Konblimc Wide Mouth Mason Jar Lids (24-Count,86mm)

I've used them for 3 years. I bought them when US made lids cost $15 for 12 of them. It's very rare for them not to seal.

Made in China, less expensive and we can a great deal of food so cost matters. Some didn't make a good seal.

My stupid mistake of not reading the description properly picture was a 48 pack, was only 12 pack that I actually ordered

These worked. I’ve been using official Ball or Kerr lids for years. 2 years ago I noticed that even Ball and Kerr lids would sometimes “buckle” during the water bath or pressure cooking process. I believe this is because the manufacturers are using thinner metal than they used to, so if the ring is tightened down the same as normal, then the air or pressure can’t escape from underneath the lid (this is what creates the vacuum and seals the jars upon cooling) without sometimes bending or buckling these weaker lids. With that belief in mind, I took the other reviews on these lids (in this review) in stride and ordered some anyway. I bottled 14 jars of apricot nectar using these lids. Not a single one sealed. So I reprocessed them with Ball lids. 4 out of 14 didn’t seal. Keep in mind that I really do know what I’m doing with canning. I think the nectar has enough pulp in it that it easily gets under the lids and prevents sealing . So, while recognizing that the Ball lids outperformed these lids here, I tried them again for pressure cooking some wax beans. I was sure to not twist down the rings very tight. All of these lids sealed just fine. The lids “popped” down a little later than my Ball lids, but they still worked. So, I give 4 out of 5 stars because they’re not quite as good as Ball, but if used in this way (not with apricot nectar, and with very little tightness from the ring), then they work.

Bought these because for a year now canning lids have been unavailable locally and name brand lids have been prices discriminated and exceptionally expensive. I read other "like-kind" product reviews that mentioned the lids will buckle depending on the pressure needed for canning. I decided to take a chance and try these. I was pleasantly surprised. I was canning meat, which requires a 10 lbs of pressure for 75 minutes. I did have lids "buckle" it was more like a crease in the lids. Most of the buckled lids I was able to carefully press out the crease directly after removing them from the pressure canner and they ended up sealing. Out of two batches (28-30 jars) I only had to repackage (freeze) one. After 24 hours, I tested the seals by trying to pry the lids off with my fingers, all lids stayed firmly set.For this year's produce and jam season, I will most likely be buying more of these, since our stores are still not stocked. I think they will work fine for boiling water baths and items that don't take the long slow pressure to cook and seal.