I'd definitely re-do that one. The National Center for Home Food Preservation says to treat them as though they were unsealed and I agree. Something low acid, like vegetables, is not something I'm going to mess around with and hope it's OK, I'd go that extra step and be sure.

I've gotten a little "heavy handed" when screwing on rings and bent several lids, and it doesn't really take a lot of pressure to do that either.

Happy Canning!

Annie

Do you think that is what causes it? The rings being too tight?

Well, that's definitely what caused mine. Now I screw them on pretty tightly, but don't give them that last crank and I definitely don't ask my husband to do it, LOL.

I don't know of any other thing that would cause that type of buckling or "ripple" effect on a flat lid, but that's not saying nothing else exists!

Annie

I've tighten my rings fairly tight for years and I've never seen the lids buckle like that until this year. I think there's something going on with the lid material these days.

the other HU

Are the lids that buckled Ball or Kerr lids? There is a thread on here about the Mainstays Walmart brand buckling like that but I've never had Ball lids do that in a BWB. I don't have a pressure canner so I can't comment on that.

I had a Ball lid do that in a BWB.

the other HU

The lids that "rippled" on me were Ball. I've had one buckle before but these weren't buckled or crinkled. Literally a slight ripple in the flat lid. I ended up re-sealing them with new lids because I didn't want to take the chance but when I took the rippled lids off - they were sealed tight. So - I don't know.

As long as it sealed I guess it's ok but it is a bit discerning.

the other HU