Knock Off Canning Lids: Are They Worth the Risk?

Mason jar canning lids have been a huge challenge to find over the last year or so. In desperation, we ordered this variety of lids and decided to experiment to see which lids perform the best. In this video, we share with you our results along with some great advice to ensure the canning lids work better.

These are the lids that we found for our experiment:
• Country Classic picked up from our local hardware store

In our experimenting, we used all 5 varieties of canning lids in both pressure canning and water bath canning. I have been canning practically all of my life and have never had as much trouble as I did this year.

I reached out to my friend Val (an expert canner) and asked her for some advice. She agreed that their were some new challenges but gave me this list to help prevent canning lids from buckling.

2. Preheating (especially boiling) lids and rings that shouldn't be. All boxes of lids since 2015 have said not to boil or even simmer, just wash, rinse, let dry and use.

3. Filling the jars too full...headspace needs to be exact.

4. Raw packing starchy vegetables.

5. A steam leak from a pressure canner lid.

6. Cooling a pressure canner down too fast (rather than letting it completely cool down naturally).

7. Using a jar that isn't a regulation canning jar (for instance old glass mayonnaise jars or Classico spaghetti sauce jars).

8. Using poor quality lids made in different countries (for example, the fake Ball lids from China).

We’ve made a huge effort to make sure that the lids are not tight and that I don’t get greedy filling the jars too full. It has made a difference. I used the same techniques as I had in the past and suddenly had huge failures. By implementing Val’s techniques we have had fewer challenges even with the knock off lids.

"Just because it sealed doesn't mean it's safe!" If a tested safe recipe and procedures weren't used, it will never be safe. I can get a jar of anything to "seal" by just putting it in my hot car in the summer...but I'd never consider eating any of it. Lots of folks who follow "family traditions" or "rebel canning" practices claim that their food is safe just because the lid is sealed. -- Val

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[MarkFaust]

I was very lucky this Spring scoring two large boxes of jars at a thrift store, many came with lids/rings and unopened boxes of the lids. Everything was either Kerr or Ball and @ $1.99 for each box it was a dream find.

[tarantulady]

From what I’m hearing, the best non-Ball/Kerr lid on the market is USA-made ForJars lids. They’ve gotten excellent reviews from a lot (all I’ve watched? don’t think I’ve seen anyone dislike them) of the YT canning community channels I watch. I’ve bought several hundred to use going forward & although I’m still using my stash of Ball lids & haven’t used any ForJars yet, I don’t anticipate any issues with them. For what that’s ⬆️ all worth…since I haven’t used them yet! lol Just passing it on. 👍

[bugoutbubba]

Not many people understand what makes jar lids buckle. As a steam engineer, I feel that I understand better than most what is happening inside my canner. The biggest factor, I believe, is cooling the canner too fast or dropping the pressure too fast. Any lid will survive a proper cooling period.
The other day I realized just 1 or 2 minutes after I placed my weight on the canner, that it was on the wrong weight. I lifted it quickly and in less than one second replaced it properly. As a result every (Ball brand) lid on the lower level jars, because they were sitting in water, developed a slight buckle. I lost 9 jars in less than half a second. This because those lower jars were boiling at a temperature and pressure equal to the water around them. The jars on the upper level were not yet as pressured, thus they did not fail.
The instant your canner pressure drops but the pressure inside your jar doesn't, you risk a buckle. Its the differential pressure that causes this, not the lid itself. It just happens easier with the thinner lid. Using cheap lids just makes slower cooling more important.
I had this same issue last spring while canning outside on my rocket stove, on a cool breezy day. After the allotted time, I stopped firing. The rocket stove burnt out quickly. The cool breeze, cooled my canner faster than the jars inside could cool and I lost all my lids to buckling. This can happen just as easily indoors if your canning station is too close to an air conditioner, a fan, a floor or ceiling vent or even an open door. Especially if your burner was turned up higher than necessary. Always reduce your heat to absolute minimum for a several minutes before turning it completely off.
After putting my mind to it, I became a better more patient canner. Like many, I started out canning precisely "by the book", (which only answered the question how and rarely the reason why) not really caring what was happening in my canner, so long as the jars were sealed on the finished product. I now heat up my canner slower, cook on the lowest flame possible and cool over the longest period that I can manage. I now know the actual reason I am told to add salt to certain items and why the jar tightness is less important than the rate of heating and cooling. We should all try harder to understand the science of canning rather than just memorizing the rules.
As far as cheap lids. I used to think that thin, no brand lids were unsafe. Today I wonder if maybe they are actually safer. They fail easily when canning is done improperly, while "better" lids survive. Id rather know that I screwed up and lose a few lids here and there, rather than screw up and have the results go unnoticed. Nevertheless, I urge folks to buy every single lid they can get their hands on. They don't grow on trees and an inferior lid is better than none at all.

