Posted on 09/16/2023 3:07:53 PM PDT by CottonBall
Using Tattler Lids
These are the reusable that’s, they come in a two-part, the plastic lid itself and the rubber ring. They are not FDA approved but have been used in Europe extensively. Plus in my own kitchen.
Apparently I have been doing it wrong. I called Tattler because I wanted to make sure their Lids were compatible with the All-American canner. So the lady there sent me these new directions:
Emailed Directions/New Info
REVISED (easier to follow) CANNING INSTRUCTIONS ~ WHEN USING TATTLER REUSABLE CANNING LIDS
For Best Results ~ When Using Tattler Reusable Canning Lids Follow Instructions Closely (especially #3, #5 and #7)
1. Inspect top of jar for cracks and nicks.
2. Wash, rinse and sterilize jars. Scald lids and rubber rings. Leave in water until ready to use.
3. HEAD SPACE: Follow USDA/NCHFP guidelines for proper headspace.
4. Wipe top of jar after filling. Place lid and rubber ring combination on jar.
5. Screw band on jar loosely. Center lid on jar and hold in place with finger while tightening the metal screw band finger-tip tight. To get a “feel” for the correct tightness prior to processing, place the jar on a counter top, or other smooth surface, place your index finger on the lid, not too much pressure, while tightening the metal band. Screw the metal band on until the jar begins to spin on the counter top. This is perfect for processing!!! DO NOT OVER TIGHTEN!!! Product must be allowed to vent during processing.
6. Process as per instructions for various foods.
7. Once the process is completed and the jars are removed from the pressure canner or water bath wait 3-5 minutes for the bubbling to die down (this is pressure releasing from the jar) place a towel over the still hot jar (for safety) and finish tightening the metal band. Now just let the jar cool naturally, when cool remove the metal band and lift the jar slightly by the lid. It should be well sealed
8. When jars have cooled, remove metal band and determine by feel if lids are securely sealed. Gently lifting on the lid will reveal any seal failure. Sealed jars may be stored without metal bands if desired.
9. When removing lid gently insert table knife between rubber and jar to release seal — DO NOT USE SHARP KNIFE*.
10. Wash plastic lids and rubber rings, rinse, dry and store for future use. Do not save any rubber ring which is cut or deformed.
11. Reusing Rubber Rings: When reusing your rubber ring the next canning session, look to see if there are sealing grooves indented into the ring from the last time you canned. Place the side with the sealing grooves next to the rim of the jar and the smooth side next to the plastic lid. This will help prevent ‘cross threading’ and ensure a good seal.
*to open the lid, Tattler sells these cute little jar openers.
The following is just general information that I thought was useful that I found on Internet sites
LIQUID LOSS:
Bringing the canner temperature up in increments instead of just setting a burner on high all at once seems to help. The canner water temp and the temp inside the jar need to rise as close together as possible to avoid siphoning. Just setting the burner on high will rapidly increase the temp inside the canner but the jars will reach that temp a bit slower which can be a negative factor. The same goes for decreasing the temp at the end of the cycle. Instead of simply turning the burner off bring it down a bit slowly to let the jar temp decrease along with the canner stabilizing the jar temp instead of a rapid differential.
USING TATTLER LIDS
Tip from a user on developing a ‘feel’ for the pre-process tightening.
Tattler Lids do require a bit of variation from conventional metal lids. Being a two piece combination with a rubber gasket ring Tattler lids must remain a bit loose during processing in order for the vessel to vent pressure building during processing. An online customer gave us a tip that is as good, or better, than anything we offered. To get a “feel” for the correct tightness prior to processing, place the jar on a counter top, or other smooth surface, place your index finger on the lid, not too much pressure, while tightening the metal band. Screw the metal band on until the jar begins to spin on the counter top. This is perfect for processing. Once the process is completed and the jars are removed from the pressure cooker etc., place a towel over the still hot jar, for safety, and finish tightening the metal band. Now just let the jar cool naturally, when cool remove the metal band and lift the jar slightly by the lid. It should be well sealed. We have test product canned in 1990 still securely sealed. If you are unsure of anything or have further questions feel free to contact us. We want you to enjoy this product as have thousands of others. re: liquid loss. We have found that following the Pressure canner manufactures recommendation of letting a steady stream of steam escape for a full 10 minutes before placing pressure regulator on, may also help prevent liquid loss.
Tattler Info:
Brad Stieg, maker of the lids, says, “Effectively, what you’re trying to do is ensure that you’ve got contact with the metal band and the lid and it’s just starting to compress that gasket slightly. If you can visualize it, it’s just enough so that when you put it into a water bath for example, it’s compressed enough that no water flows in but it’s not so tightly compressed that as pressure builds, it does not release properly.” So you do in fact tighten the ring bands just as you would for metal lids.
