The best find we could find online are the Tattler brand lids, available in both wide mouth jar sizes and regular canning sizes. It is slightly confusing when ordering them, so we wanted to make it extremely clear which ones are which.

Wide Mouth Canning Lids
Shown above and to the left here are the Tattler Reusable Wide Mouth Canning Lids & Rubber Rings – 12/pkg. These lids are BPA Free and fit any standard sized wide mouth jar. These lids have very positive reviews, and Tattler is a pretty well known name in the world of canning.

For regular jars that do not have a wide mouth opening you will need the Tattler Regular Size Reusable Lids. These lids are for jars that have a regular sized opening. Also BPA Free and made in the USA, they do not have reviews as high as the wide mouth jars, but if used properly, based on our experience with Tattler they should be fine for many uses to come.

Some people may wonder whether or not resusable canning lids are worth the extra money. Considering that Ball Regular Mouth Lids are $4.19 for a box of 12 lids and these lids are not reusable, it is pretty obvious that yes they are! You would only need to can more than three times a year to start seeing the savings. For those who enjoy canning at least 2-3 times a month, this will definitely add up over time!

The only instance where it would not really save you any money would be if you are making gifts for someone (unless they were also an avid canner and you tell them they are reusable!). Most non-canning family and friends would not realize the lids are reusable and probably throw them away. So, if making preserves as gifts, the traditional disposable lids would probably be a good choice. But, if you are making preserves for your own household, I would definitely recommend trying them.

It IS important to follow the directions on the packaging. These lids work slightly differently than you may be used to with the others. As with all other things when canning, many different variables can contribute to different results. For example – not leaving the right amount of headspace, having too many air bubbles in your jars, not checking altitude for processing times, etc. etc.

Have any experiences with reusable canning lids you would like to share? Leave them in the comments section below.

Now, some foods, such as fruits, jams, and jellies are especially prone to air bubbles, simply because when cooked the sugars in these foods may cause oxidization and the air gets trapped.

In most cases, air bubbles are not a serious cause for concern, but it is important to learn how to avoid them and can properly, because sometimes air bubbles can mean that the item did not seal properly or when you go to can in the future making the same mistakes it could lead to wasting your time and effort!

So, here are our top tips for avoiding air bubbles when canning.

1. Always Leave The Right Amount of Headspace: Headspace refers to the amount of empty room at the top of the jar after you have filled the jar with your items. If you need to, get a ruler! If the headspace is too much or too little, what happens is the air is unable to escape the way it should to create a vacuum seal.

2. Get Rid of Bubbles BEFORE Processing: There are a number of excellent tools to do this, such as the Norpro Canning Bubble Popper & Measurer which you can get for $6 if you do not already have one. Others may use a chopstick or plastic spatula or other type of object for stirring the jars and making sure all air pockets are out of the middle. (Never use metal items when stirring jars – it can cause scratches that will weaken your jars!) It can be hard your first few tries (if you do not have someone showing you the proper way) – and just because you don’t see air bubbles does that mean they don’t exist! When removing air bubbles with your spatula, make sure that you go down the sides of the jars and then push towards the middle to help force the air bubbles out of the center but make sure not to create any new ones while doing it. Sometimes tapping the jar against a thick padded towel on a counter top can help remove bubbles as well.

3. Hot VS. Cold Pack: Packing foods hot can help reduce the air bubbles, as it has not had time to cool off and then heat back up which can cause oxidization and released air. You know how fruit turns brown if you let it sit too long? Air bubbles while processing is a similar effect basically that happens inside the jars. If a recipe states cold pack or hot pack, there is likely a reason for it, so be sure to follow the recipe unless you have reason to believe it is not from a trusted source.

4. Test Acidic Content: Fruits are generally acidic, as are most pickled items made with vinegar. However, sometimes if you are making your own variation or experimenting with something new or using less/more of something, the acidic levels can change. Using Ph testing strips or a Ph Meter can help you ensure that your foods have the proper acidic content if you will be water bath canning. (Remember: meats and vegetables should always be processed in a pressure canner!)

5. Boil Longer: Remember that processing times vary with altitude and if water bath canning what appears to be boiling may not actually be boiling. Always double check your cooking times for your altitude!

