
Saffron & Sage Canning Lids Regular Mouth - 120 Count Quality Universal Lids For Ball, Kerr Mason Jars - Good Sealing Performanc
$30.12
Frequently Asked Questions
- Q: What are the dimensions of these canning lids? A: The Saffron & Sage Regular Mouth Canning Lids have a universal size of 2.76 inches, making them compatible with standard Ball, Kerr, and most other small mouth mason jars.
- Q: Are these lids suitable for pressure canning? A: Yes, these canning lids are designed to withstand the pressures of pressure canning without buckling or warping, ensuring a secure seal for long-term food storage.
- Q: How many lids come in a pack? A: Each pack contains 120 regular mouth canning lids, providing ample supply for multiple canning projects.
- Q: What materials are the canning lids made from? A: The lids are made from thickened tinplate with a silicone white coating and a rubber sealing edge to provide effective sealing and prevent rust.
- Q: Can these lids be reused? A: These lids are designed for one-time use to ensure a proper seal. It is recommended to use new lids for each canning session to maintain food safety.
- Q: Do these lids come with bands? A: No, the Saffron & Sage Regular Mouth Canning Lids do not include bands; they are sold as lids only, compatible with existing mason jar bands.
- Q: Are these lids food-grade and safe for canning? A: Yes, these canning lids are food-grade and safe for preserving food, ensuring that your canned goods remain secure and uncontaminated.
- Q: What types of food can be canned using these lids? A: These lids can be used for canning a variety of foods, including fruits, vegetables, sauces, and jams, providing a tight seal for long-term storage.
- Q: How do I ensure a proper seal when canning? A: To ensure a proper seal, make sure the jar rim is clean, place the lid on the jar, and apply the band to fingertip tightness before processing.
- Q: What temperatures can these lids withstand? A: These lids are resistant to both high and low temperatures, making them suitable for pressure canning, water bath canning, and refrigeration.