I also have seepage if I overfill my jars.  Some things that tend to swell and plump (like apples) when cooked will become too much for the jars to handle.  I try to remember to maybe underfill things like pie filling and Suzanne's Rustic apples with raisins in them.

And Joann (and other Chicken Sisters) I too had terrible luck with the silver lids, two years ago and last year.  My Dad found me some old gold ones on the shelves of the Hardware store he works at, but when I used them all up, I had to go back to the silver ones.  HOWEVER, after calling Ball, and getting the same response (Follow manufacturer's directions) I read the "new" directions, and tried heating water in a kettle to boiling and pouring it over the lids in a bowl, instead of putting the lids and rings in a pot of warm water and bringing it to a boil.  Since I changed my "lid softening" method, I haven't had a silver lid fail. *knocks on wood.* 

I suspect when Ball changed their lids, and made them thinner, the rubber is also thinner, and overheating the lids to prepare them was causing the issue.  I don't know any of this for fact, just from my experience, but it worked for me to not boil the lids anymore.

It has been a while since I canned anything until this year. I did use the silver lids and so far have had no trouble with them. I did however put them in very hot water while waiting for my preserves to finish cooking and then put the jars in a water bath for a few minutes to make sure they sealed. So far, so good. Its heartbreaking to do all that work and then the jars wont seal.