Many home canners are finding the shelves stripped of canning jars and lids this season with the increased interest in home food preservation. The right equipment is a must to safely preserve food by canning according to Iowa State University Extension and Outreach.
Jars. Canners may be able to find jars in storage among friends and relatives or in second hand stores. If older canning jars are used, an inspection for nicks, chips and cracks before buying or using them is a must. A damaged or disfigured jar should never be used for canning food because they are not safe or they could break during processing, wasting time and food.
While true canning jars are United States Department of Agriculture (USDA) recommended and preferred, the National Center for Home Food Preservation says that commercial glass pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods (food that is processed in a boiling water bath). However, one 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.
Canning lids. Canning lids are designed for one-time use and should not be reused for canning. The sealing compound becomes indented by the first use preventing another airtight seal. Screw bands may be reused unless they are badly rusted or the top edge is pried up which would prevent a proper seal. Previously used canning lids can be used to top jars of freezer jam, homemade mixes, dried goods, and other non-canned foods. As long as the lids aren’t rusty, they’re fine to use again and again for any purpose that doesn’t involve canning. The Jarden (Newell) Company, manufacturer of Ball products, says that their lids, unused, have a storage life of five years beyond purchase; therefore, if stored lids are in that range, they can be used. Reusable canning lids like those made by Tattler may be a desperate alternative; they have mixed reviews by canners and are not yet recommended by the USDA. If new lids are not to be found, give consideration to freezing rather than canning.
The National Center for Home Food Preservation is your source for research-based recommendations for most methods of home food preservation to address food safety concerns. For more information, go to the National Center for Home Food Preservation
You can also find food preservation resources on the Cornell Cooperative Extension of Herkimer County website.
Article released August 31, 2020
