nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Reuse canning lids for sous vide

gcvaughan3

Any advice on reusing canning lids for recipes like the sous vide pot de creme? Practically all canning sites say not to reuse lids, but this recipe isn't trying to preserve something in a shelf-stable state.

Cheers.

Find more posts tagged with

What About Tools?

Comments

brian_martin2001

Was with warm soapy water, dry completely, reuse. That's my only advice

wolfiegirl

I reuse the lids all the time. As Brian said, just a good wash and dry and you're good to go. Of course if they begin to rust or bend it needs to be sent to that great Canning Lid place in the sky....

gcvaughan3

Thank you both!

Tim_Sutherland_52834

The main reason for not reusing is the seal can get damaged and so not seal correctly subsequent uses. An issue for canning/shelf stable products, but not really for short term use of product held in the fridge.

Minh_Huynh_48807

One cycle in the dish washer along with the jars and you are good to go. If lids have some rust or started to bend, I chuck them. Rust always come back no matter how much I clean and bend lids will not seal properly. Have fun!!

ppax86

I used my Weck jars tonight for Creme Brulee, and they worked exceedingly well. If you are not familiar with this type, the have a seal and glass lid held in place with clips. Nothing disposable in other words. Just let my hubby know not to use my half pint set for jam, as these are my set for making the cutest Creme Brulee ever!