DIY Lid Update or The Day I Gave Up Plastic

I know this post is long overdue.  I’ve been learning so much, rethinking so much and just plain avoiding it because my brain hurts.  Plus I have to admit, I don’t like giving bad reviews of products.

A recap:  A few months ago I posted instructions for making a DIY Airlock System for your mason jars.  I thought I was pretty clever.  I had been searching for a while for the perfect lid to create this airlock idea that I had in my head (turns out there are a few products on the market like this anyway).  I happened across the Tattler Lids and thought this was it, exactly what I envisioned.  Drill a hole in the top, pop in a grommet and airlock and voila, cheap airlock system.  The lids are marketed for canning food products so it didn’t even occur to me that they might not be safe.  Boy was I wrong.

A Natural Canning Resource Book addresses the formaldehyde problem in the lids,

Tattler lids are composed of polyoxymethylene copolymer, an acctal copolymer.  Copolymers are linked plastics which contain two or more ingredients.  I asked my father, retired organic chemist Dennis Rayner, to help me analyze this compound.  He noted that the copolymer is made from a trimer of formaldehyde (three formaldehyde molecules joined together in a ring) called trioxane and other variations.  Formaldehyde is a highly-toxic substance long known to be carcinogenic.  Some of the secondary additives are also potentially dangerous to human health and the environment…

Theoretically, the bonding process prevents loose formaldehyde from seeping into food.  However, that was the same claim made for bisphenol-A.  While S&S does not say which company manufactures the plastic, BASF Corporation is one supplier.  BASF Corporation notes that, “The product is odorless, although a small amount of formaldehyde may be noticed when a box of pellets are first opened.”  This is incontrovertable evidence of the presence of non-bonded formaldehyde.

Rayner says, “Thermal degradation of the copolymers will release formaldehyde.”  The FDA requires that the use temperature of this plastic not exceed 250F/121C.  That’s only 10F/5.6C higher than the standard pressure canning temperature.  Rayner says that 10F is not enough of a safety margin.  At 240F/116C, formaldehyde may still leach into food, just more slowly.

The kicker that really got me is the fact that you can smell the formaldehyde when you open a package of lids.  Don’t tell me it’s only released under high heat or alcohol if I can smell it straight out of the package.

Other concerns are how the plastic reacts with ferments.  While the food itself should not actually touch the plastic, the gases do touch the food and the plastic.  As far as I know, these lids have not been tested with ferments.  “The plastic is vulnerable to corrosion by strong acids and cholorine: the lids should never be soaked in chlorine solution or highly acidic cleansers.  Even more frightening, the chlorine in tap water is enough to cause some leaching. ”  Ferments are acidic.  Enough said.

What’s wrong with formaldehyde?  You can read about formaldehyde exposure off the OSHA Formaldehyde FactSheet.  According to the National Cancer Institute, “Formaldehyde has been classified as a known human carcinogen (cancer-causing substance) by the International Agency for Research on Cancer and as a probable human carcinogen by the U.S. Environmental Protection Agency.  Research studies of workers exposed to formaldehyde have suggested an association between formaldehyde exposure and several cancers, including nasopharyngeal cancer and leukemia.”

I threw out all my lids about a week ago.  I had been saving them just in case the rumors I was hearing about them were not true or just exaggerated but I’m convinced now.  Like so many things, money speaks and the plastics industry is so huge I no longer trust when something is labeled “food grade”.  Not only did I throw out my lids (all 3 dozen of them) but I emptied out my tupperware cabinet.  All plastic food storage items are sitting in my trash can outside right now.

I’m not saying all plastic is horrible.  I don’t know that with certainty, but from what I know about this plastic in particular, I don’t want it anywhere near my ferments where it could be leaching out formaldehyde.  I’m not planning on going overboard and shunning all plastic just yet but I am taking steps to remove it from my house.

I am truly sad about this because the system really wasn’t all that bad.  It wasn’t as airtight as a truly hermetically sealed system like a Pickl-It jar but it was a big improvement over the loosely lidded system I started out with.  The ferments I made with them turned out lovely and much better than my former open air system.