What to Do When You Have Air Bubbles While Canning

If you’ve canned something and have bubbles, the important thing is to check the seal. A proper seal will be concave and have a nice ring to it if you tap it. You will be able to take the rings off and hold the jar by the lid without it falling off or slipping (be sure that if you do this test to make sure that something soft below it so it will not shatter or break!).

If the item is properly sealed, most likely you have nothing to worry about. If the seal is not good, then you will want to either reprocess again in clean jars and new lids, or you may decide to freeze the items instead if it is not something you can eat right away.

Have any tips for avoiding air bubbles while canning that we might have missed? How do you check to make sure your items are properly canned? Share them in the comments section below!

The short answer is : yes, chances are that is fine.

BUT, you should also read the long answer below because there are some very important safety factors to take into consideration!

In order to properly sterilize something, it is best of course to expose it to 212 degree Fahrenheit temperatures (also known as boiling temperature). The popular method of doing this is by boiling your jars, lids, and other supplies in a water bath canner for about 10-15 minutes. (Add 1 extra minute for every 1000 feet your altitude is above sea level).

Most dishwashers only get about as hot as your hot water tank is set to. Obviously, you cannot set your hot water tank to 212 degrees – that would be a terrible safety concern! Most dishwashers recommend that the water temperature be at least 130 degrees. 130 degrees is not hot enough to kill any bacteria or germs such as those found in meats. (In fact, chicken must be cooked to at least 165 degrees in order to reduce your risks of salmonella poisoning).

The good news is, since you will be cooking the food in your jars at boiling temperatures anyways, chances are you will kill off any potential harmful germs that may cause illness or spoiling or discoloration or taste.

The important thing is that you boil the items long enough. All of our recipes here at BestCanningRecipes.com include directions on how long to process your jars depending on what type of canner you are using and what your altitude is. In general, you should never process anything for less than 10 minutes. Only if you plan on processing your jars for less than 10 minutes in a water bath canner do you truly need to worry about sterilizing and sanitizing your jars first.

If you will be processing anything in a pressure canner, you also do not need to be as concerned about whether it is okay to run them through the dishwasher or even wash them by hand. If you forgot to sterilize and sanitize your jars prior to cooking have no worries! You will likely not run into very many issues!

Please keep in mind that just because sterilization is not always necessary – you do want to make sure the jars are clean! You do not want any residue from older items in the jars, and of course you do not want any dust! For this reason, using your dishwasher to clean them is likely just fine for this task, or you can wash them all by hand.

Now is also a very good time to inspect your canning supplies. Be sure that all of your jars are free from cracks or knicks – you do not want them to shatter while you are processing them! You should also ensure the metal rings have no rust and that the seals are not discolored. If you’ll be washing the lids and rings in the dishwasher also, it is super helpful to have a small basket that will hold all of these items for you so they will not be flying around all over the place.

If you don’t have a dishwasher basket already, they are relatively inexpensive. This one pictured right is less than $10 online and measures 8″ x 4″ x 4 3/4″ – plenty of space for holding your lids and rings! While most of these items will survive the water temperature of the dishwasher without any problems, you definitely do not want to worry about them getting trapped below the heating element or blocking the dishwasher drain valves!

Click Here for the Dishwasher Basket (White) (8″L x 4 1/2″W x 4 3/4″H) (available from Amazon.com and eligible for free shipping!) 

Do you have any other canning related questions you’d like to ask? We are always working hard to make this site the best resource online for canning information, so feel free to post your question in the comments below and we will answer it in an upcoming blog post!

If you are new to home canning and want a water bath canner, the best value by far is the Complete Ball Home Canning Kit which has everything you need to get started, including jars, lids, rings, jar lifters, recipe book and more. Often just the canning pot alone is typically $40, so to get a recipe book, jars, and the tools all together is a very good value. It also makes for a great gift to give to someone as well.

Here is a picture of the kit below, if you click on it, it will take you to Amazon where you can see the details and read user reviews and order one if you’d like!

