Hello everyone, welcome back to the Evigardening Podcast, Kevin Spiritsu here.

We've got Jill McSheehy back on the show talking about preserving food, and you know, last

year a lot of people probably got into gardening.

I think a lot of people also probably got into preserving as well, and like you were mentioning

the lids, you can't reuse them, they got quite scarce, and you sort of tease a little bit,

and you're saying, hey, there's some hacks that I've come up with to get around this.

And so I'm really curious, because my understanding, at least looking at canning from the

outsider's perspective, the lids, and like, oh, make sure that the lid doesn't have this or that,

and you can have botulism and all this. It is a little scary, and so I'm really curious what

you're doing to make up for that lack of lids.

Well, I will say that what I'm going to share today isn't going to make up for the entire

lack of lids in everything that I do, but the fewer of those metal lids that I have to use,

the further that the other ones will go, right? So if you are buying brand new jars, as I mentioned

yesterday, the lids are going to be there. It's like you're going to have the metal lids to go with.

So if you buy 12 jars, you're going to have 12 lids. So you're going to have some assuming

you can buy jars. Now those were in short supply last year too. As of now, my shelves are full

of jars, just not the lids. So I would say if you need jars, go ahead and get them because

the lid is where the money is right there. But if you don't have enough lids, I would recommend

to consider reusable canning lids. There are certain brands, the only brand that I've ever used

is the Tatler brand. And I've had those for gosh, seven years or so. And I haven't used them all

that much because their seal rate isn't as high as with metal bands in my tests. However,

last year when that's all I had, I was very grateful. And when I did one test, I think nine out of 10

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