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?
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.
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.
Bring the lids to a gentle boil, reduce the temperature and simmer the lids for approximately 10 minutes before applying the lids.
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.
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 brethren, 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.
Have you canned with Fillmore bottles & one peace lids? I’ve canned for probably 30 years. I guess it just never occurred to me that I could be using one piece lids and looking to produce goods for sale in our Farm stand and think these would be way more professional.. if I’m reading correctly some items can be filled with hot liquid and don’t require a water bath is that correct?
I have canned with a wide assortment of Fillmore bottles and one piece lids and they’ve all been excellent. As far as your question about hot fill, you’d need to consult your local food safety authority to determine what processes are approved for use in your area. The regulations vary by municipality. But yes, some lids are designed to be applied to hot products placed in sterilized jars, closed, and allowed to seal.
Thank you so much for the information. Could you tell me where you get your single piece lids. I love the Orcio glass container with a single piece lid but can’t find the lid. just the jars. Thank you.
I typically order them from Fillmore Container, but any jar and closure distributor will have an array available for sale.
How do I store my one peace canning lids in fridge or pantry.
Do you mean the jars sealed with them? When the seals are still good, they should be pantry safe. Any opened preserves go in the fridge.
So I am a m40 born and raised in Minnesota and have been canning ever since helping my mother when I was a young boy, up to now by myself. In that entire lifespan of mine canning experiences I have never had any issue ever with lids not ceiling properly and not creating the vacuum. I find myself now after a solid 30 years experience having failed to get a good ceiling lid on my jalapeno jam not once not twice, but three times. I called my mother for tips and tricks as she is a grand master canner and implemented them, I even tried the method of after boiling on the sterilizing them putting them in the oven and heating them up a little hotter than boiling water temperature in the oven so they get good and hot and putting the jam in at a rapid boil into those hot jars from in the oven and then going from that to a towel in the refrigerator for a rapid cooling to get more of a temperature contrast for a quicker vacuum type seal to help maybe increase its ability to grab on the edges of the jar and create that tight seal Bond. Still nothing no I have looked online and they talk about this processing stage where you put it back into the boiling water once it’s full and the lid is on and I don’t remember ever doing that as a kid and I’ve never done that before in my entire life and I’ve had them sealed just fine. It seems to not be working now, although this is the first time I’ve ever used the small pint size jars as I always use Court jars in the past. Maybe perhaps that processing step at the very end is necessary for this application, I’m not sure. My total batch now as I have been losing anywhere from a half to a full jar every time I redo it I am down to five jars, okay 5 and 1/2 but I’m going to eat that half jar up right away and it’ll probably disappear some depending on how I redo. Anyways they’ve already cooled and yet to create a proper seal but I think I’m going to just place them into the water and slowly heat them up with the contents having already cooled and just bring it to a rapid, nay a violent boil and then using a waterproof hot mitt to pull them out loosen up the lid shortly to release any of the pressure and then to fingertip tighten it like you normally would before placing it on the counter to cool it once again. Do I know what I’m talking about do you think this might work or should I just start the painstaking process all over again by dumping them all out in the pot washing all the jars and starting from the very beginning? I’m going to try my way I’d be curious about your opinion I will also repost the results whether or not I get an answer in return.
It sounds like you have spent your life doing open kettle canning, in which you put hot food in to a hot jar, put a lid on the jar, and let it seal. This hasn’t been the recommended course of action in at least 30 years. We always recommend boiling water bath canning now, which is when you put the full jars into a pot of boiling water and process the jars for a prescribed amount of time.
COULD YOU GIVE ME A VENDOR OF THE ONE PIECE WATER CANNING LIDS PLEASE? iVE BEEN USING THE LIDS FOR YEARS AND NOW ALL OF A SUDDEN AM HAVING A NEARLY 50% FAILURE RATE AND THE COMPANY NOW SAYS THEY ARENT MEANT FOR HOT WATER!! COULD YOU TELL ME WHO YOUR VENDOR IS? tHANKS ANNIE
The ones I’ve used in the past have been from Fillmore Container. They carry several varieties but absolutely have some that are safe for water bath canning.
Do you know of any water-bath safe 2 oz jars that could be used for jam/jelly? I’d like to be able to to a sampler basket that is shelf stable.
Can you elaborate on your sources as to why these are safe? We know $ influences things here, but curious how you got to your conclusions about the single pieces being safe.
I have never made anyone sick, but do NOT wish to start.
These lids are approved for commercial use. So we know that they are safe, because the safety standards are more regulated in commercial settings than they are in home ones. As long as you follow a proper procedure for canning your product, there is no reason that a lid that is safe in a commercial setting isn’t also safe in a home one.
I’m a little frustrated that you are suggesting that because I was working with a partner on this post, that I would share something unsafe. Safety is always my primary concern.
Simple, straight forward directions. Can these lids be used for pressure canning? Thank you.
