How do I close a twist-off lid correctly?

Twist-off lids, also known as cam lids, are simply twisted onto the jars and bottles intended for them with a quarter turn and without much effort. This is because they do not have a circumferential thread but beads. The pressure with which the lid is screwed on should be as even as possible and must never lead to over-tightening. As a general rule: less tightening is better! A twist-off lid should not be reused after being overtightened, as it can no longer close tightly.

How does a twist-off lid seal properly?

Twist-off lids do not seal because of the cams or by twisting them tightly, but as a result 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, the lid and the free space between the product and the lid, the lower the internal pressure. The filling temperature must remain stable during the entire filling process. Incidentally, the belief that it helps to turn the filled jar upside down is misleading: this makes it more difficult to create the necessary vacuum between the lid and the contents and can cause the closure to leak. For cold fillings, the closures only develop their full function approx. 2 hours after sealing.

Our tip

Twist-off lids should be heated before use. 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.

General information

lid

Capacity

Dimensions

Weights

Safety instructions

The twist-off lids are suitable for cold filling up to a maximum of 55°C and are designed to be screwed on by hand.

Immediately before first use, jars, bottles and lids should be checked for chipping or damage to the edges of the closure. The jars & lids should also be cleaned to avoid contamination of the end product.