Got A question on using new canning jars

[jazzy]

i used to do alot of canning, all sorts of foods. when i got my jars out to get ready for a batch id wash throughly and then serilize before adding any foods.
i have a friend whoe says nah, that not necessary cause it will be sterilized inside and out while in the pressure canner.. he even uses new jars out of the box, doesnt wash otr rinse, but just adds food, puts on sterile lids--he does the lids right-- then puts in canner. and says thats all it needs

i thinbk this is creepy and taking alot of risk. just cause the new canning jars are with lids, in the boc doesnt mean it is CLEAN and sterile and safe to add food too. who knows what dust or stuff floating around landing in the jars and factory. but he insisits im wrong, being fussy and doing more work than necessary.

they also save glass food jars from the store with metal lids and cans with them but just hot water bath.

not washing and sterilizing jars seems unsafe. he is kind of on the lazy side always looking for short cuts so i think thats whaats going one--eliminate a step or 2 and get it done sooner kind of thing.

does anyone have info, experience or do i need to turn him in to jackie clay for a talkin to.

 

[Neb]

i used to do alot of canning, all sorts of foods. when i got my jars out to get ready for a batch id wash throughly and then serilize before adding any foods.
i have a friend whoe says nah, that not necessary cause it will be sterilized inside and out while in the pressure canner.. he even uses new jars out of the box, doesnt wash otr rinse, but just adds food, puts on sterile lids--he does the lids right-- then puts in canner. and says thats all it needs

i thinbk this is creepy and taking alot of risk. just cause the new canning jars are with lids, in the boc doesnt mean it is CLEAN and sterile and safe to add food too. who knows what dust or stuff floating around landing in the jars and factory. but he insisits im wrong, being fussy and doing more work than necessary.

they also save glass food jars from the store with metal lids and cans with them but just hot water bath.

not washing and sterilizing jars seems unsafe. he is kind of on the lazy side always looking for short cuts so i think thats whaats going one--eliminate a step or 2 and get it done sooner kind of thing.

does anyone have info, experience or do i need to turn him in to jackie clay for a talkin to.

Could be ok or not. Depends.

If it smells funky don't eat it.

Ben

 

[Tootsie]

When I get jars, new or used, they get sterilized. After that, if I know that they’re clean, just hot water, soap, and maybe a drop of bleach. You really don’t know what happened to them before you got them.
If jars that came from the store really do properly fit a lid and band then yes, by all means they’re good for water bath. I wouldn’t pressure can either.
Lids carefully opened could be reused if you had no others. New is first choice, but with caution lids can be reused.
Glad to hear there’s another Jackie Clay fan. I love to read and reread her columns from the ‘’80s on. She has definitely walked the walk. I think about all the major canning that she still does, and all that she and her husband does. Let nothing go to waste, if you can help it. Did you hear her story about canning truckload(s) of potatoes one year that were going to be tossed? And not relying on your freezer that might let you down? A good idea that she has, freezing when you’re busy, then canning that when you have time.
And I’m going on more than I should. May we be more like Jackie Clay, and an encouragement to all as she is.

 

[ClemKadiddlehopper]

I wash new canning jars.

I do not sterilize my other jars just wash them and put a lid on once they are dry. They are sterilized during the canning process.

If the food inside the jars is sterilized by the canning process, the jars are are as well.

 

[Neb]

I wash new canning jars.

I do not sterilize my other jars just wash them and put a lid on once they are dry. They are sterilized during the canning process.

If the food inside the jars is sterilized by the canning process, the jars are are as well.

100% agree.

One sterilization is enough.

Disclaimer
I am not qualified in this area and all of my thoughts are questionable.

Ben

 

[RJ2019]

When you heat the jars up before dumping hot liquid in they get sterilized anyway. Maybe a quick rinse first but essentially they are sterile at filling just because of the nature of hotpacking the jars. New jars=Wash first!!! Take the lid off a new in the box jar and smell it. You smell that?? IDK what it is, but I don't want it in my food!

 

[Binky]

I'm a purist, I always wash first and then sterilize all my jars and lids in boiling water immediately before packing them with food and putting them in the processor. That's regardless of if they're new and never before been used or if they're many years old and already been used multiple times.

 

[Amish Heart]

I sterilize. Doesn't take much time. Heats the jars if you're doing a hot pack anyway.

 

[snappy1]

I run mine through the dishwasher first and put on heated dry. Actually, that is the only time I use the dishwasher.

 

[Weedygarden]

I run mine through the dishwasher first and put on heated dry. Actually, that is the only time I use the dishwasher.

This is what I do, run them through the dishwasher and use the heat dry cycle.

