My son is getting married on Oct 24th, and he and his fiancee decided to can tiny jars of apple butter and apple cider jelly as wedding favors (!) In their innocence, they thought they could just pour stuff into jars, and had no idea about canning procedures r food safety.. Of course, they ran out of time to do the favors, and asked me to take on the job. I haven't canned in 20 years (really liked it though, so I may start again) but I know the basics. The jars they bought are 2oz hexagon jars with lug lids with plastisol lining. They explained that these would enable their guests to put them in carry-on luggage for traveling by air. The problem I'm encountering: I have followed what directions I can find, but have repeated seal failure. The lids have a dimple in them, which, I assume, should be concave when the jar is sealed. I have had difficulty figuring out how far to turn the lid so that the jar will vent during processing. I've had multiple jars where I obviously didn't tighten the lids enough and the lids came off during processing. I've had still others where the jar processed fine but didn't seal. I should add that the jars and lids appear to have an "auto stop" so that they can't be overtightened. I'm approaching meltdown over this, as I am rapidly running out of lids (I've tried to reprocess some of the jars of jelly), patience, and confidence. Do you have any suggestions, or know where I can get some help with this?