Over the past two years, there has been much talk of problems with canning lids not sealing. In this video, I provide my observations as a manufacturing expert on the construction and quality of several brands of canning lids and provide my opinion.
What’s your favorite brand?
On with the video……
Rourke
This Emergency Trauma Bandage is designed to stop bleeding from hemorrhagic wounds caused by traumatic injuries in a rapid, extremely effective, and easy way. Besides the combat field proven design, this trauma dressing bandage also provides large effective coverage with 5-years shelf life.
For First Responders, Military, Law Enforcement, and related fields, this compression bandage provides a fast, effective tool for many kinds of traumas and injuries (particularly those involving arterial bleeding in extremities).
Instruction for Use:
Step 1: Apply pad to wound and wrap the elastic bandage around limb.
Step 2: Slip the elastic bandage through V-notch of pressure applicator.
Step 3: Tighten elastic bandage to apply pressure to wound.
Step 4: Pull back to force pressure bar down onto the pad.
Step 5: Wrap bandage tightly over pressure bar and wrap over all edges of the pad.
Step 6: Secure hooking ends of the closure bar into elastic bandage.
Packaging and Brand May Vary Depending Upon Current Availability
Perfect for the bug out bag, survival kit, vehicle, and home.
Free Shipping On All Orders
i have posted some comments on your you tube channel but they never show up, so i give up on that.
so take care and good luck.
I’ve only ever dealt with Ball, but like everything else, they just don’t make them the way they did 40+ years ago. I only do small-batch canning, but out of the last 4 dozen jars, I’ve had 2 that didn’t seal. Considering the massive quantities that my mother canned in the 60’s and 70’s, she never had more than 1 a year that was a problem.
Now, if you want canisters for dry goods, Mainstays lids and jars work fine. I just won’t trust either of them for canning.
This takes me back to when I was a kid. My mother canned a lot. Her specialty was pears.
If I had a nickel for every pear I pealed I would have been rich. She canned some of them with cherries and some with with cinnamon sticks. They were delicious.