I’ve used tattler lids in the past, several years ago and the applesauce is still sealed. I’ve been impressed.
I did not know that there is a limit on the number of uses you can get out of the gaskets. I never heard that about the old bail jar gaskets.
It’s good to know that they pressure can well.
I still continue to use mostly the disposable lids, which they claim are good for only a year. (What a joke)
I guess I’m considering my Tattler lids my SHTF scenario back up when the regular canning jars lids may no longer be available.
Thank you for the very detailed explanation of how to use them. I have started a recipe word document to type out all my favorite recipes, since someone is always asking for a copy of one or another.
I will be adding your post to it for future reference.
I also heat my canning jars in the oven, although they tell you not to. I just lay them directly on the racks and turn the over to 200. That way the jars are close enough in temperature to the lids and hot water that there is not the thermal shock that causes them to break. I’ve NEVER had one break on me that way, although I used to when I tried the put the jars in hot water method.
Lots of good information here, thank you metmom.
I didn’t know that the Disposable Lids were only good for a year. I guess they only guarantee them for that long, but I know I have some jars of stuff that are close to 5 years old. Even with those the metal Lids don’t fail. I haven’t tested tattlers that long. How long is your oldest Tattler jar?
I didn’t know we weren’t supposed to heat the canning jars in the oven. Somehow I’m always doing things I’m not supposed to, because it just seems a better way. If I heat the jars in water then I need yet another big pot on the stove, and I was using all four burners last night. And apparently they break! Thanks for that info, I won’t even consider it then.
“I have started a recipe word document to type out all my favorite recipes, since someone is always asking for a copy of one or another.”
That’s a great idea, one week we could have a recipe sharing. By your recipes do you mean the stuff that goes in the jar or how you use it after?
I haven’t been creative at all with what goes in the jar, I just have plain chicken, beef, beans, tomatoes. I have pickled beets though, I guess that’s the most effort I’ve gone through. But I don’t have anything that I could just take out of the jar and have it ready to eat right then.