Caps and closures

Secure Your Honey with Caps and Closures

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Honey dispenser Reggina

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Joshua Ivars
Joshua Ivars
With over 15 years of experience in beekeeping, Joshua collaborates with the national beekeeping congress as part of the scientific committee in the area of innovation and sustainability.

My recommendation on jar lids and closures

The lid seems a small detail, but in food it's critical. You can have a good jar, a good honey or a good preserve, and ruin the experience with a lid that doesn't match, that seals badly, that rusts or that doesn't fit the product's image. The first thing I'd look at is the jar's exact mouth: TO43, TO48, TO63, TO77, TO82… “Similar” won't do. With Twist-Off lids, the diameter and the type of closure have to match the container. For honey, moreover, the lid helps to protect against humidity, external odours and leaks in transport. And commercially it also counts: a gold lid usually conveys a classic product; a black one can give a more gourmet image; and lids with a honeycomb pattern or bee quickly communicate a beekeeping product.

My advice is not to skimp on the lid if you're going to sell a food product. I'd always use new lids, food-grade and compatible with the process you're going to carry out. For honey, jam, preserves or creams, not all lids behave the same: if there's pasteurization, heat, vacuum or transport, you have to choose a lid prepared for that use. I'd also check the inside of the lid, the state of the sealing compound, the outer finish, the impact resistance, the pack format and consistency with the label. And here I'll take a clear stand: I wouldn't reuse lids for sale, even if they look fine. A used lid may have lost its seal, have odours, marks or micro-damage that later cause problems. The good lid is the one you don't notice: it seals cleanly, protects well and lets the product look as well cared-for as it really is.

Honey Jar Caps and Closures - La Tienda del Apicultor

Caps and closures

Choosing the correct lid significantly affects preservation, food safety, and the presentation of your bee products. There are two main types of lids depending on the preservation method:

Pasteurizable lids: Suitable for low-temperature preservation methods up to 100°C, such as pasteurization and water bath, ideal for honey, jams, or jellies. These lids ensure airtight sealing, preserving product freshness and quality.

Sterilizable lids (autoclave): Essential for processes exceeding 100°C, these lids withstand extreme conditions and guarantee perfect sealing during industrial sterilization or autoclave processing.

Additionally, twist-off lids are not recommended for reuse due to potential loss of airtight sealing, whereas glass jars can be safely reused after thorough cleaning.

Available in various finishes (gold, silver, black, white, or decorative bee designs), lids can help differentiate your product visually, increasing perceived value to your customers.

Always choose the lid type best suited to your product’s processing temperature and preservation method to ensure optimal quality and professional presentation.

¿Tienes alguna duda sobre Caps and closures?

What does TO mean and how do I know which lid size my jar needs?
“TO” identifies a Twist-Off closure, and the number indicates the nominal diameter of the jar opening in millimetres. A TO63 lid, for example, must be used with a jar made for a TO63 opening; looking roughly the same size is not enough. Always check the TO size stated on the jar’s product page and choose a lid with the same reference.

What is the difference between a pasteurisable lid and a sterilisable lid?
A pasteurisable lid is designed for preservation processes up to 100°C, such as hot filling, pasteurisation or a water bath. For processes above 100°C or in an autoclave, you need a sterilisable lid specified for those conditions. Before choosing, check the permitted temperature and process on the specific lid’s product page, as not all lids are suitable for the same uses.