Here's what the article said about canning lids:
"Canners, be cautious. One of the surest ways to minimize BPA exposure is to favor fresh fruits and vegetables over canned goods like tomatoes, since BPA is found in nearly all can linings. And what better way to enjoy fresh produce than to plant your own garden? It's a cruel irony, however, that gardeners looking to preserve a bumper crop of beets may unknowingly be using BPA-laden home canning products: Jarden Home Brands uses BPA in the manufacture of its lids for Ball and Kerr jars. For a BPA-free option, take a look at the Weck canning jars with glass lids that are popular in Europe."

Is this a valid concern?

Most find no reason for concern, certainly not enough to switch to the much more expensive Weck canning jars and their associated problems. First because there is minimal BPA in the sealant coating on the lids, far less than in many sources one is exposed to daily (including commercially canned foods). And second because when properly canned the food in the home canned jars doesn't come in contact with the BPA anyway so leaching isn't possible.

Not only is the majority of the seal on the jar rim, not inside the jar but when proper headspace is left there is no direct contact between food and lid.

Dave

You might also try an advanced Google search, specifying this site or "forums.gardenweb.com" for access to earlier threads.

It is well-known that Jarden lids (essentially all metal canning lids) do contain some BPA. I would agree that BPA is a concern and I hope further studies will arrive at recommendations for acceptable levels (if there are any).

Meanwhile, home-canning, for the reasons Dave mentions, would seem to present minimal risk, particularly compared to the overwhelming majority of commercial tinned products. Any contact with the lid is transient (boil-up); during long-term storage, as Dave mentioned, the product is in contact with glass, not the metal flat.

I have Weck jars and have used them, but I regard them as principally suitable for "boutique" canning. They are just too expensive for the average home food processor to rely upon for large-scale processing. In addition, for myself it would be unacceptably wasteful to discard all the jars I have acquired in a lifetime of canning and replace them with another line.

In everything we have to weigh risk and benefit, so each person will have to decide this issue for him or herself.

(I think I may check on the price of Weck stock, LOL.)

Carol

One thing to consider, the possible leaching in home canning can't possibly be compared to the other toxic ingredients used in commercial canned products. You would still be coming out ahead.

Just me 2cents.