I spent a really long day making a gigantic pot of beef stew and canning it in 7 quart jars. There was more - that went in the fridge because it wouldn't fit in the pressure canner. I bought some kind of generic canning jars from the store with generic lids. The store was out of my usual brand and this is all they had.
I am really concerned about how the lids looked when I took them out of the canner. They don't look as buckled as others I see in a quick internet search, but they don't look right. I swear I do not want to re-process or freeze nearly 2 gallons of beef stew! I hear them snapping closed in the kitchen as I type, but aaargh. This is frustrating.
If you've ever canned stew, you know what a process this was - cutting the meat and vegetables (12 cups of diced potato, 8 cups of carrots, 3 cups of celery, 3 cups of onion - a big pot full of vegetables). You have to process the quart jars for 90 minutes - but the getting up to pressure and then venting pressure just takes a LOT longer than that.
Oh, well, chalk it up to experience. Tomorrow I am going to try to can some pinto beans instead of pressure cooking them and freezing them as I usually do. I hope that isn't a big mess, too!