Types of lids you shouldn't use for canning are named: you've definitely been preserving foods wrong
Choosing the right lids for canning is a very important matter. Low-quality lids can break off and spoil the whole dish, as well leave a lot of mess in the kitchen. In addition, the use of low-quality lids can lead to dangerous damage to the canned food itself.
That's why FoodOboz decided to tell you how to choose the right lids for canning, as well as which lids should not be used at all.
There are different types of lids for canning
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Which lids should not be used
Each lid has its own purpose
Source: freepik
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 either have or do not have 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
Choosing the right lid will ensure long-lasting and high-quality preservation
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Lids with a white surface 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 or compotes.
How to check the lid
Canning saves time and money
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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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