Hi, it is common in Germany to reuse the lids. I use them just three times and mark them with a dot outside after every use. Just to count the use. After that I get new lids. They are cheap and the glasses themself will last forever. Greetings from Germany Thomas
hello. Where do you buy the lids? Any website you recommend? and how to check the correct measurements of the bottles for the lids? I've already collected bottles but the lids are ruined and rusty. thanks for sharing.
@@oficinacurioso My local Amish store has a section on a variety of lids for different sizes of jars. There must be companies out there that sell them. The lids are various sizes based on numbers versus inch size. You might want to check with an online container store - that's where you can get square and hexagon shaped canning jars as well.
I am 69, i will be 70 this year, been canning for 50+ years and i just found out a couple of years ago, that you can use these kind of jars for canning. I absolutely love them!! They seal fabulously. I have done broth, spaghetti sauce, chicken, beets, and salsaec. They sealed and have preserved my food just like the other regular high priced canning jars. I only water bathe, so they hold up great for those 3 hr processing times. Just make sure you scrub and clean jars and lids very well. I leave lids in boiling water until i use them. (NOTE) All you waterbath critics, my kitchen my rules, your mean comments dont affect me anymore!!!!
Same here..waterbath canning came along hundreds of years before a pressure cooker and government red tape.. l haven't killed my family or friends..lol..
Hey group! What a great channel and good community! I will be 73 in a few months and have been canning for 50+ years too! More if you count the years canning with my mom. Now you may call me a sissy but I am scared to death of a pressure cooker so I only waterbath. That being said, I have moved from the west coast to the Tennessee valley and the types of foods that are staples and readily available are different, so I expect to can some things I am not used to doing. Hence my checking out waterbath canning videos. We also experience power outage often so things I used to freeze I am going to can now. You are never too old to learn and you young gals have got some style! Thanks for sharing your adventures!
@dixiemaskell7434 I just taught myself this year as a child I was the jar washer as my hand would fit down into the regular mouth jars. Turned 70 today so I plan on watching as jars are so expensive to purchase. I have no jars as why would I need them moving around in the military for 20 plus years? I like pressure canning but will watch and learn how she puts up food by waterbath method. Thank you.
I started using/reusing them, YEARS ago! The biggest issues are? Don't bang and ent lids, to Open. Don't leave lid on, for mold growth, while empty. Boil lids to plump the rubbers. I have even used baby food jars, for jellies, years ago.
Years ago when l was pregnant with my 5th child who is now an adult. A church friend taught me how to make jelly. She told me to save my baby food jars. But we used wax to seal the top.
Wash the jars and let them dry completely mouth up for about half a day. Then there is nothing to mold. Mold needs organic material and water. You can use the jar right away because the inside is clean and only slightly smelly from the lid. You don't know when you'll have some product that needs a jar ready.
I appreciate your channel so much. These are real world solutions that no other channel is brave enough to show. I need to know how to do this, in case of hard times. I just want you to know I appreciate you. -Natalie
When I started canning I only used these types of jars, with lug lids, as that was all that was available to me. I have since learned that I get the best results with these types of lids and jars. Many food products that I buy from the supermarket in glass jars I keep because they seem to be the best quality. My rule of thumb, if there is any rust, throw it out as well as cracked or broken rubber seal. I have found a site that sells lids and jars separately. Also I finally figured out something else. Some of the jar lids I have are the ones with the popper in the middle. But ALOT of jars I have do not. They still seal very well. I have not had any problems with them. Common sense tells you if they have sealed well after opening. But one way to check these lids without poppers, is to lie a pencil on the lid. If you can see light underneath the pencil, then it has sealed, the lid has pressed down. These jars are too valuable to not keep.
It works I use old jars too, I never throw jars out, every member of my family collects jars for me and I use the same lids, if they are damaged I buy those lids from an Australian supplier, I also use herbs jars as well….
Absolutely reuse those jars, and you can find new lids if necessary if you search for LUG Lids. They are different from mason jars because of the threads. Basically if you turn the lids over, you’ll see several small nubs that stick out inward. Those are what grasp and tighten down to the shorter threads of these types of jars. So you can search them based on what the current lid LUG count is as well as the diameter in mm. Good luck! ❤🇺🇸
Reusing jars is not recommended for canning wether it be water bath or pressure canning. The canning jars are designed for specific pressure and temp range. Remember a manufacturing process is very controlled and with little variation and a designed one time use jar. Glass when produced has a formula based upon intended use of the end product. Also if there is an issue of breakage canning jars will break at the bottom of the jar. Its like a separation from the rest of the jar. Canning jars are designed/engineered to break this way. Please use proper jars. If obtaining jars is an issue try dehydrating. If a jar does break in your canner it is advisable to discard all jars. However, ultimately, you can not trust food canned in improper jars. Your risking your family. canned
@@alannakennedy5273 What about "I've been doing this for YEARS" didn't you understand? LOOK at the jars- they have an industrial amount of rubber under the lid. I learned after years of canning. Do you work for Kerr or Ball or something?
My Mom always used what was called store jars… all her jams were in those - all the housewives in that corner melted parawax , poured it on then put the covers on. Never a problem. …. Remember the world today is ALL about them making money. That’s why “ it’s not safe to water bath “ BS- I water bath EVERYTHING. Broth, even meat now thanks to YOU hunni.
