Can you reuse canning lids? We compare four brands of disposable and reusable lids for anyone who’s been tempted by the idea of reusing canning lids.
In the last few years, the canning world has been rocked by a combination of supply-chain shortages and a massive uptick in the number of people interested in home food preservation. The result, predictably, has been shortages of supplies, notably lids. I’ve canned for decades, but always in the back of my mind was a concern: What if I ran out of canning lids? What if none were available at the store? Can you reuse canning lids? Cutlery Knife Fork Spoon
I’ve had some success with scalding and reusing disposable lids, but it goes without saying this tactic is not recommended. Disposable lids are manufactured for single use only, and going against manufacturer recommendations is just inviting failure.
Most canners are familiar with the disposable lids put out by Ball or Kerr. However, there are now alternatives on the market well worth considering, including reusable lids. This article compares four kinds of lids: Two brands of disposable (Ball/Kerr, Superb) and two reusable (Tattler, Harvest Guard). I put all four through their paces by canning up a large quantity of turkey stock.
I pressure-canned my turkey stock (because it has bits of meat in it) in pints at 14 lbs. pressure (for my elevation) for 75 minutes in two batches. The first batch was split between the brands of disposable lids, and the second batch was split between the brands of reusable lids.
All the jars sealed. Now, let’s examine the merits of disposable and reusable canning lids.
These are the benchmarks for quality lids and have been used by canners for generations. Made with tin-coated steel with an epoxy coating and plastisol sealant, they’re easy to find, since most stores carry them in their kitchen section. Like everything else, these lids have increased in price through the years, but not unreasonably so.
Ball/Kerr lids are famous for the satisfying “pop” sound as they seal, music to the ears of any canner. If correctly processed and then properly stored, the contents of jars sealed with Ball/Kerr lids are safe for years. While not officially recommended, we’ve eaten 10-year-old food without a problem.
Ball/Kerr lids are the standard by which all other lids are measured.
A newcomer to the scene, the request for manufacturing canning lids came to Superb Industries from two separate (and desperate) retailers during the 2020 lid shortage.
During the product development phase, Superb Industries examined common problems canners face, such as when the lid distorts and doesn’t seal properly (known as buckling). After much research and testing, they sent prototype lids to over 400 home canners across the country for feedback. The proto-lids were tested on more than 18,000 jars of food.
The result is lids with a thicker sealant to accommodate discrepancies in jar rims (some jar rims are wider, some are thinner, some are more rounded, etc.). This trademarked “BluSeal” is thicker and softer than the sealant found on Ball/Kerr lids. They also trademarked the “Pop”Lok sound the lids make when they seal.
When I first received these lids, the two immediate things I noticed were that they’re thicker than Ball/Kerr lids and the sealant (as the name implies) is a bright blue.
I tested Superb lids several times in both a water-bath (for applesauce) and a pressure canner (for turkey stock and green beans). In all instances, they’ve lived up to their name.
The first time I pulled jars with Superb lids out of a water bath, I was mildly distressed to see the lids had not yet sealed. I put the jars on a towel and waited. And waited. And waited. Then … THUNK. One after the other, they all popped and sealed. Interestingly, the “pop” was bass in tone, not treble — a much deeper sound than a standard Ball/Kerr lid. (My husband joked, “They have manly pops, not girly pops.”) I suspect the short delay in sealing was due to the thicker nature of the lids. A similar delay with similar results happened from Superb lids coming out of the pressure canner.
I came away incredibly enthusiastic about Superb lids and can recommend them without hesitation. They are comparable in price to Ball/Kerr lids (in some instances cheaper, except shipping must be factored in) and are, in my opinion, superior in quality.
Modern reusable lids are a two-part deal: a food-grade plastic lid and a food-grade nitrile rubber gasket. The lids can be used indefinitely; the gaskets are said to last between 12 and 15 years before they should be replaced.
