Thx, CB....
I’ve never used the Tattler Lids.
Maybe do a sort of test? With something that won’t make a big mess...if it explodes?
“Maybe do a sort of test?”
Yeah I’ll probably use water. But I figure once I test it the canner is mine.
I don’t know why I never thought of this, every time I can chicken breast it is quite dry. Doesn’t take to being boiled for 90 minutes well. I found some on sale and thought about canning it but it just occurred to me I can throw a chicken thigh or drumstick in with them. Those usually end up too greasy for me. So why not put them together? The chicken will get a little more moist and the thigh or drumstick fat will be useful.
I’ve used tattler lids for applesauce. Some of the jars were over 10 years old and still held a good seal.
The tattler lids have to be seated carefully otherwise it is fairly easy to have failures. I found that frustrating, but I have them yet, figuring that should the supply of regular canning lids dried up, I’d have SOMETHING with which to can food.