tattler lids and bean soup


bean soup Christmas Ham leads to bean soup!  and still experimenting with Tattler lids.

Find they actually work a little differently than the single use metal lids, but it will take multiple uses before I’m totally confident with them!

Starting from the back, regular canning jars, single use lids, and bands.  Single use lids are hot water bathed first, rim of canning jar cleaned after filling, put on lid, then band.  Hold jar lightly, screw band down until you meet resistance.  To tighten it, you would have to GRIP the jar and GRIP the band.  Don’t want to do that.  Finger tighten leaves it loose enough for air to vent as the material in the jar expands with the heat.

And that’s why you have head space, otherwise the contents will also expand out and then the rim will get dirty and the jar won’t seal!

When these come out of the canner, they are still bubbling and boiling

Tattler lids also get the hot water bath. clean jar rim after filling.  You may be able to put the lid on with the sealing ring in place on the lid. You may have to put the sealing ring on the rim then fit the plastic lid.  Put on band.  Tattler lids are much looser than single use one at this point.  Recommendation is to hold down the jar by putting fingers on the lid and screwing down the band until the entire jar starts to turn.  Put in canner.

Process as usual.

When the canning timer goes off, shut off heat.  We all know we are supposed to take the jars out as soon as we can.  With a pressure canner, that is when the pressure has gone back to zero and there is no more steam.  If you find yourself working a late night of canning, with regular lids, you might just go to bed anyway and deal with the jars in the morning.  NOT with tattler lids.

So last night was up another hour waiting for the pressure to come down.

As I said, the jars with the single use lids were still bubbling and boiling.  Rings were tight. and as the jars cool and the contents contract once again, a vacuum is formed and the lids seal. POP!  which is why, you can sometimes get away with leaving them in the canner overnight!

Tattler lids are different.  Yes, the air has vented out, but now you have to grab that jar and screw down that band, which compresses the sealing ring between the jar and the lid, to form the seal.  The contents of the jar are not bubbling and boiling because the lid is loose enough to keep the pressure down in the individual jar and it is, actually, sucking air back into the jar at this point!  hence the need to immediately tighten that seal.  Then as the contents cools, and contracts, the vacuum is formed. 

And this is why leaving them in a hot water bath canner certainly won’t work as the jars will suck water back into the jar!  YUCK!!

Tattler lids don’t POP like the metal ones, although they do concave a bit.  Recommended testing is to actually lift the jar by the lid only and be sure it is holding.  AFTER its all had plenty of time to cool down.

The two small lids in the picture are re-used lids.  The wide mouth is the first time I’m using that one.

AND the results are – the two small tattler lids DID NOT seal, the wide mouth, first time use one did.  Since I have more soup, will reclean the tattler lids, and reprocess them.  It could be they weren’t clean enough, it could be that they just weren’t centered on the jars.  If after recleaning and a more careful application of the lids they still don’t seal, will declare Tattler lids a no go.

This entry was posted in canning, homesteading, legumes, prepping, preserving, recipes, self-reliance, Uncategorized. Bookmark the permalink.

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