For years, I have canned tomatoes, salsa and applesauce among many others. This year for the first time I am having a heck of a time getting my jars to seal using the same pressure canner, new lids and same process.
I got so frustrated after another batch failed to seal for the second time that I stopped and took my dog for a walk.
I met a neighbour who advised that the new snap lids now only usable within 18 months of purchase. I bought these in August 2019. I further researched online and found that since 2014, the lids have such a thin film of sealer that they must not be simmered in water ahead but simply washed and placed on the hot contents in the jar before being placed in the canner.
Anyone else canning food? How are you making out?