They won't be filled again. If refilled with the same blend there's no need of cleaning.I can’t believe you’re chucking those jars in the trash! ?
Quick wipe with some alcohol and they’re like brand new jars ?
What Do You Do With Your Used Glass Jars?
- Thread starter B.Fee
- Start date
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Yeah, I don’t clean mine either if refilling with the same blend.
It's been years now since I emptied a jar.
? Are you just smoking from tins or what?
Thank God, I bought a case of jars. I need to tell my kids to stop using them to make sourdough starters.
Glass is impermeable to anything that would be associated with tobacco so reusing after sterilization (insert your method here...) is just common sense.
The function of the ring is to hold the rubber seal of the steel lid securely against the lip of the glass to create a nearly airtight seal, hence the rings are safely reusable many, many times provided they aren't dented or show signs of decay.
The steel lids have a rubber seal and a protective coating to minimize the chance of the steel from decaying and contaminating the contents inside the glass jar. The rubber seal and the coating is compromised after 1 use and should be tossed and replaced just like when they are used for canning fruits and vegetables. They are designed as a one-time-use component.
I have jars that are over 80 years old that are just as usable as brand new ones off the shelf of your local Target store. I replace the lids every time I refill and haven't needed to replace any rings yet but unless I crack or chip a glass jar I will reuse them indefinitely.
Simple chemistry folks.
The function of the ring is to hold the rubber seal of the steel lid securely against the lip of the glass to create a nearly airtight seal, hence the rings are safely reusable many, many times provided they aren't dented or show signs of decay.
The steel lids have a rubber seal and a protective coating to minimize the chance of the steel from decaying and contaminating the contents inside the glass jar. The rubber seal and the coating is compromised after 1 use and should be tossed and replaced just like when they are used for canning fruits and vegetables. They are designed as a one-time-use component.
I have jars that are over 80 years old that are just as usable as brand new ones off the shelf of your local Target store. I replace the lids every time I refill and haven't needed to replace any rings yet but unless I crack or chip a glass jar I will reuse them indefinitely.
Simple chemistry folks.
John told him to add his location, and wash his pipes with water..
Tins, bags of aromatics I haven't gotten around to jarring, pouches, and each of many of my jars contain one pound. I can smoke the same blend for weeks and barely scratch the surface and with 360+ pounds in the closet, it may be a couple more years before I empty a jar.
Sold mine, as I moved things from glass to Mylar. Might have even come out ahead. Certainly didn’t lose anything.
I think I will try the Everclear Rinse and wipe then try to use the same blend in the same jar. I have found something I like I will probably tend to stick to it. I like to buy tins also so will keep some of those around for the different blends I will try.
Use, wash, repeat. Forever. Replace tin tops as necessary. Jars are swell.
Ya it's ridiculous here in canada. Seriously every store was out of jars and lids or every size, for weeks. Most of the stores still don't have jars. And people are actually selling their old jars for crazy prices(okay maybe not 3x the price though) Luckily I found a spot the other day( which I won't disclose) where I found some jars to do some more pickling and preserves.
One of the things I picked up from winemaking is that there is a difference between clean, sanitized, and sterilized. You can sterilize something and it still be dirty. One of the other things I picked up was that yeast, mold, and bacteria is EVERYWHERE AT ALL TIMES. If you don’t believe me, just start a wine and put a spoon from the dishwasher in your must. I’ll guarantee you that you’ll have vinegar in a few weeks.
My kitchen has to be ready for surgery clean before starting a wine or mead. I carry that over for dealing with my homegrown tobacco also. It’s just too easy to get mold. Drop the ball just for a second and you’ve ruined a years work.
My kitchen has to be ready for surgery clean before starting a wine or mead. I carry that over for dealing with my homegrown tobacco also. It’s just too easy to get mold. Drop the ball just for a second and you’ve ruined a years work.
This.Glass is impermeable to anything that would be associated with tobacco so reusing after sterilization (insert your method here...) is just common sense.
The function of the ring is to hold the rubber seal of the steel lid securely against the lip of the glass to create a nearly airtight seal, hence the rings are safely reusable many, many times provided they aren't dented or show signs of decay.
The steel lids have a rubber seal and a protective coating to minimize the chance of the steel from decaying and contaminating the contents inside the glass jar. The rubber seal and the coating is compromised after 1 use and should be tossed and replaced just like when they are used for canning fruits and vegetables. They are designed as a one-time-use component.
I have jars that are over 80 years old that are just as usable as brand new ones off the shelf of your local Target store. I replace the lids every time I refill and haven't needed to replace any rings yet but unless I crack or chip a glass jar I will reuse them indefinitely.
Simple chemistry folks.
Except I’ve found that I can easily get two or more uses out of the lids if you take a little care with the gasket material. I probably wouldn’t reuse a lid for a hard to find or expensive blend, or for cellaring long term, but for storing readily available, affordable bulk, that I intend to have “open,” I don’t have any qualms about it.
Yep. Back when I was doing some undergrad research in the lab, I had certain parts of the project that had to stay sterile. Something that always stuck with me was that I had a great professor that always said that it is essentially “raining” bacteria and mold spores. If you want to avoid contamination completely, you have to get whatever you’re working on “out of the rain.“ IE, put it in the laminar flow hood, and keep bottle openings covered as you decant, etc.
With brewing and winemaking I’m sure it’s a bit like a lab scenario. Far less leeway than with tobacco. With tobacco the way I look at it is that the tobacco is certainly not sterile. There are bacteria and mold spores already in it when you get it. The best we can do is to not provide an environment conducive to the development of those spores.
Unless you want to sterilize your blend in a pressure cooker and turn it into Cavendish. Then I guess you could put it up sterile.?
I understand that you were being hyperbolic, but just so that folks will know, you have to cook it at a lot higher temps for longer to get cavendish, but yeh... keep it clean and sanitary.
When I rack wine, I tell my wife, because she is the biggest fan of my product, and she scrubs the kitchen down for me and sanitizes everything. She’s a doll. I just have to clean up afterwards.
Luckily I’ve only had two, one gallon carboys turn to vinegar. It was really good peach cider vinegar and plum vinegar, but vinegar all the same. :::knock on wood:::
Peach Cider Vinaigrette sounds interesting.
I used some of it to make a barbecue glaze. It was pretty good.