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Old 08-29-2010, 12:41 PM   #11
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Join Date: Aug 2010
Location: Kansas City
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I have read that as long as the lid hasn't been processed, they are still viable. You might want to call your extension office to be sure. I think you are right to be safer than sorry.

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Old 08-29-2010, 02:00 PM   #12
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Location: Southern California
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The "sealing" on commercially purchased jars is not sufficient to imprint or damage the flats in any way. If you look at a used lid from proper canning you will immediately notice a deep imprint caused by the heat and vacuum sealing.

I've actually used new lids for vacuum sealing with my FoodSaver and the lids were still viable for canning since the rubber seal was not depressed permanently by a heat process.

Use your new lids from the jars with confidence.

Support bacteria. It's the only culture some people have.
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Old 08-31-2010, 02:18 PM   #13
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I work for extension--I asked our food and nutrition person about this--she said to use them.

I just haven't been the same
since that house fell on my sister.
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