It is not safe to reuse commercial canning jars for home canning. The glass in home canning jars is thicker than in commercial jars and they are created specifically to work with 2-piece lids. It is also not advisable to use very old canning jars.
If you use fresh lids and the jars have been throughly cleaned and sanitized, you might be able to use them for canning.
You shouldn't use the older canning jars for several reasons. They may "explode" when the cool air hits the jar as you move it out of the hot water or at any time during the cooling down period. They may not seal well and the food could become contaminated or poisonous. The bottom could simply "fall off" in the water during the canning process, releasing the food within the jar out into the water. Also, the older jars were not made for pressure canning and may not withstand the pressure.
Any Ball (Atlas or Mason) canning jar that is not a screw top is a collectible. These are no longer produced for canning. They had glass dome tops that were held down by a wire lever, and sealed with a gum-rubber sealing ring. Some screw top canning jars may be collectible items if they are no longer manufactured, or were manufactured by a company no longer in business. I still use my Atlas jars.
To safely and effectively use pressure canning to preserve bone broth, follow these steps: Prepare the bone broth by simmering it for a long time to extract flavors and nutrients. Strain the broth to remove any solids. Fill sterilized canning jars with the hot broth, leaving proper headspace. Place lids and rings on the jars, ensuring they are tightened but not too tight. Process the jars in a pressure canner according to the recommended time and pressure for your altitude. Allow the jars to cool, check the seals, and store in a cool, dark place.
You should always sterilize canning jars before using.
To safely use the Power Pressure Cooker XL for canning, follow the manufacturer's instructions carefully, ensure the jars are properly sterilized, use the appropriate canning recipes, and process the jars for the recommended time and pressure. It's important to never force-cool the cooker and always follow proper canning guidelines to prevent the risk of botulism.
Food in Jars is my go to website for canning recipes. I would recommend her Tomato jam recipe - I can't live without it now! Her corn salsa recipe is also especially good.
No. Use glass jars that have airtight seals and can be sterilized. Plastic won't ensure your home-made mayonnaise will remain safe.
Any glass jar is safe to use for canning purposes. The jar should be submerged in boiling water to disinfect it prior to use. Use new rubber sealing rings always.
To safely use pressure canning to preserve tomatoes, follow these steps: Wash and prepare the tomatoes. Fill jars with tomatoes, leaving proper headspace. Add lemon juice or citric acid to each jar to ensure acidity. Seal jars with lids and rings. Place jars in a pressure canner with the appropriate amount of water. Process jars at the recommended pressure and time for your altitude. Allow jars to cool, check seals, and store in a cool, dark place.
A jar lifter is used to remove jars from the canning vessel so to prevent you burning your hands.