Water bath canning is a process where food is heated in a water bath and sealed in airtight jars or cans. This method kills bacteria that cause food spoilage. To prepare lug lids, warm them with simmering water for a few minutes before applying them to the jars. Lug jar lids are made for high heat use and have single-piece lids for hot filling.
To waterbath lug lids, fill a water bath canner at least half-full with water and maintain a simmer (180°F) until jars are filled and placed in the canner. Check the canning lids for sufficient venting during home canning processing to create a strong and lasting vacuum seal. Replace the jar with a new one and a new canning lid, adjust headspace, and follow the canning recipe precisely.
Lug jar lids are harder to handle than canning jar lids and rings, so make sure you have a good pair of oven mitts. Use lug lids for a water bath by submerging them in boiling water to sterilize them before placing hot food in them. Preheat jars in a large water bath or oven, and preheat lids in a small saucepan for 5-10 minutes. After washing the caps, place them into a pan of boiling water to soften the gasket before sealing the jars.
Reuse commercial lug lids and process the jars as per manufacturer instructions. If a dimple (sometimes called a “safety” button) in the middle gets sucked downwards, the lids should be replaced.
📹 You CAN reuse lids from store bought jars for CANNING your food! _ Tomato Jam Water Bath and Recipe!
In this video I’ll show you my experience with reusing lids from salsa jars/jelly jars/spaghetti jars/juice bottles to preserve fresh …
What is a lug cap used for?
Lug caps are a type of metal cap used to seal glass bottles and jars using a unique threading system. They have lugs, angled metal tabs on the inside of the cap’s skirt, which grip the container’s threads as the cap is twisted into place. The advantage of lug caps is that they only require a 1/2 turn twist to close or open. They are commonly used to seal hot-filled food products or beverages, and as they cool, negative pressure creates a more secure seal.
However, application problems on high-speed capping lines can lead to product spills, glass breakage, and line disruptions, potentially shutting down production. Silgan Closures has developed a Practical Troubleshooting Guide to help production line operators identify and resolve these issues quickly, maximizing productivity.
Can you water bath can with lug lids?
Hex jars use lug lids lined with plastisol, which are best for short periods in the canner due to their inability to withstand long periods of heat exposure. They are safe for boiling water bath canning but not suitable for pressure canning. To preserve low acid foods, retort lids are used. To prepare these lids, warm them with simmering water and tighten them gently with a quarter turn. The hex jars have a smaller mouth than conventional mason jars, making them suitable for use with wide mouth funnels.
The Kilner wide mouth funnel works well with larger hex jars. For smaller jars, use a spouted measuring cup to fill them. When filling, bubble the jars to prevent air bubbles from trapping at the top, using gentle taps and a chop stick.
What happens if you over tighten canning lids?
To ensure proper sealing of two-piece canners, the screw band should be tightened to fingertip tight, without using force or jar tighteners. This is because air is forced out of the jar during processing, and if the screw band is too tight, air cannot escape. Buckled lids may not seal properly and may deform in some way. To determine if the lid is fingertip tight, place the band on the jar, turn it until resistance is felt, then turn it one-quarter turn more. For beginners, mark the band and lid with a marker at the point of resistance and mark the point of an additional quarter turn and tighten the band to that point.
How to use lug lids?
To properly apply a lug cap to glass jars, clean the jar neck and inside thoroughly, then align the cap with the jar neck and twist it on securely. Avoid overtightening the cap, as this can cause the jar to break or become difficult to remove. If using a gasket seal, ensure the gasket is properly seated in the cap.
Store glass jars with lug caps properly, avoiding stacking on top of each other and storing them in a single layer on a flat, stable surface. Avoid storing jars in extreme temperatures, as this can affect the seal.
Regularly inspect lug caps for signs of wear or damage, such as cracks or deformities in the lug caps or gasket. If a lug cap shows signs of wear or damage, replace it to ensure a proper seal.
Is it better to boil water with the lid on or off?
