Announcement    At SchuttenWorks we design and make eco-friendly wooden mason jar tops. We use walnut, cherry, maple, sapele and bamboo for our mason jar tops. We only list what we have in stock, and in general ship the same or next day. "Like" us on Facebook (https://www.facebook.com/schuttenworks) to stay in touch with what is happening at SchuttenWorks.

All our solid wooden lids (Walnut, Cherry, Sapele and Maple) are 100% natural, have been sustainably harvested, are non-toxic and have zero additives. The Bamboo we use is NUAF (No Added Urea Formaldehyde) and is manufactured with PVA glue, commonly known as white glue or school glue, which is a water based, odorless, nontoxic glue which does not break down or yellow over time. We only use food-grade mineral oil to treat our lids. Mineral oil is a non-toxic, non-drying product that is colorless, odorless, and flavorless. Its properties prevent water absorption. Food-grade mineral oil (as determined by the Federal Drug Administration) is a popular choice for all kinds of wooden kitchen items such as wooden spoons, bowls, cutting boards, and mason jar lids. Finally the silicon seals we use for some of the lids are also food-grade and 100% food-safe.

Regularly re-treating your lid with mineral oil will prevent splintering and/or discoloring and preserve the beauty of the wood. You can wash your lid with a little soap and warm water. If your lid has stains or smells, you can use lemon juice or white vinegar directly on the area. The acid in these liquids will neutralize the organic material or fats causing the problem. If your lid has a silicone seal remove it, so you can properly clean underneath. After washing, dry your lid immediately and let it air dry. When the lid is thoroughly dry generously apply food-grade mineral oil. Let it sit for a while (over night would be great) and wipe off the excess with a clean towel. If necessary re-install the silicon seal. Please note that we do not recommend natural oils such as vegetable, corn, olive, peanut or walnut oil, as these are rich in fats that will eventually oxidize and go rancid, creating a foul smelling lid.