How do you make canning lids?

Jar Preparation Wash the jars, lids, and bands in hot, soapy water. Rinse and drain. Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Put the screw bands near your work area. There’s no need to heat the bands. Click to see full answer. Simply so, how do canning lids work?How canning jar lids work. There is a vacuum seal formed during the processing of your filled jars. As the food in the jar is being processed oxygen will be pushed out of the jar. As the food cools the lid will be sucked down and the rubber seal will form a tight seal protecting the food from any further contamination.Likewise, do you have to sterilize canning lids? Water-bath (and steam) canning 10 minutes and over: Sterilization is not needed for either jars or lids. Just wash and make sure they are clean. They will get sterilized, along with the food, during the processing; Water-bath (and steam) canning 9 minutes and under: Sterilization is needed for both jars or lids. Subsequently, question is, what happens if lids don’t pop when canning? If the lid “pops” up and down with your finger when you press, it’s not sealed and needs to be reprocessed. If it doesn’t move at all it’s likely sealed. Note: Don’t test canned foods until they are completely cooled and you’ve given them several hours to seal! Doing so might create a false seal and unsafe food.How can you tell if canning lids have been used?The lid underneath with the white finish is the used lid. Another way to put it, the lid on the right is the new the lid on the left is the used. It is not the color (white or gold) that indicates which is new or used. ,Canning jar lids are made in both colors.