Keep the pot covered when boiling water to prevent the time ticking more slowly. The air in the pan heats up as the water heats up, circulating back into the water as it’s heated. This helps bring the water to 212 degrees Fahrenheit more quickly. If your pot or pan doesn’t have a cover, look for a universal lid to keep hot air in. If you’re at a higher elevation, you can boil water faster due to lower air pressure in areas with tall mountain ranges, such as Colorado, Utah, and New Mexico.
Does water have to be boiling for water bath canning?
To process food jars, start by boiling water in a pot with a 1/2 inch space between them. Follow the recipe’s instructions for processing time, which should be 10 minutes. If the water is too vigorous, reduce the heat until it reaches a gentle yet full boil. Once processing is complete, let the jars settle for five minutes. Remove the jars from their rack or using a jar lifter, lifting them vertically without tilting them. Transfer them to a cooling rack or towels on a counter, allowing 1 inch between jars. Avoid placing them directly on counters or drafty places, as this can cause temperature shock and breakage.
Do you water bath with lid on or off?
To sterilize jars, place the rack into a pot, cover, and bring the contents to a boil. Subsequently, the heat should be reduced or extinguished, and the lid should be retained to maintain the temperature of the jars and water. In the event that one intends to utilize a water bath to process jam or jelly for a minimum of ten minutes, it is imperative to sterilize the empty jars prior to filling. It is not necessary to sterilize the jars prior to filling, as all recipes require processing for at least 10 minutes.
How long to boil jar lids for canning?
The following steps should be followed in order to can preserves: 1) The lids should be simmered in a small saucepan at 180°F for 10 minutes to activate the sealing compound, which is instrumental in achieving a vacuum seal. 2) The hot jars should be filled with the preserves to a point approximately 1/2 inch from the rim. The interior of the jars should then be scraped with a rubber spatula to dislodge any air bubbles. It is imperative to utilize new lids with each application and to refrain from boiling water in order to guarantee optimal sealing.
How long does it take for lids to seal after water bath canning?
The sealing process for canning jars commences following the removal of the jars from the boiling water bath and the subsequent allowing of the jars to sit at room temperature for a period of at least 12 hours. The canning lids should be removed with a audible “ping” or “pop” sound.
Are lug lids reusable?
The USDA recommendation on reusing snap lids and one-piece lug and continuous-thread lids is widely accepted, but their reuse is not recommended in most circles due to the risk of gasket compound failure, which could result in unsafe food. Universities around North America have also weighed in on reusing snap lids and one-piece lids, with some stating that the gasket compound in used lids may fail to seal on jars, leading to unsafe food.
A number of home canners have adopted the one-use only practice and do not reuse their canning lids or one-piece lids. This lack of recommendation could be due to funding limitations and the fact that there are many things to test for, making it difficult to conduct extensive testing. In the United States, the last home canning safety tests were done by the USDA in 2015, and in Canada, Health Canada has no record of home canning safety testing since 1987.
However, commercially filled glass jars can be reused for home canning, as the National Center for Home Food Preservation states that most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.
With supply chain issues and increasing garbage production, many people are looking for alternative ways to obtain canning lids and reduce waste. Reusing canning lids, one-piece lug and continuous-thread lids, and commercially filled glass jars is one way to meet this demand. However, home canners are hesitant to follow these recommendations, as wasting garden produce is not desirable just because they have no lids and/or jars.
Does water reduce with lid on or off?
When making a reduction, such as pan sauce, stock, gravy, or fruit compote, cook without a lid to achieve a thicker consistency and more concentrated flavor. For pasta sauce, cook off any water to concentrate the flavor, but thin it out with pasta water if needed. For browning, a dry surface is essential for achieving a golden color and flavor molecules. Avoid using a lid to cook these ingredients without a lid to achieve the desired result.
📹 Water Bath Canning with one piece lids! 👨🍳🍐
Water bath canning pears with one piece lids with button top. These are made for high heat use, they have single piece lids like …
*update* Since posting this article I have pressure canned all sorts of commercial jars/lids with no issues. I have used salsa jars, jelly jars, pasta sauce jars, and olive jars. They’ve all stood the pressure and have remained sealed….I have tested this over multiple batches of canning different kinds of food. I am 100% comfortable endorsing using reused commercial jars and their lids in the pressure canner for any length of time, even including meat times. God bless all of you, and thanks for the comments!