Please be aware that there are systems available on the market that are made using these lids.  If you insist on using mason jar airlock systems, I would very highly advise you to avoid any system that uses this plastic.  These are the ones that use a Tattler lid (they may not say it’s a Tattler) and your own metal ring to tighten it down.  I don’t feel comfortable using them with my own foods and I would not recommend them for anyone else either.  Right now I don’t feel comfortable using any plastic whatsoever with my ferments, food grade or not.

ETA:  I’ve been asked what I’m using in place of plastics now that it’s all in the trash.  I’m slowly collecting Fido jars to replace all my plastic containers and as far as I know, Pickl-It Jars and Harsch Crocks (and similar crocks) are the only plastic free fermenting containers on the market.


“The Natural Canning Resource Book:  A Guide to Home Canning with Locally-grown, Sustainably-produced and Fair Trade Foods”  By Lisa Rayner, pg 60-61

National Cancer Institute

OSHA Formaldehyde Fact Sheet

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

90 comments to DIY Lid Update or The Day I Gave Up Plastic

  • Instead of tattler lids why not buy a few inexpensive Fido jars and drill a hole in them and put the grommet and airlock in them? All you need to do is get a diamond bit for a drill and keep water on the lid while you drill so it does not crack or break.

    • Melanie

      It’s definitely doable. I’d rather let someone else drill glass for me though. I could picture myself breaking every other lid.

    • Melanie

      Also, Pickl-It’s technique of drilling doesn’t just put a hole in the top but polishes the sides so glass dust won’t wear off and fall into the ferment. You don’t want to eat glass dust.

      • I was not aware glass got “dusty.” 🙂

      • It really doesn’t take much to polish it as you call it. 🙂

      • Paul

        Putting an airlock in the white reusable mason jar lids work fine too…if you are worried about glass dust (boo!). The plastic does not touch the food. I have also heard the white lids do not properly seal, but same can be said for fido jars…that’s why you can ferment in them with the lid shut. The airlock takes less pressure to expel gas than breaking the seal of either the plastic white lids or fido lids and therefore pressure will follow the path of least resistance. There is a lot of fear for newbies with fermenting and the “fear based” marketing is working well.

  • Tracy

    Thank you for reporting this. I haven’t gotten the courage to ferment yet, but I am big into canning. I was thinking of purchasing these since they’re reusable. However, I have MCS (multiple chemical sensitivity) and formaldehyde is a huge trigger of mine.

    • Melanie

      I would definitely stay away from the plastic lids then. MCS, boo! I seem to be getting more and more sensitive to chemicals as time goes by.

      • Laurie

        Me too! I had never noticed any kind of chemical sensitivity until we purchases a Tempur Pedic bed a year ago and within a month it was packaged back up and sent back to the store. My entire hormone system went nuts and my menstrual cycle was completely thrown off and out of whack, I got really fuzzy minded and loopy. It was crazy. Since then I’ve noticed other sensitivities to things such as paint and even No VOC paint. Now my husband and I have been reading all kinds of literature and have realized it’s not just me. There are several people out there that are having issues with chemical sensitivities. I had no idea it was so wide spread, but in the end I am not at all surprised! My husband just ordered some of these lids trying to get us away from the BPA lids and then he came across this article just today. Sigh. Can a person not eat anything that isn’t somehow laden with chemicals in the end? Sheesh! Thank you for writing and sharing this information. We’ll definitely keep searching.

  • I don’t blame you. I’ve purged my huge stash of Tupperware over the years and have converted to glass.

    I love your photo of Fido’s! I love mine. I like the fact that they have a built-in airlock (a.k.a. gasket) and are easy to store without 4″ of plastic sticking out the top (or a plug that pops out!).

    Great post.

  • Peggy

    I was wondering how you do canning of large quantities like green beans, tomatoes, pickles etc.. I was excited about tattler what do I use? It is getting more difficult all the time to find a healthy alternative for food storage.

    • Melanie

      Good question. Not sure 🙁 Using french canning jars like Fido jars is looking like the only other best option but boy will that be expensive. I was hoping to do quite a bit of canning this year. It sounds like there are BPA free lids in Europe but I guess everything in the US is owned by Jarden and since they have no competition, they see no need to change.

      • Peggy

        Thanks for your quick reply…

        I have also heard that the BPA-free lids are also very toxic. How can you process green beans without pressure or hot water bath?