However, before you buy the water bath canner you may want to also look into instead considering a pressure canner. While it is true pressure canners can cost considerably more – if you want to ever can vegetables or meats it is the only way to do so safely as outlined by the USDA home canning safety rules. Our favorite pressure canner is the durable and time tested All-American 21-1/2-Quart Pressure Cooker/Canner, though it is on the more expensive side, you’ll be happy with it for the rest of your life! If you are looking for a less expensive option, the Presto 23-Quart Aluminum Pressure Cooker/Canner is only $20 more than the water bath and will allow you to can much more, such as green beans, peppers, and more. However, you will also need to purchase a Canning Kit and whichever size of canning jars you want to use as well. That is what is nice about buying things through Amazon – you can search their site to find all the things you are looking for, order everything all at once and often get free shipping, too!

Some people will start off with the water bath canner to then move onto a pressure canner later, which isn’t a bad idea if you are totally new to canning and want to make sure you like and enjoy it first. But if you’ve been doing it for awhile or are serious in getting into canning many foods, then a pressure canner is the way to go. See How to Choose a Pressure Canner for recommendations.

While pressure canners can be used to make just about anything, since they can also double as a water bath canner, they are much more expensive than a water bath canner, especially if you will not really need to use it very often for things such as vegetables or meats. So, it really is a matter of personal choice. Either way, investing in a water bath canner or a pressure canner will certainly pay for itself in no time with the savings on your grocery bill.

If you are buying a water bath canner, you will also likely need some special tools for using it, such as a jar lifter, a lid wand, funnel, and other things you will need to help with the lifting of the jars and lids. The Complete Ball Home Canning Kit comes with everything you need, including 6 pint size jars to get you started with (though you will likely also want to buy extra canning jars as well. It also comes with a recipe book and jar lifting tools as well – so you really can start canning as soon as you get it out of the box.

No matter what you decide on, the good news is as soon as you have a canner, you’ll be able to save a ton of money preserving your own food – not to mention it is healthier and tastes better, too!

If you have any comments that might help with someone choosing whether to get a water bath canner or pressure canner, share them in the comments section below!

First things first, probably the best place to check the prices and find others selling antique canning jars is ebay, and so below you can see all the latest listings for them:

Now, whether you are selling or buying antique Mason jars, it helps to know a bit about the history as well as what distinguishing features exist to help you determine exactly what you have or what you are getting.

The very first Mason jar was created by John Mason in 1858. Many jars have the embossing of the year 1858, but this refers to the year of the patent, not the actual year it was manufactured. Most of these were produced between then and the early 1900′s. The actual manufacturer who made these various jars is considered to be unknown, though there are some speculations.

The actual value will greatly depend on the coloring, embossing, and size of the jar, as well as if the age of the jar can be accurately proven.

Some people looking for antique canning jars may also be interested in learning about the style of jars that are called lightning jars – these are the ones which come with glass lids and have metal clamps on the side, which was invented somewhere around the year 1885 and made primarily in the states of New York, New Jersey, and Pennsylvania.

Folklore is that jars that have the number 13 on them are worth more because 13 is an unlucky number and therefore rarer since people were more likely to throw them away, however this is only a rumor and does not have any evidence to prove it.

Jars that have an unusual shape may also be worth more, as these types were also rarer. Square jars for this reason are typically worth more.

Jars that were hand blown are usually the oldest and of course the most rare, since they were not mass produced in a factory. You can often identify a hand blown jar if it has a marking on it usually called a pontil scar that is usually a ring or indentation at the bottom of the job which is where the glass blower would have used a rod to hold it. You can also sometimes identify the age of the jar based on the seam of the glass, since it will show if a mold was used, and if it was machine made or hand blown.

Clear jars that are purple are typically older than World War II due to chemical supply shortages. The jar whether it has rough or jagged edges or grips can also help you identify the age of the jar.

It can be really hard for many people who do not know everything there is to know about these jars to really know the true value, so if in doubt of when a jar was made and its actual age and whether it is common or rare, your best best is to either go with a trusted appraiser who can give you an estimated value for an item, or consult a helpful book like 1000 Fruit Jars, which not only gives you a description and illustration of each jar ever to be made, but also offers the selling price for 2007. While the selling price may be outdated, it is still a great starting reference to begin with to learn what kind of canning jars you have and what you can expect to pay for them if you wish to buy them and what to sell them for if you are looking to sell.

Click Here for 1000 Fruit Jars

It’s best to make it with no added sugar, so a mixture of different apples will help give you a really good flavor, and if you pick sweet apples no sugar is necessary at all. We recommend going with Fuji, McIntosh, Yellow Delicious, Jonathan, Gravenstein,and other naturally sweet varieties. If you only have one type of apple, that is okay, but if you can get a few different types, that is even better!