There are so many people in the US who are so rigid with the canning rules, it’s nice to see common sense! Here in the UK all of our preserving in jars is done with standard “lug” lids. You can buy them new or reuse jars bought from the store. I water bath and pressure can in them and they are great.
I reuse lids too. The big size classico jar says “atlas” on the jar. It is actually a mason jar. As long as you only hand unscrew the lids they can be reused. I have done that several times. But if you use a can opener or knife etc then you have damaged it and it won’t seal. Other jars with similar type unscrew lids work too. Just use your muscle to open. Also the FDA says don’t use glass mayo jars (a lot made of plastic these days) but my mom used them and I use them never had one break, uses standard lid. I just found out that in Europe they don’t even pressure can their meat, just hot bath🤔 nobody gets sick. I have a close friend, doesn’t own a pressure canner and she cans their venison in hot bath. She swears by it. I think FDA has to justify its existence so comes up with all these rules.
Hi from the U.K. 🇬🇧 we don’t do a lot of canning in the U.K. but I have been canning with Kilner jars like your Ball jars for a while now. I didn’t have any seals one day so I took a chance on using a jar and lid from a spaghetti sauce i used it in my pressure cooker, I was a bit unsure at first but after taking them out of the pressure cooker (canner) the button on the top popped down and the lid has completely sealed in fact most times the seal is so strong it’s hard to undo when you want to use them. Don’t worry about using them in your canners the glass is very tough as they use a similar method to canning in the food factory.
So encouraging. I a. New to canning. I have so many used jars and canning jars are so pricey. Most sights scare you into thinking you cant reuse these jars and you MUST use canning jars, mainly Ball. My thoughts were, “really….who decided this!?” Money money money making businesses preying on fear is how I have felt about it since learning to can. Thank you young lady and sister in Christ. I am looking forward to learning from your rebel canning. Blessings. 🙏
In the UK Mason jars are hard to get in large quantities and expensive as well!! I have reused jars to preserve jam and chutney in the past and that stuff was being eaten a couple of years down the line, it was perfect, we all lived! I call it a pop seal lid, and I have been saving all of mine for months now because I think I am going to be needing them to start preserving food in the wake of upcoming hyperinflation and shortages, so thank you so much for this article, it has reinforced my thought that it was something that could be done! Good luck with future harvests and preserving!
The kind of articles that I’ve been looking for that are difficult to fin, but so glad I stumbled into this! I am very new to canning because I am from the Philippines and we don’t to this where I grow up. Got married to a Spanish man and we are starting to homestead and I’m learning to can and preserve. We have been doing water bath here and there following my husband’s knowledge since he grew up in a farm and his parents and grannies always water bath and always using a single lid and reusing lids and jars from the stores, too. When I showed him the 2 lid jars that most people are using, he said that he hasn’t seen it before. That’s why I’m searching for canning in single lids just to assure my “a bit scared” and self that this way of canning is ok. And thank you for the update that they hold well in the pressure canner because I’m planning to get one to can soup and other non-acid food faster. ❤❤
My grandmother – a very frugal lady! – was re-using spaghetti jar lids back in the 1960’s. The sealing material on the cap has since greatly improved. We reuse ‘one time’ canning lids, too. Heating them in a boiling water bath usually lets the compound rebound to like new condition. Good for you! One point: The rings should be removed for storage. This prevents a ‘false’ seal in the event the lid pops and then goes back down. My wife was an old fashioned Home Ec teacher, and this was one of her ‘hot’ buttons. All in all, wonderful vid!
I tried it with some left over applesauce we were canning and the lid resealed. it was a jar from pickled beets. Luckilly have not had any problem finding lids. Was also blessed with several hundred used jars that a friend gave us! She has more, I just have to get them and clean them. Mom and I have not canned since my Nana passed away in 1995.