        • Melanie

          I’m actually quite new to canning. I was hoping to wet my feet this year. I have to look into it more but I’m hoping as long as the food doesn’t come in contact with the lid, it should be ok. Heating it up is what I’m not sure about. With ferments, the gases coming in contact with the lid are what concern me but I’m not sure if I should be equally concerned with canning. It seems nothing we do is right 🙁

          • Peggy

            Thanks again..I hope you will share with your readers what you find. We are all in the same boat..wanting health against all odds!

    • Linda Albert

      Weck jars! Beautiful shapes, lots of sizes. I even use the smaller ones for bathroom organization.

  • Yolanda

    This is all very troubling. 🙁 Fortunately, I only bought 3 dozen Tattler lids. But I do a lot of home canning. Sigh….

  • Erin Wilson

    Oh thank you for this post…so disturbing!! Grrrr….I bought MORE Tattler lids this year. I have not opened them yet but not sure I can return them either?? I do so much home canning and was so excited about these lids when I heard about them. Now what!?! Seems we can’t hardly win these days. I got rid of all plastic storage containers quite a few years ago and use tons of Mason jars & vintage glass containers. But what will I do for canning! Help!!

  • Laura N.

    So glad you posted this! My husband was considering making us some DIY jars like this, but now I’m betting he won’t want to. We’re going to get some Pickl-Its soon. 🙂

  • […]  However, within the last year we’ve learned that regular canning lids have BPA and the reusable canning lids have formaldehyde in them.  I don’t want either anywhere near my kids or my food. So this year I am shifting from […]

  • […] **Update to the Update  Before you decide to give this DIY Lid a try, please read my post on these lids.  I am convinced that they are not safe for use in ferments. ** […]

  • Melanie – thank you for sharing this post. I have similar concerns about the Tattler lids, and shared them in this post – Getting Started with Food Preserving –

    This week I had an unpleasant visit from Brad Stieg of Tattler, who came in a rudely voiced his disagreement with my concerns. He didn’t address them well, just ranted, for the most part. You can read the conversation in the comments. I find it very fishy that a company that’s had a product on the market for over 30 years has yet to do any significant quality control testing. Maybe they don’t want to see the results? Apparently, Brad has a reputation for harassing those who voice any negative opinions about his product, so be warned.

    • Melanie

      Eek, thanks for the warning. I’ve been worried about that but have been spared thus far.

      • It took him some months to find me. I’ve started pulling together a follow up post, not to do anything nasty, but to (hopefully, if I can track down the information I’m looking for) give a more accurate comparison of Tattlers and standard Ball lids. One of the things I’d like to track down specifically is exactly how much BPA is in a typical Ball lid, and when/if they will be coming out with BPA free lids.

        Lea – I can guess you received some fallout after your fermenting comparisons.

    • Laurie – I have experienced that with another ferment company. Turns me off.

  • Shellee W

    I am just starting to educate myself on the whole process of FERMENTING. What is the cheapest way to go and what BRANDS are not safe? So much stuff out there I am confused!

  • Melanie:

    Your Fido jars link in your ETA isn’t working. –Where did you intend to send us? I’d like to learn more.

    Thank you for your great blog!

  • […] Concerns about Tattler Lids and Fermented Foods at Pickle Me Too […]

  • Natalia Kolganova

    I don’t understand how I didn’t see this update after I read your original article. Just spent $25 on lids, grommets and airlock 🙁 Could’ve gotten a pickle-it instead. So upset. I ended up wasting more in my attempt to try to safe some.

    Any ideas what to do with airlocks and grommets?

    • Melanie

      I’m so sorry, Natalia. As soon as I knew there might be a problem, I put a note on the original post to update it. You must have read it in the in between time. I wasted a lot of money on this project too 🙁 If you do get some Pickl-it’s, the extra airlocks seem to come in handy. I also use them with my home brewing (we make ginger ale and hard cider). You can always try to resell the the grommets on ebay maybe.

  • Natalia Kolganova

    Also what do you think about this system?

