Capping Instructions:

1. Warm the lids in steam to 100° C or pour boiling water over the caps and leave for 10 minutes.  This makes the seal ring on the inside of the lid more malleable and improves the seal.
2. Tighten the lid to a maximum of halfway across the thread. 
3. Leave the capped jar upright overnight to form a proper seal against the neck of the jar before checking for leaks or lying flat to apply the label.
4. Note, button caps require hot contents in the jar to form a vacuum. This causes the button on the cap to be pulled down.