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Old 08-04-2013, 01:36 PM   #31
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Have you considered getting BPA-free lids? There some reusable ones: BPA-free canning lids | Food | What you can do | David Suzuki Foundation and Bernardin has started making them.
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Old 08-04-2013, 03:27 PM   #32
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I think it's to store dry stuff. They look so much prettier than the disposables.
*forehead slap* I guess you can tell I'm not much of a decorator. I never thought of that. Sheesh.

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Have you considered getting BPA-free lids? There some reusable ones: BPA-free canning lids | Food | What you can do | David Suzuki Foundation and Bernardin has started making them.
That's a wonderful idea! Thanks so much taxlady!
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Old 08-05-2013, 12:05 PM   #33
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[FONT=Comic Sans MS]I've done the reprocess bit ONCE before. Never, EVER again. Those were the most disgusting pickles ever. The jars sealed on the second round and the pickles LOOKED fine, but they were limp, soggy and you could bounce them they were so rubbery. UGH. Now if they don't seal on the first round we just toss them in the fridge and go that way.
This is one of the reasons I don't do "regular" pickles very often. It seems I have to reprocess often and end up with the same results as you. I stick to just a huge batch of refrigerator pickles and they last us a good 6 months.

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I will use the disposable lids after reading about all the issues with the glass lids. I have to admit, I've only had issues with the glass lids once and it was a bad batch of sealer rings. Still, better safe than sorry. I just hate to be wasteful and it feels wasteful to use disposable lids when I have a crapload of the glass lids.

Any idea why they still sell the rubber sealer rings if the glass lids are considered so unsafe? That doesn't make any sense to me at all.
I haven't read that the glass lids are unsafe ... ? Where did you see that? I've heard more people going to them because of the recycling aspect and the fact the seal is rubber, not plastic. While I don't use them for canning (previously mentioned OCD need for the "tink" ), I would like to think I could try them at some point. I haven't seen the PBA free ones that were mentioned.
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Old 08-05-2013, 02:36 PM   #34
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The Bernardin website, and most canning sites recommend that the glass lids and jars not be used because they are more difficult to seal and to determine if a seal has taken place. There is no "pink" sound when they seal.

There used to be all sorts of methods of sealing them. Flipping them over, tightening the bands SUPER tight then easing them off a 1/4 turn, and that sort of thing.

For most of my life, that is what I used to pickle, or make jam, and never had a problem. I'd sterilize my jars, and put the rings and lids into a pot of boiling water. I'd leave them on the boil while I was filling jars and making brine and then use my tongs (which had also been sitting in the water) to quickly pop them on my filled jars, crank on the lids and away we go. The processing was quick and easy after that. I think I have permanently erased my fingerprints with this method, but I'm not planning a life of crime so its all good. Maybe 2 jars in 15 would not seal correctly and we'd either reprocess (which I discovered is gross) or we'd slap them in the fridge and eat them first.

My problems began about 4 years ago. I'm not sure if the rings I have been able to purchase have been a different quality, or if there is another factor in play that I've not figured out. I had nearly ALL my jars refuse to seal. I think 2 actually DID seal. Then another year I had my entire batch of rings refuse to fit the lids. (I'd forgotten that one, just went through my journal and found my reference.) Weird. I've been trying out the disposable lids since. The green part of my soul really really doesn't like that, so I'm thinking of returning to the glass lids and take a chance.

OK folks, I'm not trying to start a war about botulism or canning practices or anything here. I am well aware of what current practices are, and how easy it is to make a mistake and kill myself or other family. I'm also a HUGE advocate of everyone following the current safety rules. Read up, and do what is safe people.

I myself am still going to experiment with my glass lids. I waffle back and forth because of all the reading I've done. My personal experiences however, support the fact that when properly done, the glass lids and rings have a higher percentage of sealed vs unsealed jars. So...I'm still on the fence about what my practice will become, but I AM going to do some small batch pickling with my lids to see if I can get them to work.
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Old 08-05-2013, 02:45 PM   #35
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My grandma used to use the open kettle method for some of her canning. My neighbor and her mother would reuse old mayonaise and jam jars for canning. Nobody died. And it now appears that you don't need to boil your jars anymore, the dishwasher works fine.
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Old 08-05-2013, 02:46 PM   #36
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My dishwasher has a special sterilizing cycle. Man those jars are freaking HOT when they come out!

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Old 08-05-2013, 02:48 PM   #37
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Yes, but it's so much nicer than boiling them! I recycle my used lids with the tin cans.

Until this year, I've never had a problem with my jars sealing. Stupid dill seed....
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Old 08-05-2013, 03:31 PM   #38
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Alix, I follow the same process you do (boiling the lids and bands and tongs and then topping the jars).

Maybe we can start a "Living without the tink" support group for canning with glass lids .

Dawg, I feel your pain ...
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Old 09-02-2013, 12:35 PM   #39
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I just stick to the lids with rings. I even use them on jams and jellies (mom used wax to seal those and I'm still alive almost 60 yrs later!) I recycle the lids, so there is no guilt. Safe rather than sorry. I use dishwasher to sterilize, too. But then, I use the sterilizer on every dishwasher load.

Need to go check what is in my pitiful garden. I feel like canning something, anything, today. If only there would be cukes to pickle. Fingers crossed!
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Old 09-02-2013, 08:20 PM   #40
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Update:

I just did another batch of dill pickles and reduced my headspace and what do you know? EVERY JAR SEALED! Hallelujah!!

(I used the "tink" lids since I still had some)
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