Tattlers are the original reusable lids. Their genesis came in 1976 when the sudden popularity of canning with the back-to-the-land hippies resulted in a severe lid shortage across the country. The Tattler Company responded to this crisis by developing a fully reusable lid, but the product didn’t catch on. The company was resurrected in 2010 and, with the advantage of internet marketing, exploded across the canning world – with good reason. Tattler lids live up to their expectations. I first tried Tattlers in 2010 and was so impressed I ordered a lifetime supply.
These are similar to Tattlers since the son of the original Tattler creator started the company. The son had a different vision for marketing the lids, so started his own business in 2019. They’re of similar quality and price as Tattlers and have an excellent reputation.
Reusable lids (either Tattler or Harvest Guard) have a higher learning curve. The lids – and especially the gaskets – need to be scalded before use (boil water, turn the heat off, drop the lids/gaskets into the hot water, and leave them in the hot water until they’re ready to put on the jars). After canning, the jars should be removed from the canner, allowed to “rest” for five minutes, the rings tightened, and then left alone for about 12 to 18 hours to fully cool. The rings should not be removed during this cooling period. Only after the rings are removed from the fully cooled jars can the canner confirm the jars have sealed. I’ve had a higher failure rate with reusable lids than with disposable lids; often, at least one jar per batch fails to seal. This failure rate, however, doesn’t hinder my enthusiasm for the lids for reasons I’ll explain in a moment.
Disturbingly, for some canners, both Tattler and Harvest Guard lids don’t “ping” or “pop” when they seal. They can’t; they’re made of rigid plastic, not metal. This incorrectly leads some canners to believe the sealed food isn’t safe. However, I’ve had excellent success with both Tattlers and Harvest Guards as long as the directions for use are followed exactly.
Reusable lids have a higher up-front cost but will last for many years. For people who are frequent canners, this is an enormous advantage.
So, why do I retain my enthusiasm for them if reusable lids are trickier to use, more expensive up front, and have a higher failure rate? It’s very simple: I never have to buy canning lids again. I’m a heavy canner and routinely put-up hundreds of jars of food each season. For that reason, having enough lids is an enormous concern. With my supply of reusable lids, I never have to worry about shortages again. As someone who prefers canning to all other food preservation methods, I can’t even begin to express the sense of security having a lifetime supply of canning lids provides. The occasional failure to seal is a small price to pay for this peace of mind.
Out of the four kinds of lids mentioned in this article, what are my recommendations?
If you’re an inexperienced canner just learning the particulars of food preservation, begin with disposable types. They’re easier and more dependable. To be honest, I now prefer the Superb lids to the Ball/Kerr brand.
For more experienced canners, I can’t recommend the reusable lids highly enough. Accept that they have a learning curve and set yourself to learn how they work. Then you can sit back and relish the thought that these lids will likely last a lifetime. I can unhesitatingly recommend reusing canning lids made by either Tattler or Harvest Guard with equal enthusiasm.
Now that I’m well-stocked in both kinds of lids, here’s my canning strategy: If a product is expensive (such as meats), I’ll use disposable lids to ensure all the jars seal. If a product is cheaper and more abundant (such as produce from our garden), I’ll use reusable lids and accept that one or two jars may fail to seal.
Remember that all four of these brands of lids have been through years of testing, tweaking, adjusting, and improving. All four brands perform their function beautifully.
One final thought: For both novice and experienced canners, the quality of home-canned food is generally far superior to highly processed foods available in the grocery store. As we look to a future with rising food prices and shortages, canning skills will be invaluable. Having an abundant supply of jars and lids ensures you’ll be in a better position to keep your pantry stocked in the years ahead. Something to think about.
Patrice Lewis is a wife, mother, homesteader, homeschooler, author, blogger, columnist, and speaker. An advocate of simple living and self-sufficiency, she has practiced and written about self-reliance and preparedness for almost 30 years. Patrice is experienced in homestead animal husbandry and small-scale dairy production, food preservation and canning, country relocation, home-based businesses, homeschooling, personal money management, and food self-sufficiency. Follow Patrice Lewis through her website or blog, Rural Revolution.
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