I love your channel but was surprised to see you in the kitchen kissing the dog and then you put it down but did not appear to wash your hands. Then you were both talking about using your hands or a spoon. What do you think? Are you ok with that? Love to you tho😊
A bit off topic but it relates to these jars... It is possible to seal dried food in these jars too. You use a large vacuum canister intended for food storage which the air can be removed from. Place the jar with the lid screwed tightly into the canister, then remove the air from the canister. When the canister lid is released to remove the jar, the jar lid pops and seals. This could also be a way of testing any iffy jar lids before water bathing with them.
I watch all your vlogs, but I'm not normally one to comment. This one was so nice to see, because that's how I do it, I'm from Norway and we don't have a pressure cooker, so the only thing we can do is a water bath. I use my glasses up to several times, I collect all my glasses that I buy at the grocery store. I haven't done this much, but will do it more and more. Thank you very much for daring to show a little how other countries do it, I have learned a lot from you. Big greetings from Norway
I have reused jam jars then I was told I would get sick and dumped it but they were sealed and smelled fine. I say sight smell and sense is good practice and the way things are going everyone needs to be prepared and preserving.
If you are going to reuse jars of other products I would say if water bathing meats use Classico pasta sauce as it is a real mason jar and you can use new lids and rings for mason jars as they will fit these particular jars. 👍
FYI I have successfully pressure canned reusing the Classico lids. They do seal- HOWEVER they are more difficult to get off than the original time & I usually deform them trying to break the seal to get them off. I will NOT be using them again because of the difficulty. But I do keep using the jars. And I watch Costco for when they occasionally have Classico, because those are usually full quart size. My regular grocery only carries the smaller size jars that are less than 1 qt. I still use them, but know they’re not a full quart.
@@jenbear8652 I don’t use the Classico lids at all. I use regular mason jar lids and rings. And I never pressure can anything yet. I was raised on water bath and that’s all I have ever done. The Classico jars I have are from collecting over the years. Hopefully they will not change the jars, though I have lots of them a few more never hurt. 👍
Reusing jars is perfectly fine. In South Africa "canning jars" are really expensive if you are doing large quantities. We use these normal screw on jars and we reuse pickle jars, sauce jars etc as long as the silicone ring inside looks good then it works perfectly. I reuse jars sometimes twice or three times 😅 and still get a perfect seal
In the Netherlands we do it this way. For jam we use open kettle method and also reuse jars. Need to check the lids and make sure jar and lids are sterilized.
Here in the UK we reuse the jars and lids, Made your Mexican Chicken, it has just come out of my pot, Making more tomorrow, as I had some left over I cooked it up, So Lovely Thank You Ladies xx
I mainly use Weck jars for preserving in waterbath. But I also cook in some used jars at the same time. If my adult children get some of my boiled food, it won't be in weck jars. They all live further away and I don't know when I'll get them back. So I use old jars that I bought something in at the supermarket. I do this with all i preserving. You just have to check the lids to make sure the seal isn't broken or too hard. Then it works fine. No failures.
Hi Leilani (am I spelling that right??)! I have been watching your channel for a few months now. And I have to tell you I’ve just (today) finished my FIRST canning project & it was this Mexican chicken. Yum! Thank you for your videos and how thoughtfully you teach. I watch many channels but you are, by far, the best teacher! (I’m looking forward to canning pollo guisado too!). Thanks so much and God bless you. 💞
You can also use pork roast cut up with this recipe as well, it's pretty darn good. I canned birria taco meat with both chicken and pork too. I absolutely love your channel and have learned a lot from you!!! Thank you for sharing your knowledge!!!
I see you all are saving jars, I do as well. I try to catch these on sale when I can a good sale is a buck fifty. Classico pasta sauce , this brand uses a canning jar says atlas mason and regular or small mouth lids and bands fit. Keep up the awesome journey thank you for being real in your videos the ,bad ugly. But also the wonderful success and being fearless.😅❤
I can with those all the time. They reseal, so I've had no problems. I've done pineapple, jelly, peppers, pico, cowboy candy, chicken, beef,. I'm not worried about using. I can my sauerkraut sauerkraut in them always. The quart pickel jars are perfect. I got 2 heads today yo do..8#. Beautiful cabbage for 49 cents #. Love your videos. This was a great one!!!
I had always wondered about store lids sealing and how do you know...thank you. Your videos with Stephanie are so fun..like my friends and me...lots of love..lots of giggles...please make more if you can....as always GOD BLESS
New here , and been watching your videos, thats how I learn to waterbath, all my meats, and they all came out beautiful, so definitely try this recipe, thank you, both for sharing....skipper..❤
Hi my daddy always said these jars work great he used the lids that came with the jar for most part. Daddy explained if the rubber on the inside of the reused lids was soft it will seal it the rubber becomes dry brittle toss the lid find another that fits said jar. He has done this along with your regular ball or kerr jars lids and rings. I tried it yesterday and today it worked sealed perfectly. Daddy passed June 2023 I wish I could have picked up the phone as he and i often did to tell him i tried it and yay it works . ❤ He knows though he still looks over me . 😊
That looks so good there !!! I am going to try it the cold oven way with the jars then turning it to 150 f for 3 hours !!! I will let you know how it turns on out !!! I have only used those jars for jams jellies & pickled items !!!