After about ten uses, [the gasket] is just not going to regain in shape and will need to be replaced…..but you can effectively expect 10 uses out of those rubber gaskets before you have to replace them. Steig said in an interview at the October 2011 Self-Reliance Expo held in Salt Lake City, Utah, that he tells people they can expect 10 to 15 uses from the red rubber gasket — though the gaskets may last less long with pressure canning He goes on to say that the white disc part of the lids will last forever, until actually physically damaged somehow.
Looks like I messed up the formatting, I hate it when people do that. oops!!!
Thanks!
We experience a 10% higher failure rate with Tattlers versus traditional lids.
Thanks for that info. And, ping :)
I was curious about the Tattlers and your canner.
Given the life expectancy of the tattlers, is it still cost effective, compared to traditional metal lids?
Thanks and thanks for this thread.
(Off topic….did you end up purchasing an electric wheat grinder? If so, which one? Thx)
“is it still cost effective, compared to traditional metal lids?”
I don’t think I ever did a cost analysis when I bought mine. I was more concerned about a SHTF scenario where all lids would be unavailable.
But that’s a good question. I’ll look up some prices and post them later. Tattler now has disposable lids with reusing the rings up to 10 times, so I wanted to compare those prices as well.
I got this grain mill:
https://pleasanthillgrain.com/komo-pk-1-grain-mill-flour-grinder
well, I ordered it. now it’s not expected until Jan 17.
it’s a pretty one, and I thought it would look nice out on my Wolf-coved granite. Plus having it on the counter would 9it handy to grind only as much flour as I need, so avoid nutrients loss. We’ll see how that theory works....eventually
Yes! For SHTF, especially handy.
Did I tell you that I’d recently found a stash of Tattlers, when I was cleaning out a laundry room cabinet??
I think I’d bought them, years ago, when you’d first mentioned the above :-)
I’ve never tried them. Maybe I better at least get used to working with them, before you know what happens.
Thx.
THAT is beautiful!!
Made in Austria!
I can’t wait to hear how it grinds. Please update.
Yeah, I did too - actually more than that.
Being stubborn and frugal, I experimented a lot and came up with a process that worked with my Presto canner close to 100% of the time.
But the All-American is different so I’m going to try the suggested process and see what happens.
With the Presto, I let the canner and jars cool down together a bit (probably actually lowering the pressure) before removing the jars. If I do that with the All-American, I’ll have a lid stuck on with a vaccuum!
I was actually quite lazy with my canning with metal lids - they sealed every time, no matter what I did. With the Tattlers, I had to actually follow directions and get everything hot before putting the jars together. Those lids are definitely more temperamental!
The lady at Tattler said she has an All-American and wouldn’t use anything else. And swears the directions she sent will work.
Do you use Tattlers any more?
What kind of canner do you have?
Thanks, CB. I meant to look them up.
I’ve noticed that, too, but should regular lids become unavailable, Tattlers will be a life saver.
That is supposing, however, that you don’t have a strategic supply of canning jar lids.
That is very pretty.
This is the one I got. Not as pretty but works very well.
Mock Mill.
https://mockmill.us/product/mockmill-100-stone-grain-mill/
It looks like they are back ordered, too. It’s a stone grinding one. The other one I have that is quite a bit older, is blades and sounds like a jet engine. The Mock mill advertises that it is quieter , which it is, but it’s not exactly quite.
I've never had that problem, although a few times the lid did get stuck. It doesn't form a vacuum because the vent that lets the steam out, lets air in.
I think it happens when there's a temperature differential between the pot and the lid. I think if you let it cool all the way, it's not a problem.
When they got stuck I'd use a metal spatula to pry it off. It always eventually came off.
Whatever, you DON'T want to take it off too early. Aside from the potential for burns, the food could spurt out of the cans and ruin the seal.
” a strategic supply of canning jar lids”
About 2009 when I got into prepping, I wondered how to store metal lids so the rubber lasts. Never figured it out or did anything with the lids, so I hope they still work.
I just leave them in the box. It’s oxygen that makes things deteriorate so if the oxygen is kept down, it should be a problem.
Also, when I buy lids, I date the box with the purchase year and constantly rotate my stock. Never had a problem with them.
“It’s a stone grinding one”
The Mock mill is a good one, possibly made by the same man that owns the Komo company?
I was told a stone grinder is what I need for fine flour. I got tired of doing two grinding passes and still having gritty flour. With the family grain meal.
I like my new mill better than the old one.
“. It doesn’t form a vacuum because the vent that lets the steam out, lets air in.”
That’s good to know!
The video I was watching threatened that I had to get the lid off in the first few minutes, I can’t remember how many.
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