Canning lids for jars
 

In the "for what it's worth" column, on the shelf life of canning lids used with glass jars, the lids I used today were some we stored in 1999, so they were working on 8 years old....27 quarts of stew processed, and all lids sealed fine.

I've heard 3-5 year estimates on them.....but this tells me lids are good for at least 8 years.....and a whole lot longer I suspect.

Re: Canning lids for jars
 

Nice to know bro, I have some old ones.
I think it matters where you store them.
If they are out in the garage or up in the attic, I doubt they are good for more than a couple of years because of the heating and cooling.

Have you ever used the Ball Platinum lids?
Of course they aren't platinum ( I wish), but are supposed to be their higher
end lid, they are silverish looking (actually kind of titanium looking) and
not the bronze looking lids.

Anyway, I just read on Survivalblog recommendations to store extra lids for
future use or trade.

I found these platinum ones on clearance at Kmart and picked up 8 dozen.

That stew sounds good. I haven't done any canning lately but we have a
spare freezer and my wife just made a big pot of Chicken noodle and a big pot of chili in the past two weeks.
She is going to make her Lentil soup this coming week, she got the recipe
from a friend of hers that was born in Egypt... some seriously good soup!!

God's Peace Bro.

TLM

Re: Canning lids for jars
 

What would make them go bad?

Re: Canning lids for jars
 

I would imagine the rubber that actually does the sealing gets hard or dry rots after while.

By the way, I stored these in some cabinets in the garage, but it stays fairly cool in there year round ( more so this time of year :D )

Never heard of the Platinum lids, TLM.....I'll have to keep an eye out for them.
Usually I go to walmart and load up.

Re: Canning lids for jars
 

Hey Andy, Thanks for that tip, I've been wondering about the extra cases of lids stored away from 03. They're stored in a moderate temp. utility room.
One more thing about canning lids.. is the trick to soak used lids in hot water with a tsp. of baking soda to revive them.
Sometime I'll can some water to see if this works... just in case we would ever run out of new lids.
But in the meantime I'll stay with new lids...used lids is very risky.
Thanks again, brewer

Re: Canning lids for jars
 

Recipe please ...... :smokin:

Re: Canning lids for jars
 

Buy only Ball lids as they are reusable. I have been reusing mine for 4-5 years now, and haven't had any trouble yet. I haven't reused the same lids that many times, but I have used some of them 3 times with no problems. The gal who clued me in on this said she pressure canned with hers twice, then waterbathed with them as long as the red rubber stayed good. Will not work with Kerr lids.

Re: Canning lids for jars
 

lids going bad: what about sealing wax under the lid b4 putting lids on?

Re: Canning lids for jars
 

Thanks for the tips. We do not have enough lids, IMO, so very timely for us.

Re: Canning lids for jars
 

Thanks for the tip, Andy. I've been wondering about that. I keep my stash of lids in the basement, where it's usually pretty cool.

Re: Canning lids for jars
 

On another forum I participate in, couple people report personal experience with 20 year old lids and little or no seal failure......so apparently these are good a LOT longer than I ever imagined.

Re: Canning lids for jars
 

I'll have to ask her.. I know it's made with the red lentils not the brown ones.
The red ones cook all the way out.
I know it had onions, red lentils, salt, pepper, cumin, tumeric and a fine
pasta she calls "birds nest", it comes in a package and pretty much looks like a birds nest, I don't know the real name for it.
If you like it a little spicy add red pepper.

I could be missing a couple of ingredients, maybe a little garlic?? not sure... but then I like garlic!