Posted on 01/07/2011 3:26:56 PM PST by DuncanWaring
TATTLER Canning Lid's proven success, as a reusable product, has earned them the distinction of widespread customer satisfaction and acceptance since their origination in 1976. The years of development of this product have brought to the home canner a jar lid that is truly reusable. In fact, the longevity of TATTLER Canning Lids presents the likelihood they will be handed down to the next generation of food preservation enthusiasts!
Properly used, with any standard Mason jar and metal screw band, these reusable lids will last a lifetime. If you ever wear this lid out, we will replace it free! Follow standard directions and procedures, for two piece canning jar lids, with any normal home canning process, and obtain excellent results.
The original lids were reusable glass with reusable rubber gaskets. The “new & improved” disposables came in later.
It seems that it always did leak steam through the seal just a little, but I really don’t recall clearly. I’ll have to ask mr. mm if he remembers. We’ve had it a few years already so the memory is vague. I know we get some spitting through the little black pressure relief plug.
I do keep it lubricated with vaseline and tighten down the screws on opposite sides, according to the directions. I use a ruler to check around the lid to make sure the lid is seated evenly.
The place where the steam escapes is always in the same spot, so it tells me that there’s something going on with the pot and not the positioning of the lid on the pot.
I did have a little trouble with the lid sticking at one point. It must have been uneven heating or cooling of the pot and lid. I make sure that the pot and lid are the same temperature when secured so they expand and contract at the same rate. IOW, I didn’t screw down a room temperature lid on a hot pot. That seemed to help the sticking lid problem.
Like I said, so far it has not given me any trouble getting up to and holding pressure. It’s just that the steam escapes through the metal to metal seal and condenses on the handle and ends up spitting because of the heat and it does seem to be getting worse, more steam coming out and more condensation collecting on the handle.
I need to contact All American and see what they say to do about it. It’s probably well past any warranty at this point in time.
I agree about the weight.
That’s a great idea.
I keep mine in ziploc snack bag but still did manage to misplace it for a couple hours once. What an ordeal that was.
I agree about the weight.
That’s a great idea.
I keep mine in ziploc snack bag but still did manage to misplace it for a couple hours once. What an ordeal that was.
They are a very heavy plastic.
Open them just like regular lids, I use the flat end of my can opener, put it between the very top thread of the jar under the edge of the lid and gently twist the can opener.
Great idea...
I want so badly to be able to get my garden actually producing. It's such a slow go, somehow. I've moved it around, and enriched the soil ... still haven't gotten good production, except from the cherry tomatoes. I want to get it working well before I expand. Big learning curve, I guess. When I think about it, I panic a bit because I haven't gotten the hang of it yet and I fear I'm running out of time.
>>>I want so badly to be able to get my garden actually producing. It’s such a slow go, somehow. I’ve moved it around, and enriched the soil ... still haven’t gotten good production, except from the cherry tomatoes. I want to get it working well before I expand. Big learning curve, I guess. When I think about it, I panic a bit because I haven’t gotten the hang of it yet and I fear I’m running out of time.<<<
Well, fortunately, your state has a pretty active set of programs to help...
18 Counties have Master Gardener programs:
http://mastergardener.umd.edu/
Or if you have specific questions:
http://hgic.umd.edu/ (hgic is Home Gardener Information Center)
Right now is the time to consider soil testing (particularly since you are having troubles) then you can plan amending your soil accordingly and start planning...
One thing to remember, not every crop is going to grow well every year... (Ever notice even professionals have to show ‘Crop Failure’ in the catalogs sometimes?) LOL, I tried 4 times to get a stand of beets last year but was unsuccessful. Had to plant green beans several times to get a good stand too. (was finally successful with that). Other than that, pretty good success with the garden - I do plant enough different veggies and green that if a few fail any year, I have plenty to make up for it.
Remember - If ya don’t plant ‘em, ya can’t grow ‘em...
It is hard to learn to swim if you only dip your toe in...
Wishing you best of gardening luck this year. 8^)
You are probably a bit like me. I was taught to sterilize, sterilize, sterilize. If you don’t can properly, you can injure/kill someone who eats the food. Have any freepers used this product and can they attest to the fact that it is just as safe. I am not saying I won’t use a new product but I have been taught to take safety precautions seriously.
