Glass lids etc.
Does anyone know where to get glass lids and rubber gaskets for canning jars? I have a large collection of Luminarc "working glasses" and the plastic lids but no glass lids for canning. Do glass lids for this brand even exist? Or was this brand intended for acid fruit preserves sealed with paraffin wax?
I looked at the Weck line of jars online, and I am dismayed that they are described as "thick" glass with no mention of being tempered glass. They must be tempered glass, right? Also, the rubber gaskets seem to be hard to find and very expensive to replace (with shipping). Some websites say a new gasket is required every time you use the jar. Is that really necessary?
For what it's worth, the recommendation by US authorities to use BWB instead of inversion or paraffin wax is not for food safety, but for food security. The basis is purely economic: home canning ingredients and labor are costly, and these other methods have a higher loss rate when used by beginners. In my experience, that is true. My mother, who never did much preserving, used paraffin wax and her loss rate was rather high. My loss rate using the inversion method is much lower, but perhaps not as low as my loss rate using BWB. Whatever method is used, good preparation and practice make a big difference. If the food is still close to boiling hot when the seal goes on, spoilage is unlikely with any of these methods.
Another for what it's worth: none of these methods prevent botulism. That is why none of these methods are used for canning vegetables. Conversely, acid foods do not require pressure canning because botulism is not a risk with acid foods.