Fresh Preserving Discussion Boards

I purchased these lids @ Walmart. We prepared several batches of beets and carrots and the failure rate was > 80%. Any information?

I've used the new lids and haven't run into any problems with several dozen lids used. Was there anything unusual about your canning process?

If not, I would try to save the packaging and any serial numbers. Perhaps there was a bad batch from the company. Give them a call and see if there is an answer and perhaps they can get you a coupon to replace them or something.

We processed the jars using a pressure cooker (not canner). Could that be part of the problem?

I don't know about the "Brushed Silver Finish" but--- I live at 7,000' and when I opened my new jars-which had the lids packaged on the jars instead of separately - they "popped". This type of thing happens alot when goods are packaged at a lower elevation and results in the packaged item having a higher pressure. I don't think the jars should have had pressure inside and indicates that the lids were tightened too much at the factory. Upon inspection I saw that the lids had a groove which usually indicates a used lid and confirms too much tightening. I processed my jam using the inversion method - which is what I usually do - and most of the jars leaked. This has VERY seldom happened when I use lids that are packaged separately from the jars. I know it is cheaper to package the jars and lids together, but, cheaper isn't always best - especially for the consumer.

I've had problems with these new lids too. Saturday canned a batch of vegetable beef soup using garden grean beans, okra, tomato base, and venison and had a 30% failure with the lids. Yesterday I canned spaghetti sauce and had a 50% failure rate. Jars sizes were both pint & qrt and were wide mouth. Tomato products for pressure cooking take most of the day so this was extremely disappointing. I even recanned the spaghetti sauce a second time with new lids (only had silver) and still 50% failure. I've been canning tomoato products for 6 years and the only thing that's new is the lids. Have saved a box and will try to contact Kerr.

I've had the same problem with the new silver seals. About one every other batch or so. I've been canning for more than 30 years, and never had this problem. They've failed in the pressure canner, and the water bath canner. My leftover gold seals were fine though.

I did tomatoes today and used the silver lids. So far they all took. But, my friend said she had a lot of trouble with the silver lids.
I would be very upset if mine didn't seal, we paid dearly for tomatoes this year because of a blite.
Any way, I am new to your board. I have been canning for about 30 years.

I've had problems with the new silver lids, too. So have others I've talked with in other forums. A couple of jars didn't seal right out of the canner; a couple more popped their lids a couple of days afterward. Different batches, different foods.

Sometimes it's my fault when I don't clean the jar rims completely, but I checked thoroughly and the jars were clean.

Oddly enough, I purchased a box lot of jars, lids, etc. at a flea market. Those lids -- the good Lord himself only knows how old they were! -- sealed up properly. I'll be scrounging around for lids in recesses of my basement until Ball can convince me that it has corrected this alarming issue.

As for the new lids being packaged on top the jars when you buy a new case of jars, that alarms me, too. Last year I had some issues with failure on those lids as well.

Absolutely right that cheap isn't necessarily better. Take heed, Jarden.

All of mine sealed! I was worried after talking to a lady at walmart said she had trouble with them and then seeing all your post, But.. hip hip hoooray!! Mine all sealed!

I bought half pints with the new silver lids. No problem with seal failure, but half the rings delaminated (peeling a plastic substance) after the first batch.