The recommendations for the screw top lids used on our jars come from the manufacturer of these lids. They will describe how these lids are to be used for the safest and best results when canning to preserve food.
CONTINUOUS THREAD LINED LIDS (Mason Jar Lids)
These come in Gold, Black, Silver and White. Be sure that your choose "lined" when choosing from the pull down for lid choice. These are not to be used in a hot water bath method of canning, (see High Heat Lids Below). The Plastisol liner is thin, and meant to be used as follows:
- - Heat the food to be canned to boiling, (212 degrees)
- - Clean the jars and lids in the dishwasher, and use while still warm
- - Pour the food into the jar, leaving a 1/2 inch space at the top
- - Screw on the Continuous Thread lid tightly
- - Let cool completely. The Seal is made when the food cools and sucks down on the lid
- - No need to shrink wrap. Recommended shelf life is one year
HIGH HEAT CONTINUOUS THREAD BUTTON LID
These lids come in Gold only, and have a "button" top. The Plastisol liner is Heavy Duty and is meant to seal using the Hot Water Bath Method. Recommended shelf life is one year.
These lids come in Gold, Black and Silver. The Plastisol liner is Heavy Duty. These lids can be used for either of the above methods. This is the type lid used on 85 percent of commercial food jars. Recommended shelf life is one year.
WHICHEVER METHOD YOU USE, DO NOT TURN THE JARS UPSIDE DOWN TO COOL, AND DO NOT PLACE IN THE FREEZER. BOTH ACTIONS MAY BREAK THE SEAL.