    • Melanie

      I’ve looked at that system a little too. There are a couple problems. First plastic warps under pressure and I just don’t trust it to make an airtight seal. Second, I just don’t trust plastic near my ferments period. Even if they are BPA free, there are still lots of other chemicals that react with acid in plastics.
      Third, ouch, they are expensive for just a lid. I’d rather put that $ in a system I trust. I really don’t mean to push the Pickl-it down everyone’s throat but the Pickl-it and Harsch are the only products I trust at this time. Maybe with the interest in anaerobic fermentation on the rise, we’ll see more products become available soon.

      • Natalia Kolganova

        Yeah the more I read on this topic the more I come to the conclusion that Pickle-it is the on;y answer. Fido doesn’t work every time for me 🙁 I guess I’ll have to sell those on ebay. First I got the perfect pickler and I actually liked the ferments it produced. I didn’t expected it to be just the lid though (very expensive for just the lid). So I came across your site and came to the conclusion that if ferments don’t touch the lids they would be ok. However, the liquid always rises on top and does touch the lid, so that makes me nervous especially since my 16 months old consumes a lot of those ferments.
        I was thinking maybe to get a fido ($3.99 at Marshals now) and try drilling a whole or maybe just don’t bother and get a pcikle it.

        • Melanie

          Oh no, keep your fidos! They are great for storing your ferments. I swap out the Pickl-it lid with a fido lid when they are no longer producing gases (usually after a few days or so in the fridge).
          The gases inside the ferment that move around are what concern me so even though the food shouldn’t touch the lid, the gases do. It might not be a ton but the more I read about plastics, the more I want to avoid them period.
          I have heard of people drilling their own holes but I hear differing things about drilling tempered glass so I’d rather leave it to the experts.

  • Natalia Kolganova

    just re-read my post and I meant I would sell the airlocks and lids on ebay LOL. I am definitely keeping fidos:)
    What size Pickle-it do you think is better to get? Also do you use their glass weight?

    • Melanie

      I have a big family so I like the larger sizes. I think the most versatile size is the 1.5L. I do have a few of their weights and they are my favorite weights. I’ve heard of people using candle holders as weights too. I’d just make sure they weren’t made in China since those tend to have high lead levels.

      • Natalia Kolganova

        Thank you so much for your answers, you are being very helpful. I was wondering if I could get a few of those weights and use them in fidos. I think the veggies that are cut up on pieces are going well in fidos if they are totally covered with brine, I am just struggling to find good weights. I will definitely need to get a pickl-it for sauerkraut though. It seems to be the most sensitive one.

        • Melanie

          I know they do sell the Dunk’Rs separate. I’ve also seen some on Amazon and I think Etsy. I’ll see if I can dig up a link. If you can find a .2L fido, they fit perfectly inside as well and work great.

  • Jill Cozzens

    What about Weck jars for canning? They are made in Germany, use rubber seals and glass lids with metal clips to keep the lids on while processing.

    • Melanie

      I would love some Weck jars! Quite spendy though. It would be an investment to get started with them. I’d like to see a glass top like the Weck that fits mason jars.

  • Maryellen

    HI All,
    I want to share that drilling the hole in a glass lid with a 1/2″ diamond drill bit is very easy and works very well. I have a spray bottle of water that I use to keep the lid cool while drilling. I put a block of wood in front of the lid to help keep the drill in the same spot while drilling. The diamond bit is flat and tends to slide on the smooth glass lid. I sand the finished edge of the glass, after drilling. I use rubber gloves to keep the tiny glass shavings from my skin. It is really simple and very cost effective. You don’t need to buy an expensive system when a 5 minute process to drill the hole in the top of a glass Fido lid does the trick. Really it is very simple.

    • Natalia Kolganova

      Do you put wood in front of the glass you said? Hmmm, so do you drill through the wood first? I have hard time picturing that.

      • Maryellen

        Yes , I drill through the wood first, on the first one. Then I use the same piece of wood for all the rest. The hole in the wood acts as a place holder for the drill so it doesn’t move around. Thank you for clarifying this. : )

    • Melanie

      I’m definitely no expert in glass drilling. I’d much rather let the experts do it myself. I know Pickl-it uses a special drill that polishes as it drills which prevents any glass particles from rubbing off.

