Canning lids and when to use which?

badjak

badjak

Veteran
Recipe Challenge Judge
Joined
2 Sep 2022
Local time
10:10 PM
Messages
2,461
Location
Zambezi Valley, Zambia
I have some kilner jars (not actual kilner, but lookalike) with that split lid.
The part that fits on top and the ring that actually secures that lid.
Now I struggle to find replacements.
Can I just use a "normal" lid instead (a one piece lid)?
And is there a difference in application?
When can/should you use what?
I'll add some pics just now as it is a bit hard to describe
 
Left vs right
Topside
IMG_20250210_093723_571.jpg


Upside down (note that the quatro stagioni has a seal inside)
IMG_20250210_093738_006.jpg

And I know the one on the right should not be used again for canning. I still use it (not for canning) but with a layer of plastic over the jar first. The lid just holds the plastic insdide
 
I've managed to giggle the lid brand name, so yeah, hot waterbad canning seems fine
Guide

I saw some American sites stating that you should use the 2 piece lid, but then somewhere further on it states that they just haven't researched them and because the 2 piece lids are easy to get, you should just use those
 
I've never used Kilner jars nor Mason jars for my products. Waaaay too expensive and, like you , very difficult to get hold of.
The only supplier in Venezuela is/was Owens-Illinois. The company was expropriated/nationalised/stolen by the government in about 2015, so now the only jars available seem to be 200cc and 230cc. The lids are all imported from Mexico and have a "sanitary seal" (something like a rubber, or latex band) on the inside. Once the jar is closed and heated, the jar is sealed hermetically. No need to use a 2 piece lid, unless you've got an unlimited supply (and they're not cheap).
When my company was fully functioning and we were selling to the public, returned jars were recycled, but the lids were used only once.
Now, as long as the lids are in good condition (ie. no rust flecks inside) I recycle them as well, but only once.
The FDA in the US is severely strict, which is fair enough - no-one needs a lawsuit. I only ever had one jar returned because it went off, and that was due to a defective lid.
 
Some of mine are consul, mostly they are supermarket unknown brand.
I actually bought the consuls as solar lights and when those batteries failed (very quickly) I started using them as "normal" jars.
I got fitting lids for them (those quattro stagioni ones in the pic) so I'll just go ahead and use them.
I've not done any waterbad canning ever, but I am thinking of giving it a try with my green beans
Or I might chicken out and pickle or picalilli them ;)
 
badjak said:
Some of mine are consul, mostly they are supermarket unknown brand.
I actually bought the consuls as solar lights and when those batteries failed (very quickly) I started using them as "normal" jars.
I got fitting lids for them (those quattro stagioni ones in the pic) so I'll just go ahead and use them.
I've not done any waterbad canning ever, but I am thinking of giving it a try with my green beans
Or I might chicken out and pickle or picalilli them ;)
Click to expand...
They're a low acid food so be careful.
 
badjak said:
Thanks.
You are right.
You see now, maybe I should just stick with vinegar pickling :hyper:
I actually found a nice recipe
Click to expand...
I've seen in other forums where people add citric acid when water bath canning to lower the pH. It helps with preserving the color and flavor and doesn't contribute much in altering the flavor like lemon juice or vinegar do. It's reasonably cheap as well.

Here's a link.
 
I understood that there is no copyright on the ingredients, so I should be OK posting this.
If not, then pls remove the post
This is what I am thinking of making, obviously with a couple of substitutions

600g green beans 4 bird's-eye chillies 1 garlic clove 300ml cider vinegar 225ml water 1 tsp honey 2 bay leaves % tsp white peppercorns 1 tsp allspice berries 12 tsp coriander seeds 12 tsp chilli flakes 1 tsp sea salt
 
Last edited by a moderator:
You must log in or register to reply here.
Back
Top Bottom