Canning lids and/or rings... does it matter?
My mother-in-law recently gave me preserves she canned with the ring tops removed. I always leave them on. Which way is best? I've seen them stored both ways. Thanks!
This is a matter of personal choice. I prefer (and the USDA recommends) to store my jars without the rings. If there is any moisture on the rings they are likely to rust and may be difficult to remove. I reuse the rings on future loads of canning.
There are folks who like to store the jars with the rings on. I've heard the reasoning that they feel safer that the rings will hold the seal on the jar better.
My feeling on this is: If the jar is going to loose it's seal... I'd just as soon have the lid come off. If the ring is not there the lid should be noticeably loose. That way there is no doubt whether the seal is solidly in place when I go to open it.
I'd love to hear from others on this topic. How about an informal poll. Leave a comment, do you leave the rings on? Or off? And why?