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Canning with TATTLER LIDS

When I first heard of Tattler Lids on Granny’s old thread, I was excited. One of my concerns is that during a TSHTF scenario, I would run out of the metal canning lids. Now I could go out and buy a whole bunch of them, but I’m not sure how long those rubber gaskets would last if I have tens of thousands of them storage somewhere. There’s also the room issue. With all the things I have to store, I’m running out of room!

So I bought some Tattler lids. A whole bunch of them. Plus some extra gaskets because that’s the only part of the tattlers that would need to be replaced. I’ve read that you can get about 10 uses out of each one.

Then I tried using them. And ended up with a bunch of jars that I had to put in the refrigerator because they didn’t seal! So I read some more about what to do, tried it again, same outcome. I probably tried it a few more times before I gave up. And I decided I would just keep these tattlers to have when I actually needed them and then I would figure it out. Apparently that bothered me because I hate wasting money! So I would go back every now and then and try them some more. I tried just canning water, because I was tired of ending up with seven jars of whatever it was that I had to use up.

Success!!

What actually helped me was to go back and read my Ball canning book on how to can using metal lids. I actually had become quite sloppy because the metal lid seemed to be idiot proof; no matter how badly I did the process they still sealed! So I tried doing each step in the process correctly using tattlers, changing the last step of course to tighten the bands down after taking them out.. And voila! They sealed. Each and every time. Whether I did pressure canning or water bath canning.

Last night I just canned 14 jars shredded pork. I bought about 40 lb of Boston butt yesterday, because I was running dangerously low on canned Meats. I just get a feeling of security knowing I have shelf-stable food. We get lots of power outages here, as well as who knows what else will happen. I expect the Democrats to melt down when Trump gets re-elected, and those still in any positions of power might try to purposely hurt the economy. Out of that 14 lb I got 14 quart jars shredded pork, 4 lb of nice lean pork cubes to put in the freezer (because it will only fill about two to three jars, and I don’t feel like canning anymore), and a whole bunch of broth because I saved all the trimmings and the bones and will cook those up today or tomorrow.

Anyway they all sealed! I still approach those cool jars in the morning with trepidation, wondering how many under those towels are sitting there with loose lids. I get such a feeling of success when I take the metal band off and the lid stays in place securely. And the outside of those jars were pretty greasy, so I feel like a proud mama of 14 new babies. I’m very surprised. I have no idea how they sealed with all that grease around. I think it’s divine intervention. But this method has worked for me for several years.

I have the steps outlined below. But I’ll just describe a few of the steps that need to be done, that actually should have been done with the metal Lids as well. Did you know that the jars were all supposed to be heated? That the jars and food and liquid was supposed to be at the same temperature? I got so sloppy with my canning that I would just take the jars from my storage room and use them at whatever temperature they were at. So now I heat everything up very carefully. This is also supposed to prevent siphoning. But I think it helps with the Tattler sealing because I didn’t have success until I started doing this.

Longevity (Reason to Use Tattlers)

This is what the company that sells them says about it: “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.

Not FED Approved (Reason Not To Use Tattlers)

Just want to mention here that these lives are not FDA-approved. They’ve been using them in Europe for decades, but the FDA is not impressed. The same way they can make cheese in Europe out of unpasteurized milk and we can’t. So if this is an issue for you don’t use them. I’m a bit of a rebel so I Tried Him Anyway. I also canned Bacon & Butter which I thought was fun and the FDA doesn’t like that either. They turned out fine and I’m still alive after eating quite a bit of it.

Tightening the Lids

So when I first got these lids I started reading about how to use them. The only part of the process that seemed to be different was when you tighten them. And then when you take them out. Unlike metal lids, but you are not supposed to disturb at all when you take them out, the tattlers need to be tightened down before cooling.

Now I started to get confused when I was reading about tightening the tattlers because at the time it appeared there were two types. The first type that they made you needed to keep fairly loose during processing. Apparently consumers weren’t real happy about how that worked out, so they started making new easy seal lids (EZ Seal), that you tighten the same way you would a metal lid. So it’s probably good to figure out which one you have before you start this process!

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.

From the Tattler website:

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.

So it sounds like Tattler is not real clear on it either, in one instance they say it’s the same as metal lids, and then in another they say it requires a bit of variation. No wonder us Tattler users are having problems!

What works for me is to take the filled jar and put it on a smooth surface, if it isn’t already. Sometimes I put a paper towel underneath if I feel like the surface might get damaged from the heat. I take a lid and ring that had been simmered for 5 minutes at least, and place it on the jar. Then I grab a metal ring and put it over the lid and tighten it as hard as I can not touching the jar with my other hand. It will only go so far. Then I hold down the white lid with two fingers and tighten the metal ring again as far as it will go. I do a tiny bit more because my arms are fairly weak and what I think is tight probably isn’t.

After Processing

With the metal lids, I believe the vacuum is created during the canning process. So when you remove them you want to not disturb them at all. If you accidentally knock the lid even a little, then that one won’t seal. Using Tattlers is just the opposite. After you take them out you want to crank down the metal lid as tight as you can. Okay maybe not as tight as you can for you men, but fairly tight. The seal is created during the cooling process. I’ve taken jars with Tattler Lids out of the canner with the lid completely off, but after cranking it back down and cooling, it sealed just fine. To my surprise!

