The simplest and cheapest tin lids are used by housewives most often when canning food for the winter. This is because they are suitable for all types of workpieces. So that efforts to fill the pantry are not in vain, it is important to choose high-quality lids that have a varnished coating not only outside but also inside.
None of the best recipes will save vegetables or berries intended for winter storage if the jar's sealing and sterility are compromised. With sterility, everything is more or less clear - a glass jar without damage should be well washed and dried or treated with hot steam. However, the choice of caps for hermetically sealed cans requires a special approach.
The most popular lid for preservation
Despite the fact that glass covers are already the last century, some housewives are convinced of their guaranteed safety, environmental friendliness and reliability. The advantages of this type of lid are that they do not require the use of a seaming machine and can be used more than once. Each glass cover is equipped with a special clip. However, finding a glass version on sale today is almost impossible.
In place of glass that does not require a sealing tool, another view has come - a screw cap. Although it is not actually reusable, many people not only call it that, but also use it. True, it requires an appropriate jar with screw thread, but both are freely available in various sizes. A universal screw cap is convenient, but still a skill in its application will be required. If distortion has formed during twisting, then the preservation of the workpiece cannot be guaranteed. It is important to tighten them carefully so as not to pinch or tear the air valve. Since it is far from always possible to “catch” the necessary effort, experts advise against pickling vegetables with screw caps.
There are caps for preservation from polyethylene, but do not confuse them with ordinary ones. For winter blanks, only tight plastic covers are suitable that cannot be put on the jar without pre-heating them for 2-3 minutes at a temperature of 80 degrees. Nevertheless, tin lids remain the most popular, although their use requires a seaming machine and they are used only 1 time. Tin lids are cheap and suitable for any type of canned food, but they have some differences that you should pay attention to when buying
The secret to successful canning is quality lid
Russian manufacturers produce ordinary gray tin caps, called "white", and yellow caps - varnished. You can find lacquered aluminum covers. Both of them can be used, but the varnished coating provides protection against oxidative reactions that the lid may undergo when it comes into contact with marinade, where there is vinegar. Therefore, it is important that a lid coated with food varnish is used not only outside but also inside, to roll cans of pickled cucumbers, tomatoes, which is much more important.
The inner coating may be silver or pearlescent. This means that food varnish or pearl enamel is applied, which also reliably protects against oxidation. In appearance, it is almost impossible to distinguish a tin lacquered lid from an aluminum one. To recognize the material, you need to pick it up. Aluminum will be slightly lighter and softer, which can be felt only by picking up the seaming machine. A high-quality tin lid should weigh 0.14 grams, have a tight-fitting rubber ring inside, and have more than two stiffeners. It is unlikely that it will be possible to determine the weight of the lid by taking it in your hands, but out of curiosity at home you can conduct an experiment.
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