I think Ellendra has experience with the Tattler canning lids.
Let’s see what she thinks. :)
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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.