Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 34

Each jar must be sealed using either a single-use or reusable lid and a metal screw band (see Figure 2-11). Single-use lids are more readily available on retail store shelves, but if you find you’re canning a large amount of food, you can save money by purchasing reusable lids online.

 Single-use lids: The underside edge of these lids has a rubberlike sealing compound called Plastisol. This compound adheres to a clean jar rim and creates an airtight seal after the heat-processing period and the metal screw band is removed. These lids aren’t reusable.

 Reusable lids: These lids are made of FDA- and USDA-approved, food-grade plastic. They are also BPA- and phthalate-free. They consist of a plastic lid with a rubber gasket and are held down by the same type of metal screw band as single-use lids.

 Screw bands: The screw band holds the lid in place (whether single-use or reusable) during the processing period and secures it in place when you store an opened jar in the refrigerator. After verifying that your cooled jars have successfully sealed (refer to Chapter 4), you remove the screw band before you store the canned food. The screw bands may be used many times, as long as there are no signs of corrosion or rust and they aren’t bent or dented. Always remove screw bands from either single-use or reusable lids before storage.

FIGURE 2-11: Two-piece caps: lids and screw bands.

It is not necessary to sterilize metal canning lids before using them; they can be used at room temperature. Overheating metal lids in hot water can result in the layer of sealing compound becoming thin and not making a good seal on the jar.