Here's a whole thread on the Harvest forum about the silver lids.
It seems that some have had higher seal failure rates, but not all. I have used a few and only had one jar not seal (out of probably 50-60 jars).

Deanna

Here is a link that might be useful: Silver Lids

I've used half a dozen boxes of those and don't find a bigger failure rate, but I know I've purchased lids in the past and had certain boxes with a lot of failure (up to half), then other boxes are just fine.

Maybe a manufacturer's problem? I'd email the company, and mail them back all the unsealed lids, asking for a refund. I did that when they started packing the lids on the jars, and they'd seal from the heat, then I couldn't make them "reseal" when I used them for canning. They apologized, they sent me coupons, but they kept the packing the way it is now.

Annie

I have not used the silver canning lids. So I can not tell you about those. I have done a lot of canning and have even had good luck reusing my flat canning lids. If they look good when I take them off the jar, I wash them and dry them and save them for next year. I usually mark them so I know they have been used and mix them in with new lids when I can. I can say I have had really good luck reusing the lids.

Sue

Yes, Marilyn - the way I now know the silver lids are bad is that I re-process the jar using one of my old used lids. I have used many of those several times and they are fine. The silver ones are much thinner and I wonder if they changed them so they couldn't be used again?

I have used lots of the silver lids, both last season and this year with only one jar out of about 50 that didn't seal.

I was not aware that it was safe to reuse lids! Could have saved myself a lot of $$ and been kinder to the environment had I known they could be "recycled"!

Linda

I've put up about 40 jars this year using the silver lids and only had 2 failures. But I also put up about 30 jars using the gold lids and had 3 failures.

I'm expecting to put up another 30-40 jars of salsa today, and will be using the silver lids, so we'll see how much success I have today.

I personally think they look *so* much better than the gold lids.

I've had 4 seal failures this year, which is highly unusual for me. Normally I'll go 3-4 years with none.

In my case I used several new cases of jars, and even a careful visual inspection won't necessarily reveal small flaws which interfere with the seal. The lids are being packed and shipped under conditions which lead to more damage in transit.

Re-using lids is not recommended. They may look fine to the eye, but it's a weaker seal which may fail during shelf storage or form a reduced vacuum which permits the formation of spoilage organisms. It's a tough call between safety and the environment, but in this case I go for safety.

A compromise would be to re-use lids for high-acid products like jams, jellies, chutneys, pears, peaches, etc. and go single-use for pressure-canned low-acid products like green beans and soups.

I never re-use lids but that strategy would reduce the risk of waste and product loss.

Carol

I canned probably 50 jars this summer using the silver lids and have not had any failures. It seems odd that you had so many problems.

I'm not sure who the "you" is, since several posters mentioned issues.

In my case, it's not lids out of boxes but lids on new cases of jars, which do sustain damage.

It may also be a matter of numbers. 50 jars for me isn't even what I canned of shell beans. I can in total hundreds of jars of product, so the odds of seal failures increase. Even then, in a "normal" year there are no seal failures.

Carol

Linda, I have not had luck reusing lids, so I don't do it. If I were going to, I'd also use them for jams and jellies, fruits and juices, instead of the low acid vegetables which are potentially more dangerous.

Like Carol, I can hundreds of jars annually, from tomatoes to green beans to sauerkraut to jam, so a few failures are common although many years I have none at all and occasionally I get that "bad box" where I have a lot of seal failures.

Annie

I just canned 10 pints of jalapeno mint jelly using the silver lids that came with the case of jelly jars. All of them sealed without a problem. I'm sorry you experienced this!

In my experience, any time I've had wide mouth jars not seal, it's been my own error with headspace. IMO, the wide mouth jars are a little more finicky when it comes to correct headspace; whereas, the regular mouth jars are more forgiving (especially with siphoning). I think it has to do with more/less surface tension on the lid....I could be wrong.

Also, I always heat my lids and bands prior to processing, as this warms up the sealing ring under the lid and makes it mold easier to the jar rim.

Carmen:
A little off topic.
We talked about Corn a while back and I told you I would
find out the name of the one I buy.

I found out the name, from the farmer down the road.

He said he buys " Providence " to plant on the farm.

The best I ever had. Not only my opinion but every one that were here.
And they were from everywhere.
- - - - - - - - - - -

Sealing Lids

Carmen :
Did you ever wipe the jar rim with EVOO ?

LOU

Thanks on the corn! I have never heard of wiping the rims with EVOO. Does that help?

No, absolutely not. Oil on the rim interferes with the seal. (I assume Lou was joking.)

Actually, I usually wipe the jar rims with water cut with vinegar or if it's oily like tuna, pure vinegar. You want the jar rims squeaky clean.

Carol

I always heat my lids (only to keep sterile) and never re-use them. I do, however, reuse lids that have been vacuum sealed, because opening them does not compromise their seal, and therefore they will re-seal without problems using the vacuum seal method.

