lacey, I've used Kerr lids for years and they've never had the white stuff on them and I've never had a problem with them reacting to anything.

"Reactive" metals can impart a metallic flavor into your food. I do it on purpose with cast iron, because I want that iron to leach into the food I'm cooking.

At any rate, I've used Kerr and not noticed a flavor difference either. In today's litigious society, I can't imagine that a company that markets those lids for a zillion years is selling something inherently unsafe to use.

I will admit, I like Ball lids better though.

Annie

Allistra now controls all the canning jar manufacturers, including Kerr, Ball, Bernardin and Golden harvest.

Actually, Shirley, the company is now Jarden, but you are right, they include all the brands you mentioned.

I still like the Ball Lids better, though, I seem to have some trouble with Kerr lids not sealing as well. When I complained I was told that the sealing compound had recently been changed and that I shouldn't have any more problems. I haven't seen Kerr lids available locally since then.

Annie

The white coatings on some of the older lids is just a layer of special paint. Because they improved on the yellow coatings (irridite) that the lids get prior to the rubber seal application, the newer lids need no further coats of paint or other application. They stand up well to all types of canning, unless the coating is scratched and bare metal is exposed. They are perfcetly safe to use in all canning, and even the rings get this coating. But as you know rings can rust, but thats due to the glass jar threads scratching the threads in the rings. This threaded area is not in contact with the foods, so any outside rust on the rings is OK. Many tin cans now get a similar yellow coating inside, as evidence of the inside of the lids that are yellow.

laceyvail,

THey're OK. I've used them. I don't know what they're made of, but not all metals other than stainless are reactive --- stainless is just the only one that pots are commonly made out of.

Zabby

I haven't noticed any difference in performance and generally use whichever is available and cheapest.

Carol

The lids on the golden harvest jars are like the Kerr lids. I haven't had any problems.

Corrosion only happens in the presence of oxygen. In a properly sealed jar, there should be no oxygen, therefore no corrosion. If there is, you have a bad seal and the food should be thrown out anyway. I've had corrosion happen, but only on opened jars.

Same here - Kerr lids used for years now with no problem. I don't recall ever seeing any center white enamel on them. But then none of the Ball lids I just purchased this week have any either.

Dave

I have a Kerr jar........just one.....my mom gave it to me cause my boyfriends last name is Kerr. And stop complaining......its a jar.

Now you need to fill it up with some goodies and give it as a reusable gift. Older lids did have white painted surfaces inside. Not just Kerr, but also Ball. I still have a few that have fruity graphics on the outside, to be used with 8 and 12 ounce jelly jars.

The ball lids buckle when used. I have never in my years of canning had lids to buckle like these do. I believe someone is trying to stop home

canning!!