In Mo. you used to be able to take your canner to the local Univ. Extension Center and they would test it and give you a new seal for the lid.
I don't know if they still do that or not.
THANX RICH
Everyone reading this thread has to remember this is the east coast, not mid=America.
When I was working, the co. I worked for was in Connecticut. On occasion I would have to give a cust. the phone # of someone in the home office, so they could get billing problems sorted out.
I ALWAYS reminded...
As already stated Cherokee Purple, Sweet 100 and Tommy Toe are all good choices.
I do 5 gal, buckets in my greenhouse and deck with those 3 doing great. I also do some Beefsteak varieties, with great success.
THANX RICH