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Thread: canning lids

  1. #1
    Member ironartist's Avatar
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    Default canning lids

    can you reuse lids on kerr canning jars? and get them to seal
    Visions Steel/841-WELD(9353)
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    Member thewhop2000's Avatar
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    Don't do it. It won't be worth the effort with maybe a third of them sealing. You can reuse the rings but not the selaed rubber coated tops.
    If a dipnetter dips a fish and there is no one around to see/hear it, Did he really dip?

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    Member ironartist's Avatar
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    thank you ken I am new to all this, but after canning my dipped fish thats the only way I will put them up from now on
    Visions Steel/841-WELD(9353)
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    Member thewhop2000's Avatar
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    Any questions, just PM me. They sell for a nominal fee lids. Just hang on to your caps that screw down. They can be reused. Did you smoke or just do plain? When I get my thing going this summer, I will call you to come over and take a gander. I get a big process going and it works well.
    If a dipnetter dips a fish and there is no one around to see/hear it, Did he really dip?

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    Member mjm316's Avatar
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    Thanks Ken I have also been wondering about this lately
    Tomorrow isn't promised. "Never delay kissing a pretty girl or opening a bottle of whiskey." E. Hemingway

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    Member ironartist's Avatar
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    so all the used ones I guess we will put over the top of parafin for jams and alike. We are building a wheel for the copper I am hoping to have the operation going on too. A few in the group have large pressure cookers and are going to loan them to each other so the prosessing speeds up. Maybe I will have to get you to come put on a presentation for me, for members to learn from, would ya be up to that maybe?
    Visions Steel/841-WELD(9353)
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    Member GrizzlyH's Avatar
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    Quote Originally Posted by thewhop2000 View Post
    Don't do it. It won't be worth the effort with maybe a third of them sealing. You can reuse the rings but not the selaed rubber coated tops.
    I agree, canning is too much work to risk a leaky lid.
    I can do the impossible right away. Be patient, miracles take me a bit longer.

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    Member Tight Lines's Avatar
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    After being locked up in a one room cabin all winter with them, canning kids is a viable alternitive..............wait a minute, the subject is canning LIDS......Sorry, my bad
    I'll hold on to my Bible & my Guns, you can keep the change!!!

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    Member thewhop2000's Avatar
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    My pleasure and I have a large canner to loan too. It all depends on what you like to can. Smoked is more labor intensive but is great during the winter months, no I guess summer too. I'm still learning and I have been smoking salmon since the 70's so that should tell you how long the learning curve is.
    If a dipnetter dips a fish and there is no one around to see/hear it, Did he really dip?

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    Member ironartist's Avatar
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    I have to build a better smoking unit the one I built doesn't work evenly enough so believe me I know about the learning curve. I brined some of my fish in mortons sugar sure (brown sugar, salt , and smoke flavor) then canned it has just a tint of smoke taste. I will get with you on a class for a later date thanks ken, also if you need a extra cooker your welcome to mine also its a all american 915, not super sized but it works just great for me
    Visions Steel/841-WELD(9353)
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    Member KelvinG's Avatar
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    Quote Originally Posted by thewhop2000 View Post
    Any questions, just PM me. They sell for a nominal fee lids.......
    Who is selling lids for a nominal fee? I think lids are getting dang expensive. I keep my eye open for deal off season, but haven't found any.

    Wonder if that is something that a group buy might fix. I wouldn’t mind getting a few years worth of lids if the price was right.

    Kelvin

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    KelvinG,
    How much are you paying for lids (just wondering)? They are not cheap here, but not that bad. I can alot of vegies and fruit. Have not been brave enough to can fish. I like my fish as fresh as possible & canning it does not even appeal to me in the slightest.

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    Member KelvinG's Avatar
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    Quote Originally Posted by nuprofessor View Post
    KelvinG,
    How much are you paying for lids (just wondering)? They are not cheap here, but not that bad. I can alot of vegies and fruit. Have not been brave enough to can fish. I like my fish as fresh as possible & canning it does not even appeal to me in the slightest.
    About 18 cents a lid. You should try smoking your fish and then canning them. We like salmon preserved that way.

  14. #14
    Member Bullelkklr's Avatar
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    Where are you getting them for 18cents each? When I get them they tend to come with the rings and cost the same as buying complete jars. All I really want is the sealing lid - I have lots of rings.

  15. #15
    Member bilbo's Avatar
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    FRED MEYER, in my days of shopping in WASHINGTON STATE, was a great source of canning supplies. lids are by the dozen for around $1.15-1.25 per.
    end of season sale was usually around .89 per doz.
    if reused within 6 months, i NEVER lost a one. went from apples/cherries/berries in summer to salsa in fall....used at least twice with NO PROBLEM!

    just me.....no guarrantee!

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    I have read about tattlers reusable lids but not tried them. Has anyone else ever used them? http://www.reusablecanninglids.com/

  17. #17

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    Quote Originally Posted by JimsLass View Post
    I have read about tattlers reusable lids but not tried them. Has anyone else ever used them? http://www.reusablecanninglids.com/
    I haven't used the Tattlers reusable lids, but here is a link to a blog where the Alaskan writer talks about the pros and cons of using them:
    http://alaskanbargainhunter.blogspot...ds-review.html

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