It depends on the lining. You’d need to check with the distributor.
I want to make tiny sized jars to give away (the 1.5 oz) they only come in one piece lids and I can’t find anywhere how to seal them. Are there any tricks or will the same thing work for them?
They should work the same as the ones I used in this post. The only thing I’d suggest is that you invert them after processing for 15 minutes to ensure that they form a good seal.
I want to know if these lids can be reused as they will not interchange with other jars and other lids will not fit the jars. My daughter ordered me 60 of these jars and I’m not to happy with them.
They should not be reused.
Hi Marisa,
I just bought several 8.5oz Bormioli Rocco jars and one piece lids. I processed a few jars of fruit jam in a water bath and managed to get a good seal. But the last two batches didn’t seal and when I opened them to reprocess there was quite a bit of water sitting on top of the jam. Do you think I need to screw the lids on tighter before processing? (I turned very gently until I met a bit of resistance then stopped, but it seems the water got in during the water bath).
Can I process the unsealed jam again within 24 hours (reusing the jars but with new lids)?
(Just for background I filled hot jars with hot jam and immediately processed in the hot water bath. I only rinsed the lids before screwing them on because Bormioli Rocco says the lids are not meant to be boiled).
Thanks a lot!
You should definitely try to tighten those lids a little more. Unlike Ball jars, one piece lids need to be tightened until you really feel the sealing compound come in contact with the rim of the jar. And you can reprocess the unsealed jam again.
Hi Marisa, Ipthe link for your answer didn’t work, but eventually I went into canning 101, one piece lids and there was your reply. Yes I wait until it stops bubbling before taking them out of the canner, but maybe I should leave them longer. I never tried to put them upside down. I will give that a go. Any way thank you for the advice.
You’re welcome! I hope it helps!
Hi Marissa, I live in Portugal with at the moment high temperatures. My 1 piece lids from the Quattro Staggione jars I can get in Europe seem to have a high failing seal rate. Could that be caused by a high surrounding temperature while cooling? Also with the Ball and Kerr mason jars and 2 piece lids I seem to have a higher failing rate then in Scotland where I started canning.
I find that those 1 piece lids are hard to use, no matter the temperature. Do you invert them after processing? I find that that helps with their seal rate.
As far as the other seal failures, do you leave the jars in the canner with the heat and lid off for a few minutes after the processing time is up? That really helps the quality of the seals.
Thanks so much for posting this great information. I am also better late than never it’s OK I can’t wait to try them. Thank you so much. Great job Kiki.
I just canned 9 bottles with one piece CT lids. I closed them all the way and didn’t fill the water bath high enough……probably only 1/4 way up the jar. I left them in for 15 minutes or a minute or two longer. Took them out, placed on towel and no pops – it’s been about 7 hours. I sort of tried to test by pushing down on the center and there’s no give. I don’t have a clue whether they sealed or not! I’m concerned about a couple of things 1) water bath not covering enough of the jar…I think should be almost submerged leaving about 2 inches of the top of the jar out of the water. 2) I read something about not tightening the lid “all the way”…..
This is my first time canning and bottling my bbq sauce. Can you help or give any advice please?
Here are my questions
1) How can I positively tell if my one piece ct lid sealed?
2) If I can’t tell if they are sealed can I still redo the bath with the much higher level of water
3) AND do I need to loosen the lid a little while processing then tighten fully when I take it out of the water bath and is it ok to do this with sauce cooled now?
Thank you for any advice!
The bottles need to be fully submerged or you need to be using a steam canner. Really, the only way to tell if they are sealed is by pressing. It’s not always easy to judge, but there’s not a better way. You can reprocess, but do not loosen and then tighten the lids. Put them on and leave them alone.
How tight are you making the one piece lids before processing and are you wrenching down on them once cooled or is the initial tightening sufficient?
I tighten them until I feel the sealing compound come into contact with the rim of the jar. I don’t touch them once the jars are out of the canner because that could damage the seal.
I’ve just recently seen somebody use these type of lids; I am very curious about it
I’m getting ready to place an order with Fillmore and cannot figure out which lid would be my best choice. I just want a one-piece lid that will seal well with open kettle. Hot jars, hot (dry) lids, piping hot tallow. Will the CT lids with plastisol seal well without a WB?
The best thing to do is call Fillmore and ask them. I am not intimately familiar with their stock.
I followed your instructions to the letter I believe and yet not one of 7 lids popped to show they had sealed. There should have been at least one pop after 3 hours. They do not move but are not concave either. Is it even worth it to try to can them again? I have no room for 7 jars in my fridge either.
Some one piece lids don’t go truly concave. If they don’t show any motion, they should be sealed. It is harder to determine a quality seal with one piece lids.
I bought the one-piece lids for Canning because stores were out of 2 pc last Fall.
Now I can not tell if jars sealed. These lids do not have button on top just solid lid.
Should I reseal all the jars?
