{"id":326,"date":"2021-04-29T21:39:58","date_gmt":"2021-04-29T21:39:58","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/extendingtheharvest\/?p=326"},"modified":"2021-05-04T21:13:54","modified_gmt":"2021-05-04T21:13:54","slug":"canning-lids-where-the-rubber-meets-the-jar","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/extendingtheharvest\/2021\/04\/29\/canning-lids-where-the-rubber-meets-the-jar\/","title":{"rendered":"Canning lids…where the rubber meets the jar"},"content":{"rendered":"

Asparagus is in season in the Pacific NW and this is the perfect time to make pickled asparagus. It’s a great condiment with charcuterie, cheese, Bloody Mary’s, and makes an excellent gift.<\/p>\n

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Asparagus bed at the community garden. Image by Buffy Rhoades.<\/figcaption><\/figure>\n

However, unless you’ve been lucky enough to score good canning lids online or have leftovers from last year, they’ve become a valuable commodity.\u00a0 Raise your hand if the thought of not finding lids in the middle of tomato season stresses you out. (Preparing for the season<\/a> by knowing how much you need to preserve helps.)<\/p>\n

I recently asked Jeanne Brandt at OSU Extension in Linn\/Benton county if she’s heard anything from Ball. Word on the street is they’re expecting normal production late-April through May, but what does normal look like? Products are slowly starting to appear on store shelves, but seem to sell out fast.<\/p>\n

University of Wisconsin-Madison recently shared information on lids and home food preservation in an article called Put a Lid on It!<\/a> (I love this name!)<\/p>\n

“By far the most important step in safe home canning<\/strong>\u00a0is to follow an up-to-date, research tested\u00a0recipe<\/a>. Research-tested\u00a0recipes recommend metal 2-piece lids for home canning.<\/strong>\u00a0 Two-piece lids are sold to fit regular and wide-mouth glass canning jars and are made up of a flat metal lid and a metal screw band.\u00a0 The lid contains a sealing compound that, when properly used, softens during the canning process and forms an airtight seal as the container cools.”<\/p>\n

We know this. But they go on to say, and pay attention, because this is important:<\/p>\n

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Tattler reusable lids. Image from University Wisconsin-Madison Put a Lid on It! article. *By the way, universities do not endorse specific brands.<\/figcaption><\/figure>\n

“Are reusable lids safe for home-based canning?\u00a0\u00a0<\/strong>Recent research suggests that reusable lids such as the Tattler-brand* will safely seal jars when used for home-based canning.\u00a0 This type of reusable lid is used with a thin rubber gasket.\u00a0A metal screw band is also needed during canning!”<\/u><\/p>\n

They share helpful advice on using and maintaining lids and gaskets too.<\/p>\n

In the meantime, if you have lids, try this tasty pickled asparagus recipe I adapted from The Joy of Pickling by Linda Zeidrich. Betsy, one of our amazing certified Master Food Preserver volunteers<\/a>, introduced this flavor combination using lemon and rosemary in her pickled asparagus and it was a hit. I have to share it with y’all. For details on how to preserve these beauties and other pickled goodness, refer to the Pickling Vegetables publication PNW355<\/a>.<\/p>\n

Lemon Rosemary Pickled Asparagus-<\/strong><\/p>\n