the larder, so damn tasty . When the wrap breaks I renew it. Good old Kiwi ingenuity 😅😊😅.
I’ve done this in the past. My aunt for years, reused her canning lids by boiling them to rejuvenate the rubber ring and never lost food. I’ve done that, too.
My mom has been doing this for years...she reused the huge gallon sized jars to store large amounts of more expensive homemade foods...it saved her hundreds of dollars!
Thank you so much for the tips I have been saving jars just waiting for someone to come up with a video with the tips like you did thank you so much😊❤ the comments were closed so this was the only way I could leave my message😂❤❤
My mother-in-law canned in glass miracle whip jars. My husband brought them home recently....best jars EVER!
Been doing this for a couple of years now & have never had one to fail. I also pressure can in mine - especially pickle and sauerkraut jars. 100% seal rate.
I have bought "Classico" pasta sauce before and saved the jars because they are actual 24oz. Atlas Mason jars. I have not canned with them yet, but it is nice to have them on hand. Mike from Mass.
I've used them for several years. The size is really nice being between pint & quart!
I use the Classico Pasta Sauce jars, they are Atlas Mason Jars and the Ball standard size lid fits them.
keep a lot of dried beans, rice and such in most of them.
I've been using the store bought jars for my water bath caning for years now. I haven't used them that much in pressure caning, but that has to do with me not being certain that the glass itself will hold up to the high temperature in my pressure caner. All my jams, jellies and other food items that I can water bath can, I use the store bought jars and the lids that come with them. I've used them over and over again, until the lids don't look good. The jars that the mason rings/lids fit are no problem, I just switch to those rings and lids.
I do have another tip that I know many frown upon, but it really works and also saves money. It has to do with re-using mason lids over and over again. I know that it says that it is a big no no, reusing the caning lids but, if you have tattler rubber sealing rings, you just place one of those rubber rings/gaskets between the mouth of the jar and lid, screw on the ring and away you go. I don't do this on lids that are dented or damaged in any way, just the lids that I've carefully removed when opening and they look like they're new. Tattler is real upset that many are doing this and have stopped folks from just buying the rubber rings. I however have a couple of hundreds of both regular and wide mouth Tattler lids and rings to spare so, I do both and the fail rate is no different than it is when caning with new lids.
I also use the store bought jars with the push down thingy when vacuum sealing. I have bought the vacuum sealing large containers on Amazon and place the filled jar with whatever dehydrated in that canister, put the lid on and attach the vacuum sealing nozzle in the lid of the canister and suck the air out, Resulting in a vacuum sealed jar inside of the canister.
I agree with reusing canning lids, do it all the time. What’s the big deal?! If it doesn’t seal from processing (which is rare) I put it in the fridge. If it fails in the pantry (again, rare) I throw it out. I agree with most canning “rules” for safety, but lids in good shape can be used a few times for sure.
I use mine for bulk dry goods storage [sugar, flour, salt, dry herbs & spices that I will be using during the month] etc...
I appreciate your sharing this specific reusable jars video.
I want to tell everybody that this- 2024 summer- I reused Ball canning lids that I had used in 2023 for canning.
It's the first time I ever tried reusing Ball canning lids. I decided to try this out on my own I have never known anybody that did it.
I checked each lid to make sure the rubber seal was good, and clean and that there was no dents or divots in the rim of each lid. You have to eyeball that very carefully since the rim is so thin. Once you inspect each of the used lids and choose which ones look perfect still then use them again. I had a 100% success. I had 12 of them and I reused. I'm not sure if I could reuse them again I did throw them out after the second use. But maybe they're good to go again. I'm just glad I got a second use out of them and glad that I was courageous to try it because it was 100% success. When I opened each jar they had suction and the food inside was preserved perfectly.
I really appreciate this tip here that you gave us today thank you!
Other jars you can use for dehydrated foods and use a food saver or a brake bleeder to take air out of the jar.
I reuse those store bought jars too but so far I canned only fruits and I do water canning. I'm pretty successful with this method.
The little Polar jars containing fruit from Dollar Tree make excellent jam/jelly jars. I have used Heinz gravy jars for canning Italian bratwurst and it worked perfectly. The small size of the jar allowed 2 brats which will make the perfect amount of meat for spaghetti for two people. I purposely buy store brand sauerkraut and dill pickles to be able to use them after the contents are gone - around a quart size or so. No problems so far. 👍👍 If you are a stickler about the print on the jars and want to change it, you can use a spray can of paint the cover the writing/graphics up.
