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In summer, during the conservation season, our task is not only to choose vegetables, fruits and berries, but good recipe, it is also important to choose the right lids for spinning cans.
When choosing lids, we are guided mainly by such factors as the convenience of closing / opening the lid and the ability to keep cans with conservation as long as possible.
What are the best lids to stock up on in the harvest season - traditional tin lids, twist-off lids, glass, plastic or vacuum lids? You will find the answer to this question in this article.
Tin lids with key
This is a classic and proven option over the years. However, it is worth remembering that such covers are not all the same, so when purchasing them, consider the type of blanks that you are going to close. Tin lids are lacquered (yellow) and unlacquered (usually white). As for seaming keys, the principle of their operation is the same for all such covers.
Advantages:
- Good tightness.
- With proper closure, preservation can be stored for quite a long time, although more than a year is still not recommended, because it is not the lid itself that deteriorates, but the products lose their taste and quality.
- The low price allowing to use covers once.
Flaws:
- The most labor-intensive method of conservation.
- In the event of a key malfunction or incorrect tightening, there is a risk of damage to large batches of the product.
How to use
When corking cans with tin lids, a pre-sterilized lid is placed on the neck of the can, pressed tightly, and then rolled up with a key, gradually squeezing the lid by rotating around the neck. It is necessary to crimp so that the rubber ring is sandwiched between the neck of the can and the sheet metal of the lid, and the protrusion on the outer side of the can is pressed into the ring.
What products are suitable for. Non-lacquered lids can be used to seal jars with not very acidic products, such as jam, jam, compotes, syrups. Lids made of unvarnished white sheet metal are not suitable for preserving sour fruits, as well as fruits and berries with intense color, since the acids and dyes contained in the fruits oxidize tin.
Dissolving, it gives canned food an unpleasant aftertaste and an inky purple color.
For sour fruits and berries, vegetable marinades, it is better to use varnished ones, since they are less susceptible to oxidation during storage.
You can check the tightness by laying the jar on its side on a towel or other cloth. Gradually rolling it around its diameter, see if air bubbles are released. If this happens, you can try again to gently squeeze the cover. If this does not help, the lid, and sometimes the jar, should be replaced.
Twist-off lids
Twist-off - screw caps for jars with thread. Today, these covers are perhaps the most popular with housewives who make preparations for the winter.
Advantages:
- Ease of use. No seamer or wrench required.
- Duration of storage of conservation - more than six months.
- Compared to tin lids, these lids are denser, so there is less risk that they will swell.
- Reusable up to 3-4 times. But only if the cover is not rusted.
Flaws:
- The price of the lid is higher than that of the tin.
- Sometimes it is difficult to open such a cover. True, now it is not at all difficult to buy an opener specifically for such lids.
How to use
A hot lid, heated over steam or in hot water at a temperature of not more than 60 0 C, is screwed and pressed tightly against the glass of the jar.
The polymer coating on the inside of the lid, which acts as a gasket (sealant), softens in heat and allows you to close the lid as tightly as possible, without cracks. As it cools, the top of the lid pulls inward (a slight click is heard) and a dry vacuum effect is created inside the jar.
Twist-off lids are suitable for all types of preservation: salads, compotes, cucumbers, tomatoes or marinated mushrooms.
Twist-off lids, like tin ones, come with different internal coatings (more or less resistant to chemical attack). And if you have a rather sour product in your jar (sour fruit compote, sour juice or marinade), then it’s better to take lids with a thick layer of varnish.
Closed jars can be checked for leaks when cool by turning them upside down. If the lid is closed tightly, water should not leak. In winter, when you open a jar, remember that when you open it for the first time, a loud pop should be heard - this will mean that the canned food has not fermented or swelled.
If you notice that the lid on the jar is swollen, the product is spoiled and should not be eaten.
Glass lids
Due to the fact that such lids for ordinary cans are almost never produced, many consider them a rarity. However, some housewives still continue to use them, and apparently not in vain.
Advantages:
- The most environmentally friendly type of lids.
- Easy to use.
- There is no need to worry about buying lids in advance, since glass lids are always at hand, and for more than a year.
Flaws:
- Nowadays, such covers are difficult to buy.
- The shelf life of conservation is shorter.
How to use
An elastic rubber ring is placed between the jar and the sterilized lid. And from above, such covers are pressed with a special clamp.
