![]() MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. By taking a few steps and ensuring your containers are safe you will have wonderful products to enjoy. Michigan State University Extension recommends following research based recipes to get the best results with your canning efforts. One piece lids are not recommended for the home canner at this time because there is not enough research to determine if they are allowing enough air to escape and create a safe vacuum-type seal. The lid is only used once but the band may be used multiple times, unless it begins to rust. This type consists of a flat, metal disc which has a sealing compound around the outer edge and a separate metal screw band. The most common type of canning lid sold today is a two piece, self-sealing lid. It should not be assumed that our recommended processes can be used with jars other than the standard sizes and shapes of Mason-type jars manufactured for home canning. The shape and size of a jar does have an effect on the safety of the canning process, and on how the heat penetrates the jar. Department of Agriculture doesn’t recommend using anything other than the standard pint or quart sized jar to process foods in. There are also some “designer” jars available quite often online. Remember to start out every season by checking the jars for chips, nicks and cracks. If they are stored carefully at proper temperatures, not knocked together and kept clean, they will last you several canning seasons. Quite often they are considered “one time” use jars and have seams making them weak for our method of processing, that may result in breakage.įood safety educators are often asked how long a Mason jar is good for, which depends on how you treat them. There are some jars that even say “Mason” on them but they are not a true pint or quart jar and do not have the flat rim for a lid to tightly seal. Using jars from commercial foods is not a recommended practice. ![]() Examine the jars for nicks, cracks and chips. Question the seller to see if you can get the story on how the jars were used and stored. If you are a bargain hunter and have found jars at an estate sale or garage sale, proceed with caution, you have no idea of how they were stored and if the glass has been placed under stress which could result in breakage. They have had years of use and stress, possibly weakening the glass in places that could cause breakage. These newer versions of jars are fine to use, but the older versions (blue, purple, green and various shapes) are no longer recommended for use in processing. ![]() In 2014 you will also notice in the canning jar aisle there are blue and green canning jars. Half-gallon canning jars are recommended only for very acid juices. If a recipe does not specify a processing time in one of these jars, process the half-pint and 12-ounce jars for the same time as pints. Many foods do not have processing times for the smaller jars as they are typically used for jams and jellies. Pint and quart jars are the most common used sizes. Looking in the store you will notice that canning jars come in a variety of sizes from half-pint jars to half-gallon jars. Commercial mayonnaise jars may not seal and may break, especially in a pressure canner. According the National Center for Home Food Preservation, a Mason-type jar is specifically designed for home canning and is the best option. You want to make sure you are using a Mason-type jar. Not all canning jars are the same, especially when it comes to preserving your delicious produce.
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