Need information on lids for freezer jars.
mrn66
14 years ago
Featured Answer
Sort by:Oldest
Comments (12)
readinglady
14 years agoruthieg__tx
14 years agoRelated Discussions
mold under lid of canning jar
Comments (12)Hi Kate, By now you've most likely got an answer you're satisfied with however, I'd like to share my experience with you. Out of seventeen jars of homemade tomato sauce I found 4 that had black spots on the lids. The first one was AFTER I'd ingested some of the sauce!!! Long story, short: I talked to a county extension agent, and described the material exactly like you did: it was more like "soot" rather than "mold". (I carefully removed one of the spotted lids and took a toothpick to scrape some of the black deposit. It was dry and powdery, not wet, smelly or sticky.)The contents of the jars smelled clean and bright and the seal was tight with the proper popping sound when removed. Here's a direct quote from the 2006 "Ball Complete Book of Home Preserving" by Kingry and Devine, P.425 "Problem...Black spots appear on the underside of metal lid. Cause: Natural compounds in some foods cause brown or black deposits on the underside of the lid. This deposit is harmless and does not mean the food is unsafe to eat. Prevention: None..." I have been using my canned tomato sauce and it has been fine. Cream...See MoreLid didn't seal
Comments (3)well ... question 1 ( is it ok to reprocess after an hour?) you can reprocess them in the next batch if you want, you don't have to wait an hour ... when i do tomatoes -- those are the worst for me -- i add the same amount of lemon juice or white vinegar (i use white vinegar instead of the juice) that i used in the original canning and reprocess ... you do have to use new lids to reprocess -- just clean off the top of the jar again, maybe dump some of the food out (the jar was probably too full and that's why it didn't seal in the first place) and continue on your merry way of re-canning the jar. question 2 (an i stick them in the fridge?) yep, you can do that in the jar or in bags; i have two quarts in the fridge now that i'm going to freeze in freezer bags; i need the jars) also, i would not ever reprocess anything i originally canned in the presser canner, only the boiling water bath .... hope this helps .... darlene...See MoreJars Cracked in Freezer
Comments (59)I agree with Carol. It makes no sense to can demiglace. Indeed, unless you use it on a regular basis, it makes little sense to make it at all. Not that it doesn't do its job. It does, with a vengeance. Just think of it as concentrated beef (veal, venison, chicken)flavor. What you have to answer is, "how often do I use that sort of concentrated mix." If you canned it, even in a baby food size jar, you would still need to refrigerate after opening, because, as Carol notes, a little goes a long, long way. So if you do make it, just refrigerate it to begin with. Personally, I don't bother. What I do is freeze stock, and use it as the base for soups, stews, and sauces as necessary. If I do need a more concentrated flavor (which is rare; my stocks already are pretty flavorsome) I merely boil down the stock first....See Morea commercial product whose plastic lids fit regular jars
Comments (15)I know we've discussed this before, and I often re-use mayonnaise jars and spaghetti sauce containers, pickle jars, etc. I don't use them for pressure canning, as I tend to get more breakage, but have experienced no more problems with my "recycled" jars than I do with commercially available Ball/Kerr jars. This is from the National Center For Home Food Preservation: "Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayonnaise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home." Given the above statement, the premise that "Mayo type jars, as I know, have never been approved for preserving good products long or short term" is incorrect, they have been and still are "approved" for limited use. So, it's perfectly fine to re-use those mayonnaise jars and such, if you have them available. Even the Goverment and the widely recognized experts above say it's OK. Grandma did it, and I have some of the old wide mouthed marshmallow cream jars from back when they were still glass. Grandma used the stuff in fudge so she had several and when she quit canning she gave them to me. They've held at least 20 years worth of sweet relish and salsa, I like the size and shape for that as the product is easily accessed. Why do I use them when I can easily afford to just buy new commercially available jars? Because I don't like to buy things I don't need, I like to reuse/recycle/re-purpose all I can, and I don't like useful items to end up in landfills when it's not necessary. In spite of recycling centers, most things don't get recycled, and more resources must be used to produce more jars, so that they can then be thrown away. It's just not sustainable or ecologically sound. Matthias, it's good to know that those plastic lids fit the jars. I like to use them when storing a jar of something that wasn't completely used up, and the newer/thinner lids get bent by my can opener to the point where the ring doesn't screw all the way down and the jar isn't completely sealed shut. I also use my old "vintage" blue Ball jars for storing lentils, beans, rice, popcorn, and as refrigerator containers for leftovers. Sometimes in canning season I'm right down to my last lids, so I don't want to "waste" a good flat on a storage container. Annie...See Morereadinglady
14 years agoscw1950
14 years agomrn66
14 years agodigdirt2
14 years agomrn66
14 years agoreadinglady
14 years agomrn66
14 years agomrn66
14 years agobusylizzy
14 years ago
Related Stories
KITCHEN STORAGEArtful Organizers: Jars for Pretty Pantry Displays
Ditch the disheveled look of mismatched boxes and bags for colorful or clear pantry jars in an appealing arrangement
Full StoryHEALTHY HOMEHow to Childproof Your Home: Expert Advice
Safety strategies, Part 1: Get the lowdown from the pros on which areas of the home need locks, lids, gates and more
Full StoryKITCHEN DESIGNStay Cool About Picking the Right Refrigerator
If all the options for refrigeration leave you hot under the collar, this guide to choosing a fridge and freezer will help you chill out
Full StoryACCESSORIES9 Fresh Ways to Use Classic Blue and White Ceramics
Add a crisp, clean touch to a room with a china or porcelain jar — or a collection of them
Full StoryFEEL-GOOD HOMESimple Pleasures: Make Do and Mend
Experience the satisfaction of fixing, repurposing and creating things yourself around the home
Full StoryCRAFTS20 Ways to Organize Your Craft Space
Tired of looking for a needle in a haystack? Giving tools and supplies a proper place steps up productivity and cuts down on frustration
Full StoryORGANIZINGOrganizing Secrets: It’s the Little Things
Get these 8 small areas under control for a major boost in overall tidiness at home
Full StoryDECORATING GUIDESCreate a Classic Look With Beautiful Blue and White
These techniques and patterns from around the world never go out of style
Full StoryKITCHEN DESIGN7 Steps to Pantry Perfection
Learn from one homeowner’s plan to reorganize her pantry for real life
Full StoryBATHROOM DESIGNHow to Choose the Right Bathroom Sink
Learn the differences among eight styles of bathroom sinks, and find the perfect one for your space
Full StoryLeading Interior Designers in Columbus, Ohio & Ponte Vedra, Florida
dgkritch