Canning qustions

[teejk]

When I was a kid growing up, everyone I knew left the bands on. It was many years later, in later life, that I learned about taking the bands off before storing the jars.

I think they are sold as "rings" (not "bands")...I leave them on. Figure that once the jars are empty they will need to be washed before they get used again. The rings don't really do much other than secure the lid during the cooking process so I save them and wash them all at the same time. In the rare instance where I get a bad one, replacements are available (they come in 10 packs with lids). Otherwise I simply buy new lids.

 

[Gunny]

If you want to really get down and preppie, the sell re-usable lids now, made of plastic with a real thick ring of sealant.

Kind of pricey, but I bought 3 dozen of them a few years back and they work very well. I've been thinking about getting some more

 

[teejk]

If you want to really get down and preppie, the sell re-usable lids now, made of plastic with a real thick ring of sealant.

Kind of pricey, but I bought 3 dozen of them a few years back and they work very well. I've been thinking about getting some more

Nah...around here I think a box of 10 lids sells for $1.

 

[aczlan]

I think they are sold as "rings" (not "bands")...I leave them on. Figure that once the jars are empty they will need to be washed before they get used again. The rings don't really do much other than secure the lid during the cooking process so I save them and wash them all at the same time. In the rare instance where I get a bad one, replacements are available (they come in 10 packs with lids). Otherwise I simply buy new lids.

Growing up, we canned 500-1000 of quarts of food every year, but we only had 100-200 rings. We never left the rings on. They lived on opened up wire coathangers in the canning kitchen.

Aaron Z

 

[MossRoad]

I did it! 10 qt. Jars filled with venison chunks and all top sealed.

Good job! :thumbsup:

Have you tried any of it yet?

 

[jack707]

Good job!

Have you tried any of it yet?

No not yet waiting for work to start then take it with on the road. I use water next time I'll try it with BBC sauce .

 

[MossRoad]

No not yet waiting for work to start then take it with on the road. I use water next time I'll try it with BBC sauce .

If you're new to canning, I'd try it while close to the facilities, if you know what I mean. Never on the road.

 

[jack707]

If you're new to canning, I'd try it while close to the facilities, if you know what I mean. Never on the road.

I know what you mean! I have no worry about the meat.

 

[MossRoad]

Its the bacteria you should be concerned about.

 

[jack707]

That was cook out in the canning process.