I am in New Zealand. I have been canning for more than 50 years, only water bath or now a stram oven. We reuse whatever jars are available. Lug lids are fabulous. Replacement ones are cheap, cheap, cheap. If we can get them here, surely they are available in the US and many other countries.
I love the jars from the grocery store with the lug lids. They work just as well as the canning jars/lids and the day might come when we can’t get jars and lids. Thanks for the video
I've only had 1 jar mess up, and I think it was my fault.. didn't tighten the lid enough 😢 .. but I've done like 30 give or take, so 1 out of 30 isn't bad 😊. Thanks, feeling better and better about WB canning 😅.
I purchase new lids (at my Mennonite store). They have all sizes, even gallon lids.. New lids works as well! I don’t put meat in them because of the cost of meat in Canada.
Those lids are a higher quality and can be used many times. As long as the rubber is good. Since they twist off, they don't bend and become compromised as easily.
Thank you both sooooo much. I have waited for this video for ages. Now I'm more excited for part 2 than my Grandaughter was when I bought her Taylor Swift tickets! AAAGGGHHH ,LOVE YOU SKIPPER!!!!!
I’m new to your channel. I have been canning for close to 20 years. Pressure canning for a couple of years. I’ve never been comfortable with it. They’ve all turned out good but just didn’t like it. Everything you said and learned from the Amish ladies made so much sooooo. I tried the water bath for meat. Im excited for this new journey. Thank you for all your help .
Love the video. Have you noticed the lug lids dont always seat well on the jar... to get your lug lids to seat well, place the lid on the jar and screw on, then back it off till it falls down in place, then screw tighten. Try it❤
Here in Australia, ball jars and similar are ridiculously expansive and may of us use and have used supermarket jars for years. They work perfectly and in fact my opinion is they work better. The one top I will give is when putting on the lids after filling the jars, crank that lid on hard.
I have always saved jars with lug lids. Learned that from my grandma. Many PC critics barked at me for reusing store jars and lug lids AND for waterbathing meat. I come from generations of water bath canning everything in the USA and in eastern europe.
Omg, I wanna try this with fruity salsa! I call it summer spaghetti. Sauteed chicken, 16 oz peach, pineapple, and/or mango salsa served over spaghetti noodles. To pull this off the shelf and boil some noodles real quick after a long day of yardwork or gardening would be awesome!
OMG your friend cooks exactly like I do. Spicing with our hearts. I love cilantro. In Texas it reseeds itself in the grass so now my husband isn't a fan because he had to mow it.
I do reuse lids frequently, especially the ones that have the center button. It will pull down if it is sealed and if you can push it down then you know it is not sealed properly.
I’ve reused jars for canning strawberry rhubarb lemonade concentrate this year. Prego jars sealed good but Bertolli sauce jar top busted open in water bath. The jam/jelly jars were good and the pickle and olive jars are good. Now the seal took awhile to vacuum down after removing from the canner. I think it was 40 - 50 minutes before I noticed the seals vacuumed down and were sealed.
Thank you both. You've inspired me to make this recipe in a smaller batch (filling x4 500ml/Pint Jars) and customise it to our mild tastes down here in New Zealand. We have to cut out the hot stuff like Chilli Powder and Jalapeno Pepper Paste. Also left out the dried Coriander as I used a 1/2 bunch (20g) of Fresh Coriander Leaves with stems (Cilantro) and felt it was enough. I used a small jar of Mild Salsa, then added a tin of Italian Chopped Tomatoes to help bulk it up. Used x4 single Chicken Breasts which I pre-brined in Salted Water the day before. Instead of the Chilli Powder I did used 1 Tbsp Sweet Paprika. Then added 1 tsp heaped of Cumin. I must say, it all looked beautiful and had a lovely fragrance to it as I mixed it. It's in the Water Bath caner now for 3 hours processing, Amish style. I intend to use this meal with baked potato and grated cheese. We have to stay away from gluten so bread is off the table for us.
I’m glad I watched this video. I have been saving jars and their lids to store dry goods in but now knowing that I can reuse them for canning brings me joy. Thank you so much. ❤
You guys are hilarious. I loved the part where you asked if she wanted a spoon. 😂 I have been interested in canning this way so thank you for going over this method.
I've been saving and reusing the ragu jars and lids, haven't had one not pop that button down yet. Now those classico jars the lid did one time here canning and then no seal the next time and I tossed that lid, those jars work with the 2 piece lids.
Yes the specific lid to the specific jar does not matter. I tend to keep pickle jars for pickle things because alot of sanitizing and cleaning seems to still just leave a little pickle musk. Also Amazon sells lids for jars if you measure them and you can get new lids if you manage to get a bunch of jars the same. Like my ajvar jars, saved for a few years because there a great quality and the same size as the lids on Amazon so I knew I would use them over and over but wanted the availability to get new lids if they started to fail. I still can my ajvar in those jars, it's been at least five years now
Lug lids are my favorites. I reuse jars as much as possible, and if a lid needs to be replaced Superb lids are my favorite. I only waterbath can and when I started used old spaghetti sauce jars, Pace weird shaped salsa jars, and normal as well as very narrow jars. The only ones I have had no luck with are starbucks drink jars.
Doing this for years. I live in Belgium. You can use other lids as long as they fit and are not damaged inside. You do have to respect certain temperatures and times.