Our recipe for canning applesauce will make 9 pint sized jars.

To Get Started, You Will Need:
13 1/2 pounds of apples
Cinnamon to taste
Sugar to taste (optional, only needed if bitter apple varieties are used)
Ascorbic Acid or Lemon Juice
Water
Big Pot for Cooking In
Boiling Water Bath Canner or Pressure Cooker
Canning Jars, Lids, Rings
Canning Utensils (Jar and lid lifter, funnel, etc.)
Potato Masher, Heavy duty mixer, Food Mill, Food Processor or other appropriate kitchen
gadgets that will help you mash up those apples!

Step 1: Cut Up the Apples: This is probably the most tedious step of them all, and it helps to get some family and friends involved to make it a lot more fun! You can either use an apple peeler corer slicer or cut them up by hand. The cores absolutely need to be removed, whether you take off the skins is completely up to you. Soak your cut up apples in a mixture of water and ascorbic acid to prevent browning or discoloration.

Step 2: Get Ready: Once your apples are peeled you are going to want to make sure that you have your jars cleaned and sterilized and lids are hot and ready to go. When you have everything well organized and neatly set up before you begin it is sure a lot easier!

Step 3: Cook the Apples: Making the homemade applesauce isn’t as hard as it might seem. If soaking the apples, drain them and place them in a very big pot with about a half cup of water over them. Stir often to prevent them from sticking or burning, and cook for about 25 minutes on medium heat, which should cause them to start getting pretty mushy. If you like your applesauce chunky, then a potato masher or a heavy duty mixer should be all you need to mix them up enough to get the consistency you want. If you wish for it to be very smooth however, you’ll want to run it through a food mill if you have one available to you, though a large food processor may also work. (Needs to be a big one though, or you will be there all day trying to make it work!) Once you get the consistency you’ve wanted, add in any seasonings such as cinnamon or sugar you wanted to use.

Step 4: Process: Processing applesauce is very easy and since fruit is acidic, you can safely process it in a boiling water bath canner, though it will work just as well in a pressure canner as well if you prefer that method, which is also much faster. Once you’ve filled and sealed your jars with hot applesauce, making sure to leave a 1/2 inch of headspace in the jars, go through the jar with a spatula to remove all the air bubbles. Applesauce is especially prone to bubbling over, so it is a good idea to get as much air out as you can before canning. Once that is complete, you are ready to process them, using the guides below as a reference point on how long to process them, depending on which methods you are using.

*For processing quarts, process for 10 minutes instead of 8; pressure amounts should remain the same.

Step 5: Allow to Set: Once you are through with processing the apple sauce, you’ll want to make sure that you leave the jars in a place where they won’t be bothered for at least 24 hours to finish sealing all of the way.

Now that you have the basic overview of how to can your own homemade applesauce, you’re ready to enjoy canning applesauce anytime you have apples you’d like to use.

When you are canning spaghetti sauce, I recommend using a pressure cooker, since tomatoes are on that borderline of acidity. Do not use a water bath canner with this recipe, especially if you are adding meat to the sauce, as this is not safe at all as per the USDA guidelines for safe home canning. In general though, it’s really not a good idea to add meat to the sauce for canning anyways -  it doesn’t taste as good as using it fresh or frozen when you are actually making your pasta. Plus, meatless sauces have a lot more flexibility – you can use them for anything from pizzas to chili to chicken dishes, so I like to just make plain sauce. Not only is it safer, but the taste is a lot better, too. If you do add meat to your sauce, the processing time will be much longer as well.

Canning spaghetti sauce is not too much different than canning tomatoes in general. Once you get the basics down it all gets easier the more practice you get! This recipe should yield you about 7 pint size jars.

