[Homestead] canning lids
lurine at com-pair.net
Wed Jan 14 14:00:07 EST 2009
Ah, Ray, you might want to rethink the boiling the beejeebers out of them.
Since Ball sold off everything and it became Jarden, the lids aren't meant
to be boiled. You might simmer them a little or put them on a heat meant to
melt chocolate, but boiling isn't a good idea. You aren't even supposed to
boil them to use them the first time anymore.
----- Original Message -----
From: <rayzentz at aim.com>
> Ma Zentz, who canned anywhere from 1500 to 2000 quarts a season, never
> reused lids for anything except dry storage, which I found interesting,
> 'cause she re-used everything... I mean everything! Usually, they were
> bent, but she even tossed the "good" ones. She had had a bad experience
> with botulism once, and was justifiable paranoid.
> I have experimented with reuse a bit. I will examine a lid carefully, and
> if there is no breaks or severe discoloration, I will then boil the snot
> out of the little suckers, rubber side up in the boiler, to soften the
> rubber. This will get rid of the little "pressure lines" that are
> impressed into the rubber, and give it a smooth surface, "just like new".
> I have reused them with good success, but I don't reuse on meats and such.
> Fruit, jellies, applesauce, etc, seem to work well.
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