Problems with canning using lug lids

16 years ago

Hoping someone out there can help me solve my problem with lug lids. My son is getting married on Oct 24th, and he and his fiancee decided to can tiny jars of apple butter and apple cider jelly as wedding favors (!) In their innocence, they thought they could just pour stuff into jars, and had no idea about canning procedures or food safety. Of course, they ran out of time to do the favors, and asked me to take on the job. I haven't canned in 20 years (really liked it though, so I may start again) but I know the basics.

The jars they bought are 2oz hexagon jars with lug lids with plastisol lining. They explained that these would enable their guests to put them in carry-on luggage for traveling by air. The problem I'm encountering: I have followed what directions I can find, but have repeated seal failure. The lids have a dimple in them, which, I assume, should be concave when the jar is sealed. I have had difficulty figuring out how far to turn the lid so that the jar will vent during processing. I've had multiple jars where I obviously didn't tighten the lids enough and the lids came off during processing. I've had still others where the jar processed fine but didn't appear to seal. I should add that the jars and lids appear to have an "auto stop" so that they can't be overtightened. I'm approaching meltdown over this, as I am rapidly running out of lids (I've tried to reprocess some of the jars of jelly), patience, and confidence. Do you have any suggestions, or know where I can get some help with this?

Featured Answer

calliope

16 years ago

My mom used to use the old zinc screw caps and I still have cooking books so old they have the directions for using those lids and it's just like Dave said. I remember my Mama 'backing' off. Yes, make sure the jars are hot when you put the jelly in them. I always use red hot jars I run through my dishwasher now and time the jelly so that when the jars run through their final rinse and are still steaming hot, the jelly is ready to pour.

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Comments (6)

digdirt2
16 years ago
Not sure how much help this will be as I have never had much luck at all using the one piece lids although I know commercial canners use them often. If it were possible my first suggestion would be not using them but buy regular canning jars and lids instead. That would be the easiest and the safest approach - tho not the least expensive I know.

That said, I have found that
(1) make sure the lids are well heated (not boiled) before applying.
(2) they are quite specific in the lid application guidelines - tighten the band to the lug lock and then back it off 1/16 of an inch (that's just a "smidge" for me ;). (3) And when done processing do NOT try to tighten the lids as that will only break any seal that may still yet form. Let them cool for 12 hours before touching the lids. Some will take a couple of hours to pop.

(4) And they (because of the thinner sealing compound and the thicker jars both require longer processing times. Assuming you are using an approved recipe for both that would mean increasing the processing time to 10-15 mins. (depending on your altitude) in a BWB.

(5) it is vital to leave adequate headspace with these so leave 1/2 inch rather than the usual 1/4".

I stress this is JMO based on my limited experience with them and since they are not recommended for home food processing.

I hope this helps.

Dave

PS: if like us you have a local orchard that cans their own applebutter for sale you might give them a call to see if they have any additional tips.
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mom6brats
Original Author
16 years ago
Thank you both very much. I wasn't aware of the need for the extra headroom or the extra processing time. I also had been tightening the lids as they came out of the canner. At least I got the hot jars and lids right!

I'll try all of these suggestions, and if they work, I'll toast you both in champagne on the 24th! If not, I'll have a bunch of little jars of jelly in my fridge - could be a lot worse.

Thanks again.

Angela
annie1992
16 years ago
I agree, I was gifted with a box of very cool hexagonal jars with lug lids and they were a bit trickier than the rings and flats I usually use.

I never tighten any rings when I remove them from the canner, mine often seal and "ping" before I can even get them out of the canner rack.

Good luck, and congratulations to the bride and groom.

Annie
User
8 years ago
Hi all,

I have a similar problem - I have these lovely 2oz hex jars with lug style lids. https://www.specialtybottle.com/glass-jars/hexagon/2oz-hex2

I've been trying to hot water bath can them and cannot seem to get a seal to form. I've been using hot lids and jars and processing for 10 minutes and the button does not invert (but I also cannot invert the button by hand when the cap is not on the jar either, which I can do with my normal 2 piece Ball canning lids.) Any suggestions?

Thanks!
digdirt2
8 years ago
In addition to the tricks listed above, be sure to avoid over-filling the jars as that only causes boil over and the food on the rim prevents seaoing. And do NOT touch the lids once removed from the canner. And lastly be sure to allow sufficient time for them to seal themselves - that may require several hours.

As you have unfortunately discovered there are good reasons why many of us avoid using lug lids.

Dave