To remove the paper label that is glued to the used jar, just soak jar in hot water until the paper becomes loose. Use baking soda and a scrubbing pad, and it scrubs off relatively easy. ♥️✝️♥️
I shared this all over. I can't believe I never thought of this. I sent it to are like "Yeah, bro. I do that all the time." And that's what they're like.
I used most of mine for dry storage since I wasn't sure about canning with them I got the alert today, yay!
I use baby food jars for saving home made cat food.
Great idea, thanks!!
Living in Sweden I do this as jars are to expensive..
I do buy some new ones now and then but the shops don't have what I need
Thanks for sharing
Thanks for the Great Idea God bless you and your Family
Great video, sweetie! If I put dry goods in store jars, I put them in a vacuum seal container and use my food saver adapter to draw the air out. You have to use the containers with the airlock and hole but it works! ❤
That's how I do it too.
Hello. I'm new to this. Can you elaborate on what are the containers with the airlock and hole?
You are the absolute best source of information! I was wondering about this because I follow some people from different countries who use regular lug lids! Thanks!!!
I knew I could reuse jars for dry goods like rice or beans but not this. TY for sharing bcuz I was looking at some Ball jars earlier & while not extremely high, this info is useful.
I typically use the jars from store-bought foods for vacuum sealing. However, I did have a Classico jar that was stamped "MASON", but it wouldn't stay vacuum sealed. The top was the size of the small mouth lids that Ball/Mason don't make anymore. Smaller than the REGULAR lids.
If you live near a Amish community some of their stores may carry replacement lug lids that you can buy individually, I suggest you take a sample of the size(s) you need a i right how many on my sample. I have had some commercial jars that look like they will take a regular mason lid but they are slightly smaller and a ring will not tighten, but you can use a mason flat and the original lid on top of a mason flat. The seal fine, just make sure you remove the original lid to check your seal after the jars have completely cooled. Some of the jars are thinner I usually reserve these for water bath canning. If I’m canning meat I use mason jars , I guess I feel like I don’t want to risk loosing my expensive contents to a broken jar, just me.
from my grandparents all the way down to my mom and to me we've been reusing glass jar store bought jars to read water bath can and pressure can but I'm still more of a big water bad guy as long as the lids are not dented we still use them.. thank you for taking the time to do an episode on this subject appreciate it😊. God bless have a safe weekend
If you think about it, the food industry already canned the food in the jars we buy. Go ahead and save them.
I’m so glad to learn this. I am fairly new to water bath canning. I almost stopped canning because I kept running across channels that scared me to death with all sorts of different warnings with “do’s and don’ts” or you ‘Will Die.’ Well, maybe I’m being a little dramatic but not much. But yet there are different people saying different things. I’d like to do pressure canning but I’m so afraid of the canner. So I am trying to learn everything I can so hopefully I’ll be ready for next year. I can also collect some jars over the Winter. I do like the idea of using store bought jars. I like that you said store bought empty jars actually work better and that many other countries use them exclusively and don’t pressure can them. I really appreciate your video.
The first 3 decades I canned, I didn't know there were rules.... It was just a thing we did. Everyone did it. Then I bought the scare bait. Now I'm back to just being wise. And I'm back to canning everything.
@ thank you. I really appreciate your reply. It helps to have comments that are encouraging. I’m really glad things are going so well for you after canning all these years.
Go watch the video I did on “rebel canning” I go through the science of water bath canning and show you exactly how to make everything you can safe whether it’s pressure candy or water bathed. It will put your mind at ease.
@@terri5757 You know how everyone goes on and on about botulism? Apparently, SUPER rare.... And from commercial canning, not home canning. The whole world water bathes everything yet the US creates canning police and the fear factor!
@@jenniferr2057 thank you! You are definitely helping my psyche. I had gotten so afraid about canning anything. Especially for the fear of getting botulism because most things that go bad you can use the look and smell test, but with botulism it’s not visible and you can’t taste it. But I have wondered why if botulism was so common why aren’t we hearing about cases in the news or at least hearing it from someone who knew someone who died from it. Actually I don’t know anyone who has. Not that we shouldn’t always be careful, but what you said made a lot of sense.
I absolutely reuse store jars. The only problem is that it creates some weird gaps on the pantry shelves.
lol true
Agree about the "gaps". My family has always saved the glass jars to reuse. If lid went missing they graduated to the plant shelf-window sill, to "root" cuttings.
Vac sealed in many items such as rice and beans. Canned jams, jellies and picklesin many.
I've only had two not can successfully out of about 300. I've been canning for two years but were saving jars for about 6 years.