Typically, these lids are used for thick jams, jam, salted sorrel.
As in the previous two cases, the jar is either turned upside down or placed on its side.
Plastic lids
This type should not be confused with kapron (transparent) covers. Plastic lids are usually opaque and come in a variety of colors. They are much denser than kapron ones, and they also close tighter.
Advantages:
- Easy to use.
- These lids are easy to open.
Flaws:
- Suitable only for certain types of conservation.
- Do not provide long-term storage.
How to use
To seal the jar, the lid is heated in hot water (70-80 0 C) for 2-3 minutes and put on the neck of the jar. For high-quality preservation of products, choose tight polyethylene lids that cannot be used to seal a jar without preheating them.
Polyethylene lids are well suited for canning with a lot of sugar when there is no risk of overpressure from fermentation.
Jams and jams will be stored longer if you put a circle of white paper soaked in vodka or alcohol under the lid (on the jam). The alcoholized piece of paper will collect the mold (if it suddenly appears) and you can throw away the damaged piece of paper by putting a new piece of paper on top of the jam.
Reusable vacuum lids
Reusable vacuum lids are science-based quality canning fixtures.
Advantages:
- You create a vacuum in the jar, which means that germs will not multiply on the products.
- The system is easy to use and requires almost no physical effort, which makes them very different from other rolling methods that require a lot of effort and a lot of time, which is incredibly tiring.
- Vacuum lids keep homemade preserves from "exploding" and keep the flavors and aromas as they should be.
- Each cover can be used up to 200 times, at least three years.
- Long shelf life even for greens that remain perfectly fresh and untouched.
Flaws:
- When preparing home-made canned food, after the first vacuumization, you will have to carry out the second one in 2-3 days if you did not use vegetables or fruits freshly picked from the garden, but bought in a store.
- Another disadvantage of such covers is their high price.
How to use
So, first you need to carefully inspect the glass container. It is not recommended to use cans with cracks, chips, regardless of their location. Vacuum canning jars do not need to be sterilized. On the groove of the cover, place the sealing gasket as tightly as possible.
The next step is to install the lid on the neck of the container. After that, you need to firmly insert the pump into the hole on the cover. The following manipulations are aimed directly at creating a vacuum: holding the handle, you need to move the stem up and down.
The number of repetitions depends on the purpose for which the system is used. So, 6 strokes are enough for canning, but about 20 strokes are enough to ensure longer storage of products. If you find sharp spontaneous drops in the stem, which at the same time hits the lid, you need to stop.
Screw-top lids are heaven for the hostess who is desperate to handle a seamer when canning with simple lids with a push-in rubber band.
Seaming machines often break down and then do not close at all or cannot compress the lid and attach it very tightly to the glass of the jar. If the jar is not closed tightly, the workpieces deteriorate. And it's so embarrassing! So much work in a stuffy hot kitchen, so many products, and suddenly it turns out that the jars are swollen (that is, the lids on them) or completely fell off.
Therefore, in order not to get upset in vain, you must either buy a reliable seamer for caps, or switch to twist-off screw caps (twist-off).
Screw-neck jars with twist-off screw caps are the most common containers in which we buy mushrooms, jams, compotes, canned tomatoes, lecho, gherkins, ketchups in glass jars, mussels, some types of cheese, Sun-dried tomatoes in oil, juices and baby food. The twist-off technology is used both for capping medicines and for beer caps.
Twist-off lids come in different sizes
How the screw cap works
A hot lid, heated over steam or in hot water at a temperature of not more than 60 ° C, is screwed and fits snugly against the glass of the jar.
The polymer coating on the inside of the lid, which acts as a gasket (sealant), softens in heat and allows you to close the lid as tightly as possible, without cracks. As it cools, the top of the lid pulls inward (a slight click is heard) and a dry vacuum effect is created inside the jar.
Rules for using twist-off screw caps
You can not twist more than the thread allows, do not overtighten. Otherwise, you will break the cover.
It is necessary to install the cover, getting into the thread, and screw along these rails. Otherwise, cracks form and mold may appear in canned food.
Close canned food with a lid immediately after filling the jars.
Do not overfill banks. Banks should be filled with contents to the maximum, but not reach 1 cm from the edge of the can.
How to store jars with screw caps
Most canned food with screw-on lids can be stored in a warm (but not hot), dry, and well-ventilated place. Canned food must not be subjected to sudden temperature fluctuations to avoid condensation.
