I am new to the fermenting world. What are the pros of this fermenting lid verses just using the lids that come on the ball glass jars?
1660558
My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says Sandor Katz, more nutritious. But really, I've only been doing this a short while so I hope someone else chimes in.
1660559
My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says Sandor Katz, more nutritious. But really, I've only been doing this a short while so I hope someone else chimes in. My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says... » Read More My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says Sandor Katz, more nutritious. But really, I've only been doing this a short while so I hope someone else chimes in. « Show Less
1660560
Just drill a hole in a regular Mason lid and stick an airlock ($1.50 at a homebrew store) in the hole. It's exactly the same thing.
2263645
These jars will off gas once the pressure gets high enough. One it does start to off gas bubbles will form in your ferment, causing a rise in the liquid level and if you don't have enough head space the liquid could potentially contaminate the seal.
1600530
I honestly dont know. I bought the lids for a craft not for canning so I dont have experience with the jars at all...sorry!
2111750
This carboy is NOT glass. It is plastic but made specifically for beer brewing. I had a glass carboy that I dropped and shattered into a billion pieces. This one is much safer, easier to handle, and I have fermented in it for over a year with good results.
974910
I am an amatuer winemaker, and have made wine from my own grapes for over thirty years. I would not do any fermenting in ANY kind of plastic vessel. The only acceptable kinds of containers are stainless steel, glass, and wood. Otherwise, you're going to get a plastic taste, which I'm sure you don't want, regardless of the health issues. Hope this helps. F Heppner
899526
Yes...the glass drinking jars use standard lids. Be careful of the plastic glasses...the lids are not standard.
1127340
The lid has a punched out design to allow you to drink from it,if you need it closed you will have to use lids that go with the jars.
449212
I have found that you can use a small scoby for large amounts (i have only gone up to 2 gallons) but it seems to take longer to ferment. hope this helps!
930625
All the previous answers are right on target...good answers! The Ball plastic storage lids do, in fact, leak. SOooo....this is what works for me: I simply put a new Ball seal lid inside the plastic cap and tighten with light to moderate pressure....Voila....no more leaks.
1838294
Sabra, that's an excellent tip about using a glass quart canning jar & adding water. I presume the standard metal lid & screw band will be okay in the yogurt maker. Or do I even really need a lid at all?
1837727
You need a container to "brew" the kombucha. I strongly recommend glass instead of plastic. I use a 2 gallon glass container with a spigot. I also recommend Grolsch-style beer bottles with pressure caps for the flavoring and secondary ferment. It helps with the carbonation. I hope this helps.
324692
They look like exactly the same thing when I looked on Wheatgrasskits. Except they seem cheaper on amazon than the Wheatgrasskits site. I am not sure what you mean by open or caged? These lids sit on top of a mason jar to ferment veggies like sauerkraut or other fermented vegetables. The jar lid holds them in place.
1449752
If you aren't too harsh with it, the Ball or other canning jar lids open easily and are not damaged. As with anything, if you are rough with it, then it can be damaged.
943967
Yes, it is to be expected. Fermentation will cause the juices to rise in the jar. I had to remove the lid and drain back down to an inch below the top and reinstall the airlock. I think I had to do that at least twice with my pickled beets. The airlock just keeps air from getting into the fermentation jar.
1214111
Both are plastic. I love the machine so I bought 1/2 pint ball jars & lids. I can sterilize glass better. Plus the jars are relitively inexpensive.
1605229
I like Ball brand wide-mouth and regular size plastic caps for sealing mason jars. I use them to store leftovers in fridge as well as for freezing. They work well and i haven't noticed any leaking. Be sure to allow an inch headspace when freezing foods. They are NOT to be used for water bath or pressure canning.
1449758
It might, after many, many uses, begin to damage Ball jar lid rings. If you were only using the opener for the first time you opened the jars after canning (when it can be really hard to open), I think it would not cause damage. If you used it every time, it might eventually wear down the ring, but the advantage of having help opening the jar outweighs the minor wear, I think.