Cat Posted August 23, 2014 Share Posted August 23, 2014 ...According to the Jarden company, those new BPA free lids also have a new gasket material. They made the change in the recommended procedure because the new gasket on those new lids is plastisol. If the new lid is heated in simmering water, it can easily be heated too much or for too long causing the plastisol to thin out. If that happens, you either get a poor seal (that fails later on the pantry shelf) or no seal at all... Read the whole thing here - http://livinghomegrown.com/2014/08/changes-in-canning-lid-procedures.html Quote Link to comment
mom11 Posted August 24, 2014 Share Posted August 24, 2014 Thanks Cat! I just bought 3 cases of these things just this week. I would have heated them. Quote Link to comment
The WE2's Posted August 24, 2014 Share Posted August 24, 2014 All my lids were purchased last year (lots and lots) from one of our favorite Mennonite stores but thanks for the heads up. Guess if I buy any of these "new" ones, I'd better stick a note inside the bag/box to not heat them up? Quote Link to comment
Igarden2 Posted August 24, 2014 Share Posted August 24, 2014 Thank you for posting this information. I learnt sumthin'. Quote Link to comment
mom11 Posted August 27, 2014 Share Posted August 27, 2014 OK...I have over 100 boxes of these things...I haven't used them yet though, but this is what is worrying me.... If we aren't to even simmer the things, because the plastic may deteriorate and the seals may not "seal"...Ummmmmm....Someone please tell me how they are going to hold up in a water bath and most especially in a pressure canner? Are our seals going to "pop" long before we expect them too? I do a lot of canning at a time....I expect that seal to stay down for years, especially meats....I just don't see how that is going to happen, if simmering water may damage them. I've also thought of this...I try and keep BPA out of our food containers...But truly...How much food would come into contact with the BPA in a canning lid...It sits right on top of the jar and isn't in the food..... Quote Link to comment
Cat Posted August 27, 2014 Author Share Posted August 27, 2014 I know, that was my same thought process. I can't help but think it's somebody's cost-cutting measure. Quote Link to comment
ArmyOfFive4God Posted August 27, 2014 Share Posted August 27, 2014 I'm of the same mind. I noticed it was MUCH thinner. I don't think they change the formula, so much as they changed how much they use. Yet, they've gotten expensive as heck :/ Quote Link to comment
Virginia Posted August 27, 2014 Share Posted August 27, 2014 So 10 minutes of simmering are going to be a problem, when some things process in a pressure canner for 1 1/2 hours. Have to wonder? Quote Link to comment
mommato3boys Posted August 27, 2014 Share Posted August 27, 2014 Ok what kind of lids are y'all using? I am about to put up 4 bushel of peaches I will be drying some and freezing some but would like to can some and make peach butter. I refuse to allow these peaches to ruin because of bad lids. Quote Link to comment
sassenach Posted August 27, 2014 Share Posted August 27, 2014 2014 boxes now also say “BPA Free” and the lids say “Made in USA”. So even if your box is missing, you can tell your lid is BPA free because it will say “Made in USA”. Is so, then it does NOT need to be simmered and you use this new method. However, it seems that there is no harm in gently heating the lids. A gentle heat should not ruin the plastisol. But Jarden said that people were boiling the heck out of the lids and getting failures. So, they changed their recommendations. Quote Link to comment
Daelith Posted August 27, 2014 Share Posted August 27, 2014 2014 boxes now also say “BPA Free” and the lids say “Made in USA”. So even if your box is missing, you can tell your lid is BPA free because it will say “Made in USA”. Is so, then it does NOT need to be simmered and you use this new method. However, it seems that there is no harm in gently heating the lids. A gentle heat should not ruin the plastisol. But Jarden said that people were boiling the heck out of the lids and getting failures. So, they changed their recommendations. I'm still heating mine, just not boiling. So far all but 2 or 3 have failed to seal. And that's this year and last year combined. Quote Link to comment
WormGuy Posted August 27, 2014 Share Posted August 27, 2014 I have Kerr, Ball, & Golden Harvest lids. Some of the Ball have "Made in th USA" on the UPC end of the box, some don't. The Kerr & Golden Harvest have "Made in the USA" on them. Now, does this mean if ANY lid has "Made in the USA" they have the new material in them? John Quote Link to comment
dogmom4 Posted August 30, 2014 Share Posted August 30, 2014 OK...I have over 100 boxes of these things...I haven't used them yet though, but this is what is worrying me.... If we aren't to even simmer the things, because the plastic may deteriorate and the seals may not "seal"...Ummmmmm....Someone please tell me how they are going to hold up in a water bath and most especially in a pressure canner? Are our seals going to "pop" long before we expect them too? I do a lot of canning at a time....I expect that seal to stay down for years, especially meats....I just don't see how that is going to happen, if simmering water may damage them. I've also thought of this...I try and keep BPA out of our food containers...But truly...How much food would come into contact with the BPA in a canning lid...It sits right on top of the jar and isn't in the food..... Here's what it says about pressuring canning. What About Pressure Canner Temps? One question that kept coming up in the comments below and on canning discussion boards across the internet was this: If over heating thins the plastisol gasket on the lid, what happens when it reaches over 240 degrees of a pressure canner? I got the official answer from the experts at Jarden. They said that yes, overheating in a pan of water will cause the plastisol to “thin” which means it spreads out on the lid’s surface and flattens out too much. However, when that heat hits while in the pressure canner, that plastisol is up against the glass jar rim and they have found that the extreme heat just causes it to spread around the glass rim (as you would hope it would) and gives a good seal. The difference is that in the saucepan of water, the plastisol has no place to go but out across the lid and gets thin. In the second case, it is up against the glass rim and spreads around all sides of that rim which ends up giving a good seal. Quote Link to comment
mom11 Posted September 1, 2014 Share Posted September 1, 2014 I just saw this. I wrote to Ball this morning too....I sure hope they know what they are talking about, because soon I will be canning "A-cow-in-a-jar" and I expect those lids to stay sealed for years! Probably be the last beef we will ever be able to afford...Been paying on it for a very long time and those jars better stay sealed! Quote Link to comment
Igarden2 Posted September 5, 2014 Share Posted September 5, 2014 "A-cow-in-a-jar" Ummm.... just how big is that jar? Quote Link to comment
WormGuy Posted September 5, 2014 Share Posted September 5, 2014 Or, how small is that cow? John Quote Link to comment
ArmyOfFive4God Posted September 5, 2014 Share Posted September 5, 2014 How about cow-in-a-car?? http://www.dailymail.co.uk/news/article-2535221/Car-abandoned-broke-weight-four-live-COWS-stuffed-it.html Quote Link to comment
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