Are the lids solid or do they wiggle. If they don’t move up or down when you push on them, they are sealed.
I’ve been canning my whole life & have never used one piece lids. I recently accidentally ordered a set of jelly jars & lids on Amazon that came with one piece lids. I didn’t pay attention. It says they can be used for holding pickles & jelly, but it didn’t really say canning. I think they’ll seal, but I don’t want to waste my hard work if they won’t. I spent hours picking berries this morning. Should I try to use the lids that came with the jars or should I buy two piece lids?
It really depends on the lids. If you can’t determine for sure whether they are designed for water bath canning, it would probably be better to get replacement two piece lids.
Hi just emailed you the one piece lids snd pressure canning but gave the wrong email!
Hi I have just watched a video when someone was using the one piece lids for pressure canning meat in the U.K. ! Is that ok? I thought it was a big no no?
It’s not ideal, particularly since many one piece lids aren’t lined with high heat compounds. But it really depends on the lid.
Just bought vintage Kerr jelly jars that have a metal lid. These jars do not have a standard mouth. Any advice on making jelly with these jars?
Are the old style jelly jars, with a flat metal lid that just perches on top of the jar? Those were designed for sealing with paraffin wax, which isn’t recommended anymore. Unfortunately, those jars are really only good for storage at this point.
What about sealing with wax
Absolutely not recommended.
Thanks for the great info! I have new jars and one piece lids that I would like to can milk in. Wondering if you have ever done this? And if you have any advice?
Canning dairy products, even in a pressure canner, is not advised. https://www.clemson.edu/extension/food/canning/canning-tips/38canning-dairy-products.html
Can you use these one piece lids if you are processing in a pressure canner?
It depends on the liner in the lid. Not all are designed for the high heat of a pressure canner. Typically, the distributor can tell you whether they are meant for high heat or not.
I just used one piece lids for the first time. Last season ran out of 2 piece and couldn’t by any so I bought the one piece online. I just made some salsa and used a different method and am not real sure about it with these lids. I boiled my lids as usual-jars were in the oven 1/3 full of water until very hot and sterilized-salsa kept at a slow simmer on stove. So one jar at a time dump water-fill-put lid on-tighten. Do you think this will be OK? I have used this method with 2 piece lids for different things for years. Give me your thoughts please.
I wouldn’t trust it. Those lids are designed for a water bath, not the open kettle process that you described.
So what’s that trivet-looking thing in the bottom of your WBC?
It’s the Ball canning mat. It comes in their larger canning kit.
I recently made pickled jalapeños I used a mason jar with a button lid that was originally used for spaghetti sauce bought from the store but the jar has the mason logo on in so I hand washed it and made the pickled jalapeños I took out the jalapeños with tongs then took the juice and poured it over the top as the instructions stated I then waited about 10-15 minutes for it to cool before closing the lid. I originally had no intention on using this method for canning I was just going to place in the refrigerator right away. After a couple hours I pressed down on the button seal and it stayed so now it appears to be sealed. Does this mean I could store my jar in a cabinet if I wish or should I leave it in the fridge and consume within the time allowable?
It doesn’t matter that the jar formed a seal. It’s not a shelf stable seal and those pickles need to be refrigerated.
Can these lids be used for pressure canning?
I really don’t know. You’d need to reach out to the manufacturer to find out.
Hi I already completed canning with the one piece lid but they do not have the center button how do I tell if they sealed? Please answer ASAP so I know if I need to recan with different kids, thank you
Even without a center button, the lid should still be visibly concave.
Hi. I just realized I have been using lug lids for my honeypot jars. I just love the decorative jars for my spiced plum butter. I did process them like you outline and they’re sealed. They pinged and created a vacuum. When opening its obvious they have been sealed. So I’m wondering why the lug cap isn’t not to be used for water bath. If everything seems ok, didn’t it work? Any insight?
You can use lug lids for a water bath. You just have to make sure that the lids you buy have a lining that is designed for heat processing. Not all lug lids have the proper lining.
Can you use the one piece lids in a pressure canner?
I don’t know! I’d suggest you reach out to Fillmore Container or some other jar and closure distributor to find out.
Hi. I am very new in canning and I live in the Philippines. I am starting to cook plant-based meals and I want to put it in bottles. The glass jars are 200ml (net weight of food is 213g only). Plus the lids we have here are lug lids, one piece lids. Then I find out that these lids are not recommended for pressure canning. I was okay and about to order a pressure canner. Then with more research here online, my lids should not be used.
My question is, what do I do? Will I use the water bath? Even that is not recommended because most of my ingredients are low acid ingredients. I am torn and I don’t know how to can my jars now. And buying the Ball jars are too big for now and it’s a bit pricy here in the Philippines, so that’s out of the question..for now.
Please help with any advise.
It sounds like it’s just not safe to do what you want to do. There aren’t really any other options that I can think of.
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.
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
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.