Home Cooking


BarbaraBarick | Feb 22, 200804:14 PM

Is anyone else having trouble with canning lids these days? I'm finding that my pickles and tomatoes (anything canned with vinegar) are not maintaining a good seal much longer than a couple months! The lids start out sealed perfectly, but later on they just come right off with no effort....then I see that there is a little black speck on the underside of the lid and sure enough, a tiny pinhole where the metal lid was eaten through. This used to never happen! I use name-brand new lids (Kerr, Ball) but it seems the quality is different now...anybody else encountering the same problem? Any suggestions what to do??


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH