Ball canning lids are now BPA-free. Do they contain anything BPA-like?

Answered on January 20, 2014
Created January 20, 2014 at 10:18 AM

I've read that the lining used in Ball jars has been switched to a composition that is BPA-free. What are they using now instead?

I've read that BPS can be used in place of BPA and classified as "BPA-free" when BPS is more dangerous of a chemical. There's also BPAF (more toxic than BPA), HBPA, and 30+ other analogs.

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2 Answers



on January 20, 2014
at 01:07 PM

You could contact them, and see if they respond. That said, since it's only in the lid, as long as food doesn't come into contact with the lid and the contents aren't too hot, it shouldn't be released into the food - so leave a gap at the top.

You could always reuse regular glass jars that don't have coated lids (just metal, no white plastic coating) - but then, you won't be able to immerse them in water to seal them by getting a vacuum seal effect - they could be used to freeze food however.



on January 20, 2014
at 12:52 PM

Yep, the "BPA-free" alternatives are just as bad if not worse than BPA, but they are allowed as alternatives simply because they are not as well studied. I know not what they are using in place of BPA in this case.

But it's worth pointing out that BPA itself is not as bad as it was made out to be. Really sparse studies showing any harm. I saw some initial results studying it in rats a few months ago and it showed no concentration in any part of the body and was quickly eliminated via the GI tract. And while this is somewhat reassuring, I'm also weary of making too strong of conclusions from that as I know that biological effects can occur at insanely low concentrations.

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