In article >,
George Shirley > wrote:

> In late 2006 I used a couple of 12-packs of Kerr lids when I was
> pressure canning green beans. Opened the last jar yesterday and noticed
> that the lid was hard to get off with the church key and, when removed,
> had left a lot of sealant on the jar. Remembered that happening with
> most of the Kerr lids used on the green beans. From this I am going to
> postulate that the sealant was not the usual sealant on jar lids as I
> have never had that happen before. The jars were all sealed but just had
> the problem of the sealant sticking to the jar when opened. Any opinions
> or ideas?


Red compound or gooey grey compound?
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