[MM-ocsb]

We JUST YESTERDAY bought 100 "other brand" lids from someone... thought we were getting a good deal. So VERY thankful you posted this today - now we will only use them for our short term freeze dried vacuum sealed foods and stay on the lookout for REAL lids for canning. Thank you! 🙏🇺🇲

[Lee]

I've had success with Denali canning lids. At first I had problems with buckling, but I realized it was because I was tightening the band too tight. I eased off on the tightness of the band and have had no problems with Denali lids in the two years I've been canning with them. My only complaint is they are pricey you pay shipping as well.

[RanchGalQuilter]

Re-usable canning lids are definitely the way to go! They last over 10 years

[midtennprepper]

Well I wish I could preserve my freedom and liberty. Sorry just trying to find a little humor today in a crazy world. Blessings to everyone today

[marcushoward]

I must be unusually blessed because I'll use any jar and any lid, and I rarely have sealing problems and I think I've only ever had one lid buckle.

[kristinb]

I never knew there were expiration dates for lids! I’ve never adhered to that. I probably have lids that are 15 years old mixed in with the newer ones. I’ve never done a rotation system for these. Thanks for this info.

[brightstarr]

Great advice! You made me hungry talking about what you preserved!

[gsdalpha]

Favorite things to preserve which aren't the usual tomatoes and green beans: shrimp cocktail sauce (we also grow our own horseradish for it), sweet pickle relish, 2 kinds of salsa, and apple butter. So much better than store bought! And I know exactly what's in them.

[BellofattoBrews]

Anytime I’m out and see Ball lids available, I pick up a couple.

[bearrivermama]

I'm a Ball supporter for sure! I bought a bunch of extra the winter the pandemic hit! Before they where in short supply because I saw that shortage coming. Especially when I saw many people putting in gardens! I'm so grateful I listen to the divine encouragement! I've been able to share! I also purchased a case (12 boxes of 12) of the tattler lids. One case of the small mouth and one of the large mouth. I've used them for 2 seasons now and I really like them! They are reusable and I liked that idea as a prep item. I'm glad I made the investment!!! I was hesitant about them but the only failure I've had was self inflicted. I accidentally put two rubber rings in 😤 I'm pleasantly surprised with their performance!! (I do miss the oh so pleasing sounds of the "tink " of the Ball lids😊 as they seal)

[yarnprepper]

I’ve only started pressure canning this summer but my favorite is chicken and ground beef!

[jenme]

Ahhh, you guys are awesome!! Thanks so much for sharing this info with us. I'll be checking back in with you often! 😄

[Utah_Mike]

I have had to dehydrated my garden vegetables this year. Very few quality lids to be found this year. I am saving What lids I do have. With the lid shortage I have bought commercially canned meats & vegetables for this years storage.

[getitright]

Dried beans are my favorite to can. Home canned peaches are great!

[RanchGalQuilter]

I've been getting a lot of buckled lids this year! Never happened before! I hear your frustration! Getting so tired of re-canning stuff. Agree Ball is better for sure!

[mattmeagher]

Thank you for this great, informative video. Here whenever you want to do a Dutch oven video.

[marilynpetty]

I drove 50 miles this past Friday to the Target in American Fork. They were the only place that still had pint jars, so you might want to check there. I've also used the Pur lids this year with success, and you can find those at Smith and Edwards