In order to prepare a delicious canned food, you need to choose not only a good recipe, select the products and prepare the container. You should also pay attention to the lids, the quality of which determines the shelf life of your preserves.

More often for canning housewives use metal lids. The editors of FoodOboz will tell you which of them are the best for cooking and how they can be sterilized.

Tin lids.

This kind of lids are rolled with a special key. They are budget-friendly, easy to find in the store, and the biggest advantage is that they are suitable for salty and sweet preserves.

Tin lids come in two varieties: lacquered yellow and unlacquered white. When choosing lids, consider the fact that lids made of unlacquered metal are not suitable for canning sour fruits. All because they oxidize tin, and canned goods have an unpleasant metallic taste. Therefore, it is better to choose lids with a layer of varnish on both the inside and the outside.

Sterilize them by boiling them in a pot of water.

Twist-off lids

What makes twist-off lids different from the previous ones is that you don't need to use a key to roll them and they are suitable for any kind of canning. It's also important to buy only those with a varnish on the inside. The only disadvantage is that they are disposable, although they can be used several times as long as they do not leak.

As a rule, such lids are sterilized over steam or in hot water not exceeding 60 degrees Celsius.

Previously OBOZREVATEL reported how to sterilize jars and lids in the oven.