We have all been canning for years and part of that process has always been to simmer the lids. This was for two purposes, one was to sterilize them and the other was to soften the rubber around them so a good seal could be achieved when the lid was put on the jar. Now it seems the folks that make the lids have changed the rubber out for some sort of plastique and recommend using the lids at room temperature.
I am not sure I would feel comfortable doing that but after reading this article, I think I might try it on some jars and check them often for a while because if simmering might make for a bad seal and I am not so trusting of them sealing well if used at room temp.
I guess the only way to find out if it works is to try it and then keep my eye on the jars untill I feel comfortable that they have sealed well and put them in the pantry or that i find they didn’t seal well and we eat all of the produce in them before it goes bad and I go back to simmering. Find out all the reasons why Jarden is not recommending simmering the lids any more from Living Home Grown. You may also be interested in, Canning 101…Who Cares About Headspace?livinghomegrown.com