I’d totally use hands no gloves! Women been doing it 100’s of years! Great job Ladies! Good to meet you. Great friend you have there. I hope she don’t more to far from you! It would be great to see you too together on other video’s.?
For artificial nails gloves are helpful in preventing chipping, and peeling that can lead to trapped moist between the acrylic/gel nail and the natural nail which potentially breed fungal nail infection. 💅
Thank you both for this demonstration. What a great way to have fun together. One question I have which is possibly for the people more experienced using this type of jar here...... If you use a small jar, e.g. 300ml or 150ml, how long would you water bath it? Would it be the usual 3 hours if it contains chicken/meat?
I think it would be the same. The canning book I have from 1971 says pints and quarts of meat should be canned for 210(3 1/2 hrs) minutes and fish 240(4 hours) minutes, but also recommends pressure canning it for more safety.
@@cynthiafisher9907Thank you for your reply. That makes sense seeing as it is supposed to take a certain amount of time at boiling point to destroy any potential botulism issues - I think I am correct in saying this.
@@alibali672 You’re welcome. I do not know myself if boiling it for a certain amount of time will kill botulism spores. Pam from RoseRed Homestead says it will not, that you have to get the food up to a higher temperature than boiling will allow, which means you would need to pressure can low acid foods. I think if I were to water bath can low acid foods, I would cook them first to kill any botulism spores and then water bath them, but that’s just me. I know people all over the world do not have access to pressure canners and they do just fine with water bath canning. Everyone has to do what they are comfortable with.
The squat salsa jars are great. They are 12 oz and widemouth straight sided. I got 3 dozen at a thrift store during the cv when jars were hard to get. I canned salsa and jelly in them work great.
Tostitoes salsa and vlasic pickles jars with lids I have canned in and they worked like a charm I cannot tell you if more than 1 time I will have to let you know on that great video
Thank you for this video. Because in India canning jars are very expensive. Almost 5 times the normal jars as shown in your video. It will help people like us to use normal jars with twist lug caps. Thank you both once again
I got a jar opening kit :: huuuuge plastic bobby pin-looking 'wrench'? thing, and some rubbery cloth to grip the bottom of jar. It opens multitude of size lids without having to dent it and damage the lid. Nakpunar, Amazon vendor, sells replacement lug lids, got a sizing kit, $20?, and was able to replace gallon jar lids, perfect fit. Dented, rusted, smelly. No problem. And I re-use store jars. Re can spaghetti sauce for a friend [DIY Rao's, $7 / jar !!!]. Pickles, jams, tomato products.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Hi,
it is common in Germany to reuse the lids. I use them just three times and mark them with a dot outside after every use. Just to count the use. After that I get new lids. They are cheap and the glasses themself will last forever.
Greetings from Germany
Thomas
hello. Where do you buy the lids? Any website you recommend? and how to check the correct measurements of the bottles for the lids? I've already collected bottles but the lids are ruined and rusty. thanks for sharing.
Forgot to say i'm from Portugal 😊
@@oficinacurioso ask people you know as most just throw them away. If you are really stuck amazon sells them
@@oficinacurioso My local Amish store has a section on a variety of lids for different sizes of jars. There must be companies out there that sell them. The lids are various sizes based on numbers versus inch size. You might want to check with an online container store - that's where you can get square and hexagon shaped canning jars as well.
@@oficinacuriosoi am from spain. I buy them from the chinese stores. I don't know if you have those in portugal.
I am 69, i will be 70 this year, been canning for 50+ years and i just found out a couple of years ago, that you can use these kind of jars for canning. I absolutely love them!! They seal fabulously. I have done broth, spaghetti sauce, chicken, beets, and salsaec. They sealed and have preserved my food just like the other regular high priced canning jars. I only water bathe, so they hold up great for those 3 hr processing times. Just make sure you scrub and clean jars and lids very well. I leave lids in boiling water until i use them. (NOTE) All you waterbath critics, my kitchen my rules, your mean comments dont affect me anymore!!!!
Same here..waterbath canning came along hundreds of years before a pressure cooker and government red tape.. l haven't killed my family or friends..lol..
I love learning how other people can. Yes definitely your kitchen your way
Hey group! What a great channel and good community! I will be 73 in a few months and have been canning for 50+ years too! More if you count the years canning with my mom. Now you may call me a sissy but I am scared to death of a pressure cooker so I only waterbath. That being said, I have moved from the west coast to the Tennessee valley and the types of foods that are staples and readily available are different, so I expect to can some things I am not used to doing. Hence my checking out waterbath canning videos. We also experience power outage often so things I used to freeze I am going to can now. You are never too old to learn and you young gals have got some style! Thanks for sharing your adventures!
So true. I don't toss the jars when empty. Just recycle them to save the planet😂.
@dixiemaskell7434 I just taught myself this year as a child I was the jar washer as my hand would fit down into the regular mouth jars. Turned 70 today so I plan on watching as jars are so expensive to purchase. I have no jars as why would I need them moving around in the military for 20 plus years? I like pressure canning but will watch and learn how she puts up food by waterbath method. Thank you.
I started using/reusing them, YEARS ago! The biggest issues are? Don't bang and ent lids, to Open. Don't leave lid on, for mold growth, while empty. Boil lids to plump the rubbers.
I have even used baby food jars, for jellies, years ago.