      • Maryellen

        I have to say that I was a jewelry design major in college. I studied enameling and used glass and metals and stones. I am not an expert but I must say that it is my belief that there are absolutely no glass pieces that would break off after the hole has been drilled. That is if the glass is thick enough. The glass lids we are discussing are. My suggestion would be to call your local mirror and glass store. Ask them if there is a chance that glass particles would rub off after the hole is drilled and sanded. This would perhaps give you peace of mind. I understand that Melanie,you may not want to do this but I mention this for others reading this.

    • Melissa

      Thanks Maryellen! My husband has been researching drilling the glass so that we can do this. Thank you for sharing. We need to hear more about this DIY alternative. We don’t live in the US and with extra shipping and GST and the exchange rate, pickle-its are well out of my price range. And thanks Melanie for the great article!

    • Melanie

      Any threaded system, I’m just not keen on and I don’t like any plastics near my ferments, even BPA free (there is still other icky stuff in plastics). That being said, even a system like this is a step up from an open air system but I do think Pickl-its and Harsch crocks are a huge step up from these.

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  • Sally Davis

    Scroll down and read about this issue regarding canning lids. While the information is on the Tattler site, and obviously they have a bias, careful research will show that they are entirely correct.

    I have a zillion Tattler lids, can hundreds of jars annually, and have no intention of not using them.

    This issue has been discussed almost endlessly in canning circles, and the facts are the facts. The lids are not heated to high enough temperatures, even in a pressure canner, to release any formaldehyde.

    Anecdotal “evidence” (“I smelled formaldehyde when I opened the package”) is not evidence at all. I opened several packages of Tattler lids and have NEVER smelled any formaldehyde or anything else, for that matter.

    Anyone can say anything on a blog. That doesn’t make them right. Check out the science.

    • Melanie

      I appreciate your response Sally. I’m not so concerned about using them for canning but rather using them for fermenting where gasses are produced in an acidic environment. There just isn’t enough information available about this specific circumstance for me to make an informed decision about whether or not they are safe enough for me to use. Since I don’t know, I’m not going to use them.

  • Sally Davis

    And that is as it should be. You’re contemplating using a product in a way it wasn’t manufactured to be used. I would have concerns as well. The Tattler company has never once recommended they be used this way.

    But you quote extensively from a book written by a woman with zero scientific qualifications in the first place, and whose “research” about the plastic in these lids consisted of asking her father what he thought. Period. He is her “source.” [I know she says he’s a “retired chemist” but that’s still hardly research.]

    I wish everyone who threw their Tattlers away would have thrown them in my direction. 🙂

  • […] DIY Lid Update or the Day I Gave Up Plastic And yet more fermentation […]

  • Hello,
    My sister and I recently ran into the same problem when trying to ferment some of our own pickles. It turns out the Tattler lids really do have formaldehyde in them and they are toxic. We decided to see if we could create a natural and safe fermentation lid ourselves. We found a food safe lid that does NOT contain formaldehyde, BPA or other dangerous toxins. We also used natural rubber grommets instead of petroleum based grommets found in food stores and a natural rubber seal. Our pickles turned out great!

    We listed them for sale on amazon at

    We were wondering if you would like a free one to review on your blog?

    • Hi Daniel,
      Can you please tell me how you seal these lids. It is my experience that these lids are not even liquid proof. Is your silicone seal attached to the lid or does it fall off every time you open the jar? Thank you.
      Maryellen Little

      • Hi Maryellen

        Thank you for asking. We made these seals because the regular lids didn’t seal very well at all and standard seals you could buy just fell off. Naturally we were frustrated with this inconveniences and decided to address them with our own seal.

        We make a special silicone seal that fits tightly in place does not fall off when you are try to put the lid on. They are not glued in place and can be removed with a little tug which makes them easy to wash. They seal tightly against the lip of the mason gar and the inside of the lid which renders them water tight and air tight.
        I hope this answers your question. Please let me know if you have any other questions…


    • Melissa

      Hi Daniel! I was wondering if you could sell me a bunch of your natural rubber grommets or maybe give me some ideas where I can get some? MY husband and I are determined to figure out how to convert our Fidos. Thanks! Your product looks great 🙂 I am in New Zealand.

