Learning how to use tattler reusable canning lids properly is key. They are not hard but they are just a bit different than metal lids.
When you are using tattler lids follow the same canning procedures as when using old traditional metal lids. Be sure and follow proper canning procedures. If you are canning high acid foods like fruits, jam or jelly, pickled items, use a water bath canner. If you are canning any vegetable, meat or any product with these as ingredients, you must use a pressure canner.
First you’ll prepare your food for canning. Wash, peel, chop or otherwise prepare for the jar.
Check your jars and make sure there are no chips. If there are any chips…. don’t bother using it. Most likely the jar won’t seal. The chip prevents the rubber rings from sealing.
Wash your jars with warm soapy water and rinse well. If you are using proper canning procedures, you don’t need to sterilize your jars. Everything will be sterilized in the canner. Of course you DO need to start with clean jars, lids and rings.
Keep your jars warm before you fill them. This is to prevent breakage from sudden temperature changes. You’ll also warm your tattler lids and rings.The easiest way is to place the gaskets on the lids first.
Then add them to a sauce pan of water. Bring just to a boil and turn off the heat. The lids should stay warm until they are ready to go on the jar. If need be you can turn the heat on again to keep them warm.
Fill your jars leaving the proper headspace. Using a tongs simply pick up your lid and ring together and place on your jar.
Now comes the part so many people ask about. Add a canning ring (the same type of ring used with metal lids) and tighten finger tight. The easiest way I find to do this is to simply place the ring on the jar, stick my index finger on the middle of the tattler lid. Using the other hand tighten until the jar starts twisting. It should be on the jar so it does hold the lid on…. but not so tight that the jar cannot vent as the contents heat up.
Place jars in your canner and process according to directions for your food type.
Here is where tattlers differ a bit from the old metal lids. After your processing is done, you’ll want to remove your jars from the canner and tighten the lid down tight. As your jar cools the lid will be sucked down and the seal is formed.
Leave you jars on the counter to cool overnight. The next day check the seals. You’ll remove the metal ring, and lift the jar with your fingers just on the edge of the lid. If the lid lifts the jar…. the seal is good!
Congratulations, you’re done. Storing your jars of food away in a pantry or other cool, dry, dark place will give you the best shelf life.