24 of 27 people found the following review helpful
Lids may leak,
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This review is from: Bernardin Mason Jar Caps - Plastic - Standard (Kitchen)
The idea behind these plastic lids is great, and for many applications will be fine--but be aware that for thin liquids, you may experience some leakage unless you really crank them down tightly. I bought them for an application where the jars contain a very thin liquid (pure ethanol or an ethanol/water mix) and need to be shaken daily. I have to be careful not to shake them too hard, or leave them inverted for even a moment, or they DO leak.
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Showing 1-10 of 11 posts in this discussion
Initial post: Aug 26, 2008 3:29:54 AM PDT
Sandra B. Rothenberg says:
In reply to an earlier post on Dec 6, 2012 12:00:32 PM PST
These lids are for canning jars for the fridge. You must use the metal two piece lids or Tattler reusable lids for actual canning. In order for food to be canned safely, it must be canned using the USDA guidelines in a boiling water bath or pressure canner.
In reply to an earlier post on Dec 6, 2012 5:42:30 PM PST
Last edited by the author on Dec 6, 2012 5:43:12 PM PST
It's a good point. These lids are definitely *not* meant for canning. Temporary, refrigerated storage only.
Posted on Jan 1, 2013 7:35:25 AM PST
Amazon Customer says:
Sandra, I am surprised they didn't melt when you boiled them. Like the others said these are for the fridge. I use them for pickles and jam after I open them and I don't want to use the lid+ring in the fridge. You can also use them with non-food like screws or craft supplies etc.
Posted on Jun 23, 2013 4:18:10 AM PDT
I would think the ethanol would break down the plastic. Do you think metal lids would hold the liquid in better?
In reply to an earlier post on Jun 23, 2013 6:35:02 AM PDT
Last edited by the author on Jun 23, 2013 12:35:02 PM PDT
@Tash: It's not clear that she did boil them, particularly because what she describes (fermentation) shouldn't happen if the fruit was processed properly (boiled enough to kill all microbes).
@Rawbin: My experience was that ethanol, in relatively high concentrations (70%) did not break them down, but then I didn't leave the material in them for an extended time (only about three weeks). What I did find, though, is that from day one I couldn't invert the jars, which my process required, because some of them would leak copiously if I did. That didn't appear to change over the three weeks. No question that the metal insert lids and rings hold in liquid better; but then, that's what they're made for. They're intended to hold a vacuum for a long time--and they do!
In reply to an earlier post on Jun 23, 2013 7:05:49 AM PDT
I make my own juice and it stays fresher in glass. I toss these jars in my purse. I certainly don't want leaks. Thanks for the info.
Posted on Mar 29, 2014 9:50:52 AM PDT
I save the metal lids used for canning, after opening. Run em through the dishwasher. Insert them inside the plastic cap. Tighten firmly. No leakage.
In reply to an earlier post on Mar 29, 2014 5:27:16 PM PDT
Last edited by the author on May 12, 2014 4:07:47 AM PDT
Yes, I suppose that would work; I reuse the metal lids, too, after the heat of the dishwasher rejuvenates the rubber compound on the seal--though definitely not for true canning. But it begs the question, why not just use the normal metal ring, then? Why buy a special lid? Am I missing something?
Posted on May 11, 2014 8:18:06 AM PDT
David Stong says:
What these lids were meant for is to replace the metal band rings AFTER you have canned your food. If you have properly canned your food and the jar seals have "popped" IE you have a tight seal. You take off the rings and put these on to protect your jars during storage They are not really made for any other use. They help keep the seal as they don't rust like the metal rings do. and you can stack them with less damage to the glass jar.