A cross post on canning lid technology

[Farmerwilly2]

I think canning lids have to be one of the worlds greatest rackets. Lids cost nearly what canned food costs. Don't get me wrong, we buy them and use them, but it grates on me. I have some sort of nebulous plan gnawing at the back of my head to work out a good alternative. This shouldn't cost what it costs, the technology is over 200 years old. I think the tattler folks are on the right path, reusable rubber rings (you hear that great-great-used-to-use-them-grams) but replace the plastic lids with the modern flexible, epoxy coated, burp button metal lids. I think a die to punch the lids, another to press it for the button and the stepped rim like the tattler uses, and a third to cut gaskets. I'm guessing with the proper set of dies and a hydraulic press a man could punch some out in his shed. Maybe not modern factory fast, but at homestead speed over the winter he could put up a goodly supply.

Does anyone know a die maker?

[Vette Eaterr]

You'd have to punch a lot of lids to ever pay the die maker's bill. But I understand your grip, just the up front cost would make it prohibitive.

[Marilyn]

Then on the other hand, some of us are "experimenting" with multi-use...

[Pikman]

Originally Posted by Marilyn

Then on the other hand, some of us are "experimenting" with multi-use...

We have been doing that for a while now. If a re-used lid doesn't seal, it is easy to spot during the canning process. If they do seal, they are as good as a new one. Being above 2000' means our pressure canning is at 15lbs. The seals are quite tight. It is difficult to remove a lid without distorting it, so careful inspection is required....