For preserving, hot filling, conserving and pasteurising you need so-called pasteurisation-grade screw caps, i.e. the sealing compound inside the lid closes the glass perfectly at a temperature of 91°C. Before the processing clean the screw caps with hot vinegar water. In any case don't use detergents or put the lids into the dishwasher (the sealing compound is porous and for sure you don't want your preserves taste like soap). Before closing the screw caps should be preheated in very warm or hot water for a couple of minutes. Please use a screw up just once. Using it more frequently your jar might not be sealed as the sealing characteristics decrease if the screw up is heated again.
Our past screw caps are suitable for "oleaginous fillings". Don't use the screw caps at temperatures beyond 100°C. For sterilisation at 120 to 123°C you need screw caps sterile, e.g. for meat and sausage products.
The indicated sizes refer to the diameter of the glass mouth (in millimeters).