Wow thank you for this info! How did I not know this??? I feel kinda dumb LOL I had absolutely no idea this could be done, so your info is much appreciated!
Absolutely great advice. My mother did this but mostly for jam’s and jelly’s not meat. Pretty cool
Great idea. I Reuse store Jars especially for refrigerator pickles and such. Best
I save all my store bought food jars for canning ! Only drawback is I can't open them if I pressure in them ! So I waterbath can with them ! Definitely a winner for us frugal urban homesteading preppers !❤❤❤
Cool video. I've saved jars like that but never tried to use them. Now I will. 🙏✝️🇺🇸
You continue to impress me.I love your accent.My age old question of can I reuse these jars? Thank You.
I do that also . Reuse for jams, jellies,
Great teaching video! Thank you!
They say if you’ve dented or deformed the lid, while opening ajar it could compromise any food canned with it. Same with any canning lids. Thank you for all the information you have given for this and any other food items. Love your channel. Blessings.
God bless you! This is SO helpful! I can seasonally depending on what is in the garden or what I am able to buy locally in bulk. I have saved all these jars for fermenting and dried goods, now they have a third purpose and this will save my hubby and I a lot on those grocery bills when I have bought new lids/jars in the past. Two thumbs up! 👍👍
At 3:28 into your video, you are discussing the interchangeability of lids. You pick up the "Rue" jar with a red lid and take it off showing a silver lid from a jar with no label. The part i think is funny is you begine reversing to get the jars back as they were but instead you put the lids back on the wrong jar. Was this done to see if your viewers are paying attention? If so do I get a prize hehehe just kidding. I enjoy your videos and even though I am a guy I have been saving jars from products I use for a few years now. Not all but teh ones I think will work best for the time I start canning. So when I saw this video I had to watch. Thank you again for all the information. Merry Christmas and have a very Happy New Year.
lol congratulations 🎉 Good catch. I didn’t mean to mix them up but I guess it does make the point. lol you can interchange them lol
👊👀
@@SurvivalHT Glad you have a good sense of humor. I have enjoyed your videos for several years now. I have been archiving most of them that I watch and in some cases saving full play lists for future use and reference for when I am able to get my own homestead. I won't need the internet to learn new stuff or see how something is done. I started this in 2012.
I have learned about this from the makeitmake channel. I have canned pickles with pickle jars and spaghetti sauce jars .
Love love love this information ty so very much 💗 i have been saving my jars hoping it would work out tytyty❤❤❤
Thank you for sharing your brilliance with us! I actually began reusing my jars with the lug lids a couple of years ago to store water. I wash and warm the jars and fill them with boiling water (should we actually have a water crisis). They seal perfectly! The water can then be filtered if needed. Not much goes to waste around here! God bless you!
The price of canning lids has skyrocketed out of sight. I saw a package of lids in Walmart for over six dollars. I’m very interested in using this method. Thank you for this information.
I save and reuse every glass container I get my hands on. Even if I can't find a lid to fit, I just use plastic film and a runner band on top. Iake a lot of homemade stuff, and since glass doesn't leak chemicals it's the best option.
May God bless you for sharing this, I've been wondering if you could do this for a while. 💙💙
We re-use MANY different jars for Freezer Pack, Strawberry Preserves, such as Cheese Wiz, Salsa jars which are the perfect size for our family.
Are they safe to use if the seal is stained?
Stained is fine, as long as it’s not damaged with gaps in it
Yes
We reused store jars from my memory as early as the 1960s. I will say the lids were better quality back then. Use your discretion. Make sure the rubbery stuff is in good shape.
This is great!
Here in Europe we reuse jars all the time. As long as the lid is in good shape everything is fine.
Replacement lids are widely available and cheap, so no need to buy jars at all 😃👍🏻
Thanks for sharing!
Thanks for sharing!!!
Thanks for the info! Do you "finger tight" these bottles and lids when water bathing or do you only do that when pressure canning?
With lug lids, you put them on tight for WB and for PC
An important part of reusing jars is NOT to "bang" on the edge of the jar when you first open it to break the seal. I bought a $3 jar-opener gadget for the jars that a rubber twist-mat can't get open so I don't dent the lid. I found the lids with little butter-knife or counter-edge dings have a much higher fail rate than the ones I open carefully. Also, I boil them for 20 minutes before I reuse the lids to encourage the rubber seal to soften. I also do this with USED regular canning lids, though I find I much higher lid failure rate with reused canning lids. Its usually not the rubber seal which fails, but an invisible scratch in the plastic internal coating which rusts out and ruins the preserves.
Great point
Im going to try- thank you!
