During the selection of the box, the enterprises producing canned food must be combined with the characteristics of the box and the foodstuff to be placed in the box and must choose the most suitable box for the purpose. In this context, canned boxes, soldering error, closing error, stained, hole and rusty boxes, boxes that do not meet the standard size, painting and printing error or paint odor boxes and boxes with canned opener faulty boxes are not used in production. Seals in canned covers should be flat on the lid. If there are transverse or longitudinal lines on the gasket used or if the gasket is smaller or larger than it should be, it will not fit into the box. In this case, it cannot be said that the can can is of good quality. Due to the gasket defect, the can will evacuate and the food will deteriorate in time.

Water-based gaskets are generally used in the packaging industry and these gaskets are subjected to a drying process. In canned cans, the seal must have reached the dryness level of 98 before the closure of the lids and must be kept for at least two days after drying and then sealed. In tin cans, gaskets are used in the connection of body and lids with each other. The gaskets used may be water-based or solvent-based. Solvent-based gaskets are less preferred because they have a high cost, but more importantly, there is a high risk of chemical migration to the foodstuff in the can. Water based gaskets are more widely used in food sector in terms of cost and food safety. The solids content of water based gaskets is 60 percent. In cap seals, solids content reaches 95 percent during storage.

In advanced laboratories, gasket quantity control studies are carried out within the scope of packaging analyzes. During these studies, standards published by domestic and foreign organizations are based.