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Hi Alisa, to clarify your question, of the two separate parts, lids (flat part with rubbery seal) must always be clean, sound and completely free of rust. I toss both rings or lids once they rust, for a couple of reasons. 1: rings don’t tighten as nicely, 2: rust is a contaminant that I don’t want near my preserved food, 3: I hate how it stains everything. Do you boil your rings? You don’t need to, and that may be contributing to your rust. I do use dishwasher on mine, (both lids used for freezing and rings) and they last plenty long, plus they’re pretty much sterile immediately after the dry cycle.  Now lids, on the other hand are always brand new every time they’re used for actual canning, and reach a brief boil before use. Note that I use filtered water for all canning, including boiling of jars & lids. We have really hard water, so that prevents all that buildup on my equipment.   When used for freezing, per my original post, lids are kept in a separate large ziplock and are reused until they wear out or pick up strong smells, etc. If your budget is tight, you could likely reuse former canning lids for freezing only, but take care if the rubber is deformed from canning, (or smell funny) they may not seal very well, which is less crucial in freezer. I have some of the white plastic full lids too, but unless you add a silicone washer ring bought separately, they don’t seal & you can get freezer burn. Mostly those are just good to use in the fridge or when you have opened a jar of jelly & prefer a one piece closure during use. Final word, since I reuse jars & bands so long I only buy Ball or Kerr brands of jars, rings & lids. The store brands of rings especially have failed during tightening and I won’t use them. Thanks for your question!


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Hi Alisa, to clarify your question, of the two separate parts, lids (flat part with rubbery seal) must always be clean, sound and completely free of rust. I toss both rings or lids once they rust, for a couple of reasons. 1: rings don’t tighten as nicely, 2: rust is a contaminant that I don’t want near my preserved food, 3: I hate how it stains everything. Do you boil your rings? You don’t need to, and that may be contributing to your rust. I do use dishwasher on mine, (both lids used for freezing and rings) and they last plenty long, plus they’re pretty much sterile immediately after the dry cycle.  Now lids, on the other hand are always brand new every time they’re used for actual canning, and reach a brief boil before use. Note that I use filtered water for all canning, including boiling of jars & lids. We have really hard water, so that prevents all that buildup on my equipment.   When used for freezing, per my original post, lids are kept in a separate large ziplock and are reused until they wear out or pick up strong smells, etc. If your budget is tight, you could likely reuse former canning lids for freezing only, but take care if the rubber is deformed from canning, (or smell funny) they may not seal very well, which is less crucial in freezer. I have some of the white plastic full lids too, but unless you add a silicone washer ring bought separately, they don’t seal & you can get freezer burn. Mostly those are just good to use in the fridge or when you have opened a jar of jelly & prefer a one piece closure during use. Final word, since I reuse jars & bands so long I only buy Ball or Kerr brands of jars, rings & lids. The store brands of rings especially have failed during tightening and I won’t use them. Thanks for your question!


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