I agree, Lou must have been joking, no way would oil on the rim help with a seal.

I just wipe the rims of mine with a damp cloth or paper towel.

Annie

I wasn't joking. Didn't know it wasn't good.

While doing Plumbing or Mechanic work and
I'm trying to make a rubber gasket seal tighter,

I would wipe a little Silicone on the rubber.
Makes it seat and conform easier.

Guess it's not the same.
Lou

It's not the same, but I can see why your experience with plumbing would lead to that conclusion.

Carol

I have canned well over 300 wide mouth jars this year and have had no failures. I did have one failure with a jelly jar of chocolate raspberry jam, but that was with the gold lids.

Linda

Ok stupid question - How do you know if a seal has failed? My canning experience is just six jars of HGJ and at the time I was very paranoid because I couldn't tell if they sealed. I thought they were supposed to sound different when tapped, but then I thought all six had their own sound.

Second stupid question - What is apple butter? Something about it sounds good even though I have no idea what it is.

Those aren't stupid questions. They're just questions, period.

Apple butter is a sweetened preserve, kind of halfway between applesauce and jam. Think spiced applesauce cooked down to make a luscious spread. Here's a fairly typical recipe.

Apple Butter

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups apple purée (about 5 pounds tart apples, Gravenstein preferred)
1 cup granulated sugar
2 cups brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon pumpkin pie spice
2 tablespoons lemon juice

Mix purée and all remaining ingredients in a large, heavy saucepan. Cook, uncovered over medium heat. When it begins to boil, turn down heat to low and simmer, stirring occasionally.

Place a couple of small saucers in the refrigerator. As mixture gets thicker, stir more often so it doesn't scorch. Total cooking time can take 1-2 hours.

Cook until a spoonful dropped onto a cold plate does not weep. Let mixture sit on plate about 5 minutes to check consistency.

BWB 10 minutes.

Description: "from the Oregonian Pam McKeen, holiday gifts feature."
Yield: "6 half-pints"

Cooks vary this in all kinds of ways. I use a combination of Demerara or Turbinado sugar, white cane sugar, cider or leftover syrup from canned spiced apples, cinnamon, mace, allspice and cloves.

You can tell a jar is sealed because the lid will "suck down". If you squatted to get to eye level, you'd see the center dips in. Sometimes you'll hear a definite "pop" as the lid seals, but not always. The ultimate way to test a seal is to wait 24 hours, remove the ring and turn the jar upside down. (Do this over a pail or bowl, for obvious reasons!) If the lid stays where it is you have a good strong seal.

I hope this helps.

Carol

Carol:
Another way to test if Apple Butter is done,
if a spoon stands up in it, without falling over.

Only kidding !!! but almost true.

With that amount in the recipe , can you use a double boiler ?
My Grandmother used a Large Copper Kettle and the wooden spoon would almost stand up, when done.
LOU

Just to add to the apple butter discussion, I don't do mine on top of the stove, I'm not patient enough. When it starts to thicken it must be stirred relatively diligently to prevent sticking and scorching and little apple butter "volcanoes" will bubble up and burn your wrists and arms.

I put mine into a big roasting pan and into the oven at 350 if I'm in a hurry, 300 if I'm not. Stir every hour or so until it's thick as you want. Remember, though, that it thickens more after cooling, my last batch doesn't even budge when I turn the jar over.

Another alternative is to put it in the crockpot, uncovered, on high and let it cook until thick, but I can do a much larger batch in the oven.

Annie

I do mine in the oven like Annie. Normally I'm working with 3-4 quarts of apple puree, so with the sugar it's a fairly good-sized batch.

Lou, a double boiler is a possibility for the posted recipe. It would be slow but it eliminates the likelihood of scorching and allows you to use the stovetop (good if the oven is full). I like the oven. None of those volcanic spatters and no risk of scorch.

Carol

I make my apple butter in a roasting pan in the oven like Old Annie. I like my apple butter to move a little, but I've never tried to stand anything upright in it. I love oven process because it frees up my time and doesn't require constant attention while in the oven.
Annie'71

Your seal has failed if you can easily remove the lid with your finger. I listen for lid pops (indicating a seal) and count the jar pops. I also test them before storing to be sure the lid doesn't easily pop off. I always remove the rings before storing (if left on they can conceal a failed seal). Removing the rings will also help prevent rusting. The seal can fail during storage but that usually isn't a problem if the seal was successful during processing. Just make sure the lid is secure and needs to be removed with an opener and doesn't come loose easily prior to using.

Normally, as Annie said, a good seal will hold. But if you store your preserves in an area where there are significant heat fluctuations (like a garage cold in winter and hot in the summer) seals can pop. A consistent temperature area is best.

Carol