Got Tattler Lids?

Does anyone use the Tattler re-usable canning lids? How do they compare with the regular disposable ones? I'm considering them as the price of lids has gone up by almost a third. I now pay £4.50 for a dozen. If the Tattlers work OK, it would be worth my while getting some. All comments welcome.

I'd never heard of them. I'll have to look into them. they seem pretty interesting.

I thought so too. They would seem to be the answer to my problem if they do as is said.

I don't do a lot of canning (yet), but they look like a good investment. http://www.reusablecanninglids.com/

I thnk maybe read last paragraph of this WIKI article. I looked at these myself and decided the lawsuit that occurred from the plumbing piping made from this stuff (before it was "stabilized") just made this too problematic. We use them in hot city water which will have chlorine. My well water has minerals. So both locations would have water that would "test" these lids. FYI
http://en.wikipedia.org/wiki/Polyoxymethylene
On the other side of this and pro Tatler lids is this well written article. You decide:)

http://www.nowtoronto.com/columns/ec...content=177185

Aside from the chlorine in city water or minerals in well water, you would think they had tested these with foods that would be canned with vinegar added.

I bought some last year but haven't used them. They came with instructions that said there is a little trick to getting them to seal. And they are BPA free, which I guess regular canning lids are not.

I guess I will find out how they work this year if the garden does well.

I have not used them but I have read on another forum I know there is no other ones that they work pretty good. I had not heard about the issues. I am just an old stick in the mud and keep on with the status quo until I finally decide tomake a change and that has not happened yet.

I haven't used them, nor do I personally know anyone who does. And I have yet to find a review written by anyone whose used them for more than a season. That said, they do seem to work just fine. I'm just not sure I'll willing to invest in them until I feel confident they will last.

Haven't used them, but do use distilled water for canning, seems the chlorine in the water has a negative effect on pickles, and who know what else?
Might help with a lids possible problems?

I just bought some recently. Haven't trusted them to a large batch, so haven't tested em yet. Going to be doing a small batch of Rosehip jelly today to try em out.

A lot of times people who have sealing problems actually boil their lids. Not supposed to do that. Even with the tin lids. Or they don't de-gas (put the rings on too tight), or leave too much head space (or not enough), or skip the step of wiping the rims.

Could you post results please, Lowkey? Cheers!

A few observations on these lids:

1. You need screw bands. The box had rubbers and lids, no bands. Can't remember if I bought em that way on purpose.

2. figure out how you are gonna get the two pieces outta the scalding water pot before you start. You can't use your magnetic lid lifter. Good thing I had a pair of surgical forceps in the kitchen (don't laugh, they come in handy for a lot of things, especially things dropped down the disposal, and yes they were washed.)

3.Center the rubber ring on the cap first, then invert it onto the jar. Don't try to balance the rubber ring on the rim of the glass jar. The lid has a nice little inner ring that holds the band in place.

4. I tightened the bands finger tight then backed em off slightly so the jars could vent but not leak. The rubber rings grab really quick.

5. Read the instructions. You have to tighten the band after you take the jars out of the hot water bath in order to complete the seal.

I had to switch to peach jam as the rose hips were infested with earwigs. That was a riotous several minutes as they erupted out of the picking bowl after I got it into the kitchen.

Will let you know how the lids sealed when they're cool.

hmmm... one of the lids failed to seal. I'm not sure if it was too tight before the boiling and failed to vent or if I forgot to tighten it after it came out. Probably the vent seal as I tightened each as I pulled them out.
The jam was a failure too. Peaches too green. I should have known when the skins wouldn't slip off.
Oh well. Every failure is a learning experience. That's why you practice.

The cook in the house used the Tattler lids to can tomatoes. They worked just fine with no failures. I have been informed we will be transitioning over to the tattlers for the things we can for home use and use the regular lids for things we give away.

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