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?
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.
I have a couple or three Mirro canners. I don’t use the tattlers anymore. I use some for storage and fermenting but that is it. They work just fine for that so not a total loss.