How do I use a twist-off lid correctly?

Twist-off lids, also known as cam lids, are simply twisted onto the specially manufactured jars and bottles, which do not have a circumferential thread but beads, with a quarter turn and without much effort. The pressure with which the lid is screwed on should be as even as possible and must never lead to over-tightening. A twist-off lid should not be reused after over-tightening, as it can no longer close tightly.

It's not completely tight! Oh yes, it is. Twist-off lids do not seal because of the cams or because they are twisted too tightly, but because of the pressure difference after filling! The temperature of the contents has a decisive influence on the internal pressure. The larger the diameter of the jar, twist-off lid or deep lid and the free space between the contents and the lid, the lower the internal pressure. The filling temperature must remain stable during the entire filling process. Incidentally, the belief that it would help to turn the filled jar upside down is wrong: this makes it more difficult to create the necessary vacuum between the lid and the contents, which can cause the closure to leak. When cold-filling, the closures only develop their full function approx. 2 hours after sealing.

Our tip: Twist-off lids should be heated before processing. The easiest way to do this is with a blower or in the oven at approx. 50°C - 60°C. A hot water bath, on the other hand, should not be used. Well-warmed twist-off lids close slightly better because the sealant presses into the glass more easily (glass impression). However, this also increases the risk of over-tightening when closing by hand.