However, if you are preserving low-sugar jams or sugar-free compotes, or making other preparations that require more careful storage, they should be stored at lower temperatures (in the refrigerator or in the cellar).
Before storing jars, jars with hot contents must be cooled to room temperature and checked for leakage (turn the jar upside down and see if the rim of the lid is moistened).
The shelf life of canned food in jars with a screw neck, closed with screw caps, is 6 months or more.
Service life of screw caps
Revolving, screw-on lids are reusable. If you treat them with care and do not clean off the varnish and the polymer inner layer of the lid with a hard washcloth, then the lid will last 4-5 years.
If the cover is rusted, it is not suitable for further use.
How to know if screw cap canned food is edible
When the jar is first opened, a loud bang is heard - this means that the canned food has not fermented and is not swollen.
If you notice that the lid on the jar is swollen - the canned food is spoiled, it is poison, you can’t eat them.
How to open the lid
Screw caps can be opened by pushing and turning it in the opposite direction, or you can use a special twist-off opener (these are sold at all hardware stores with a wide range of products).
Which way to turn the lid
To close the screw cap, turn it clockwise. To open, unscrew the cap counterclockwise.
The lid does not open - what to do
If the lid does not want to unscrew in any way or you do not have enough strength, you must first try to cover the lid with a cloth or towel (so that your hands do not slip) and turn the lid.
If the reception failed and the jar is still tightly closed, you need to take a burning match and slightly heat the lid from below with a flame (under the rim, around the jar). 1 match is enough, it's fast, you won't even burn your fingers. The lid will expand from heating and open (well, not by itself, of course, turn the heated lid).
Different types lids: plastic (including nylon, translucent), plastic drain lid (with holes) and twist-off lids
Is it possible to replace simple preservation lids with screw ones?
Yes, you can preserve all kinds of salads, compotes, cucumbers, tomatoes or mushrooms in a marinade under screw caps. That is, to twist with them all the blanks that used to be rolled up with simple tin lids.
Twist-off lids come in different inner coating(more or less chemical resistant). And if you have a very acidic product in your jar (sour fruit compote, sour juice or marinade), then you better take lids with a generous layer of varnish to protect the lid from interaction with acids.
Plain iron, plastic and spinning lids
In addition, jams and jams can be covered with plastic - nylon lids, prying under the lid (for jam) a circle of white paper dipped in vodka or alcohol. The alcoholized piece of paper will collect the mold (if it suddenly appears) and you can throw away the damaged piece of paper by putting a new piece of paper on top of the jam.
Nylon covers - the same plastic, only colorless
Jam cooked in a 1:1 ratio, or if there is even more sugar in it (1:1.5 or 1:2), will be well preserved under a nylon (plastic) lid and at room temperature (but not in the heat, of course).
With the onset of the warm season, any housewife only gets more trouble. First you need to plant something on the site in time, and then still find the strength to harvest. After that, many are faced with the problem - how to save it so that in winter you can regale your household? The main way to preserve berries and vegetables is conservation.
This method has undergone many changes over the years of its existence. Everyone remembers the old seamers. Many use them to this day. The disadvantage of this device is that it must be used with great care. With a little more effort than required, you will get a jar with a damaged neck, which you will not be able to use in the future. But as a result of numerous tests, today housewives know how to properly roll up cans with a typewriter.
But everything is changing, and the old cans have been replaced by new ones, the lids of which are twisted. That is why more and more housewives are asking this question: "How to roll up jars with screw caps?"
Operating principle
Screw caps are called twist-offs and have been used for preservation in Western countries for a long time. The essence of their principle of work is as follows. On the inside of the lid there is a special polymer coating that acts as a gasket. Under the influence of high temperature, it expands and tightly seals the jar. With a decrease in temperature, as it cools, the top of the lid is pulled inward, which is accompanied by a slight click. As a result, a vacuum effect is created in the bank. Therefore, before rolling jars with screw caps, it is necessary to heat the caps.
Terms of use
Most housewives, after looking at their neighbors or girlfriends, decide to purchase such lids for themselves, but they don’t know how to roll up jars with screw lids. There is nothing complicated here. First you need to sterilize the jars in the same way as regular jars. At the same time, this can be done with covers. The temperature for the lids should not exceed 60 degrees. Otherwise, this will lead to the destruction of the polymer coating.