FrogMom and DelaWhere both seem to be actual users.
I trust freepers.... if they use it and are happy with it then I trust them. I find freepers to be very honest. (sometimes brutally honest but it is refreshing). Thanks
>>>You are probably a bit like me. I was taught to sterilize, sterilize, sterilize. If you don’t can properly, you can injure/kill someone who eats the food<<<
LOL, I can guarantee you that my home canned veggies and meat far more wholesome than factory cannery ones... (about 45 years ago I was an area manager in a cannery - I know!)
A few things to remember - USE & FOLLOW INSTRUCTIONS! Read and follow them EVERY time - don’t trust your memory. Don’t take short-cuts. Use common sense. It’s not as hard as people make it out to be.
One nice thing about the Tattler lids is that they do NOT rust - in fact they cannot rust... For long term storage, that can be a real benefit.
I have been canning a l o n g time - from glass lids to tin cans (still have a tin can sealer) then the two piece metal ones with different coatings - I can say for certain that the Tattler lids are a better option than any of those.
Drawbacks: Yep, they are more expensive initially.
Other than that, a great way to go.
Thanks Delaware! I like the fact they do not rust since I find that with regular canning supplies. I only do the hot water bath stuff like tomatoes, peaches, pickled beets, jellies and jams. I would like to expand to other vegetables and soups. Sounds like a pressure cooker is on my wish list.
I don’t have a pressure caner but I do have a pressure cooker, can I use that to can with? Got tons of tomatoes I need to do something with. I was thinking of turning them into tomato sauce and then canning the sauce.
And, if one of your kids dies from botulism because the seal failed,we'll give you a whole box-full to show we're really, really sorry.
I just don't like the risk/benefit. Lids are cheaper than family members, even brothers-in-law.
>>>I don’t have a pressure caner but I do have a pressure cooker, can I use that to can with?<<<
Well, while all pressure canners can be used as pressure cookers, not all cookers can be used as canners.
Canning requires getting the core temperature of the cans/jars to 240 to 250°F for low acid vegetables, meat, and poultry in a pressure canner. Most cookers are not designed to do this.
BUT, since you are wanting to do tomatoes, 212°F (Temperature water boils at sea level) is the temperature for acid fruits, tomatoes, pickles, and jellied products in a boiling-water canner.
Any pot that is deep enough for your jars to be covered by 2 inches of boiling water and keeps the jars off the bottom (this can be a rack, platform or even a folded dishtowel - as they will crack if they are processed directly on the bottom)can be used to water-bath can high acid vegetables.
Since many modern tomatoes now are slightly lower acid, you should add lemon juice to assure that they are acid enough. (actually, I like the old-fashioned tangy taste - adds character)
Whatever you do, follow valid instructions! Never just go by a ‘somebody said their Grandmother did this or that’...
I rely on http://www.uga.edu/nchfp/how/can_home.html and for the more unusual canning I like Jackie Clay at Backwoods Home...
PLEASE don’t wing-it with canning - it is very safe if you follow proven procedures - it is not if you don’t.
>>>Sounds like a pressure cooker is on my wish list.<<<
PLEASE see #56 above... Please get a canner instead...
8^)
I have a canner but what do you use for soups, corn, carrots, etc.. low acids that you want to jar?
Actually, I was curious as to where you were that you had tomatoes to can when up here we are just now going through the seed catalogs. Then saw it was Texas - gotta be y'all are in South Texas LOL
When I first bought the Tattlers, I was in North Central Texas and didn't bring them with me to Delaware... :^(
Don't forget to make diced and whole tomatoes too - great for all kinds of recipes.
>>>I have a canner but what do you use for soups, corn, carrots, etc.. low acids that you want to jar?<<<
When you have soups and other combos, always can based on the highest time requiring ingredient. (note: lay off thickeners and go lightly with pastas - their consistency makes it hard to get uniform penetration of the temperature)
For things like mushroom soup, I can the mushrooms plain and then add the butter, flour and cream later when cooking it.
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