Summer and autumn, when vegetables, fruits and berries ripen, it's time for sunset and canning. To be fully armed, you need to stock up on cans and, of course, lids for cans.
Tin cans for cans
This is the most common type of lid for our housewives. With the skillful use of a sealing key, the tin lids seal the cans tightly. Cheap products, unfortunately, are only used once.
Plastic caps for cans
Plastic, or polyethylene caps can not be called universal. They are used only in cases where there is no fear that the composition will not deteriorate. Such covers, for example, are used to cover jam, confiture or thick jam, as well as short storage of food in the refrigerator. They close cans with salted or pickled vegetables.
No special devices for their operation are needed. And this, of course, "plus". But the possibility of storage without fermentation processes only to close the cans with heating - a fat "minus".
Glass lids for cans
Unfortunately, today this type of lid is a rare guest in modern kitchens. Glass covers were used in the Soviet years. The mistress of the past was lucky, because this is one of the most environmentally friendly ways of storing food.
Vacuum covers for cans
This is an almost innovative method of closing cans. An unusual reusable plastic cover has a valve through which the air is pumped out by means of a special pump from the can. In the bank itself, a vacuum is created, that is, a space without air, where bacteria do not develop.
Twist-off covers for cans
These tin covers are equipped with a screw thread, ensuring the tightness of the cans. Again, no tools are used when using them. In a jar with a twist lid, you can store a variety of foods - jam, juices, pickled vegetables, salads.