Reusing Ball lids?

[jessie.005k]

I'm new to the world of canning so excuse me for my rookie question. I did my first batch of pickles and everything seemed to seal perfectly. I've been reading up on things and I'm seeing a lot of conflicting information about reusing the flat lids. The rings are obviously fine, but some people say the lids can be reused if they've only been used once and still look perfect, while others say absolutely never. The lids I used look totally fine, and I'd hate to throw them out if they're still good. I'm also concerned of contamination and other food safety issues.

Is it a definite no, or are there specific situations where it might be okay? I'd appreciate any advice you can offer!

 

[vector vector]

@jessie.005k It's safest to use new flat lids every time since the sealing compound can wear out after one use. The screw bands are fine to reuse, but I guess just go with tossing the lids to avoid any risk of your pickles going bad.

 

[Abdul Muhamed]

Bottom line is if a reused lid seals tightly, it is no different than a new lid. I've had new lids fail due to a manufacturing defect, and I've used some old lids 3 or 4 times. If after cooling you can't easily pry off the lid, it sealed safely regardless of it is new or old. The only thing reusing lids does is increase the "potential" for a seal failure. I can over 150 jars each summer. I reuse any flat lid that looks like it will seal. I have maybe 5 jars fail to seal (some new, some old) and it is usually due to my fault (filling the jar too full so product can get between the rim and the lid. Don't overfill, wipe your jar rims before putting the seal on, and you will have little problem with reusing lids. I think the folks saying not to are doing so because they open the lids with a tool causing them to warp out of flat. I gently use my fingernails.

 

[Ward Chillington]

I purposely use a church key, old style can opener that puts an indentation in the lid so I know I used it then add it to my supply of used lids that I'll use on dry goods or other goodies that are in mason jars.

To each their own on your comfort level with food safety but 25¢ versus a belly ache or worse makes it an easy call IMHO and that's from a proud cheap ba$tard!

 

[Abdul Muhamed]

I purposely use a church key, old style can opener that puts an indentation in the lid so I know I used it then add it to my supply of used lids that I'll use on dry goods or other goodies that are in mason jars.

To each their own on your comfort level with food safety but 25¢ versus a belly ache or worse makes it an easy call IMHO and that's from a proud cheap ba$tard!

The way any canning lid works is that as the jar cools down, it creates a suction on the lid sealing it in place and germs out. Even if a lid used 100 times seals tight on the 101st canning, it will work as good as a new one. Bending them, tearing the seal, etc will certainly ruin a lid, and they won't seal but that is obvious to look at and after cooldown, they won't seal. Over the years I've had one or two jars "unseal" on the shelves (usually b/c of a tiny chip in the jar rim) but it is obvious- mold inside, lid just sitting ontop unsealed. Can't mistake that for good food. As you say, to each his own, but at 38 cents (inflation) each, to throw away 100 each season amounts to $38. If reusing them was risky, there would be no way they could sell the "tattler" lids which are advertised to have multiple reuses.

 

[Ward Chillington]

Tatters are designed for reuse, Ball, Kerr, Pur, Superb....single use.

 

[HalfStepLeft]

I'm new to the world of canning so excuse me for my rookie question. I did my first batch of pickles and everything seemed to seal perfectly. I've been reading up on things and I'm seeing a lot of conflicting information about reusing the flat lids. The rings are obviously fine, but some people say the lids can be reused if they've only been used once and still look perfect, while others say absolutely never. The lids I used look totally fine, and I'd hate to throw them out if they're still good. I'm also concerned of contamination and other food safety issues.

Is it a definite no, or are there specific situations where it might be okay? I'd appreciate any advice you can offer!

Previously, I ordered them here https://www.allpointsfps.com/, if this is still relevant for you, you can look for them

 

[Abdul Muhamed]

Previously, I ordered them here https://www.allpointsfps.com/, if this is still relevant for you, you can look for them

What is that link to? It doesn't show canning supplies.

 

[keepcanning]

We reuse our ball and kerr lids frequently. We do check them very carefully for warping or scratches on the surface underneath. It seems when they have scratches on the underside, it grows black stuff as it sits on the shelf which does lead to pinholing in the long term. Which is bad! It's because we use salt and ACV in our canning and it reacts with the bare metal. Doesn't look appealing but for short term storage it can be acceptable. Even new lids can corrode once the lid coating is compromised (we have had brand new lids come with dings from shipping that did that). We have canned over 250 quarts of dry beans since last summer, and to have used new lids each time would be quite a bit of $$!! Also, yes the sealing compound can start deteriorating with multiple uses. It will be noticeable tho!
Especially when we water bath (pickles, jams, salsas etc), we will use the lid again for pressure canning. As Abdul said, if the seal fails you will notice it! Botulism can happen when any lid is sealed, if proper canning times/ingredients weren't followed, allowing the bacteria to survive and thrive.

 

[Abdul Muhamed]

We reuse our ball and kerr lids frequently. We do check them very carefully for warping or scratches on the surface underneath. It seems when they have scratches on the underside, it grows black stuff as it sits on the shelf which does lead to pinholing in the long term. Which is bad! It's because we use salt and ACV in our canning and it reacts with the bare metal. Doesn't look appealing but for short term storage it can be acceptable. Even new lids can corrode once the lid coating is compromised (we have had brand new lids come with dings from shipping that did that). We have canned over 250 quarts of dry beans since last summer, and to have used new lids each time would be quite a bit of $$!! Also, yes the sealing compound can start deteriorating with multiple uses. It will be noticeable tho!
Especially when we water bath (pickles, jams, salsas etc), we will use the lid again for pressure canning. As Abdul said, if the seal fails you will notice it! Botulism can happen when any lid is sealed, if proper canning times/ingredients weren't followed, allowing the bacteria to survive and thrive.

I agree completely, keepcanning. Botulism toxin is produced in an anaerobic environment meaning one without oxygen. It is a result of poor canning temp/time and not from a failed lid. The vast majority of botulism each year is from poorly processed smoked meats NOT from home canning. Failed lids put on a shelf become obvious as thick green white mold will grow on top of your preserves. I've reused lids for 40 years, and my mother has reused lids for 60 years. Tens of thousands of jars of canned goods. Of course, as you say one must inspect the lid. If it is bent, scratched, or the seal torn, I toss them. At 30 cents per lid, canning 200 jars from our garden each year would cost us $60 just in lids.
It's very important to follow the rules in home canning, but know why the rule is there. Websites (including the government ones) almost all say don't reuse lids NOT because you shouldn't, but b/c it's easier than explaining how to inspect your lids for defects. The whole concept of "Tattler" reusable lids show that it can be done. They use a removable gasget so you can clean and inspect it. I have had more failures with Tattler lids than with reused Ball/Kerr lids.