It is officially not recommended to reuse canning lids. No company would invest in testing a one-time product to ensure it can be safely reused, as that would not be profitable. However, this does not mean that canning lids cannot be reused safely; it just means that we assume the risk ourselves. If you choose to reuse canning lids, here are some tips to do so safely, but remember that it is at your own risk.
Why reuse canning lids
One compelling reason to reuse canning lids is cost. With a current price of $3.75 for a dozen Bernardin canning lids and the potential to can hundreds of jars each year, the expenses can add up quickly. Reducing that cost by half is already quite attractive.
Another important reason is waste. It’s wasteful to send perfectly good lids to the landfill after just one use. While there are ideas for reusing canning lids as labels and for other purposes, none of those options seems appealing to me. The best way to reuse canning lids is for canning.
Lastly, the convenience of having fewer items to shop for is also very appealing. This way, I can buy new lids once a season and reuse them repeatedly.
How to keep a canning lid intact
Reusing canning lids for canning begins with how you open a jar. It’s important to lift the lids off the jar without causing any dents. A lid opener tool can be very helpful for this, but if you don’t have one, there are techniques you can use. Here’s a short video we made to demonstrate how to open a lid without damaging it.
Cleaning the used lids
After removing the lids from the jar, they need to be cleaned. The best tool for this is a dish brush, which helps to remove any leftover food from the lid. Once the lids are clean, let them dry thoroughly. After they are dry, you can collect them and store them for future use.
We also store the canning jars clean, covered with a lid, and ready to be used. Sometimes the lids are dusty after storage and need a quick wash. You only want to use clean lids.
Inspect the lid before reusing
Before reusing a lid, take some time to carefully inspect it. Discard any lid that has a broken seal, is uneven, or has visible rust. You should only reuse lids that are perfectly intact. A slight impression from a previous seal is acceptable, as the lid will likely align in the same position again.
For what canning to use a reused lid
Although I usually get a good seal with both new and used lids, I still prefer to use new lids for anything that benefits from time on the shelf. For example, pickles tend to taste better after they’ve been stored for a while. On the other hand, jam is often just as tasty, if not better, the day after canning. If a pickle jar doesn’t seal properly, it’s disappointing, but if a jam jar doesn’t seal, we simply use it right away.
High-pressure canning is especially suitable for reused lids, as the high pressure ensures a tight seal. So, why not take advantage of a reused lid? You can read more about this in my blog article on canning dry beans.
How to reuse canning lids
After completing all the previous steps, I cover the reused canning lids with boiling water for about 10 minutes before using them to cover the jars. The hot water softens the ring, helping it create a good seal.
After the canning process is done and the jars have sealed, I like to label the lids with a permanent marker; it is simple and serves two purposes. I know what is in the jar, and I also know when and how often the lid has been used.
There are more great canning tips in our blog article: Our simplified approach to canning.
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