Canning can be a great way to preserve seasonal vegetables and fruits, but you got to have the right gear (such as our tested-and-recommended pressure canner).
While it seems tempting to browse through old canning books, our knowledge about pathogens and safe canning practices has progressed rapidly, making old recipes less reliable.This is one of the techniques that has changed over time, so it’s important to read current instructions and follow them. Depending on the type of canning, it may be sufficient to wash the jars in the dishwasher. For hot-pack canning, jars are typically boiled in the canner then removed one-by-one for filling.
The sealing material on the lid gets soft when hot and harder when cooled, conforming to the jar—so it’s not made to fit onto another jar. Also, prying the lid off a jar will likely warp it, so it won't lie flat on the next jar and would result in a bad seal if reused. If they’re not rusted or damaged, though, the lids can be used for dry storage, like with cereal or rice. The rings can be re-used for canning as long as they aren’t rusty or bent.
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