Jam Jar lids....

odds-n-sods

When I make jam I use mason jars where the lid has to be new each time, but the ring can be reused. but I'm running out so if I buy the lakeland jars, do I need new lids each time or are the lids reusable??

rockie4

I never use lids just the waxed paper discs and the cellophane tops.
I got them from Lakeland when I bought the jars. I've never had a problem with the jam keeping, as long as you put the waxed disc on when the jam is hot it keeps fine!

Seakay

Are your jars Mason brand or Kilner? If the latter then the following might help:

http://cgi.ebay.co.uk/12-Replacement-Lids-Kilner-Dual-Purpose-Jars_W0QQitemZ260153613657QQcmdZViewItem

Also, quite a few ideas on this previous thread:
http://forums.moneysavingexpert.com/showthread.html?p=46854

Mrs_Flittersnoop

Hiya, inspired by those already busy making marmalade out of Seville oranges, I thought I would like to have a try too. I have a few jam jars which I have been saving over the past months, together with their original screw on lids.

Can some of you seasoned marmalade-rs let me know if it's OK to reuse these lids, bearing in mind that I will be using the cellophane or waxed paper circles on top of the marmalade? Or should I be investing in some new lids?

Thank you!
Mrs F xx

Seakay

Old lids will be fine - a long as they don't smell of curry paste or something which might 'infect' your marmlade, and as long as the inside of the lid has not rusted.
Waxed paper circles are a good idea, but cellophane shouldn't be necessary unless the lid is loose (eg, if you are using a plastic capped coffee jar).
Lakeland sell paper circles separately, or you can cut your own out of greaseproof paper - soak the circles in a drop of brandy or other spirit before putting them in the jars - it takes barely a teaspoon and helps to ensure no mould.
The only problem with old lids comes when you are using jars for pickles or chutnies - as they use vinegar then you cannot use a bare metal lid, it must be enamalled, and the enamal must be intact. This is because the vinegar fumes react with the metal and rust might drop into your preserve.

Mrs_Flittersnoop

That's brilliant, thank you so much Seakay. I shall print out your answer for future use - thanks again.

Mrs F x

rising_from_the_ashes

Probably a silly question ...... I'm determined to make some jam this year (never done it before) as there's loads of woods nearby where you can get the most fantastic blackberries (and all free!) - have picked for many years for crumbles etc but want to be a bit more adventerous!

Will be looking at the theads for tips when the time comes but meantime ..... I've got a few pasta sauce jars etc that seem a really good size for jam so thinking I'd start saying these but what do you do with the lids?

Even though I've washed them, they're still stained from the sauce - is there a way of removing this / the smell or should I not bother with them and use the wee plastic (like cling film but thicker - sorry don't know what you call them:o) tops when the time comes?

TIA

CH27

I soak them in milton sterilising fluid.

thriftwizard

I've re-used pasta sauce jars with stained lids for HM jams that we're going to eat ourselves, with no ill-effects at all. Ditto Patak's curry sauce jars - as long as there's no smell left behind to taint the jam! I wouldn't use them for jams or jellies that I was going to give away, though. The cellophane tops work fine too, as long as you can get the rubber band over the hot jar whilst keeping the top on straight - it's bit of a faff but do-able & they do work. You can buy replacement metal lids for standard sized jars quite easily if you feel you need to, though, and if you were making the jam for sale, that's what you'd have to do.

rising_from_the_ashes

Thanks both .... I have some sterilising fluid so will try that first (will wait until I've a few). I'll keep an eye out for replacement lids too in case I do decide to sell some (might do a car boot late autumn - noticed a few selling jams etc last time I did one and they seemed to go very well)

babyshoes

We tend to shove them through the dishwasher as we finish each jar, which usually gets rid of most of the smell. When we are about to use them, a good wash with lots of hot water and decent washing up liquid like fairy will remove 99% of any remaining smells. Occasionally you get one lid which just holds on to the smell, so we don't use those for jam, but they are usually fine for chutney which has strong vinegary, spicy flavours anyway. I haven't tried the milton method myself, but I suspect that might work well and will have to try it myself.

Also, it is worth asking friends and family to keep jars for you too - a carrier bag full here and there is very helpful if - or should I say when - you get addicted to jam making! Ok, so you will often get a few that aren't quite useable in the bags, but you can always say thanks then just pop those into your recycling bin.