One time I got a car full of canning jars that had been in a home that someone purchased. I ran all of them through the dishwasher. Some were glass mayonnaise jars that people used to can in. I used them for dry canning with things like sugar, salt, and rice and more. There were still cases of actual canning jars, Ball and more.

 

[jazzy]

i just cant imagine not washing jars before using them to can food.

 

[Tim Horton]

I'm a purist, I always wash first and then sterilize all my jars and lids in boiling water immediately before packing them with food and putting them in the processor. That's regardless of if they're new and never before been used or if they're many years old and already been used multiple times.

I sterilize. Doesn't take much time. Heats the jars if you're doing a hot pack anyway.

When I helped with a lot of canning we always thoroughly washed, and hot water rinsed jars before use.. This for used or new jars..

My experience has been there was a time when store ..mayonnaise.. jars were safe to can in.. Today I wouldn't trust the quality of the glass to pressure can.. Maybe water bath of things that will be ..presents, give aways.. where I'm likely to never get the jar back.. About the only ..store bought.. product in a jar that is canning quality seems to be a brand of pasta sauce that is in a Ball jar.. Actually the 24oz jars work well for many 1 or 2 person meals..

In todays world, I would be EXTREMELY picky about the quality of jars I used and how I prep jars for use.. This given today jar and lid quality compared to not that many years ago now..

Yes.... Jackie Clay was a pioneer in the craft of preserving.. But I always felt you needed to be just a bit careful with her information and confirm against the Ball Blue Book or USDA information as she leaned real close to a bit of a ...rebel canner... streak in some ways..

My 5 cents of opinion..

 

[LadyLocust]

I second what @ClemKadiddlehopper said/does.

 

[Shawn Burkett]

A few years back I read they changed the 'rules' - if they are processed for 10 minutes or longer the jars are sterile. It made sense, so I don't sterilize anymore. If I'm making kraut in a jar or something else that ferments I sterilize.

 

[Caribou]

My canner holds 24 pints. It takes me a few extra minutes to prep the first batch. The subsequent batches I clean and boil the jars while I’m waiting for the current batch to cook. It might be overkill but it was how I was taught and it takes very little extra time.

I do reuse lids, and store jars if they have good lids. If a jar breaks then I loose the food, that has yet to happen. If a seal doesn’t hold I run it through again with a new lid or I eat it, just like I do when jars don’t seal. When someone gives me home canned food I always return an equal amount of jars and lids. The gift of food is generous but not replacing their jars and lids is rude.

 

[RJ2019]

My canner holds 24 pints. It takes me a few extra minutes to prep the first batch. The subsequent batches I clean and boil the jars while I’m waiting for the current batch to cook. It might be overkill but it was how I was taught and it takes very little extra time.

I do reuse lids, and store jars if they have good lids. If a jar breaks then I loose the food, that has yet to happen. If a seal doesn’t hold I run it through again with a new lid or I eat it, just like I do when jars don’t seal. When someone gives me home canned food I always return an equal amount of jars and lids. The gift of food is generous but not replacing their jars and lids is rude.

Most people don't realize how expensive those jars get! I'm used to never seeing the jars again but I'll admit that I've canned less this year as a result of it. I don't reuse lids either, I've seen it done before and I saw the amount of fail to seal she bad...no thanks.

 

[jazzy]

reusing lids. years back i knew a lady who reused lids by doing this--take some used lids and put in hot water with some salt. bring t boil and simmer a few minutes, the rubber seal comes back up to normal. she told me she learned it from some amish friends.
my sister tried this and says 9 out of 10 times it works great.

i bought a bunch of tattler lids and rings.

 

[snappy1]

I use them often. I add a little baking soda to the water. I get very few fails.

 

[Tim Horton]

Yes.. I have ..reused.. a number of lids known to be gently used and used only once.. Yes.. There is a possibility of a higher failure rate doing this, however with careful use and close monitoring of seals it can be a useful skill..

Glad to get the hint about a pinch of salt in the water to condition lid sealing material..

 

[Shawn Burkett]

Years ago I read the store bought jars with white under the lids - those lids could be reused. I never tried it though.

 

[Tim Horton]

Years ago I read the store bought jars with white under the lids - those lids could be reused. I never tried it though.

That is an interesting detail that would deserve to be looked into and tested..
Thanks for the info..

 

[Caribou]

That is an interesting detail that would deserve to be looked into and tested..
Thanks for the info..

The white lining is more corrosion resistant, for example to the acid in tomatoes. I wouldn’t reuse any lid that had rust showing as that would reduce the amount of time till the rust ate through. The important issue is whether the seal is reusable. I wouldn’t use the lids with grey seals, even if they were brand new, as they are a mess to clean off the jar.

