Canning 101: How to Use One Piece Lids

one piece lids

I find myself functioning within the “better late than never principle” more often than I like to admit. My frequent delays bedevils many in my life (particularly my punctual husband), but as I built this career as a writer/teacher/canning crusader, I find that there is nearly always more for me to do than there is time in which to do it. So tasks back up, I take days to answer questions and I don’t always do everything I promised within the timeframe I had hoped.

Like this post on canning with one piece lids. I had intended to write it the week I posted the Fillmore Container giveaway, but it just didn’t happen then. Happily, it’s happening today. Better late than never, right?

different lid styles

So. When it comes to home canning, the USDA and the National Center for Home Food Preservation recommend that we use mason jars with two piece lids. These two part lids are recommended because they are easy to use, known to seal reliably, and it’s easy to tell if the jars sealed (remove rings and grasp edges of lid. If it holds fast, it is sealed).

One piece lids are a little bit more mysterious. For a first time user, there’s not a lot of information about which one piece lids are right for home canning, how to prepare them for canning and even how tightly you should turn them to ensure a good seal.

covering with water

When you buy one piece lids for canning, you want to get ones that are lined with plastisol, have a button in the center (to better show that it has sealed) and are expressly designed for boiling water bath canning (do not order the ones that are for hot fill only). You don’t want to use lug lids, as they don’t fit mason jars.

When you’re ready to can with these lids, place them in a small saucepan (just like you would with your flat lids), cover them with warm water and place on the stove.

boiling lids

Bring the lids to a gentle boil, reduce the temperature and simmer the lids for approximately 10 minutes before applying the lids.

removing from water

When you’re ready to close your jars, use a jar lifter to pull the lids out of the water, one at a time. Make sure to have a towel or hot pad handy so that you don’t burn your hands while tightening down the lids. When you screw this lids on, you only want to tighten them to the point when you feel the rim of the jar make contact with the sealing compound. Don’t go any tighter or the air won’t be able to escape and you will have compromised your seal.


Place capped jars into your boiling water bath and process as you would any other jar. When the time is up, turn off the heat, remove the lid from the pot and let the jars remain in the hot water for an additional five minutes. This extended heat exposure helps reduce siphoning and gives the sealing compound just a little bit more time to soften and develop a relationship with the rim of the jar.

sealed one piece lids

Remove jars from water bath and place them on a folded kitchen towel to cool. Don’t hover over your jars, give them some time to create their vacuum. These lids often take longer to seal than their two piece┬ábrethren, so don’t start panicking if they take an hour or more to finally pop.

When jars are cool, test seals by pushing down on the lid of the jar. If the lid is firm and the button is concave, they are ready to be stored in the pantry. If you have any doubts about the quality of your seal, place the jar in the refrigerator and use the product promptly.


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123 Responses to Canning 101: How to Use One Piece Lids

  1. 51
    george says:

    Hi, I live in India. My selection of jars is somewaht limited! I can get Eagle brand jars, with ‘airtight’ lid. These jars are not cheap. So, what I’m wondering is whether they will be suitable for canning, goods to be stored outside the refrigerator. I have noticed when I have made products and filled the jars, only hot products when I’ve filled the jars, when I open them after stori g them, in the fridge, there is definitely a vacuum created.
    I have a relatively large pressure cooker, the Indian whistling one, so I can pressurise the jars.
    Can anyone offer me any information which may be of use to me.
    Thank you,

  2. 52
    PJ says:

    Hello, I just bought a jar of home made apple butter at a country store. When I went to open it…the lid twisted off easily…no real effort…..should I worry that it is spoiled?

    • 52.1
      Marisa says:

      It’s difficult to say with one piece lids. Does the apple butter look and taste okay? If so, it’s probably fine.

      • Maria says:

        Thank you, Marissa, for posting this information. I have some lids (also from Fillmore Containers) with the plastisol seal that I use for freezer storage of various foods and they are wonderful plus they come in cool colors. But regarding the spoilage of the apple butter, aren’t the pathogens that could be dangerous also tasteless?

        • Marisa says:

          Dangerous pathogens that are tasteless can’t grow in products that are high in acid. Apple butter is high in acid, so the very worst that can happen is that it will either develop mold or begin to ferment.

  3. 53
    Danielle says:

    Is It safe to can Virgin COCONUT OIL?

  4. 54
    Tracey says:

    Can you use lug lids for bath canning mustards in jars that are not Mason?

  5. 55

    […] about canning techniques including how to use one-piece lids, how to can in hex jars, and how to help prevent jar breakage and other canning tips here, and […]

  6. 56
    Diane LeFever says:

    can these lids be used in a pressure canner?

  7. 57
    Nikki says:

    Hi! I canned a bunch of sweet pepper relish ( with lots of vinegar ), pickled jalepe├▒os, tomatoes and bloody Mary mix ( which both have a good amount of bottled lemon juice). I used one piece lids that are recommended for waterbath canning. They all seem like they have a good seal, the safety button is totally concave, and when I press anywhere on the lid there’s no movement at all.. But the lid is a little bumpy. I regret using the one piece lid because it’s harder to be sure about the seal. I was planning to give all these as gifts this Christmas, but this is my first time canning and I’m wondering if you can tell me if I can be confident that the seal is good. Thanks!

  8. 58
    Christina says:


    I live in a country where canning jars are imported and get quite expensive. I am considering canning (something) for gift giving this Christmas and will not be intended to preserve anything for a long period of time. Given this purpose, I was wondering if single-lid jars (similar to the Tostitos salsa jars) would be okay for this purpose.

    Would appreciate your insights. Thank you very much.

  9. 59
    Becky Holmes says:

    Can you reuse the one piece lids?

  10. 60
    Leah Johnson says:

    What about those cute little one-piece gold lids you can buy for 1-ounce jars? I am canning jam as wedding favors, but I couldn’t tell from my test batch whether the lids had sealed or not. One of them actually seemed loose when I opened it. Is there a trick to these? Thanks so much.

    • 60.1
      Anita McLain says:

      I too need an answer to this question,I have 32 jars and don’t know if it is sealed.these are 2 oz one piece lid,that I am using as wedding favorite

      • Marisa says:

        The only way to tell is to do a close inspection and see if the lid has depressed at all. If the jars are sealed, the lids will be at least slightly concave.


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