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Which lids you shouldn't use for canning: you've definitely been doing your twists wrong

Erika IlyinaFood
How to choose lids for preservation

Choosing the right lids for canning is a very important matter. Low-quality lids can break off and spoil the whole dish, as well as provoke a general cleaning in the kitchen. In addition, the use of bad lids can lead to dangerous damage to the canned food itself.

That's why FoodOboz.ua decided to tell you how to choose the right lids for canning, as well as which lids should not be used at all.

Which lids you shouldn't use for canning: you've definitely been doing your twists wrong

Which covers should not be used

Which lids you shouldn't use for canning: you've definitely been doing your twists wrong

For preservation, it is common to use tin lids that are locked with a key. However, not all housewives know how to choose such lids correctly, as well as how they differ from each other. As it turned out, they differ in the presence or absence of a protective varnish on the inside. There are lids with white, yellow, and golden surfaces on the inside and outside.

Lids with a white surface oxidize quite quickly, so you should not use them to preserve foods that contain acid. It is also not recommended to preserve meat and bean dishes with such lids, as the protein environment is quite aggressive.

Which lids are suitable for canning

Which lids you shouldn't use for canning: you've definitely been doing your twists wrong

Lids with a white interior are not suitable for wrapping foods that oxidize tin. If you use such a lid, the marinade may turn an inky purple color and the food itself may have a metallic flavor.

It is best to use lids that have a lacquer coating both inside and out. They are specially designed for contact with acidic environments and are resistant to a 3% solution of acetic acid and citric acid.

Such lids are universal, so you can use them to make any kind of twists. Unlacquered lids, on the other hand, are designed for short-term storage of products that do not contain acids. For example, it can be jam, compotes, or jams.

How to check the lid

Which lids you shouldn't use for canning: you've definitely been doing your twists wrong

The lids can be checked. To do so, simply dab the inside of the lid with a cotton ball dipped in acetone. If the lid leaves a trace of green or yellow color, it means that it interacts with the contents of the jar, which means it is better not to use it.

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