Only water bathing? Or pressure too?
Pressure can too if it’s a good thick jar. A good way to judge is if the contents that were in the drawer originally or the kind of contents that needed to be pressure canned, then the drawer is strong enough for pressure canning.
@SurvivalHT that's awesome!! I've been saving any glass jars after using the product that came in them....im thrilled!!
I pressure can using lugs lids
So good! Thank you and Merry Christmas!
That’s an awesome idea and great information. Thank you so much. And thank you for your videos. I have been learning quite a bit.
I have a question, I canned for the first time. I used Mason jars, brand new and they opened. 😢Using the water bath method, I followed all the directions in canning, I’m sure; but, I lost all my food. Do you know what I might have done wrong? Do you have any tips? I did buy that gadget that you talked about that seals the jar. However, I didn’t use it.🥴 please help me?
I can’t say what went wrong, not being there. Make sure that you don’t start your timer until after the water is at a hard boil. I’m guessing you didn’t have a long enough boil time
@@SurvivalHTThank you 🙂
I love your faith shirt
Thanks
Are you water bath or pressure canning in these jars?
Both but in this video I water bathed
Both
I'm assuming by your post you can also water bath as well as pressure can?
Yes
Yes
@@SurvivalHT Thank you
Is this safe for dry goods long term storage?
Yes
Yes. You can vacuum seal them
I didn’t know so thank you!
When was using jars , which is better pressure canning or bath ?
Either
I love your channel! you are so amazing, I have learned and continue to learn from you! Love your shirts, do you have a link to buy them? Keep on sister!
A lot of the faith oriented shirts came TEMU
Thank you
One thing you didn't mention in the video that is important is that lug lids have to be tightened down as much as you can before canning where as two piece canning lids are only tightened finger tight.
Thanks for mentioning
I always reuse my jars!!!
Do you have a time frame for water-bath canning in regard to jar size or content of jar? Thank you.
Each recipes has a different time but go with the time for the largest jar you are using when doing different sizes
I had no idea that roux was sold in the stores
❤
Can you can in your quick pot if it has a canning button? I bought it used no directions lol
I would think if it has a canning button then you can
Lens yes, monitor no. Thanks! 👋🏼 👁️👁️
How tight do you do the lids up before canning ?
With lug lids you close them tight
@@SurvivalHT Thanks 👍🏼
Do this all the time.
I just love that little curved jar! I think i may have an addiction to collecting jars!
What liquid did you put in the pineapple?
I've never heard of buying roux in a jar!
Pineapple juice
I like how she says "joars." 🥰
But then she says "Expecially." The two cancel each other out. Net neutral.
😂
I have reused jars like those for a long time..
I have water bathed in them but I have not pressure canned in them
I’m not opposed to reusing the jars but I have one question. If the jar was originally filled with pickles or something that is spiced, how do you get the smell out of the lid so that the new contents doesn’t taste like pickles? I don’t want the fruit tasting like pickles nor spaghetti sauce.
I just run them through the dishwasher and have never had that problem
Baking soda is a good deodorizer.
I used a soup jar from Rao’s and it did not work. I’m not blaming the jar just yet, I probably did something wrong :) thank you for the tips!!
DO THESE LIDS GO ON TIGHT
Yes
I REUSE JARS ALL THE TIME FOR MY HOMEMADE BBQ SAUCE !!!!!
I've been using them for years. I do think they are managing to make poorer quality lids as time goes by.
They seem to be making poorer quality everything as time goes by.
Has anyone tried using Honey to help seal a lid on a jar like that..?
Thinking that if the seal may be weak or worn, that the honey would fill the gap, and never spoil.
Just had to ask.
Honey melts with heat so probably would not survive the processing. But you can buy replacement lids online
I would not recommend that.
Why do we call it "canning?" Why don't we call it "jarring?"
In Australia we call it bottling
From German Kanne which includes largely any container that holds food.
The concept of tin-can is simply a derivitive and not the original meaning of the word.
The process of hermetic sealing was developed by someone in Napoleon's army (interesting history, he gave a prize for a way to preserve food for the armies he led), and at the time in England it was referred to as preserving in canisters, as opposed to ceramic crocks or pots. The canisters could be either metal or glass, so that is why we refer to metal cans as cans. Some people do actually refer to their glass canning jars as cans, in the sense of "this is a can of beans" or "this is a can of corn" when they are pointing to jars of beans or corn. One YT channel that does this a lot is Simple Living Alaska, and there are many others but that's the one I watch the most who say that.
Why the HELL didn't i think of this?! Oh yeah... I'm a moron
😂