I am an experienced canner of a variety of fresh foods, meats, etc... Until recently, all we could afford are the standard Ball / Kerr / etc... mason jars and 'non-reusable' lids dominant in the U.S.
Now that fortune favors the fools in my family, I'd like to migrate away from those.
Has anyone on the list ever used Bormioli Rocco Fido or Le Parfait bail-lock jars in a pressure canner? I am concerned that the gaskets wouldn't hold up to the high temps involved.
Any experiences / advice would be very helpful.