Years ago when l was pregnant with my 5th child who is now an adult. A church friend taught me how to make jelly. She told me to save my baby food jars. But we used wax to seal the top.
Wash the jars and let them dry completely mouth up for about half a day. Then there is nothing to mold. Mold needs organic material and water. You can use the jar right away because the inside is clean and only slightly smelly from the lid. You don't know when you'll have some product that needs a jar ready.
I appreciate your channel so much. These are real world solutions that no other channel is brave enough to show. I need to know how to do this, in case of hard times. I just want you to know I appreciate you. -Natalie
When I started canning I only used these types of jars, with lug lids, as that was all that was available to me. I have since learned that I get the best results with these types of lids and jars. Many food products that I buy from the supermarket in glass jars I keep because they seem to be the best quality. My rule of thumb, if there is any rust, throw it out as well as cracked or broken rubber seal. I have found a site that sells lids and jars separately. Also I finally figured out something else. Some of the jar lids I have are the ones with the popper in the middle. But ALOT of jars I have do not. They still seal very well. I have not had any problems with them. Common sense tells you if they have sealed well after opening. But one way to check these lids without poppers, is to lie a pencil on the lid. If you can see light underneath the pencil, then it has sealed, the lid has pressed down. These jars are too valuable to not keep.
Thanks for the information about the pencil trick!
Please share the 'site"..I don't know where to begin. Thank You!
@@connierodenburg129 the site for lids please
Jar lids please
Ty for that tip. And I also love these jars my dad did also
I use them all the time. Love them and they seal reuse my lids many times as long as they look good
It works I use old jars too, I never throw jars out, every member of my family collects jars for me and I use the same lids, if they are damaged I buy those lids from an Australian supplier, I also use herbs jars as well….
Absolutely reuse those jars, and you can find new lids if necessary if you search for LUG Lids. They are different from mason jars because of the threads. Basically if you turn the lids over, you’ll see several small nubs that stick out inward. Those are what grasp and tighten down to the shorter threads of these types of jars. So you can search them based on what the current lid LUG count is as well as the diameter in mm. Good luck! ❤🇺🇸
ya that's like noooooo
Reusing jars is not recommended for canning wether it be water bath or pressure canning. The canning jars are designed for specific pressure and temp range. Remember a manufacturing process is very controlled and with little variation and a designed one time use jar. Glass when produced has a formula based upon intended use of the end product. Also if there is an issue of breakage canning jars will break at the bottom of the jar. Its like a separation from the rest of the jar. Canning jars are designed/engineered to break this way. Please use proper jars. If obtaining jars is an issue try dehydrating. If a jar does break in your canner it is advisable to discard all jars. However, ultimately, you can not trust food canned in improper jars. Your risking your family.
canned
That is what corporations would like you to believe to increase sales. Chuck good stuff out because it's America.
@@alannakennedy5273
What about "I've been doing this for YEARS" didn't you understand?
LOOK at the jars- they have an industrial amount of rubber under the lid. I learned after years of canning. Do you work for Kerr or Ball or something?
YES...reuse those store jars AND reuse your flat canning lids!!!!!!!!!!
I do all the time
Store jars yes, haven't tried with the flat lids for jarring.
My Mom always used what was called store jars… all her jams were in those - all the housewives in that corner melted parawax , poured it on then put the covers on. Never a problem. …. Remember the world today is ALL about them making money. That’s why “ it’s not safe to water bath “ BS- I water bath EVERYTHING. Broth, even meat now thanks to YOU hunni.
me too
My family did parawax too. I think everyone did like in the 50s??
I love your channel but was surprised to see you in the kitchen kissing the dog and then you put it down but did not appear to wash your hands. Then you were both talking about using your hands or a spoon. What do you think? Are you ok with that? Love to you tho😊
@@sharonsmith2591 NONE of the channels wash their hands on camera. I wash mine so much that I have 3 towels, all wet by the time a project is done....
Thank you I am glad I am not the only one that thinks the same as you.
❤ your videos!
I'm in Cork Ireland and we reuse these jars all the time. If it's good enough for the canning industry, its good enough for me.
I feel the same way!
Hi from waterford what jurs are you reusing as that's sounds good to me 👍
A bit off topic but it relates to these jars... It is possible to seal dried food in these jars too. You use a large vacuum canister intended for food storage which the air can be removed from. Place the jar with the lid screwed tightly into the canister, then remove the air from the canister. When the canister lid is released to remove the jar, the jar lid pops and seals.
This could also be a way of testing any iffy jar lids before water bathing with them.
Here in South Africa we've bn using odd bottles for years. We don't waste.
I watch all your vlogs, but I'm not normally one to comment. This one was so nice to see, because that's how I do it, I'm from Norway and we don't have a pressure cooker, so the only thing we can do is a water bath. I use my glasses up to several times, I collect all my glasses that I buy at the grocery store. I haven't done this much, but will do it more and more. Thank you very much for daring to show a little how other countries do it, I have learned a lot from you. Big greetings from Norway
So much fun! Love the energy and can’t wait to try this ❤
I have reused jam jars then I was told I would get sick and dumped it but they were sealed and smelled fine. I say sight smell and sense is good practice and the way things are going everyone needs to be prepared and preserving.
I have seriously wondered about these jars. I have been saving them and I use them for just storing dry goods, but I am so trying this.
