Why did it take me 11 years to notice the lid trick on mason jars?

I've been canning tomatoes and jam every summer for over a decade, using those two-piece lids the same way my mom showed me. I always put the flat disc in the ring with the rubber side facing up, then screwed it on, and sometimes I'd get a failed seal. Last week my daughter came home from a friend's house and showed me the little bump or button on the lid should be facing down, not the flat side, and suddenly my jars stopped leaking. All those summers where I lost maybe 15 jars to bad seals, and it was just me flipping the piece the wrong way the whole time. The friend's mom laughed and said she thought everyone knew that by now, which made me feel pretty silly. Has anyone else had a basic kitchen routine they got backwards for way too long?

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