You Will Need:

30 pounds of tomatoes
1 cup chopped onions
4 cloves garlic, minced
2 tablespoons minced basil
4 tsp salt (can use less or omit if low sodium is a concern)
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper

Step 1: Prepare the Tomatoes: This usually takes awhile, so that is why it is the first step. You’ll want to choose the best tomatoes as possible, using Roma tomatoes if available. (If all you have is beef steak or another variety that’s okay – it’ll just take longer to cook) Some people like to use a blend of different tomatoes, too. Because we are making sauce, you’re going to want to peel and juice the tomatoes and make sure all of the seeds are removed. To peel them easily, dip the tomatoes in boiling water for 30-60 seconds, then dunk in ice water. Next you’ll want to cut away all the seeds and squeeze out the juice. Hand juicing works, some people have had a little luck using a citrus juicer too. You can save the juice for another use if you’d like.

Step 2: Get Everything Ready: Good organization is critical in making the canning process a heck of a lot faster and easier. So, make sure all of your jars are sterile, your lids are hot, and you have all of the supplies and materials needed ready to use and easy to reach.

Step 3: Make the Sauce: To make the sauce, put the tomatoes in a pot and slowly bring to a boil. You will likely not need to add any water for this since tomatoes are already pretty juicy as it is. As the tomatoes cook, they will start to thicken and form the sauce. Once your tomatoes are pretty close to boiling down to the sauce thickness you desire, stir in your seasoning. Once it is cooked, you are ready to place it into jars, leaving 1/2 inch of headspace. (If you do decide to add fully cooked meat it will need to be 1 inch)

Step 4: Process: If you want to process using a water bath canner, you will need to add about 2 tablespoons of bottled lemon juice to each jar. However, it is much safer, easier, and tastier to use a pressure cooker. The table below will help you determine which pressure to use, depending on whether you have a dial or weighted gauge pressure canner.

*If adding fully cooked meat to your sauce, process at the same pressure but for 60 minutes for pint sized jars. Add 5 minutes to processing time if using quart sized jars for spaghetti sauce without meat, if canning spaghetti sauce with meat process 70 minutes for quart size.

Step 5: Allow to Cool: You should let your jars sit somewhere where they will not be disturbed or bumped for at least 24 hours to finish the sealing process.

Now that you know everything for how to can spaghetti sauce, you’re ready to start canning your own spaghetti sauce to enjoy for easy dinners anytime!

Like most fruits, apples are acidic in nature which means you can safely prepare the filling in a water bath canner and they do not require to be cooked in a pressure canner.
The secret to a fantastic apple pie is using a variety of apples. The best apples for pie filling are naturally sweeter varieties, typically Jonathan, McIntosh, and Fuji, though others will work. Typically I will use equal amounts of any of those apples in addition to Red Delicious apples.

Some people will add in their flavorings such as cinnamon, cloves, nutmeg and other ingredients, but I like to simply just can the apples in a light syrup as it is more likely to give you consistently good results and also allows you more freedom to experiment with more recipes and seasonings later on. A lot of recipes ask for cornstarch also, which does not work well for canning, and modified cornstarch such as Clear-Jel just doesn’t seem like it belongs in something as good and natural as pie! Also, with so many people having food allergies anymore, it’s best to not add any type o f corn or wheat products if they are not really necessary. (If you need a good recipe for allergy friendly pie crust, check out this gluten free pie crust recipe)

Here is what you will need to make 7 quart sized jars:

19 pounds of Apples (use sweet varieties for best)
Ascorbic Acid for Soaking
Water for soaking
10-1/2 cups of water
1-1/4 cups of sugar
Canning Supplies

Step 1: Gather Materials: It is always a good idea to have all of your materials ready before you get started. You should sterilize your jars and lids and keep lids hot. You will also want to peel, core, and slice your apples. (There are a number of nifty gadgets for peeling and coring apples, check out these apple peeler corer slicers.) Make sure you soak your apples in a solution of ascorbic acid to prevent discoloration.

Step 2: Prepare the Apples: You will first want to make a syrup solution using the 10 1/2 cups of water and 1 1/4 cups of sugar. To do this, dissolve the sugar in the water while bringing to a boil and stirring frequently. Once it is boiling, add your apples to the mixture and bring back to a boil. Once your apples are boiled, you are ready to use a funnel and pack them into jars. This is called hot packing and it is recommended for the best results. Make sure that you leave a 1/2 inch of headspace in the jar and seal with lids.

Step 3: Process: Apples can be processed in a water bath canner, which is convenient and easier for many people who do not own a pressure canner. However, if you do have a pressure canner and like using it, you may, and it will actually save you about 10 minutes of cooking time. This helpful reference chart below will give you an idea of how long to process your apple pie filling while canning to make sure the jars will properly seal.