Same. Can’t wait to try it
If you are going to reuse jars of other products I would say if water bathing meats use Classico pasta sauce as it is a real mason jar and you can use new lids and rings for mason jars as they will fit these particular jars. 👍
I use them all of the time!
Absolutely,
I LOVE the classico jars❣️
FYI I have successfully pressure canned reusing the Classico lids. They do seal- HOWEVER they are more difficult to get off than the original time & I usually deform them trying to break the seal to get them off. I will NOT be using them again because of the difficulty. But I do keep using the jars. And I watch Costco for when they occasionally have Classico, because those are usually full quart size. My regular grocery only carries the smaller size jars that are less than 1 qt. I still use them, but know they’re not a full quart.
@@jenbear8652 I don’t use the Classico lids at all. I use regular mason jar lids and rings. And I never pressure can anything yet. I was raised on water bath and that’s all I have ever done. The Classico jars I have are from collecting over the years. Hopefully they will not change the jars, though I have lots of them a few more never hurt. 👍
@@jenbear8652I use the Callisto because my hand fits the jar. A mason quart takes both hands. Since I'm canning for one, I don't need a full quart.
You guys are funny 🙂 I enjoyed the energy and fun instruction - even though you still needed your coffee! LOL Thank you for your videos.
FYI .... 24 oz Classico pasta sauce is actually an Atlas canning jar. The reg ball lid and band fit the jar. I have several of these jars now.
Reduce, Reuse, Recycle....love it!!!
Exactly ❤
Reusing jars is perfectly fine. In South Africa "canning jars" are really expensive if you are doing large quantities. We use these normal screw on jars and we reuse pickle jars, sauce jars etc as long as the silicone ring inside looks good then it works perfectly. I reuse jars sometimes twice or three times 😅 and still get a perfect seal
Love your content. I'm very new to pressure/ Watergate Canning. You guys make it so fun and it is so true, making a few just for yourself😊
You two ladies are so much fun! I save jars, too, and want to try and reuse them in canning. Thanks for this great video!
I have had a few pickle jars crack. The Prego jars do well. The pickle jars, depending on the brand just seems like a thinner glass.
In the Netherlands we do it this way. For jam we use open kettle method and also reuse jars. Need to check the lids and make sure jar and lids are sterilized.
Here in the UK we reuse the jars and lids,
Made your Mexican Chicken, it has just come out of my pot,
Making more tomorrow, as I had some left over I cooked it up, So Lovely
Thank You Ladies xx
Stephanie, you're a beautiful person. I love your personality. Stay fun!
Awe! Thank you so much!
I love canning in these kind of jars…. The seal is phenomenal!! …& I’ve used the same jar more than once too!!
I mainly use Weck jars for preserving in waterbath. But I also cook in some used jars at the same time. If my adult children get some of my boiled food, it won't be in weck jars. They all live further away and I don't know when I'll get them back. So I use old jars that I bought something in at the supermarket. I do this with all i preserving. You just have to check the lids to make sure the seal isn't broken or too hard. Then it works fine. No failures.
My family does this recipe we call it salsa chicken, and we put it over rice cheese on top, so good. Canning it is brilliant, thanks .
I got back into canning due to necessity. Came across Homested Tessie. And learn from her about using other jars too. So l same all my jars now.
Omg I make salsa chicken all the time never thought of canning it ..mind blown so going do this
Hi Leilani (am I spelling that right??)!
I have been watching your channel for a few months now. And I have to tell you I’ve just (today) finished my FIRST canning project & it was this Mexican chicken. Yum!
Thank you for your videos and how thoughtfully you teach. I watch many channels but you are, by far, the best teacher! (I’m looking forward to canning pollo guisado too!).
Thanks so much and God bless you. 💞
You can also use pork roast cut up with this recipe as well, it's pretty darn good. I canned birria taco meat with both chicken and pork too. I absolutely love your channel and have learned a lot from you!!! Thank you for sharing your knowledge!!!
I see you all are saving jars, I do as well. I try to catch these on sale when I can a good sale is a buck fifty. Classico pasta sauce , this brand uses a canning jar says atlas mason and regular or small mouth lids and bands fit. Keep up the awesome journey thank you for being real in your videos the ,bad ugly. But also the wonderful success and being fearless.😅❤
I can with those all the time. They reseal, so I've had no problems. I've done pineapple, jelly, peppers, pico, cowboy candy, chicken, beef,. I'm not worried about using. I can my sauerkraut sauerkraut in them always. The quart pickel jars are perfect. I got 2 heads today yo do..8#. Beautiful cabbage for 49 cents #. Love your videos. This was a great one!!!
Those are the jars we can in here in europe. And the weck jars.
Yay! I'll have to try this! I love how your personalities compliment each other! I know y'all have a great time together 😂💕
I had always wondered about store lids sealing and how do you know...thank you. Your videos with Stephanie are so fun..like my friends and me...lots of love..lots of giggles...please make more if you can....as always GOD BLESS
Wow! You girls are great. It's so nice seeing young ladies getting into canning. I'm from Manheim too, so it makes it even neater.
I love your channel. Thank you for always trying new things and new ways to can. It has helped me so much. God bless you and your family.
Love you guys chemistry...❤❤❤
Definitely need more bestie videos!!
