I’ve reused them. Check them carefully for any defects. I’ll reuse lids from green beans or peas (less acid damage) on tomatoes or pickles the next year. Some lids might last 2 or 3 years with rotation like that. However, always double check and be 100% sure the lid has “popped” before storing. Even though I’ve reused lids I’ve only had a failure to seal rate of probably less than 1%. Those that did fail were simply stuck in the fridge and eaten first.
My wife, after checking with the local farm extension agent, said that new, stored lids shouldn’t be used if they are over two years old. Something about the seals dry out?
Is this correct or just BS?