I just saw this tip on another site and one of the comments said something like "I wouldn't trust my canning information from just any blog". So I decided to go to the source. According to the manufacturers of Ball canning products, it is not necessary to heat the lids before placing them on the canning jars.
I found this page which talks about canning lids and how it is unnecessary to simmer them before using. This is not new information. It has been true since 1969, when the chemical composition of the sealing gasket was changed. As many of us learned to can from our older relatives, it is not surprising that this extra step has been passed on for so many years.
The Ball Corporation manufactured home canning jars and materials for over 100 years before spinning off the home canning manufacturing part of their business in 1993. The Jarden Corporation manufactures brands such as Ball and Kerr today. Their home canning site, freshpreserving.com, has information about all aspects of home canning.
Link: https://www.freshpreserving.com/canning-101
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Sterilization is why I heat the seals along with the rings.
I am so glad to know this. When I read your post, I was sure I remembered learning to heat the lids from my Ball Blue Book (1994 edition). I checked, and sure enough it said to put the lids on the stove to simmer, then remain hot until needed.
Jess,
Does this apply to all types of canning? If the jars are submerged in a bath of boiling water, I can see not 'pre simmering' the lids. But what about when you fill the sterilized jars with hot or boiling vegetables and then screw on the lid/rim without any further cooking or heat treatment?
Doug, the canning websites always recommend using a water bath or a pressure cooker. It is not considered safe to just put the lid on hot canning jar and call it good.
The link is broken; however, I enjoyed looking through the site. Good information and recipes. Thanks.
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