New here , and been watching your videos, thats how I learn to waterbath, all my meats, and they all came out beautiful, so definitely try this recipe, thank you, both for sharing....skipper..❤
Hi my daddy always said these jars work great he used the lids that came with the jar for most part. Daddy explained if the rubber on the inside of the reused lids was soft it will seal it the rubber becomes dry brittle toss the lid find another that fits said jar. He has done this along with your regular ball or kerr jars lids and rings. I tried it yesterday and today it worked sealed perfectly. Daddy passed June 2023 I wish I could have picked up the phone as he and i often did to tell him i tried it and yay it works . ❤ He knows though he still looks over me . 😊
That looks so good there !!! I am going to try it the cold oven way with the jars then turning it to 150 f for 3 hours !!! I will let you know how it turns on out !!! I have only used those jars for jams jellies & pickled items !!!
I always can WATER in the odd jars! And it's great for small water jars to clean a wound.
Luv this video. Your friend is hilarious. Thank you for sharing. I save all my jars in case and now I’m gonna try this
I am in New Zealand. I have been canning for more than 50 years, only water bath or now a stram oven. We reuse whatever jars are available.
Lug lids are fabulous. Replacement ones are cheap, cheap, cheap. If we can get them here, surely they are available in the US and many other countries.
Mostly use reused jars when I lived in the UK. Proper/purpose made canning supplies are quite expensive and reusing jars works great!
I love the jars from the grocery store with the lug lids. They work just as well as the canning jars/lids and the day might come when we can’t get jars and lids. Thanks for the video
I reuse all the jars i can. The glass mushroom jars..glass pickle jars...glass..molasses jars...glass lemon juice jars ect..
I've only had 1 jar mess up, and I think it was my fault.. didn't tighten the lid enough 😢 .. but I've done like 30 give or take, so 1 out of 30 isn't bad 😊. Thanks, feeling better and better about WB canning 😅.
I purchase new lids (at my Mennonite store). They have all sizes, even gallon lids.. New lids works as well! I don’t put meat in them because of the cost of meat in Canada.
Those lids are a higher quality and can be used many times. As long as the rubber is good. Since they twist off, they don't bend and become compromised as easily.
Thank you both sooooo much. I have waited for this video for ages. Now I'm more excited for part 2 than my Grandaughter was when I bought her Taylor Swift tickets! AAAGGGHHH ,LOVE YOU SKIPPER!!!!!
What a great friendship you two have! Enjoy your time together 😊👍🏼❤️so much fun . Great video😂😂
I’m new to your channel. I have been canning for close to 20 years. Pressure canning for a couple of years. I’ve never been comfortable with it. They’ve all turned out good but just didn’t like it. Everything you said and learned from the Amish ladies made so much sooooo. I tried the water bath for meat. Im excited for this new journey. Thank you for all your help .
You guys are a hoot!
You can exchange lids as long as they do fit. I’ve been canning in food jars for over 30 years… no problem.
Love the video. Have you noticed the lug lids dont always seat well on the jar... to get your lug lids to seat well, place the lid on the jar and screw on, then back it off till it falls down in place, then screw tighten. Try it❤
Here in Australia, ball jars and similar are ridiculously expansive and may of us use and have used supermarket jars for years. They work perfectly and in fact my opinion is they work better.
The one top I will give is when putting on the lids after filling the jars, crank that lid on hard.
I have always saved jars with lug lids. Learned that from my grandma. Many PC critics barked at me for reusing store jars and lug lids AND for waterbathing meat. I come from generations of water bath canning everything in the USA and in eastern europe.
Can’t wait for second part
Looking forward to part 2 girls! Recipe looks fantastic.
Omg, I wanna try this with fruity salsa! I call it summer spaghetti. Sauteed chicken, 16 oz peach, pineapple, and/or mango salsa served over spaghetti noodles. To pull this off the shelf and boil some noodles real quick after a long day of yardwork or gardening would be awesome!
OMG your friend cooks exactly like I do. Spicing with our hearts. I love cilantro. In Texas it reseeds itself in the grass so now my husband isn't a fan because he had to mow it.
I do reuse lids frequently, especially the ones that have the center button. It will pull down if it is sealed and if you can push it down then you know it is not sealed properly.
I’ve reused jars for canning strawberry rhubarb lemonade concentrate this year. Prego jars sealed good but Bertolli sauce jar top busted open in water bath. The jam/jelly jars were good and the pickle and olive jars are good. Now the seal took awhile to vacuum down after removing from the canner. I think it was 40 - 50 minutes before I noticed the seals vacuumed down and were sealed.
Thank you both. You've inspired me to make this recipe in a smaller batch (filling x4 500ml/Pint Jars) and customise it to our mild tastes down here in New Zealand. We have to cut out the hot stuff like Chilli Powder and Jalapeno Pepper Paste. Also left out the dried Coriander as I used a 1/2 bunch (20g) of Fresh Coriander Leaves with stems (Cilantro) and felt it was enough. I used a small jar of Mild Salsa, then added a tin of Italian Chopped Tomatoes to help bulk it up. Used x4 single Chicken Breasts which I pre-brined in Salted Water the day before. Instead of the Chilli Powder I did used 1 Tbsp Sweet Paprika. Then added 1 tsp heaped of Cumin. I must say, it all looked beautiful and had a lovely fragrance to it as I mixed it. It's in the Water Bath caner now for 3 hours processing, Amish style. I intend to use this meal with baked potato and grated cheese. We have to stay away from gluten so bread is off the table for us.
