While I adore canning, I've long lamented the FDA recommendation to use new canning lids for every batch. Thankfully, Tattler's lids can be used again and again.
Have any of you used them? I'd love your feedback. I'm about to make some of my kumquat 5-spice marmalade and would like to give them a go.
11 comments:
no BPH in them either
I've used them for two canning seasons now. I like them a lot. Tomato products seem to leach into the plastic a little, which is...plastic for you.
I do love the reusable-ness of them and that they're BPA-free.
The FDA also said the tomato paste in pizza sauce counts as a vegetable...so... :)
i can't wait to start canning this summer!
I started using them last year. I really like them. You have to be super careful to be sure the rubber ring is properly in place or it won't seal. Oh, and I've found myself giving out less canned goods because I don't want to lose my tops :-)
I'm on my second season with them too, and really like them. It took a little while to get used to how tight they needed to be to get a proper seal, so I lost a lot in the beginning. I also feel a little dorky asking for the lids back when I gift out canned food. (but I do it anyway.)
Oh, if only there were a non-plastic, non-toxic option available! I love weck, but they're cost prohibitive with the amount of canning we do.
They sound cool but like some others have said, it's still plastic. And plastic comes from non-renewable petroleum. So I'm going to probably stick with the traditionals because the circles, even if non reusable, are truly recyclable and plastic can only be downcycled in the end.
I'd love to hear from those who can with all-glass jars...
I'm not going to lie: I miss hearing the lids of my jars make that popping sound when they seal. That's my only complaint with the tattler lids -- they're great!
I've always wanted to try those! It seems so wasteful to use the one time use ones. I'd love to hear how you fare using them!
I used a bunch of them this summer and they have worked well. I think the ones I used for tomatoes and salsa will have to be used only for tomatoes and salsa as they have absorbed some of the aroma, but other than that they seem to be a great option.
I'm on season #2 with them and so far, they've proven great. A couple of thoughts...
- It does take some time to get used to the "Tighten, then back-off a quarter turn, then re-tighten after they come out," business. When I tried to just crank them tight one day from the get-go, I actually had a pressure blow-out.
- With pressure canning, expect more siphoning unless you're really good at keeping your pressure at an even 10psi.
I wasn't so much until I acquired a 10psi jiggler.
- I purposely don't can jams with them because I tend to gift those more often. If you're making something you think you might gift, throw a couple of regular lids in the batch so you don't have to let your plastic lids go.
- One of my biggest beefs is that the only economical place to order/buy them is from Tattler themselves and the shipping is almost as much as the lids (unless you're ordering hundreds of dollars worth). I really wish they'd start distributing them to other online vendors at prices that are reasonable. Or, break those huge bulk boxes they offer up into more reasonable bulk sizes that customers can buy.
Be sure and read the instructions and then read them again. There are lots of places you can buy the lids. www.markdowns.com just had a 40% off deal for 200 bulk lids, half regular and half wide mouth. www.mypatriotsupply.com carries them all the time and are a super company to deal with. I understand they are planning another go with the bulk lid deal.
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