I found two cases of Quarts and two cases of half-gallon dark Amber, (takes out 99 percent of UV light) and I bought them all.. I have looked at smaller jars at times but the costs where quite high.. as were these.. the quarts were sitting just over 3 each and the half gallons were pretty much 7 dollars each.
Now they are Ball jar, which means they are top of the line compared to many other cheaper jars and if they are looked after properly with care, they could outlast me 🙂 I know this because I have found and own jars that are older than I am and they are going strong!
Pressure canning is much harder on the jars overall compared to water bath canning, however not using a proper bottom on your water bath canner can weaken the bottom joint ring and cause them to let go.
When it comes to jars, I have the cheaper brands, but I have found them to have a much shorter “life” depending on the batch and what they are used for.. The Wal-Mart brand hold up well for juice, jams, jellies and for gift giving when you know the odds are you are not going to get those jars back..
However the higher quality jars are a better investment if you are going to be canning up meats and veggies, soups and stews.. I have some soup/stew work jars that are coming on their 15th year that hubby takes his lunches on.
Every time a jar breaks or chips, it’s a waste.. there is really no way to reuse a broken jar on the farm, I do not even like the idea of using it in the bottom of plant pots and so forth due to cutting possibility.. If you know of a homestead use for broken glass, I am all ears.
I have been watching the cost of rings going up and more up.. What are lids costing you this year? I hope you would be willing to take the time to let me know. I was shocked to see that 12 lids for regular mouth jars is 2.97 and 12 for wide mouth is 3.97 plus 13 percent tax on top of that at the till..
Once again, its cheaper to buy the box’s of 12 new lids/rings combo at the moment then it is to buy just new lids.. I found this last year.. its a glitch that I am sure will be closed soon enough.. I normally like to buy them by the case.
I decided to see if I could order them by the case online and so far no luck on finding a proper full case.. they are trying to sell them in sets of 12 boxes.. ah.. no.. a case is 48 box’s, thank you very much!
I have heard that at least in the states that they changed the rubber compound to the point that the jar’s lids have been failing at a higher then normal rate and that many of the homestead lady’s are ordering in though a few select sites.. I can dig out that stores name if need be.. but perhaps one of you will know?
We still have our Canadian brand and so far to date, while I do believe that the rubber IS thinner, I am not yet having any issues as long as I pre-heat my lids.. They “say” that we don’t need to do that and for pressure canning, I do not.. but even I had a couple lids fail on the same batch when I did it the way they said.. HA..
I went back to hot jars, hot lids and hot whatever when water bath canning and surprise (not) not a single lid gave after I went back to doing this.
So while I certainly am not recommending you boil your new lids, I will stand by the fact that putting a hot lid on does not hurt at all in the process.
Its a sad thing that at this point the replacement lids are going to start costing us canners more per jar then the jars will once their costs are spread out over the years. I do reuse canning lids in many ways, if I am putting a jar in the fridge or a storage jar or herb jar etc.
However I use a new lid for both canning and pressure canning always.. I know lots of folks that reuse lids and there are times where I know that I would risk it on lids I have taken off but hubby does not have that “touch” and crimps/dents the lid when he takes it off..
It does take a talent to release the pressure on that lid with it coming off clean.. Who in your family is the best lid remover?