The heated lid is placed on a jar ready for seaming. In this case, it is necessary to ensure that the grooves on the lid exactly coincide with the stripes on the jar. And more important is the inspection of the can, or rather the neck, before
Quality control
In order to check and relieve yourself of worries about the reliability of the conservation performed, set closed banks neck down. In this position, they should stand for at least 2 days. If during this time no smudges appeared, and the lid did not swell, then you can safely hide the jars in the cellar or basement.
How to open such a bank?
You can hear from housewives more than once that it is very difficult to open such banks. And if there are no problems with how to close jars with screw caps, then it can be impossible to open them. In order to do this, you need to know little secret: just turn the jar over and tap the bottom with your palm. Then screw on the lid.
Thus, from the above, we can conclude that the use of new jars with screw caps has made life much easier for housewives. This preservation method is suitable for those who do not want to mess around in the kitchen for a long time or do not know how to roll jars with a machine.
Today we’ll talk about what kind of lids are for conservation and how they need to be rolled up.
What are autoclave lids and how to choose the best
Today, 4 main types of lids are used for food preservation:
Tin lids
Classic canning lids that have stood the test of time. Tin lids are very popular with housewives, even though they are disposable and rolled up using a seamer.
Such a lid should be made of food-grade metal and coated on both sides with food-grade varnish. Lacquered lids resist corrosion and oxidative reactions from the marinade well. A lid made of white unvarnished tin cannot be used for seaming for a long time, with a high probability that the workpieces will deteriorate.
Non-varnished lids are suitable for non-acidic products: preserves, jams or compotes. For salty preparations (vegetable marinades, sour berries and fruits), it is recommended to use coated lids. The fact is that unvarnished tin reacts with an acidic marinade solution and spoils the taste of the latter.
Screw caps (twist-off)
Convenient reusable lids with their limitations. For example, they are only suitable for seaming cans with threads on the neck. The advantages include their relatively low cost and the ability to roll manually without a seamer. Screw caps can be used several times, but you will do this at your own peril and risk: if the sealing ring on the inside is damaged, the blanks will deteriorate.
What products are suitable for
Twist-off lids are suitable for all kinds of products. But like tin, they have a different coating on the inside. For compotes and jams, a regular lid is suitable, and for salted preparations, it is better to use specimens with a lacquered finish.
Plastic lids
This type of lid is almost never produced today, however, some housewives consider them the most environmentally friendly and airtight. They are not put on the jar without preheating in boiling water, but they are quite easy to remove.
What products are suitable for
Plastic lids are great for sugar-heavy recipes where there is no risk of overpressure. To keep jams and jams longer, you can put a piece of paper soaked in alcohol under the lid. In the event of mold formation, the piece of paper will absorb everything into itself, keeping the blanks intact.
Lids with vacuum pumping system
Relatively new invention. They are reusable (manufacturers promise up to 200 seals) lids with a special valve and a pump included. Their main disadvantage is the high price and the inability to purchase in a regular store. But the use of vacuum lids quickly pays off, and the blanks retain their original aroma and taste throughout the entire shelf life.
What products are suitable for
The list of products that can be rolled up with vacuum lids is long: vegetables, compotes, jellies, jams, salted blanks, fruits, berries. This type can be safely called universal.
How to roll up jars with lids for preservation
But it is not enough to choose a quality lid for seaming. You still need to roll it up properly. This technology is not very complicated, but it also has its own tricks.
Tin lids and twist-offs must first be kept in boiling water. The rubber seal on the inside of the lid will soften and the jars will be hermetically preserved. After soaking in boiling water, the lids are taken out, installed in the center of the neck of the can and fixed: tin ones - with a seaming machine, twist-offs are simply twisted tightly by hand.
Plastic lids after 2-3 minutes of soaking in boiling water, wind it on a jar. For reliable fixation, it is recommended to choose those lids that cannot be put on the jar without preliminary exposure.
Vacuum caps have a slightly more sophisticated canning technology.
- First of all, we prepare glass jars, inspect for chips and cracks.
- We wash the vacuum lids before use and put them in hot water for a couple of minutes.
- Fill the jar with products, place the lid on the neck, press the pump against the lid and make a few strokes. The lid will lock into place.
How to roll up banks? (video)
