Got tired of cracking jars while making desserts or egg bites. Tried several options including silicone seals etc. This option has worked 100% so far and even submerged, I did the majority with the tips above the water, they did not incorporate any water, cannot guarantee the same results, but so far they work with not issue on getting the proper seal. After they are done, I let them cool a bit and then replace them with either a traditional seal or the silicone seals as mentioned prior. I have included a link to the ones I am currently using. Hopefully the image helps.