      • Hi Melissa,

        I’m afraid our rubber grommets wouldn’t fit on a fido jar lid because those lids are too thick. Our grommets are specially made to seal against a thin surfaces. I’m not sure where you could buy something like that.
        Converting fido jars was actually one of our projects before we invented the “Kraut Kap”. We decided agains’t using fido jars because drilling the glass created glass dust and fragments which was dangerous. Please be careful if you go this route!

        I’m sorry I couldn’t be more help! Good luck with your fido jars!

        I was recently in New Zealand. It was a very nice country! 🙂

  • Tom

    The less plastic in your life, the better for your health and the environment (which directly impacts your health, so it’s really the same thing). The massively wealthy plastic and chemical industry’s primary concern is making money. Trashing up the earth with their garbage and poisoning us with toxins is far down the list.

    I just wanted to point out that plastics also out-gas toxins, for instance the beloved ‘new car’ smell. And formaldehyde is used in other common things, like the glue for particle board and plywood. Most of us probably have some cheap furniture made of particle board, and plywood is a common ingredient in houses. So we are getting formaldehyde from other sources too.

    And besides BPA, there are other endocrine-disrupting chemicals like pthalates to be concerned with.

    I guess, being a “big picture” kind of person, I think we all need to zoom out on this issue… to the problem of toxic chemicals in general. These toxic chemicals (in plastics, pharmaceuticals, pesticides, glues, fracking, etc, etc, and on and on) are ubiquitous in our industrialized culture, and our health is never an important concern when the decisions are made to implement these things.

    The skyrocketing cancer rates (among many other indicators) over the past half century speak pretty loudly for how smart this ‘chemical revolution’ has been. But it’s made some people a lot of money…

    We need to demand ‘green chemistry’ that is, above all else, safe for life and the planet. Like glass lids for my sauerkraut 🙂

  • […] Also, read my post on some of the plastic caps.  I don’t feel comfortable enough with plastic to use it with ferments.  DIY Airlock Update. […]

  • […] as this one.  In addition, I’ve read as some members of Nourished Living Network, such as Melanie of Pickle me Too and Laurie from Common Sense Homesteading, have uncovered more information about other types of […]

  • Kathleen


    Thank you for this discussion.

    What i have not seen here as a suggestion and i am wondering why: can a thick natural rubber or silicone stopper with an airlock be used such as is used for winemaking?

  • Rachael

    I use wire bale jars for fermenting, but I have a few mason jars kicking around that I use for food storage. I’d rather not chuck them. Is there a safe lid I can purchase for these? Thank you.

    • The white “freezer” lids that is available in most stores I believe aren’t too bad. As long as the food isn’t in contact with the lids, I’m not too worried about them. For ferments I do worry a little more because the gases produced during fermentation have the potential to react with plastics. Regular unfermented food shouldn’t have the same problem.

  • Eileen

    I’m a little confused. I purchased some of the airlocks used in wine making and added them to the lid of a mason jar. Now I understand that is not air tight and won’t work. I saw the silicone rings above to put in the jars to make them air tight. However, even after reading all the comments twice I can’t decipher where you think it is safe to use the wine airlocks as they are plastic with the silicone rings which will make them air tight.


  • Eileen

    Just thought of this. Maybe it is the rubber grommet that you consider not safe. I’m trying to figure out what you said was unsafe. Wondering if I just add the silicone ring to my DYI mason jars that i drilled a hole in ( metal lid) and added a rubber grommet and air lock does that get away from the plastic you consider unsafe? So confusing.

  • anita

    i am using an older Fido jar for sauerkraut and love it, but the rubber is getting old…. are the silicone gaskets safe? or should i try to find rubber replacement sealers?

  • nick

    The natural canning link you reference says that +/- 10 degrees isn’t enough of a safety margin for the release of formaldehyde… but fermenting does not involve heat.. so I don’t really get your point.

    I get that you are trying to maximize health, but this is alarmism. Now we are analyzing the rubber grommet in the comments… if you follow this to it’s logical conclusion you will have to float in a stainless steel vacuum to live your life.

    The tattler lids are fine, or a plastic bucket lid, such as those commonly used for home-brewing works fine too with a food grade bucket.

  • Grace

    Anyone use weck jars for canning?

