Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 69

Always review the manufacturer’s instructions for readying your jars, lids, and screw bands. Then inspect your jars, lids, and screw bands for any defects as follows.

 Jars: Check the jar edges for any nicks, chips, or cracks in the glass, discarding any jars with these defects. If you’re reusing jars, clean any stains or food residue from them and then recheck them for any defects.

 Screw bands: Make sure the bands aren’t warped, corroded, or rusted. Test the roundness of the band by screwing it onto a jar. If it tightens down smoothly without resistance, it’s useable. Discard any bands that are defective or out of round (bent or not completely round). You can reuse screw bands over and over, as long as they’re in good condition. And because you remove them after your jars have cooled, you don’t need as many bands as jars. A good rule of thumb is to have as many bands as you will need to run your canner, full, in a day. Keep in mind that your finished jars will need time to cool before removing the bands to be reused. I prefer keeping at least three canner loads of bands so that I always have enough extra.

 Lids: All lids must be checked before using each year. Single-use lids aren’t reusable. Check the sealant on the underside of each lid for evenness. Don’t use scratched or dented lids. Defective lids won’t produce a vacuum seal. Don’t buy old lids from secondhand stores. Older lids will not seal properly. Reusable lids must be checked for nicks and cracks. The rubber gaskets should be inspected for decay or breakage.