Lou Decruss wrote in rec.food.cooking:

> On Fri, 12 Aug 2011 10:21:32 -0500, Melba's Jammin'
> > wrote:
>
> > In article >,
> > Lou Decruss > wrote:
> >
> >> On Wed, 10 Aug 2011 22:41:47 -0500, Melba's Jammin'
> >> > wrote:
> >>
> >> >> One question. Do you use a new lid each time or are they
> reusable? >> >>
> >> >> Lou
> >> >
> >> >The lids are not reusable. Unless you're my sister who is
> convinced >> >that "they" say that because they just want to sell you
> more. I believe >> >she is wrong.
> >>
> >> I thought there was just a rubber ring on them. I did read that
> it's >> actually a sealant.
> >>
> >> Thanks,
> >>
> >> Lou
> >
> > It's not rubber; it's a plastic compound. BTW, I do use a new lid
> > each time.
>
> I'm learning. <g>

It's best to use a new lid each time because the chances of seal
failure go way up after first use.

Oh, a book to recommend. I have used some of the recipes and found
this fit my style better (new canner like you, I play with it from time
to time). 'The complete book of Small-Batch Preserving' by Ellie Topp
and Margaret Howard

I got mine off Amazon.com for something like 7$ last year. It has over
300 recipes. Not all are canning types, some are fridged or frozen but
enough are true canning to be of definate interest.

My problem with the Ball Blue Book was it made so much, I was always
waiting to use up the last batch before I could try something new.
This book, most of the recipes yield 2 cups or less and are perfect for
use with 1/2 pint wide-mouth canning jars.



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