  • Lenita

    My question is, and maybe the answer is here somewhere as I just found this site, what about the gasket on the ‘pickl-it’ lids? Do they give off any thing that we shouldn’t be consuming?

  • Mike

    Ball, Kerr and Tattler lids are all BPA free these days. May want to update your site to reflect that.

  • Tom

    Please tell where I can get the natural rubber gromets to use for rings and seals for pressure canning. The Weck rubber rings smell like petroleum.
    Thank you,

  • John

    Formaldehyde? It can’t be THAT bad: The FDA approved it for use in every vaccine after all! (sarcasm)

  • John

    I use PBA-free, PET plastic lids with food grade silicone rubber rings to make airtight seal and a food grade silicone rubber grommet to hold my airlock. Food never comes in contact with anything but glass anyway, but I like to keep it “clean” regardless.

  • Sieg

    I was ready to order the lids till I read your info. I did a search and found this, so they sound ok to use.

    What about Formaldehyde?
    Many questions have been asked about the existence of formaldehyde in Acetal Copolymer. While it is true formaldehyde is present in trace amounts, research proves it is only released at very high temperatures, well above any temperatures found in home food canning. Here are the facts.

    Heating our brand of acetal copolymer above 460 degrees F (238 C) should be avoided. At these temperatures, formaldehyde, a colorless and irritating gas that can be harmful in high concentrations, is generated.

    What about the Recycle Symbol on the Lids?
    Numerous inquiries have been made regarding the Number 7 recycling symbol found on Tattler Reusable Canning Lids. Many people believe the presence of this symbol contradicts the claim that our product is BPA Free, and all products contained within this category leach toxic chemicals. Both of these beliefs are incorrect.

    There are 7 classifications of recyclable materials, the last of which Tattler Reusable Canning Lids fall within due to its “Other” classification. Each of the previous 6 categories is very specific as shown in the following definitions listing. The Number 7 category includes all “other” products that do not fall into the previous 6 specific categories. Plastics which contain BPA do fall into Class 7, but the presence of the symbol DOES NOT automatically mean that all products in the category contain BPA.
    PET or PETE: Polyethylene Terephthalate – PET is commonly used for soft drink & water bottles, cooking oil bottles, peanut butter containers. It is the most widely recycled plastic.
    HDPE: High-Density Polyethylene – Identifies milk, cider & water jugs, detergent, fabric softener & bleach bottles. HDPE is slightly waxy and semi-rigid. It does not crack. It floats in water.
    PVC: Polyvinyl Chloride – Also abbreviated V, PVC is used in salad dressing bottles, vegetable oil bottles and mouthwash bottles. PVC is smooth, scratches easily and sinks in water.
    LDPE: Low-Density Polyethylene – LDPE is used in flexible bags for dry cleaning, trash, produce, bread and shrink wrap. Recycled LDPE is often used to make grocery bags.
    PP: Polypropylene – PP is usually is found in drinking straws, battery cases, some dairy tubs, bottles labels and caps, and rope. PP stretches into filaments and emits a chemical smell when burned.
    PS: Polystyrene – PS and Expanded Polystyrene (EPS) both are No. 6 plastics. PS and EPS are commonly used in packaging peanuts and other packaging materials and in plastic utensils, mean and egg trays. PS sinks in water; EPS floats.
    Other – Other plastics often are made of multiple resins or layers of different types of plastics. These may include microwave packages, snack bags and industrial plastics.

  • […] Mason jar lids have formaldehyde. This is one reason I switched to the white screw on plastic lids long ago with my ferments. I don’t want formaldehyde in my food, do you? (check out this post by Melanie of the blog, ‘Pickle Me Too’ on why she gave up using plastic and…) […]

  • Kristin Shearman

    Is there anything wrong with using the old-fashioned glass-lidded ball jars with rubber seals and wire clamps for storing ferments? I have a collection and would love to use them. I imagine “burping” the container would be necessary..

  • Kristin

    ..and maybe even better to store without the rubber seal in the refrigerator after fermentation is slowed?

  • […] Mason jar lids have formaldehyde. This is one reason I switched to the white screw on plastic lids long ago with my ferments. I don’t want formaldehyde in my food, do you? (check out this post by Melanie of the blog, ‘Pickle Me Too’ on why she gave up using pla…) […]

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