These can also prevent perfect seals. As for jars, visually inspect them to make sure there are no dings, nicks or scratches on the inside or outside of the jar. A chip on the rim can prevent a good seal from forming, while other chips in the glass can compromise the structural integrity of the jar.
If you want to use it for this, mark the top of the lid so you know not to use it again for preserving. Plastic storage lids are also made for this purpose. They are only to be used for storage and not for preserving in a boiling water bath. Call us toll-free at Monday to Friday, from 9 a.
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A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of Edmonton Journal Headline News will soon be in your inbox. I found if you take the best looking lids with no dents and let them simmer in boiling water before use, they seal perfectly fine. I did this with several dozen jars.
I had only one jar that failed to seal. These were all pressure canned foods that I used these lids on. All the seals were successful and did not open on shelf. But what I did notice and this unnerved me was that when I opened some of the jars the seal was not as loud as when I open jars with new lids. But they were sealed and the food was fine. I would not recommend a 3rd try, only because I feel you could get seal failures. But I will do it again if I have to. Nobody has had lids in over a year.
So that does not sound cost effective to me. So that turns me off from them. Thank you for sharing your experience!! Tattler lids are quite expensive. I think it depends on how long it takes you to figure them out, but they are different. Your email address will not be published. By using this form you agree with the storage and handling of your data by this website.
This site uses Akismet to reduce spam. Learn how your comment data is processed. The answer might surprise you. You can see on this canning lid the indent from the jar. Comments I have reused lids in the past when there was a shortage. Leave a Reply Cancel reply Your email address will not be published. That happens, periodically, and I have never had a lid seal that had bubbles in it.
Look at your new lids as well—sometimes they have the same problem. No reason I could see for the other failure. I wish someone could give me real information on how to use the tattlers. The things work OK in pressure canning. I stopped using them because I kept losing entire batches. I get all kinds of information about why—too tight, too loose, wrong processing, wrong temperature, wrong headspace, blah, blah, blah.
Wax was used a lot, poured right over the product in the bottle, an inch or so thick. They also used far more sugar or salt, filled the jars right up to the top, and many canning recipes had alcohol in the recipe. Open up a bottle of peaches! Fermentation was used a lot more as well. Lauren, Yes. I have secured jellies and jams using parrafin and i have some, know how to use and re use.
Yes they used rubberized cement on the used canning lids, and made sure it was dry before they filled the jars.. It had a swab that was used to apply to inner ring of the canning lids-so jars would seal.
They used crocks for those process… Hams were sugar cured. We do not eat anything fermented except kraut one time a year for Hubs.. Rarely eat heavily salted meats. If you want to be able to secure your food -do your research and use the best practice possible…. One can see the difference in the gasket material lining on the lids which were created then, versus now cheap they are with the same material now. One of these days when I have no other experiments pending I need to figure out a substitute to the gaskets.
Lauren — Forgive me if this sounds stupid, and I know nothing about canning, but what about a thin layer of RTV room temperature vulcanizing silicone? So far as I know it only slightly outgasses acetic acid, could help inhibit bacterial growth? Engine crankcases are assembled with this stuff now, instead of traditional gaskets. Looks like moisture humidity is actually needed for the curing process, so pressure canning may be a possibility but not sure about water bath.
Too much moisture? Would the substance allow for the bottles to vent during processing, then seal at room temperature? Or would it seal immediately and result in the bottles exploding? More research is needed. We re use canning lids and have for quite some time.
The newer lids seem to be thinner metal with a little thinner gasket. If one does not seal, we use the food immediately. We seem to get about 3 uses out of them. If in doubt it is thrown out. I save the lids that are in good shape but do not use them for anything except dry canning at the moment — I would reuse them for jams, applesauce or pickles but never pressure canning.
I have used the tattler with some success — it is a bit trickier to get just the right amount of tightness on the lid when canning to get a good seal. Also, they do not seal as well for sticky contents, but do just fine for meat or pickles. I have better seal success with old lids than new. I use the new lids for pressure canning, and after that for water bath canning. I inspect each lid before I use it. Sometimes the seal will develop bubbles that also create a problem, and if that happens I discard those lids or use them for other things.
