As I’ve mentioned here recently I have learned how to pressure can. I’ve done two batches of dill carrots (carrots with sprig of dill with beef broth), from my garden, two of chicken noodle soup starter (carrots, celery, onions in chicken broth) as well as 4 quarts (10#) of roast beef, and 5 quarts (12.5#) of pork butt.

Every single jar sealed up as intended and all have been amazing. They make for quick, easy, low energy use, healthy snd cheap meals. To have shelf stable food stores like this is a good prep plan. It is also a great SKILL to practice in the lead up to the impending crash so that I have confidence snd gotten past the “learning curve” associated with these local at arts of the past.

Today I tried canning potatoes. Peeled and chopped up 10# of waxy red potatoes and topped off with boiling water as directed. Everything went as planned.

When I eventually got them out, 5 of the 6 lids had buckled UP. Only one went as it should. A few of these buckled ones have since snapped down. One had list about an inch of liquid from inside it! Just odd. The only difference was that these jars snd lids were “anchor hocking” instead of “ball”... due to the shortage I bought last summer what I could find.

Any wise sage advice?

I don't know, I've only used the Ball. I assume you're using Ball jars?

Onward and upward,
airforce

All of my batches before were brand new ball jars and lids. This batch was new “anchor hocking” jars and lids. They seemed lighter/thinner. Note to self... not going to use these lids in the future. With the shortage this last year, and subsequent price increases, my wife sourced me a bulk of some off brand lids. Seem stiff and solid, but now I’m worried.

If I’m looking at preparing, I want to be stocking quality components that I can rely on.

I have never canned. My grandmother did. I know if done wrong you could die from botulism. When I open canned goods I always make sure it sucks air in. Do not eat it if the vacuum has been lost. Never buy dented canned goods because the dent forms a weak spot that could make it leak the dent. Here you can download a lot of books for free about canning.
https://b-ok.cc/s/canning

I currently have 6 more quarts of that awesome pulled pork a rattling away on the stovetop at 15# pressure. For those that have not done this, it is a good survival skill to have for preparedness. Like any other skill, a pile of equipment with out overcoming that steep learning curve regular practice and to keep your skills current... is not helping much.

My goal this garden year it to increase canning what I’ve done, to increase my list of recipes in my inventory on the shelves, and to build some solid shelves for my storage.

Ok... to all canners and people looking to can.... “cheap generic” canning lids are NOT a worthwhile investment, at least for pressure canning. They can’t handle the pressure and buckle, almost every time. They “might” suffice for water bath canning (jams, pickles, salsa, tomatoes...). Don’t take the shortcut on lids for pressure canning, only buy the real thing with the expensive “ball” lids. I had 4 ball lids and two generic in this batch. 2 buckled, 4 sealed. You can guess which were which.

Have you tried any of the reusable lids like Tatler?

I've never tried them. In fact, I had never heard of them. But I did find this article. They're expensive, but I may buy a dozen or so and give them a try.

Onward and upward,
airforce

I’ve heard of them. Seen videos but never tried them. With the current prices of quality “disposable” lids, these become all the more realistic priced. I know of people that keep these in LTS for after a crisis when the disposable lids are no longer available.

I'm wondering how many times they can actually be reused. I'm sure they can't be reused indefinitely, and they don't really pay for themselves until they've been used about three or four times. I'd be tempted to wait a couple more seasons, and see what people think of them after that.

Onward and upward,
airforce

These have been around since the 70s if I’m remembering correctly.

Yep, their website says they've been around since 1976. It's funny I've never heard of them before. And you can order the replacement rubber rings separately, but they're still not exactly cheap.

Onward and upward,
airforce

Anyone have any experience with Denali canning lids?

Onward and upward,
airforce

My wife just came across an add for them. After reading a load of reviews, I’m going to pass. There are loads of reports of issues sealing, and buckling when used for pressure canning. Made in China knock offs.

I just picked up a 12 count box of “Pur” wide mouth lids at Menards for $4.99 (plus a rebate)… I’ve seen similar reports on these. For the price I’ll give them a try.

From my experience when pressure canning only the real deal (ball/Kerr) will suffice. The generics (including the ones anchor hocking uses) are only to be used for water bath canning.

That's my feeling too, Huskerpatriot. Thanks.

Onward and upward,
airforce

I have been trying out generics on water bath canning and saving the good ones for pressure canning. In just my short time canning I’ve learned that you can’t have too many lids… buy them when you see them!