All depends on how old they are, how long in shelf storage unsealed and exposed to air. Per NCHFP even straight vinegar has a 12 month shelf life once opened. Vinegar with low-acid veggies added would be less. The issue is listeria which can grow even in acidic foods and even in the fridge but much faster if left out open to air.

The old adage applies - "when in doubt, throw them out" - but ultimately the choice is yours.

Dave

If they are unsealed, and you don't know how long they've been unsealed, I'd toss them. I'd hate to lose that time and product, but I'd hate getting sick or having someone else get sick even more, so if it were me, they would have to go.

Dang, I hate it when that happens, though...

Annie

do all think those supposedly " BPH free " or whatever have a worse record?newer lids that are available even sev yrs ago?

I tossed them. These and a batch of pickled beets had this happen in the past uear.year. Both batches came out of the canner with the rubbery part of the lid looking wrinkled and almost as if too much air had been forced out. A year and a half later, I found the jars unsealed in the cabinte. Has this happened to anyone else? What should I do to prevent it in the future?

Had never heard of Orchard Road lids before so that alone may be your problem - poor quality lids. We have had several discussions lately here about all the problems with using off-brand lids on the market such as Mainstays, Empire, etc. Not all lids are created equal. So first I'd suggest switching to to reputable brand lids.

Second, any jar that comes out of the canner "wrinkled looking" indicates a lid failure and it isn't going to seal anyway so there is no sense in putting them on the shelf to begin with.

Dave

PS: And no, BPA-free is unrelated. If for no other reason than that there have been millions of jars successfully sealed with BPA free lids.