canning lids

[ironartist]

can you reuse lids on kerr canning jars? and get them to seal

[thewhop2000]

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.

[ironartist]

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

[thewhop2000]

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.

[mjm316]

Thanks Ken I have also been wondering about this lately

[ironartist]

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?

[GrizzlyH]

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.

[Tight Lines]

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

[thewhop2000]

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.

[ironartist]

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

[KelvinG]

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

[nuprofessor]

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.

[KelvinG]

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.

[Bullelkklr]

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.

[bilbo]

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!