 

[jazzy]

yes thanks

 

[JustMe]

The white lining is more corrosion resistant, for example to the acid in tomatoes. I wouldn’t reuse any lid that had rust showing as that would reduce the amount of time till the rust ate through. The important issue is whether the seal is reusable. I wouldn’t use the lids with grey seals, even if they were brand new, as they are a mess to clean off the jar.

Those lids with gray seals, I think were on Kerr lids years ago (before Ball & Kerr merged) and I didn't like them either. The seals melted and were gooey. No thanks, I'll stick with the red seals

 

[JustMe]

I've reused canning lids and store jars for years. I quit using the old mayo jars due to breakage, even in a water bath. I do still can in the Classico pasta jars because they are Mason jars, but they are now the only store jars I use and they fit the regular mouth lids. One thing I've been noticing is their jars are now often plastic and no longer glass. Though it may depend on the stores current shipment??? IDK, sometimes I find glass, other times plastic

Reusing canning lids, especially if they are the older versions are usually fine, as long as the seal is in good shape. The sealing compound used in lids has changed, probably numerous times over the years and now days I've had more issues with new lids either not sealing or the metal lids have even buckled or puckered. Frustrating.


As for sterilizing jars??? Meh, new or used gets a good wash in hot soapy water before use. I leave the pressure canner to do the sterilizing

 

[JustMe]

reusing lids. years back i knew a lady who reused lids by doing this--take some used lids and put in hot water with some salt. bring t boil and simmer a few minutes, the rubber seal comes back up to normal. she told me she learned it from some amish friends.
my sister tried this and says 9 out of 10 times it works great.

i bought a bunch of tattler lids and rings.

I had bought a bunch of the Tattler lids a few years back but had more trouble with them sealing. I knew there was a trick to it and had followed the instructions, but still had too many failures. I have no idea why.



I figure on the Ball lids, as long as there is sealing compound it will seal.......but I will toss them if any metal is showing thru or any peeling or rust.

 

[RJ2019]

I had bought a bunch of the Tattler lids a few years back but had more trouble with them sealing. I knew there was a trick to it and had followed the instructions, but still had too many failures. I have no idea why.



I figure on the Ball lids, as long as there is sealing compound it will seal.......but I will toss them if any metal is showing thru or any peeling or rust.

I like the tattler lids, but I don't use them because I'm forever giving canned stuff away and I'm not giving up a single one of my Tattler lids! The headspace and wrenching the lids on tight after they come out of the canner are what seals those. Most of the time I suspect fail to seal on Tattlers is lack of adequate headspace. I've never had a problem with them not sealing.

 

[JustMe]

I like the tattler lids, but I don't use them because I'm forever giving canned stuff away and I'm not giving up a single one of my Tattler lids! The headspace and wrenching the lids on tight after they come out of the canner are what seals those. Most of the time I suspect fail to seal on Tattlers is lack of adequate headspace. I've never had a problem with them not sealing.

Yeah, I never heard complaints from others either and assumed it was something I was doing or not doing correctly. I knew ahead of time about the headspace and tightening down after taking from the canner but even doing all that, I'd still have a high failure rate so I went back to reusing the metal lids

 

[Tim Horton]

Yeah, I never heard complaints from others either and assumed it was something I was doing or not doing correctly. I knew ahead of time about the headspace and tightening down after taking from the canner but even doing all that, I'd still have a high failure rate so I went back to reusing the metal lids

Umm... I have an X wife that was a master level canner and preserver.. We did a lot of canning with Tattler and Harvest Guard lids, as well as conventional steel lids.. She also mentored many people learning or trouble shooting there canning skills..

From the side line of all this what I noticed most was ..user error.. with people not following through with the post processing attention reusables require.. Following instructions TO THE LETTER.. We did have a slightly higher failure rate with reusables as I concluded it could have been that our ..cold room storage.. ranged in temp from 34 to 40F, winter, summer temp.. A very steady temp range that was excellent for keeping stores, but likely a lower overall temp range than ideal.. With that we did more monitoring of seals and condition of stored goods than likely the average storage..

I have never used or checked into them, but I believe the Weck brand jars have a reusable lid, seal system.. We never had or used them, but used many of the old style Canadian intermediate size ..Jem.. jars and lids.. The Weck style products seem popular in some parts of Europe and to an extent in Australia (??)

My 5 cents of experience..

 

[Caribou]

Yeah, I never heard complaints from others either and assumed it was something I was doing or not doing correctly. I knew ahead of time about the headspace and tightening down after taking from the canner but even doing all that, I'd still have a high failure rate so I went back to reusing the metal lids

The only time I had a problem with Tattler was with a headspace issue. As RJ said, you need to tighten gently before you cook and then snug down immediately when you remove them, one at a time, from the canner.