After you harvest all your produce in the fall you need a way to keep it until your next harvest. We do a lot of canning in Mason jars, and that leads to a fridge full of opened, half consumed jars of pickles, tomatoes, beets, …you name it. We’ll admit, it’s not a terrible problem to have this much food on hand that we produced ourselves.
With all that vinegar, the metal snap lids and rings tend to get rusty, which makes them harder to open, unattractive, and you possibly risk contaminating your food. There are ways to prevent rusting lids and rings – don’t wash them in the dishwasher, remove the rings from the jars after they have cooled and sealed & make sure they are dry before you store them.
Give Your Canned Goods The Look They Deserve!
We stumbled on a better way to keep your opened mason jars in the fridge with ZERO risk of rust.
It was by accident that we discovered that lids from most mayo jars fit the standard mouth canning jars. That was a great find for us, but one problem, it’s pretty common for us to have 10 or more opened mason jars at a time. This is a good alternative to the metal lids, but we will need a lifetime of mayo jars to get enough lids for all the different types of canned goods in our fridge.   Plastic storage lids are a great solution to this problem, and they come in both wide and standard mouth sizes. You will often find these on sale around harvest/canning season in department stores. So, while we grow our mayo lid collection, we purchased a few packs of Bernardin Mason Jar Caps. They’re great, and they don’t stick to the tops of the jars like snap lids do with your super sweet pickles, jams and other sugary canned goods.
