If you're just freezing again, I'd think it would be ok to reuse them--but I prefer to use the plastic lids made by Ball for the freezer. If you're canning, I wouldn't reuse them. Lids are cheap, especially considering you don't want to waste the time and effort required for canning!

I'd probably be fine with just running the old jars through the dishwasher, so long as they don't smell or look funky.

Ohhh, the plastic lids are interesting. I have never seen them in local stores. Where do you buy them?

Never mind. I went to Ace Hardware today and they had the plastic lids. I'll save the metal lids and bands that came with the jars for future canning. Thanks for the tip. :-)

The Ball plastic lids are NOT leak proof. If you want a liquid tight seal, a metal lid must be used under the plastic caps.

But if you freeze your items standing up (so the liquid is constrained by crazy ol' Mr. Gravity), then leakage in the freezer shouldn't be a problem. Right? I've found them to be a good moisture barrier in terms of preventing freezer burn.

SInce I use canning jars all the time in the freezer I will need to check out the plastic lids.... having never heard of them before.

The link below is a good place to get plastic canning caps for the ball regular, and wide mouth jars,

Here is a link that might be useful: Canning lids and caps

I just had to respond to this thread. I ran out of jars the other day...I reuse pickle jars to make my homemade pickles. I went to the recycling depot in town and found some pickle jars and cheese whiz jars that others had recycled and took them home, sterilized them and filled them up with cucumbers, dill, garlic and pickle brine this morning.

If you wish to use jars for canning...just wash them well with soap and hot water and place them in a 200F oven for 10-15 minutes to sterilize them. Then they can be used for all sorts of things, especially home canning. I always run my finger around the top of the jar to make sure that there is no broken spots and that the edge is smooth and clean.

I reuse the lids and rings all the time. Just put the lids in water in a pot on the stove and boil. The rubber on the edge of the ring will pop back and I will reuse them again. If there is any rust or question about the lid I will not reuse it. But, if it was just used for jam then usually there is no problem at all. Of course, the 'experts' will tell you differently...do NOT reuse. If there is any question re sealed product later you can tell by just tapping the lid. If it gives a high pitched sound it is sealed and a low sound and the ability to push the lid then it definitely is not sealed. If there is any jar that comes up from the pantry and it gives a low pitched sound the produce in it is thrown out, jar and lid checked for problems and dealt with accordingly.

All rings can be reused again and again. They are just used to hold down the lid when the jar is hot so that the lid stays in place and will seal properly. I normally remove the ring once the lid is sealed. This is because if there is any moisture between the ring and the lid, then the ring will rust if left there. Then it can be hard to remove later.

I never use glass jars in the freezer due to the chance of cracking and breaking them. I prefer plasticware like tupperware. If I make any sauces like applesauce, they go into a stackable clear tupperware container.

Have fun with whatever you are making. I enjoy home canning and preserving of all kinds of fruits, vegetables and meat. I think the nicest thing is that you get the accomplishment of making it yourself, you use the produce that you grew and you know what is in it.

Brenda

Mayo jars crack in my canning pot. Reusing a lid from a commerial product can be a bad idea. Inless you have a microscope to examine the internal lid area, your not going to know if there is a small pit of exposed metal. Pickles that have a lot of salt and vinegar can be quite corrosive and eat right through a lid in no time. Most commercailly made products that are made have no visial way to tell if the contents is under vacuum. For me, I feel that the safest way to home can is to use a lid that is new, and made specifically for home canning. If you home can and consume everything in a couple of months, you might be OK, but here, some of my stuff has been in jars up to 10 years, and is still quite safe to eat. This includes tomato sauces. Placing in a 200 degree oven will not 'sterilize' a jar.