I also find with the tattlers, and maybe I should have been doing this with the metal Lids all along, is that a slow Heating and slow Cooling seem to make the seal better. So I try not to be in a hurry. I’ll let the jars sit in the canner with the water boiling around them for a bit. Just to make sure everything is heated up to the same temperature. And then when the timing is done oh, I let I let them sit in the canner for a bit again. I let the pressure drop and wait 10 minutes before removing the regulator. And then I let it set another five just for good measure. Usually the jars are still bubbling when I take them out at this point but I think they are a little less dangerous.

From the Tattler website:

THE FOLLOWING FINAL STEP IS CRUCIAL TO ENSURE A GOOD SEAL: Once the process is completed and the jars are removed from your canner, Let the bubbling die down (approximately 4-5 minutes), as this is pressure still releasing from the jars. Place a towel over the still hot jars (for safety) and finish tightening the metal bands. Now, let your jars cool naturally and when cool to room temperature, remove the metal band and lift the jar slightly by the lid. It should be well sealed. Your food is ready for storing (store without metal screw bands).

This was from a post on Granny’s threads, and I don’t know who to give credit for. Sorry! Let me know if this is yours  What I was told today is the best way is to set the jars on the table and screw the bands onto them, without holding onto the jar at all. When the jar begins to turn with the band, it's tight enough to put in the pot. The person at Tattler insisted that I should not let the canner sit more than five minutes after depressurizing, and to tighten the bands immediately upon removing the jars, whether I see boiling in the jars or not. So I've got a new tactic to try.....

while writing this up, after reading what was on Tattler's website I was wondering why I tighten the lids immediately. This must be why. Since it has worked for me in the past I’ll just continue to do it this way. I have to admit it’s a little scary to have this bubbling jar and you’re going to be tightening the lid on it! For safety, plus the jar is hot so you’re not going to be able to touch it with your bare hands anyway, I use a small thin towel and I use one hand on the lid and the other hand holding the jar, both using the towel. If this makes any sense. Then I crank the lid down as tight as I can. Now I’m pretty weak so not all of you may have to do this. You want to make sure that you can take the band off after the jars cool down.

Cooling Down

I learned from one of granny’s old threads that the jars sealed best if cooled down slowly. (Thanks to Delawhere for the tip, miss the good ol' days). This advice was for the old metal lids but I continue to do it and it works so I see no reason to change. Or even to test it. I put a big thick towel on the back of my counter and put the hot jars on top of it, then I wrap a towel around them as best I can. Usually it only covers the sides. Then I take another big thick towel put it on top and drape it so it holds the bottom towel in place. I also placed the jars right next to each other on the towel, not an inch or so apart like the canning book says. Then I walk away and leave them to their own overnight. They still are slightly warm in the morning but as long as they can be touched, they are as sealed as they are going to get, and the rings can be removed.

Steps for using Tattler lids

1. Heat jars at 180° for 15 minutes in the oven. ( I put them on a cookie sheet)
2. Heat the canner water to near boiling – 3 quarts water/2 tbsp vinegar for pressure canning; one half canner water/1/3 cup vinegar for water bath canning
3. Simmer lids and rings for 5 minutes in a saucepan, keep hot during the process
4. Fill jars with hot stuff
5. Remove air bubbles
6. Clean the rims – use vinegar to remove any Grease
7. Tighten lids – put jar on the counter with lid and ring on loosely; push down on lid with two fingers and turn ring until stops (plus a tad more – optional)
8. Water bath – heat to a full boil; start timing, lower heat to maintain a boil - know is boiling if you hear boiling and feel steam; let sit for 5 minutes before removing from canner.
Pressure canning – with the lid on, vent steam for 10 minutes; put the pressure regulator on; let pressure rise then start timing. Move the canner off heat, let the pressure drop, let set for 10 minutes, then remove the regulator, then let set 5 minutes more.
9. Take jars out and Tighten rings! TATTLER ONLY. USE A TOWEL for your protection
10. Put in towels to cool overnight.

Heat and cool in increments – the jars and canner need to be at the same temperature or will get siphoning. And letting them sit in the counter for a little bit after processing is done seems to help. People have complained that when tightening the Tattler Lids ajar will explode. Letting them sit awhile just makes me feel safer. But always use a towel, the jar is hot so you won’t want to be touching it with your hands anyway. But make sure you have a towel over the lid and definitely don’t put your face right over it while you are tightening.

Maintenance

You will need to check your jars during storage! I have had tattlers unseal themselves. Not terribly often but enough that when I go get a jar or something I just checked all the lids around it. Strangely enough the food inside an open jar doesn’t seem to be spoiled so I don’t know if it was just lightly sealed and then when I touched it it became completely unsealed, but I do just throw the contents out just in case. I had it happened once with applesauce and one with chicken. So that’s not too often but it is more than with the metal Lids, which I’ve never had a problem. Once those are sealed they seem to stay sealed with pressure or water bath canning. I have had some unseal with dry canning when I didn’t use an oxygen absorber, just heated the contents in the oven to create a vacuum. That’s a pretty weak seal though.

What NOT to use Tattlers for

That reminds me, one more thing. Tattlers do not work at all with dry canning, even with oxygen absorbers, or with sealing with a FoodSaver. I tried all of those, sometimes it seems like they worked but if you go back and check an hour or day or week later, they unseal. So stick with tattlers just for pressure canning or water bath canning.