Hi. Interesting article. I have been canning for 50+ years and when I first started I canned by the open kettle method for all my jellies pickles etc. I used store bought jelly jars and pickle jars with their lids and really any likely jar I could find. I did boil the lids a little longer because the hard sealant needed to be softened more than regular lids I thought. Never had problems with the jars not sealing. I always use water bathing now for jams and jellies and two piece lids or Weck jars and Tattler lids since i have run out of the commercial jelly and pickle jars. They are the ones I like to give away instead of mason jars. One thing that we need to be careful about is bumping the jars together or stacking them cause the seals can pop open when tapped at the side of the lids I don’t remember pressure canning using these types of lids though. Oh I meant to say I have a cat that would almost make a twin to the cat in the article. I call her Goldie. She adopted me and my husband one day out of the blue.
I just reused some of my lids to can up some Bone Broth. It worked and worked well. When I remove my lids from the jars after the first use, I am very careful with them, and try not to bend the ends up. If I do happen to bend the ends, I do not reuse them for canning. I may reuse them for storing herbs etc in jars, but I don’t use them if they are bent. I also only use good canning jars to can things in my pressure canner as I am always afraid the thinner jars, like the jars of Honey we buy, will shatter in a pressure canner. I use those jars to can Water. I can jars of water when I don’t have a full canner and want to make sure the jars don’t walk around. I just fill the jars with good clean water, put on a used lid, and ring, and put it in the canner and can for whatever time my food takes to can. Then I have some clean water stored and the jars in my canner didn’t walk around and maybe hit each other and cause one to break.
I’ve always thought that if the big companies use one piece lid for canning, we Can too! But some people are so afraid of doing so. I’ve always used the one piece ones living in Mexico, when I moved to the states I tried to find the one piece lids unsuccessful 😂. I know Italians also use one lid canning
Thanks for your article. So helpful. I’m a first time canner and live outside the U.S. Your article was very helpful because outside the U.S. it’s hard to find the special jars and tools used in many canning articles. Do you by any chance have a article on the last segment of your article? Which goes over boiling times, etc?
First, I want to say that I am quite impressed with you presentation skills. This is my first time viewing on of your articles and I am so happy to see someone with such good presentation skills. I also love that you have done extensive experimentation for the opinions you offer. I commercially package foods on a small scale. The closures used in my products are all singe piece lids, made from a variety of materials. ANYTHING that gets a proper seal is….properly sealed. That is really the only thing of interest when we are talking only about the ability to hold a vacuum. Many things are complete No No in home canning are routinely used in commercial canning. For instance, I steam treat and seal bottles with PLASTIC lids. Most people would completely faint at the idea. It is done routinely in commercial food packaging. Again, thank you for your wonderful article. I have liked and subscribed to your website and I look forward to future articles from you. Thank you.
Hello. I am perusal more articles on this subject. Corky country corner shows about the threds on jars. I verified the concept with my honey jars that we use as drinking glasses. I did not think they could be used for canning. According to what was explained I was correct with all the jars on my counter I had selected for canning. All with pop up lids. 🙂 Thank you so much! Just thought the series above mention you may like as well. 🙂
Thank you so much for confirming what i thought to be true. I was searching for a post that showed it can be done and after several searches i found you and another post. So now i feel confident to get canning some staples. Hopefully saving freezer space and produce going to waste. In the uk the so called proper canning jars are too expensive for me, but i have a good supply of used every day jars and lids.
Sorry you missed the ‘canning lid crisis’ of the 1970’s. Now, I have lived through both. Both times I had bought a huge, huge number of jars and lids ahead of time. And both times I ended up passing out lids, over a thousand, to people who didn’t have enough sense to stock up. —-I also gather my neighbors empty store bought jelly jars and lids, and reuse them with jelly.
