Home Forums Hunting & Shooting Hunter's Campfire Canning lids. I bet they get even harder to find.

Auk...I believe these are bob white syrup jars now that youve brought that up. I just looked some of these up.
44 oz

Yup, look just like what i’ve got

Cool, I never knew.

My buddy swears by the tattler reusable lids.

I used to find hundreds of those old red rubber lid ring seals and porcelain disks/ domes on our other farm that has a house from 1914.

Also those pewter Ball lids with the same porcelain and rubber.

Aggravating things scream like a silver dollar on my Whites detector. Man I used to hate digging up those stupid things.

That is a cool old jar. Never ran across one of those around here.

That is a google image but I got several dozen of those.

When we have a massive canning session, I break out those and a few 1/2 gallon Kerrs I have. I even have some gallon sized jars.

We can either duel over this... or I'll mail both of you a chit ton of pecans for canning lids.

Best we save our bullets for communists I reckon.

Unless the seals were broke, it didn't stink.
And would probably have been fine to eat.
Mushy, maybe. But not harmful.

Just to save a little time, with the recent crop of lids, you don't have to boil them before use. That was for the old lids that needed to be softened. The ones made in the 10 or so years are a different seal material. Just use them right out of the box. If you don't believe me, read the label. It says nothing about boiling. Or, try a little googlefu.

Amazon.

It does mention doing so in the Ball Bluebook. The don't have to be boiled, just put them in hot water for a few minutes especially to expand the rubber if you've pulled them from new jars you're prepping.

Old habits die hard.😰 I've managed to convince myself that I don't need to bring lids to a boil, but I still put them in pretty hot water for a couple of minutes.

We do this too. Funny that Ball still packs the little magnetic lifter in the canning accessories boxes.

Beware of those chinese lids off of amazon. Friend bought some and about half of them she used buckled in the canner. Much thinner than ball or kerr.

When we empty a jar, we wash it thoroughly and put the lid back on before storing it. Most people will later get them out of storage and wash them again, but why? If you have the lid snugged down, there won't be any dust or bugs in it. It's already clean. Just rinse the dust off of the outside. Germs won't survive the canning process. That's the whole point of canning - to kill anything that will spoil the food. I've read about people sterilizing the jars before they use them, then sterilizing them again when they can them. It's a complete waste of time.

We always wash our jars and dry them before use. If we are making jam, we make sure to use a heated jar. I have a dishwasher and two All American canners that help the process along. It’s peace of mind for me knowing I put a clean vegetable in a clean jar with a clean lid. That’s the way my mom and dad taught me, so I’m not changing. Never had the first issue with anything I’ve canned following their process in the 35 years Ive been doing this. Takes more time, more than likely, but it doesn’t bother me.

It seems the world has gone plumb nuts.

Sometimes it does, shortage of supplies affects some of the oddest things. Ammunition and jar lids….two things I enjoy messing with, and from the sound of it, a lot of us do.

Where I work, we are feeling the strain on short and even no supplies. Customers do not want to hear that. It’s a fight with the vendor until you show them a .gov contract, then it’s a higher price you are paying to be first in line.

Lot of Amish I know reuse the lids, also just can stuff in screw top jars other stuff has come in. Makes me think the whole "use a new lid every time" thing is something the jar/lid manufacturers started long ago.

There doesn't seem to be any shortage of canning supplies around here.