AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Is it alright to use the jars and lids to make homemade jelly from the jars/lids from store bought jelly if you processed it in the boiling water canner?
Answer Hi Bretta,
No -- commercial lids are considered "one-trip lids" and are not to be reused. The sealing compound used on commercial jars is designed for one use only.
You should use new 2-piece canning lids (flats should be new, the metal rings may be reused)each time you can.
For more information on recommeded equipment including lids and jars, please see this website - The National Center for Home Food Preservation: http://www.uga.edu/nchfp/
If I can be of further assistance, please don't hesitate to write me.
Carol C Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