Older lids have a gasket that was thick enough to recover its shape when its heated. Those I seem to be able to use indefinitely. Ancillary to this a neighbor and I were doing some canning recently. We talked about how many jars and lids we would need if we had to put up all the food we ate year round, except for fresh. A whole lot more than we had, for sure. I was watching a lady on you tube earlier today a pantry tour of their year -cool storage.
She had everything from liquiors with fruits of all kinds ,to string beans,krauts-spiced and not , green fermented salsa , crocks of pickles, whole cabbages and beets. Just an observance… Need for canning lids will also depend on family size and size jars utilized..
True, and I do have several gallons of vinegar on hand. At first I thought you were responding to my weekend comment about loaning jar lids to a neighbor. I prep with an eye to surviving a long-term grid-down event. Am saving all my used jar lids regardless of condition. Figure if the power goes out will be doing a lot more drying.
All that can go in jars with rings. Even if lid is not perfect would expect adequate performance keeping product usable for a year or so. I started using the Tattler reusable lids several years ago and love them. If I use them to vacuum seal something like dry pasta, then I will reuse them for vacuum sealing again… If it is for traditional canning for something wet like carrots or string beans, I say no.
The cost of buying metal lids in bulk is a better option for us. I have used tattler lids and like metal canning lids. In order for the rubber gaskets and plastic lids to work properly, they require being kept warm. We learned from our mistakes also. Search her archives. My problem has mostly been with meats, due to the fat contents bubbling up and interfering with the gasket seal.
Early on in the manufacturing of the Tattler products, I bought a full case of both lid sizes and lid rubber gaskets. I have always had issues with them, with too many failures.
But I will try again — maybe I need those lids and gaskets to be hotter than I was doing? Sure hope I can get the Tattlers to behave correctly. The cases were expensive, but solve the issue of not having enough lids for long term. Pressure canning was no problem, but again no matter how I prepared them I lost probably 1 out of Totally unacceptable.
Failures for tattler lids are higher. I surely see your point, Lauren. Doing beef broth will be a good test for me to try this another way that has worked for others. No loss. I do not normally reuse lids once the jar is opened.
However, I do save a lot of used lids if they look decent, and are not dented. Like others here, I will use them for dry canning, jelly or jam, etc. I have been trying some of those Tattler lids the last year or two, and they seem to be working out well. Might get a few more next year. I suppose in a SHTF situation, when new lids may become unavailable, a person would want to save every lid that looks good. You never know. I used to re-use the metal lids — many years ago.
He convinced me to quit re-using them. What concerns me now with the new, thinner metal lids is those that come in the new boxes of Ball canning jars. They are screwed down onto each jar and if the box is heated up, they will self-seal. I made the decision to not use those lids except for vacuum-packed Ball jars.
A few years back, a YouTube channel Bexar Prepper became very concerned with the new warnings on the boxes of lids. She contacted the manufacturer and never got a good answer.
She ran some canning tests. She also discussed the new lids that come with cases of Ball jars. Worth finding her channel to watch the could of videos she produced on this subject.
The compound used to seal the metal lids to glass jars has changed. Ball no longer recommends heating the lids prior to screwing the ring on anymore. I agree with you that the old lids might be used again but, the new compound, what ever it is, is different.
Will it also be capable of being reused? Who knows. Right now we only use new lids as they are cheaper than taking the risk of losing the seal in storage.
Canning with used lids requires extra inspection of the lids seal area. If no damage can be seen on the gasket then the next step is to heat the lids to soften the gasket material which will improve the seal of the lid to the jar. Any depression in the gasket material should disappear or become minimal for a good reseal.
If you have any doubts about a sealing gasket save it for vacuum sealing. Recently we tried some older Golden Harvest metal lids and they sealed fine but when opened the rubber gasket material pulled away from the metal lid and stuck to the rim of the glass jar. You never know for sure what will happen. A new wrinkle has been added to the lid reuse. The lids show a definite thinner gasket material on the lids and I suspect they will now fail in greater numbers.
The people buying will need more product so will spend more. Ball now has joined the keep the food storage short term. Tattler lids require a different seal method from metal lids. There is also a new Harvest Guard reusable lid, which is identical to the Tattler lid and rubber seal gasket. We have a sample of both and they measure the same for plastic lid and rubber gasket.
Harvest Guard has bags of gaskets listed on the web site for replacement use with the plastic lids. I asked them if their gaskets were compatible with Tattler but have not received an answer yet.
Harvest has a procedure on their site for using the plastic lids for canning.
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