Did you know that the Ball-Kerr website says you don't need to preheat your canning lids anymore?
Well, since I was taught eight years ago how to can the old school way by my mother in law, the only manual I actually read up until recently was the instructions on how to use my Presto pressure canner. So this was a new one on me too, but according to them it is not such a new idea.
They said in 1969 they stopped using latex to make the sealing gasket on the inner lid and started using something called Plastisol which doesn't need to be softened with boiling water the way latex did. So the recommendation became to just wash the lids with hot soapy water and keep them at room temperature until ready to use.
It should be noted here that they also only recommend that you use official Ball or Kerr brand lids which are made in the USA and BPA free.
I also personally believe we should use the good brand name equipment whether it be jars, flats (aka lids) or rings. Why? Because they perform better, safety matters and it is just worth the small amount of extra money you spend to avoid seal failures, cracked jars and spoiled food making people sick.
Personally, I still put my lids in a bowl and pour boiling water over them where they sit until I am ready to use them because this is how I was taught to do it and it has become part of my habitual routine and it is good to know this won't hurt the "new" lids.
It is also good to know that for the times when my water cools down faster than I can fill my jars I don't have to worry about reheating them anymore.
So, there we have it straight from the makers. Another canning myth busted!
Update:
This week (last week of March 2020) I have been doing some canning, pinto beans, chili and jars of ground meat (about 36 qts). For the first time ever I tried using the flats straight out of the box and I had a 100% success rate with my jars sealing. I can now tell you without hesitation that it works and you don't have to be afraid to try it.
Visit my specialty canning label shop The Jelly Jar for all kinds of cool customized goodies like date stickers, jar labels, aprons, and recipe binders! I have even added fun refrigerator magnets to the mix.
Well, since I was taught eight years ago how to can the old school way by my mother in law, the only manual I actually read up until recently was the instructions on how to use my Presto pressure canner. So this was a new one on me too, but according to them it is not such a new idea.
They said in 1969 they stopped using latex to make the sealing gasket on the inner lid and started using something called Plastisol which doesn't need to be softened with boiling water the way latex did. So the recommendation became to just wash the lids with hot soapy water and keep them at room temperature until ready to use.
It should be noted here that they also only recommend that you use official Ball or Kerr brand lids which are made in the USA and BPA free.
I also personally believe we should use the good brand name equipment whether it be jars, flats (aka lids) or rings. Why? Because they perform better, safety matters and it is just worth the small amount of extra money you spend to avoid seal failures, cracked jars and spoiled food making people sick.
Personally, I still put my lids in a bowl and pour boiling water over them where they sit until I am ready to use them because this is how I was taught to do it and it has become part of my habitual routine and it is good to know this won't hurt the "new" lids.
It is also good to know that for the times when my water cools down faster than I can fill my jars I don't have to worry about reheating them anymore.
So, there we have it straight from the makers. Another canning myth busted!
Update:
This week (last week of March 2020) I have been doing some canning, pinto beans, chili and jars of ground meat (about 36 qts). For the first time ever I tried using the flats straight out of the box and I had a 100% success rate with my jars sealing. I can now tell you without hesitation that it works and you don't have to be afraid to try it.
Visit my specialty canning label shop The Jelly Jar for all kinds of cool customized goodies like date stickers, jar labels, aprons, and recipe binders! I have even added fun refrigerator magnets to the mix.
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