I’ve gotten ancient canning lids at garage sales, probably at least 20 years old from the price marked and/or different type of writing on the packages. They all worked well except an odd brand called “Home”.
I also re-use canning lids many times as long as they are not scratched, dented and still have rubber on them.
I do not pressure can, just water bath fruits, juice, preserves, chutneys.
That’s good to know. I bought two cases of ball lids when I was in my super paranoid prepping stage. I’m not using hardly any because I’m using the tattlers, experimenting to make sure I know how. Now that I have figured it out I kind a hate to use a throwaway li’d :-) I use those on jars that I might give away.
I have heard of people reusing the lids. I think I need to start being more careful taking them off so I could do that. I had one friend tell me she reuses hers two or three times when pressure canning.
And what is the trick to taking them off so they don’t dent? I think I’m always pretty rough with mine.