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1.5.2 Ball or Kerr?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.5.2 Ball or Kerr?

People have used both, and people have had problems with either. In
other words, whichever works for you. from Wendy Milner : Canning jars
such as those made by Kerr or by Ball, have special two-piece
lids. You should only use lids and jars made by the same
company. While in most cases you will get a seal when mixing brands,
it is not guaranteed. Additionally, if you are using an oil mixture
in your recipe do not use Kerr lids as the sealing compound on the
lids has been shown to loose its effectiveness as the oil seeps into
it. [As of 3/96, the point is moot. Ball bought out both Bernardin
and Kerr. Soon the lid gum composition and amounts on the lid will be
similar.]

[1998 - the Kerr lids and Bernardin are still different in use

 

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previous page: 1.5.1 What about zinc rings, rubber sealed jars, and other great, but antique, canning equipment?
  
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next page: 1.5.3 Rings on the jar, or off?