I’m glad I watched this video. I have been saving jars and their lids to store dry goods in but now knowing that I can reuse them for canning brings me joy. Thank you so much. ❤
Enjoyed this video and can't wait for part 2. 💜
I’ve been waiting for a video like this🎉
You guys are hilarious. I loved the part where you asked if she wanted a spoon. 😂 I have been interested in canning this way so thank you for going over this method.
I've been saving and reusing the ragu jars and lids, haven't had one not pop that button down yet.
Now those classico jars the lid did one time here canning and then no seal the next time and I tossed that lid, those jars work with the 2 piece lids.
Thanx so much for a fun part 1 and 2! I laughed with you! Definitely make more!❤🎉
Yes the specific lid to the specific jar does not matter. I tend to keep pickle jars for pickle things because alot of sanitizing and cleaning seems to still just leave a little pickle musk. Also Amazon sells lids for jars if you measure them and you can get new lids if you manage to get a bunch of jars the same. Like my ajvar jars, saved for a few years because there a great quality and the same size as the lids on Amazon so I knew I would use them over and over but wanted the availability to get new lids if they started to fail. I still can my ajvar in those jars, it's been at least five years now
I use them as often as I can❤❤❤🕊️
Awesome video, thank you. Hello Stephanie gtsy again. Have a Blessed Day y'all!!!
i use jars like this all the time with original lids as long as they are clean undamaged lids
lol love you girls together. I don’t like to use gloves when I use my hands my daughter is total opposite.
Lug lids are my favorites. I reuse jars as much as possible, and if a lid needs to be replaced Superb lids are my favorite.
I only waterbath can and when I started used old spaghetti sauce jars, Pace weird shaped salsa jars, and normal as well as very narrow jars. The only ones I have had no luck with are starbucks drink jars.
Doing this for years. I live in Belgium. You can use other lids as long as they fit and are not damaged inside. You do have to respect certain temperatures and times.
In Australia that’s about all we have - used jars! Love it!
I’d totally use hands no gloves! Women been doing it 100’s of years! Great job Ladies! Good to meet you. Great friend you have there. I hope she don’t more to far from you! It would be great to see you too together on other video’s.?
For artificial nails gloves are helpful in preventing chipping, and peeling that can lead to trapped moist between the acrylic/gel nail and the natural nail which potentially breed fungal nail infection. 💅
Yes! Those used gv pickle jars are great...
Thank you both for this demonstration. What a great way to have fun together. One question I have which is possibly for the people more experienced using this type of jar here...... If you use a small jar, e.g. 300ml or 150ml, how long would you water bath it? Would it be the usual 3 hours if it contains chicken/meat?
I think it would be the same. The canning book I have from 1971 says pints and quarts of meat should be canned for 210(3 1/2 hrs) minutes and fish 240(4 hours) minutes, but also recommends pressure canning it for more safety.
@@cynthiafisher9907Thank you for your reply. That makes sense seeing as it is supposed to take a certain amount of time at boiling point to destroy any potential botulism issues - I think I am correct in saying this.
@@alibali672 You’re welcome. I do not know myself if boiling it for a certain amount of time will kill botulism spores. Pam from RoseRed Homestead says it will not, that you have to get the food up to a higher temperature than boiling will allow, which means you would need to pressure can low acid foods. I think if I were to water bath can low acid foods, I would cook them first to kill any botulism spores and then water bath them, but that’s just me. I know people all over the world do not have access to pressure canners and they do just fine with water bath canning. Everyone has to do what they are comfortable with.
You can use a baby bottle brush to clean jars, works awesome.
The squat salsa jars are great. They are 12 oz and widemouth straight sided. I got 3 dozen at a thrift store during the cv when jars were hard to get. I canned salsa and jelly in them work great.
Progresso jars use lids and bands just like ball or 4jars. I've reused those kids before and only ever had 2 or 3 failures.
We use cilantro in the salsa the we canned and it’s fine. Maybe it’s different if it’s cooked into a recipe?
I've always used the lids they come with, even when canning meats, soups, etc.
U both ladies are very beautiful ❤ thank for the video and the laugh ❤
Tostitoes salsa and vlasic pickles jars with lids I have canned in and they worked like a charm I cannot tell you if more than 1 time I will have to let you know on that great video
Thank you for this video. Because in India canning jars are very expensive. Almost 5 times the normal jars as shown in your video. It will help people like us to use normal jars with twist lug caps. Thank you both once again
You 2 are a kick in the pants, really enjoyed you both making me laugh !!!
I love y’all’s energy!!
I got a jar opening kit :: huuuuge plastic bobby pin-looking 'wrench'? thing, and some rubbery cloth to grip the bottom of jar. It opens multitude of size lids without having to dent it and damage the lid.
Nakpunar, Amazon vendor, sells replacement lug lids, got a sizing kit, $20?, and was able to replace gallon jar lids, perfect fit. Dented, rusted, smelly. No problem.
And I re-use store jars. Re can spaghetti sauce for a friend [DIY Rao's, $7 / jar !!!].
Pickles, jams, tomato products.
How neat 2 friends canning together. Thankfully I have that through YT , Y’all enjoy 🫶🏽