Re-use of screw caps for canning.

Girls, share your experience!
A neighbor presented a large number of different-sized cans with screw caps.
Itself, when I buy in such jars, I try to open the lids without "prying with a knife"
so that you can reuse them when canning.
In this case, there is no guarantee that the banks opened "correctly".
And small containers are VERY needed!
There is, of course, a stock of new caps of different sizes, but not all sizes are the same.

Maybe someone has experience how to immediately understand if the lid is pulled,
in order not to put canned food in the trash after a few days.

When you twist the hot preservation, bend your ear to the jar and press on the lid. If there is a hissing sound, it will not attract.

how to immediately understand if the lid has pulled

I keep re-caps. I put hot closed jars on the lids to cool. If there is a defect in the lid, the rhinestone will leak the contents. And you need to monitor the condition of the cans after conservation, keep the cans in sight for about a couple of weeks. If the defect is in the lid, bubbles will appear, brine clouding. It means urgently to open banks and re-close again.

The lids on the cans began to swell. Types of marriage and spoilage of canned food

[Admin]

Admin, Tatyana, do the screw caps swell? It seems to me clearer in the seaming caps. It will fly off quickly if that. And such a lot of effort is needed to break.
I also bought such beautiful jars and lids last year. In the winter I realized that they are not always convenient when there are no assistants. The opener is easier to walk around. And here, sometimes without the means at hand. This year I also used these lids again, but with caution. And they also presented several jars of squash caviar with lids. Everything seems to be standing still, thank God. But they probably won't fly so easily

Absolutely any lids are blown up Why The lids on the cans began to swell. Types of marriage and spoilage of canned food

We use those that are convenient for you personally, who fall into your hands.

I use screw caps, sometimes 2-3 times in a row.
It is most convenient to use special keys for opening the covers, there are enough of them on sale.

[Admin]

Admin, Tatyana, any lid can clearly swell. I mean, the screw is harder to fly off. It sits more firmly and it is not visible what is happening inside the can. I'm talking about salads. Cucumbers will be visible if it becomes cloudy. And rolled up will immediately be noticeable if something went wrong. It is softer.
But the key didn't work for me. Maybe they are different. But they need strength too

[Mila]

It sits more firmly and you can't see what's going on inside the can

Mila, it is very clearly visible, and in cucumbers, and in salads, and in caviar.
Canned food begins to grow cloudy, a white cloudy sediment forms at the bottom - this is the first sign of "unhealthy" canned food.
And then, it may hiss from under the lid, it may fart, it may begin to swell ...

Simply, you need to carefully observe the banks for the first 15-20 days, and learn to determine from the state what is going on inside - it's simple

I also bought such beautiful jars and lids last year. In winter, I realized that they are not always convenient when there are no assistants

Mila, yes! I always do without outside help, I take a knife and like a real pirate ... grunting on the lid, FSE, immediately opens. But, of course, I always buy new covers, because I feel sorry for my work if anything.

I agree with Roma.
I myself have been using only screw caps for many years and I can say the following:
1.they come in different qualities. Some old lids "go" for almost 10 years, but these are thick lids, usually they were one-color - white or dark green, got from purchased canned food a hundred years ago. New thin ones are no longer so good and are often defective initially, there is also such a sad experience.
2. over time, I have developed such an algorithm - for pickles and marinades, I always take exceptionally fresh lids, I always buy in advance and there is a package or other at home.
But for sweets, jams, silts, apple filling and tomato sauces, I also take those that have already been used, carefully looking so that the inner layer is not damaged, there is no rust or dark spots, and in general the lid would not be visually deformed.
In any case, at the moment of turning over on the lid, I listen very attentively and turn it over on the table first (if something goes wrong, it will immediately flow, as Admin said).
Thus, it is possible not to use new caps every time and not to chase after non-standard ones (this is especially important with small cans).

I got away from reusable lids.
Quality has become
The lids themselves have become somehow small and do not always close properly.
This especially affected large lids for one and a half liter cans. Do not curl. They jump off the can.
The enamel on the lid is slipping.
And, if earlier, there was a rubberized layer on the lids that adjoined the neck, but now it is not.

This especially affected large lids for one and a half liter cans.

It has always been like this, with banks of this volume. Long ago I refused such cans. Yes, and it is not practical to close them in, for me personally.
I have more cans of 0.5-0.7-1 liter in use

During the week, I closed many cans with reusable lids, all of them have already been repeated - they stand like cute, all intact

Girls, in the summer I bought screw caps and talked with the seller about the quality. She said that in used lids or those that scroll again, and this happens, you need to bend your ears a little with a spoon and you can safely use it. I haven't tried it myself yet, but it might work.

before, on the lids there was a rubberized layer that adjoined the neck, but now it is not.

Olya, this normal rubberized layer is only on the lids from factory cans. On the lids that we sell at retail, this layer is noticeably thinner. I have such factory lids on the shore as the apple of my eye and they are really better - and rubberiness is good, and the coating inside is better, and the tin itself is thicker.

[svetta]

svetta, so I wrote about this !! And also the coast, only the years go by, and I have been making canned food for a long time myself and the very best lids from the Bulgarian canned food are practically gone. But rare banks 0.8 are lively.

I decided to give up this supposedly saving and buy new caps every year. Once I got hot lecho on the table - that was enough for me. Although nothing seemed to hiss, she tilted it very quietly to roll the can on the table to be sure, and it - bam! and the whole table, the floor in lecho. It's good that I didn't get burned. And the lecho boils in a saucepan, you need to pour it faster so that it does not boil into trash. In short, well, it nafig. The lids are not that expensive to risk.

this normal rubberized layer is only on the lids from the factory cans. On the lids that we sell at retail, this layer is noticeably thinner. I have such factory lids on the shore as the apple of my eye and they are really better - and rubberiness is good, and the coating inside is better, and the tin itself is thicker.

Plus, 15000+! I also have a point to tighten the covers that scroll. I then use these lids only for storing any bulk products. Factory lids are shore, I even have a rating of the quality of lids from different manufacturers.

quality rating of caps from different manufacturers.

And share?

I have now transferred a lot to storage in 200 ml and 150 ml jars. The best lids from cans with mustard from Pyaterochka Red price. Then there are green lids from 150 ml of mustard, then Honeu Kid from baby food, then the lids of Grandma's basket, in the last place the lids from the Toptyzhka, here at Toptyzhka 20% of the lids do not close, passes, so I will transfer them only for storing bulk products, under spices, mint and oregano.

In the winter I realized that they are not always convenient when there are no assistants. The opener is easier to walk around. And here, sometimes without the means at hand.

I want to share my experience. To open it without assistance, I put the jar in a deep plate and in the sink, on top of the lid I pour hot water in a thin stream. The lid heats up quickly and then I easily open it.

[Admin]

I also heat the cans under water, but I also use technical knitted gloves from Fixprice, their back surface is doused with rubber. Thank you Admin, taught.

I use a special screw cap opener. But there are only 2 sizes of caps. Jars with non-standard lids, or juice bottles, I also put under hot water. But if the husband tightened these caps, then sometimes it happens that he too cannot unscrew after himself, or it often happens that the husband is not at hand, and my hands are very weak. I never use a knife, in which case I put a jar on the lid in a saucepan or bowl, pour a little water over the shoulders of the jar, and bring the water to a boil. I open it with a glove, it's hot, very easy!

Many thanks to everyone for their responsiveness and "sharing" experience!
I learned a lot from the discussion!