Step 4: Allow to Cool: It is very important that you allow your jars to cool in a place where they will not be interrupted for at least 24 hours so they can finish sealing. Do not be tempted to tighten rings as this could potentially cause the seal to break.

Now that you know the basics of canning apple pie filling, you’ll be ready to have your favorite apple pie recipe any time! Plan for about 2 quarts per pie, depending of course on size.

Canning meat takes many special precautions to take in order to maximize safety, but it can be done. Whether you want to can your favorite chili recipe, can chicken, or can other meats, you can do it when you follow the guidelines set forth by the USDA. We only suggest canning meat when absolutely necessary, since it usually is of a much better quality when added fresh to a dish or even sometimes frozen. However, there are some instances where canning meat is desired, and so that is why we have these instructions to learn how to do it.

It is extremely important that when you learn how to can meat that you only do it in a pressure canner. Water boiling methods are not safe enough, as they only get to 212 degrees which is not hot enough to kill off botulism spores which happen to thrive in the oxygen free environment of a well sealed jar. Meats are also not acidic like fruits or pickled items, which is why the high temperature of a pressure canner at 240 degrees is required.

Now, they type of meat you can will largely affect the way it is packed and the processing time, though pressures will typically remain the same depending on your altitude. If using a weighted pressure canner, you will need to keep it at 15 pounds of pressure unless you are less than 1000 feet above sea level; in that case you will use a pressure of 10 pounds. Canning your own meat stock, whether it be beef or chicken stock is also possible.

While there are extra safety measures to consider with canning your own meat products, to can chicken or beef and other products is much like anything else you would can.

Step 1: Prepare the Jars: You will want to gather all of your materials and make sure you have everything you need in order to begin. Make sure your jars are clean and sterile and you are using new lids. (Lids should never be reused, though the rings can be. You can order replacement lids here if you are unable to find them in stores.

Step 2: Pack the Jars: Packing the jars hot is recommended, which means you should cook the meat prior to packing it into the jars. Check with the USDA guidelines to find out if you should pack the meat with broth or without. The only exception to raw packing is fish, you should only pack it raw.

Step 3: Process: Processing the meat in your pressure canner should be done according to your pressure canner instructions, since the actual procedure may vary from brand and model. Below is a helpful reference guide to help you know the exact processing times:

Step 4: Allow to Cool: It is very important that you allow for the meat to cool in a place where it will not need moved so you do not risk the seals breaking.

Now that you have a basic idea of how to can meats and basic canning meat safety instructions, you’re ready to follow your favorite recipes!

Fortunately, many of their recipes have been captured and preserved in the book Canning The Amish Way: Amish Canning Recipes Plus Home Remedies. The book can sometimes be difficult to find, but it is filled with some delightful and to some even slightly unusual recipes that are sure to become some of your favorites.

Some of the best recipes for canned items are Amish canning recipes which have been passed on from generation to generation and withstood the test of time. However, it is very important that you are careful with some of these older recipes, as they may not actually be safe, despite how many people have been cooking that way and for how long.

There are a lot of basic safety requirements for canning, and it’s important to remember that only fruits, spreads, tomatoes and pickled items should be processed in a water bath canner – all others, including vegetables, sauces, and meats, need to be cooked in a pressure canner to heat the foods up to 240 degrees to ensure all unfriendly micro-organisms are killed.

It is also important to remember that it is no longer safe to seal jams and jellies with paraffin wax as well, since it does not properly seal the jars. Only glass jars specifically designed for canning and their appropriate metal lids should be used for safety reasons.

With those basic safety precautions in mind, you can easily copy and adapt their own recipes to make them your own unique creations your family will be sure to cherish and love for many generations to come as well.

Click Here to Order Canning The Amish Way: Amish Canning Recipes Plus Home Remedies

If you are looking for other great Amish recipes in addition to canning ones, you may also want to check out The Homestyle Amish Kitchen Cookbook: Plainly Delicious Recipes from the Simple Life which also features some other delicious treats like Church cinnamon rolls and some mouthwatering soup recipes as well. While it does not have any Amish canning recipes, it is a great addition to any home cookbook library!