Ill start by saying that I know that you must not re-use lids for water bathing. (I've only kept a couple around for dry ingredient storage).
Tho, I have a technical question when making fridge pickles. When the lid seals, is it considered "used" and therefore not good to water bathe?
Or - could the lid be reused for more fridge pickles?
Hey yall - Benning canner here. I feel like an idiot - learning the importance of headspace a little too late after canning a few items. From left to right, we have lilac jelly (made 5/7/26), and two salsas (one made 5/7/26 and the other made on 5/9/26). Ive also learned that I need to be taking the rims off the jars for proper storage (pic was taken before I took the rims off 😅). I water bathed these for the proper amount of time, and all sealed within moments of me taking them out of the bath. They have all since been stored in a cool, dark, place (basement pantry) and visually look okay from the outside in.
I am fearful of anyone getting sick from something that I've made and have definitely learned my lesson here as far as canning properly goes.
Please help. Can I freeze these? Is it best to throw them out (totally okay doing so and starting over!!)? Could I refrigerate them and use them quickly? Or perhaps re-process to the proper amount of headspace?
Any and all advice welcomed from the council of Reddit
Thanks for reading and for y'alls time in advance
From a young sproutling, the winds tried to pull them again, and again, from theyre perilous climb, they held fast. The pea scaling ever higher, not knowing what its destiny might be. Only knowing that whatever it was, it was going to be earth shattering and tremendous. The next generations- heirs to a legacy- would marvel at theyre historical accomplishment, and theyre ancestors would smile upon them from the heavens.
*Cue tiny warrior battle cry"
🫛🦸♂️
I hope you all enjoyed what I saw in this too 🥰🌱Happy Growing in zone 8b