Hi I’m new to canning (both water bathing and pressure canning). The 1L canning jars cost about £5 a jar (UK) and I’d have to get them online. The ones in store are only rated at 100 degrees Celsius or not heat resistant. So my question is, how would I know which jars to buy for pressure canning? Or is it a case of trial and error 😁 I’m learning off YouTube and don’t have anyone to ask 🙂
As far as reusing the Ball (or other brand ring & lid jars) I see no problem with reusing the lids as long as the seal isn’t damaged OR if the lid itself isn’t damaged from rusting, chipping, etc from handling or having acidic food against it for several years. They can especially reuse in vacuum packing dry goods into jars.
Oh thank you. I’m a novice gardener & when I started a few years ago, I gave away whatever I had a bit extra of but with the food shortages announcement & everything else I wanted to preserve more this season but our budget is kindly tight so this information was VERY helpful. Any recommendations for a pressure canner that’s not $300+ for a family of 4?
So you fully immersed your jars when boiling? Maybe it cause they’re using pressure cookers but I’ve only seen ppl putting the water maybe 2 or 3″ above the base.. Hey from Australia 😀😋🌞 freezing cold here🥶 – 18* Celcius and pouring rain for 3days now, i live in the Sub Tropics so 20*C is Cold for Us!.
I use old Coffee Creamer cans to store pasta as they are food grade safe… and the pasta stays fresh none have been stale, wet or moldy at all, since the stores use plastic bags i figured these were much safer than that or cardboard, that even food banks have on their shelves on the regular for months on end to feed the needy.
You cooked a spaghetti sauce. I have a question: do you cook your sauce before canning and how much time. Me, I cook my sauce with meat a good 2 hours before canning as USDA says for the canning time with meat but I found that the sauce is a little bit too cook! So, if you can help me, I appreciate. Thanks for all your informations.
How about the myth that one piece lids should only be used by professional factories because they follow a very specific canning process? My only concern is I purchased a case of 1 piece lug lids for jarring only to find out that they are a big nono in North America, but apparently are okay everywhere else in the world. Is this true? Basic research says that the one piece lug lids may blow out the bottoms while steaming/bathing because air cannot escape. Scared to try myself. Thoughts?
I know this article is 3 years old but I went to search for using pasta jars to can. For about 4 months I started making my new puppy all homemade food. I get chicken and boil the threw the bones back into the broth for chicken bone broth. I put the hot broth into the jars and popped the lids on them and left them to cool on my stove before refrigeration. All the sudden I heard pop pop pop pop. I was searching for how to store them and how long the broth will last. The cans of broth are taking up too much room in fridge. I wondered can I now take them out of fridge and store them at room temp? It has a layer of chicken fat as secondary seal as well. The lids are all still popped in.
The American canning industry is huge . Of course they want to sell as much as possible. Some people spend absolute fortunes on all the equipment. It makes me wonder about the overall end cost of the food and what nutrition is left. One lady bought frozen peas at the supermarket, brought them home, dried then vacuum sealed them and would need to reconstitute them before using!!! I just don’t get it. The manufacturer had already preserved them by freezing.
People are really paranoid about their food these days. My pet peeve about it is “best before” dates. So many people throw stuff away if it’s a day past the BB date. Nine times out of ten, the food is fine; maybe it’s not the same pretty color, or the taste goes slightly bland or stale, so according to the company, it’s not at it’s “best” anymore. Most of those BB dates are just made up. Even with things like dairy; I’ve eaten sour cream like five months after the date – look at it, smell it – everything cool? Then eat it. I’ve only gotten food poisoning once in my life — and it was from a restaurant. ¯\\_(ツ)_/¯
I will say I support doing what you’ve got to do and doing it with as much common sense and cleanliness to be as safe as possible.BUT you can’t put out a article and not use the correct wording consistently and use phrases like “do the thing and then crank it down” helping to make people more aware and sustainable in times of crisis was a great goal but you do have to make people aware that there still is risk,let’s face it even brand new lids have risk,you need to inspect them new or used to be sure there is no damage or separation of the rubber gasket material.i have reused lids in the past but when I see half thought out articles it makes me cringe because If you can’t use the correct terms and know what’s going on how can you confidently teach other about safe practices