On 8/6/2011 3:32 PM, Nancy Young wrote:
> On 8/6/2011 4:13 PM, Nad R wrote:
>> Lou > wrote:
>
>>> One question. Do you use a new lid each time or are they reusable?
>
>> I use new lids each time. I have used "used" lids and have regretted it.
>> The failure rate of was much much greater of the seal failing. I think in
>> the old days BC, Before Christ, the lids use to have a grey coating
>> for the
>> seal that may have been reusable. The new ones have a red seal and work
>> very well... Once.
>
> I was just looking around for that answer the other day. I don't
> can food but I do vacuum seal cat food in jars. It would be nice
> if I could reuse the lids. Perhaps if there was a way to open
> them without causing minor defection to the lid.
>
> The consensus was you shouldn't bother reusing the lids.
>
> nancy
USDA strongly recommends that you not use jars not made for canning and
never reuse lids. That being said, I use the FoodSaver to seal quart,
half-gallon, and gallon canning jars with canning lids and reuse them
for the same purpose for as long as they reseal.

In a boiling water bath or a pressure canner the canning lids will not
hold another seal as both methods heat the sealant up to near melting point.

For more information on methods go he http://tinyurl.com/9fy34

If anyone needs info on home preserving post on rec.food.preserving and
someone will give you answer.

George