- Joined
- Dec 24, 2017
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- 699
I am nervous on having a canning marathon also, what happens if the lids are not available next year?
If you find lids for this year and buy a few lids for next year at the same time... Having a dozen boxes of lids does not take up a lot of room, if you can afford them, get them while you can...I am nervous on having a canning marathon also, what happens if the lids are not available next year?
You got me to thinking, my stand by flats each have 36 boxes of lids (432 lids) plus I have friends who work at ACE who picked me up a couple dozen boxes of both wide and regular mouth in January, so I'm good. I checked the Ball page, and I am so blessed, I don't think I payed more than $2 a box for any of them (I got a lot for about a buck), even at volumes they are now listed at $4.70 a box... No, having an inventory in a time of high inflation is like money in the bank.We ordered 600 lids online at the end of last year and just got them in. The were $2 a box of 12, and there are some here at the little amish store, but they are $9 for 25. So far I've used about 80. Doing grapes and salsa and tomatoes. I had a stash of them before I got my order in.
Tractor Supply has wide mouth lids online right now for $4 / box. I went ahead and ordered a few boxes. No regular mouth lids available. I have Tattler lids too so I'm really fine. Might look at the Tattlers.I am nervous on having a canning marathon also, what happens if the lids are not available next year?
What is the life of the rings on the tattlers? I also use them, bit not sure on the lifespan of rubber ringsTractor Supply has wide mouth lids online right now for $4 / box. I went ahead and ordered a few boxes. No regular mouth lids available. I have Tattler lids too so I'm really fine. Might look at the Tattlers.
I can't say, but keep them in a controlled environment (out of sun and heat) and should be a long time. The same with the sealing ring on the canners. If they look a little dry, you can wipe olive oil over them to help keep them conditioned. Or at least that's what I do.What is the life of the rings on the tattlers? I also use them, bit not sure on the lifespan of rubber rings
I do quite a few pints now that it's just Hubby and me. The half pnt. are handy for things like broth or tomato sauce etc. that only require small amounts at times.Well, I ended up canning 5 pounds of Venison as ready to use sloppy joe filling... I mixed everything and then cold-packed it into pints and 1/2 pints, put them in the canner with water mid-way up the jar and canned them. I didn't have any detailed instructions so I just canned them all 75 minutes at 10 psi... They all came out bubbling and everyone sealed.... The next step is to eat one and see if I croak...
I am trying to get the wife to let me can her meatloaf... but so far she isn't going for it. But she is now talking about a number of soups and stock... progress...
I was really happy because I found regular lids for the half-pints at $2.50 a box, at Wmart yesterday. I think we (I) will be canning a lot more of the pint jars in the future so I may need another flat or 2 of Wide mouth pints, the half pint jars wouldn't be a bad investment either....
. . . I am trying to get the wife to let me can her meatloaf... but so far she isn't going for it. But she is now talking about a number of soups and stock... progress...
Now that she is realizing that I can do the whole canning thing I think she is becoming more agreeable to it (She is making meat loaf for the freezer today and I will get to can half of the mix, I am leaning towards 1/2 pints but a mix might be wiser). I think that she was telling me that she does not have enough energy to do the jars anymore.... (we used to tag team it, but things are changing as her health declines)What if you turned that meatloaf into meatballs? Think she'd go for that?
The regular mouth jars (I have had for a long time) are good for liquids or smaller produce like peas and corn, but I have also gone to wide mouth jars when given the option.Now that she is realizing that I can do the whole canning thing I think she is becoming more agreeable to it (She is making meat loaf for the freezer today and I will get to can half of the mix, I am leaning towards 1/2 pints but a mix might be wiser). I think that she was telling me that she does not have enough energy to do the jars anymore.... (we used to tag team it, but things are changing as her health declines)
It's funny, after she saw how my sloppy joe mix turned out she had a couple of additions for the canning list this morning... she informed me that I am not to buy any more regular mouth jars... That's fine with me as long as we use the dozen flats that we already have.
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