I bought brand new Benarden lids and canned this time using a stainless steel pot to boil my lids. All my lids have rust spots on the outside. I have never had this happen before. Are the goods still safe to consume inside?
I water bath after filling and have never had this issue before
Before anyone comes for me the yellow you see is the mustard pickles that have sloshed around on the inside I wash the outsides.
The inside looks fine and has no rust
by probsconfusedabtit
3 Comments
Hi u/probsconfusedabtit,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
The lids don’t look particularly bad to me, but in general you should not boil lids. My ball book from the early 2000’s does state to simmer lids but specifically states do not boil lids. My mother in law got into canning the last few years and she was following all sorts of crazy unsafe recipies. We got her a modern ball book and it only directs you to wash lids and set aside, no simmering required. If you look up modern recipies on ball’s website it gives the same direction. I don’t know if they changed the lids, or if they just updated the recipie. However you definitely should not boil lids. I suspect this is from the bands. Sometime rust builds up on the inside of bands (especially if bands are left on after canning, or used after the canned jar has been opened/ kept in the fridge). If this is the case you can soak the bands in a bit of viniger and then give them a good scrub.
This wouldn’t concern me. Also sometimes the ball/benarden sealing compound will be a bit on the outside of the lid and it’s orange-ish