Have officially declared my experiment with Tattler lids over AND a failure. Canned some beans for making refries yesterday and had 3 pint jars with tattler lids and 4 with regular metal lids.
One of each failed.
So what is the difference? Knew within an hour that the metal lid did not seal and into the fridge it went. It was a good 12 hours before I knew the tattler seal had failed. Meanwhile, the jar was sitting at room temp, unsealed. and when I opened it, could immediately SMELL that they were already starting to go bad.
Can cope with a failed seal, do not want to add wasting the food on top of it!
The tattler lids I have will be used as one off canning lids and then it will be metal lids only.