How to choose lids for canning: effective tips

The quality of preservation largely depends on the lids you use to close the jars. After all, if you choose a low-quality product, there is a risk of bacteria getting in. As a result, the product will be spoiled. That's why the editorial team of

FoodOboz will tell you which lids are best for canning.

Lids vary in material and, accordingly, in quality:

Tin. They are suitable for canning both savory and sweet twists. But they differ in surface. Unvarnished lids made of white tin are not suitable for canning foods that oxidize tin.

Lacquered lids are best, they are slightly more expensive, but not significantly so. Such lids have a shelf life of 3 years.

Screw lids. The shelf life of such lids is unlimited. They can be reused several times if the rubber gasket and general condition meet their specifications. The disadvantage of such lids is that they only fit jars with similar threads.

Thermal lids. To sterilize such a lid, you need to immerse it in hot water for 15 seconds and put it on the jar. The disadvantages of such lids are their disposability and predominant use for preserving jam.

If you've done everything right, a small indentation should appear in the center of the lid after it cools.