So. After three trials of canning water with Tattler Reusable Lids using (what I thought were) different "methods", we just had to guess as to how we wanted to try it on applesauce day. Here's what we decided to try:
1) I would put the metal rings on (over the rubber ring and plastic Tattler lid) just finger-tip tight- slightly less tight than I would tighten a ring on a metal lid.
2) When Jamey pulled them from the canner, he would tighten the rings down hard IMMEDIATELY (as in RIGHT after taking EACH ONE from the canner). In my mini-trials, I was removing all six pints and then tightening down the rings. He was going to remove them one at a time and tighten them right away.
These lids are interesting. While you can't rely on a visual dip in the lids like you can with metal lids, some of the jar lids did appear more sunken than others. Many didn't look any different. This was discouraging as we looked at them throughout the day, wondering how many would seal.
The jars stayed outside on tables after coming out of the canner. It was a warm day and the sun shone on them for much of the afternoon. About 100 jars sat on a long rectangular table very close together, with the remaining 60 or so on our round patio table- these were spaced apart a bit more.
I set my alarm earlier than normal because we would be checking the jars before church. I was going to need some processing time of my own before worship if things went terribly wrong.
Jamey and I headed outside and started checking them. Jamey removed the metal rings and let me attempt to lift the jars by the plastic Tattler lid (how you tell if they've sealed). We started with the smaller table. Of those 60-ish jars, 7 lids lifted off. This was discouraging, but not tragic. We moved on to the larger table of 100-ish jars. Of the jars on that table, only 3 did not seal. I was so very relieved.
The final stat was that 10 out of 165 quarts did not seal. I quickly set my indoor canner water to boil and reheated the applesauce in those 10 jars. I washed the jars, re-filled them and re-canned them- this time with some metal lids I had on hand. I had an afterthought that it would be nice to have some applesauce canned with metal lids for giving away (so I didn't have to worry about getting my Tattler lids back). One of the 10 didn't seal. Such is canning life.
Jamey thinks that maybe our success rate was poorer on the smaller table because those jars were spaced further apart while cooling, meaning that they cooled faster. Those were also the last ones to be canned, so the water in the canner may not have been as clean (some applesauce bubbled out of some) so maybe some sauce residue got between the rim and the lid. Or, maybe I didn't tighten them the same. Who knows.
sealed jars waiting to be stored in the pantry
My Verdict: I was somewhat frustrated by them, but I like them. I like them enough to keep trying. And try I will have to come next summer. Even though I made detailed notes of what worked with the applesauce, next summer's projects won't be canned in the big Amish canner (that's just for applesauce weekend) and I likely won't be cooling my jars outside. Also, Jamey will likely be at work, so I'll be doing the tightening down of rings myself. All in all, I'll be starting all over. But, I'll do it.
These lids have too many things going for them for me to give up so easily.
It was a roller coaster of a weekend, but after wiping the jars down and lining them up on my shelves in the pantry, it was such a good feeling. The project was successful and I'm excited to fine-tune my Tattler skills next summer. Pin It
Well , sounds relatively successful. I guessed 3 would not seal, so I was not real close. Canning some with metal lids though does sound like a good idea so as not to worry re getting lids back.
ReplyDeleteI just wondered how much your costs are for a quart of applesauce. Have you ever calculated it? I know homemade is so much better, but I've not been healthy enough add the work of canning, but I want to make plans for next year.
ReplyDelete$0.98 per quart (of actual applesauce- at this year's prices). Many of my jars were donated to me by family and friends who didn't want them anymore. The Tattler lids are about $0.73 a piece (if you buy 48 for $35- per their website).
DeleteJane, I have been switching to (mostly) Tattler lids the past three years. As per our different personalities, I didn't do as much research beforehand and never do as large of batches of jars as you, but without making any conscious adjustments, my success rate has also increased. (I never remember the tighten as soon as you take it out trick) I probably tighten mine a bit more beforehand, though I certainly don't wrench them down tight. Also you may want to keep your eye out for the jars over the winter. Occasionally, one of mine will lose it's seal in storage. It's always nice to have a few metal lidded ones :). But with big-time summer/fall canning and year-round broth, deer and other stuff it is such a relief only keeping around a few dozen metal lids.
ReplyDeleteI have been canning with the Tattler lids for about two years now. The problem I was having was being able to tighten the lids tight enough. However, I have pretty much solved my problem by purchasing the new green Ball jar tightening tool. Ever since I have been using the device, I have no problem with my jars sealing. I make double sure to have the Tattler lids and rubber seals hot before I place them on my jars one by one and wipe the jar rims very well with a damp paper towel. Don't forget to not over fill the jars! I like my Tattler lids so well, I have 2 cases of each size. Also, I ordered the red regular lids for canning my tomatoes. Next, I want to order the wide mouth red lids and some of the new pink ones, too!
ReplyDeleteHmmm...I had not heard of this tool. Thank you, Janice!
DeleteI have about 400 Tattlers and absolutely love them. I just did 47 jars of applesauce and only one didn't seal! I think the key is making sure the rubber rings are put in hot water long enough and put on the jars right before putting in the canner. And personally when I take them out of the canner, I let them sit for about a minute before I tighten them down.
ReplyDeleteI am sure you are disappointed in the high percentage of jars that didn't seal. Very frustrating!! Good for you that you are going to stick with I! We do a lot of canning, but use the metal lids and rings. I will be anxious to see how things go next year. That applesauce sure looks GOOD! Where did you get your "Amish canner?" I've never seen one of those!! BLESSINGS TO YOU!
ReplyDeleteThank you, thank you for taking the time to make these two posts on the Tattler lids! Sounds to me like we all have to do a little experimenting and find out what works for us individually. As with everything, there's a learning curve involved. Heck, that applies to learning to can period!
ReplyDeleteThank you so much for sharing your experience! These are on my "try it" list.
ReplyDeleteThanks for all the tips. I have been making the switch for a few years too and have experienced the same fail rate. I am still trying too. And appreciate you doing this series and follow up so next year can be better!
ReplyDeleteI can remember my mother canning when I was just a little girl and having to stand on a chair to see on the table. Those are some very fond memories. I lived on a farm in Michigan for a while and did some canning there. One of the local farmer's wife showed me how she did it and I learned a lot. Now I am retired and have the time to do it again and this year I enjoyed making canned tomatoes, pickles and jams. I am on a much smaller scale than you but I only cook for myself and gifts to others. I am definitely going to try these lids. I have checked a few stores but cannot find them. Or should I try to find them on line? Any suggestions on that?
ReplyDeleteUse this link to go to their store locator page. You can enter your zip code and see if any stores near you carry them. If not, you can purchase them on their website:-). http://www.reusablecanninglids.com/RetailLocator.html
Delete