I reused canning lids and they sealed!

[Salal Sue]

I was making jam, had the jars in boiling water, and when looking for canning lids realised I was out. Duh. Since it was a small batch I decided to try reusing lids (I keep a few on hand for dry goods in jars). My thought was if the jars didn't seal I would just put the jars of jam in the freezer. I did let the lids actually boil a minute or two rather than just simmer before putting on the jars. Did the water bath....and set the jars on the counter. One sealing jar let out such a loud "ping" I heard it in the next room.

Anybody else done this? Is there a risk of the jars losing the seal because the lids are "second hand"?

 

[Walrus Whisperer]

I admit I have done this, but only with jelly, for the same reason you had-could throw the jars in the fridge if they didn't seal. I wouldn't try it with any thing else, though.

 

[goatlady2]

If the lid seals it doesn't matter if they are second-hand or third-hand. What I find interesting is that I have been canning and making jam for over 30 years and I have never water bathed or pressure cooked any jam or jelly and never had a storage problem even after 3-5 years. You have to bring the jam/jelly to a hard roiling boil to get the pectin and sugar mix to "set" the produce and that time and temp. is enough to kill bacteria, etc. Just pour the jam in hot, sterile jars, cap with lids and rings, and turn upside down for 1/2 hour, the right side up till sealed.

 

[pkchicken]

I have done this too although it is not recomended. Something about boiling the lids makes the rubber freshened. However....it's the little dings in the white coating and the possible warp in the lid that might end up a problem even though it did seal.

I have been severely scolded for reusing the lids so now I go out and get new ones. At one time I did use old ones without a problem though but I guess it's not worth the risk. But with jam....I wonder. I guess in a pinch I'd use old ones. At this point I do save old ones to seal dehydrated stuff.

pk

 

[Deemy]

I have been reusing the lids to seal my distilled water for use in my canning (when water is at a smaller supply)or drinking water if electric goes out. I've have no problems. At this point might I add that a month ago I fianlly after waiting a month got Tattler lids. They are plastic and have reusuable rubber rings.http://canninglids.com/index2.html

 

[mudwrench]

i know a lady that has used her lids up to 10 times doesnt matter what she is canning everything and she cans everything so after watching her we do use our lids over and over now not had a problem at all

 

[Salal Sue]

Sounds like reusing is common. I'm amazed that lids can be used 10 times! It probably makes a big difference if the lids are removed carefully. Anyway I'm glad for the replies as this could be important information if times get tough. Did look at the Tattler site, thanks.

About jam--my grandmother put melted wax on the top and I think either a lid or wax paper with a rubber band over the top. I remember once there was a little mold when she took off the covering. She said, "That doesn't matter." She certainly did not use a water bath with wax on the top! Guess times change and methods change.

Isn't it true that there is less chance of bacteria growth in jam because of the sugar? Or is it the pectin?

 

[goatlady2]

I have heard that bacteria have a hard time growing in heavily sugared products. My grandmother used pariffin on her jellies also. It seals out the air (usually) so mold won't grow, but if it did she would dip it out and use what was left in the jars.

 

[monkeyface]

WE used to seal our jams and jellies with parrafin also. We also saved the parrafin to reuse it for the next years' batches of jam. Mom also had us scrape off the mold about an inch if there was any. Usually we didn't have this problem. There was 6 kids in the family and food went fast! I used to keep the seals to reuse for dehydrating and stuff that wouldn't stay around to long. Maybe I'll try some to see if they reseal next time.

 

[Michiana MaJo]

Altho I would never tell anyone else to do it, if a used jar lid comes off an opened jar without any signs of damage, I mark it with an X so that when I reuse it, I will know, if the next food I can turns bad. So far, it never has.

 

[Deemy]

If a jar doesn't seal by the next day I will put in the fridge and use the food that day.

 

[Laurie the Mom]

>>Isn't it true that there is less chance of bacteria growth in jam because of the sugar? Or is it the pectin?<<

It's the sugar. Sugar is very acidic, and a lot of bacteria don't like acid. That's why you can do pickles in a waterbath canner, the acid from the vinegar keeps some of the nasties away.

I haven't re-used lids (except for my one Tattler lid, which really does work great!) but my kids aren't all that careful how they take them off either, and they're usually dented and bent up.

Laurie

 

[Charlie]

Considering the risk with some foods, this is not one I am willing to take for the few dollars saved. The ONLY way I would consider this is if lids were not available due to a SHTF scenario. I have a several year stock of lids in my preps and would NOT suggest this risky attempt at saving a few cents. Lids are plentiful and cheap, especially if you buy them at the discount stores during the off season. Food poisoning is not to be taken lightly.

Boiling already canned food extensively to insure safety, results in mush....not food.

 

[pkchicken]

sweetie ...boiling allready canned foods is the recomended proceedure..that is ...boil it for 15 minutes.....check the ball canning book.

That said, I have to agree with you, the only way I'd reuse lids would be in a shtf senario. But I must say that as a prep measure I have tested out the possibility and have found that they indeed Are reusable. Glad I tried, hope I never have to try again. best wishes.

pk