I’ve used Tattler lids for things like jam and pickles. They work really well for high-acid foods, because there’s no chance of metal being corroded by the acids.
My current collection of Tattler lids have never been used for pressure-canning, even though I know they were made to handle that. Back in the early aughts when Tattler lids were still a new idea, I used some to can soup. Only I got a bad batch of the rubber O-rings, and they leached such a strong rubber flavor into the food it took me 2 days to get the taste out of my mouth! I know their manufacturing process has improved drastically since then, but it was a bad enough experience I haven’t been brave enough to try it again yet.
But for pickles, jams, and fruit syrups, they’re perfect.
Thanks! I knew you were the one to ask. :)
I’m glad you found a use, so they weren’t a waste.
I was ridiculously confident when I first bought them. I think I got 12 boxes. I thought how hard could it be? My first batch nothing sealed. Then I panicked because I had all these worthless lids. But that made me practice and practice and figure out what I was doing wrong.
It ended up I had gotten completely lazy with the ball lids. Those things sealed no matter what. With the tattlers I actually had to follow canning directions. When I did that, I had much better success.