Having poor luck with Tattererl lids

ONG2 · #1 09/03/13, 10:07 AM

Anyone else have a large degree of failure to seal? WE are doing everything according to directions. Smooth jar mouths, clean jar mouths, backed off lid 1/4" then into the pressure cooker. 10 minutes at 10 lbs. 30-40 % failure rate.

Are we doing something wrong?

gwithrow · #2 09/03/13, 11:25 AM

I have had difficulty as well...my rings seemed to be powder coated and I am wondering if that has interfered with the sealing...however I am sworn off of them and back on the regular ones..I did try washing the rings before using and that did not make a difference..some even appeared to be sealed when they were stored, only to find a huge layer of mold growing in the jar...and the lid not sealed...

it is not worth it to me to go to the trouble of canning and then lose the whole thing..

1shotwade · #3 09/03/13, 12:32 PM

To start with, I NEVER back a lid off. I tighten just as hard as I can by hand. You did not mention head space. If you leave too little head space the liquid will boil and push out between the jar and lid. This sometimes carries small partials that can obstruct the lid/jar surface when it reverses from pressure to suction.Other than that all I can tell you that there is a batch of bad lids from china. I think what I saw was sold by dollar general.It again is in the 30-40 % range. These lids will be bent severely.Or at least the ones I saw!

Ozarks Tom · #4 09/03/13, 02:04 PM

We've pretty much standardized on the Tattlers, but originally had failures too. When I called Tattler the service guy said they no longer recommend backing off the rings 1/4", as people were backing them off a 1/4 turn instead. Now their recommendation is to tighten them "finger tight", which is sort of general due to some people's fingers being stronger than others. We just tighten them to "snug". Also, I'd forgotten about tightening the rings when they come out of the canner. Since we've started "finger tightening" and tightening the rings after canning we haven't had a failure in probably the last 75 jars.

1shotwade is correct. Head space is vital. A little too much is way better than too little. Especially with anything containing some fat. Green beans for instance have a tendency to stick up into the head space. If you judge your head space while they're sticking up you won't have enough. You have to press them down to get the proper measurement.

Ohio dreamer · #5 09/03/13, 06:26 PM

Quote:

Originally Posted by 1shotwade

To start with, I NEVER back a lid off. I tighten just as hard as I can by hand. You did not mention head space. If you leave too little head space the liquid will boil and push out between the jar and lid. This sometimes carries small partials that can obstruct the lid/jar surface when it reverses from pressure to suction.Other than that all I can tell you that there is a batch of bad lids from china. I think what I saw was sold by dollar general.It again is in the 30-40 % range. These lids will be bent severely.Or at least the ones I saw!

I think you are talking about the metal caning lids - not the plastic re-usable Tattler lids the OP was asking about. You can't buy Tattler lids at Dollar General. And yes, you have to back off on the Tattler lids....you tighten them when you take them out of the caner. Agree with you 100% on the head space, though.

ChristieAcres · #6 09/04/13, 02:42 AM

Tattlers just need to be finger tightened; they are no longer recommended to be backed off. I also tighten after canning. So far this year, 100% success. Also, agree, it is critical to follow the head space guidelines.

1shotwade · #7 09/04/13, 07:25 AM

Whow! I really had no idea plastic lids were out there! I guess I'm just too old school!Sorry I'm not more in touch!Wade

Karen · #8 09/04/13, 08:03 AM

If your rubber rings are getting a film on them, it's probably from minerals in your water. Just wipe them with white vinegar, let them set a minute a minute or two, wipe again and rinse. They will good as new.

One thing to also remember, is that it takes a little more more care to get those rubber rings centered just right on the jars than with the metal rings and you do have to be sure you wipe down the rim of the jar good. Just tiny fraction off kilter or a micro piece of anything on the rim will cause them to not make enough contact to seal.

Ohio dreamer · #9 09/04/13, 01:48 PM

Quote:

Originally Posted by lorichristie

Tattlers just need to be finger tightened; they are no longer recommended to be backed off. I also tighten after canning. So far this year, 100% success. Also, agree, it is critical to follow the head space guidelines.

Good to know, I must have missed that memo. Will "tighten" them more next load.

Nancy · #10 09/04/13, 03:00 PM

I had trouble with the tattler lids too and went back to metal. I may have to try them again.

doing it in NM · #11 09/05/13, 10:40 PM

This is my 1st year using tattlers and they seem to be OK. You have to tighten after you take them out of the canner. You didn't say, are you scalding your lids and rubbers, right before you put them on? Next year when I use them again I'll know if it's worth the added cost.

ChristieAcres · #12 09/05/13, 11:30 PM

This is my 3rd year using Tattlers, realized it today. How time flies!!! I am still using the same lids/seals, too. I need to order more as I am canning much more this year.