If you follow me on Instagram, you would have seen these photos posted yesterday - I was canning onions and using Tattler lids.
Now, first off - onions are something I don't regularly can (in case you were wondering).
Onions normally keep perfectly for a couple months in when kept in a cool, dry, dark place and I have a large open air crock where I keep ours. But we have more than enough onions for family use over the next month, and I had a huge bag leftover from the family reunion last weekend that wasn't even touched. I normally would dehydrate or freeze them. Neither of which are needed right now as we have both on hand and both of those storage ways limit what I can use the onions for because of the change in texture, taste and size, etc.
Yesterday I decided I wanted to can them - so I could use them in things like fajitas, roasts, etc. And I used my Tattler lids. It was only after posting on Instagram that I decided to save the pictures and do a quick post on An American Housewife about the lids. This is it!
THE LID CRISIS: If you are already a home-canner or you started to learn the process during the Covid quarantines, then you know there was a HUGE canning supply shortage last year. You couldn't find water bath nor pressure canners; you couldn't find canning jars for love nor money and finding the metal sealing lids was utterly impossible. The thing is, it still is. Jars and pots and canners are back on the shelves for the most part, but lids are still incredibly difficult to find. Enter the Tattler lids.
Tattler lids have been around since 1976 but never as popular as they are becoming now as more and more people turn to them to replace the metal lids they can't get their hands on. Many home canners have been using them for 30+ years and love them; others tried them, had failures and proclaim to anyone listening that they don't work and they hate them.
Mostly... that's user error.
Tattler lids are plastic lids (BPA FREE) with rubber gaskets that can be used over and over and over for years and years until they show wear like drying out or cracking.
Many people don't actually read the instructions that come with them and try to can with them just as they do the metal lids they've been using for years. With that, comes failure. There are also two versions of Tattlers, the newer versions say EZ on them. Read the instructions that come with your Tattlers and you'll do fine - and more than likely not have any (or very few) fail to seal.
Note: if you do have any fail to seal, just re-process them again and if you still didn't get a seal, just put that one in the refrigerator and use it up first over the next week or so.
I'm not going to give directions on the canning PROCESS because I'm not a canning expert and I don't play one on the internet. What I DO want to mention is a couple TIPS FOR USING TATTLER LIDS that might help you with your canning success using them.
TIPS TO REMEMBER WHEN USING TATTLER LIDS
1) Bring your lids and rubber rings to a boil on the stove, reduce to a low simmer and let them simmer while you pack your canning jars. Use them hot.
2) Be sure to wipe the canning jar edges with vinegar to remove any grease or food drops/spills even if you think you didn't splatter anything on the rims. They need to be clean for the rubber to seal.
3) Leave more headspace than you do with metal. Metal lids only need about 1/2 - 1 inch headspace. Tattler lids like more. 1 - 1 1/4 inch.
4) Do NOT tighten the lids down with the metal rings like you do traditional metal lids. Lay your lid and gasket on the clean edge. Put the ring in place. Hold the lid and the jar in place with ONE FINGER on top. Now using your other hand to start to tighten the metal ring. When your jar starts to turn with the ring - STOP. If you've canned before, your instinct is to think it's 'too loose!' and you need to finger tighten the lid! YOU DON'T. As soon as that jar starts to spin with the ring, it's tight enough. Even if you don't think so. Even if you think it's sure to come open during the canning process. You cannot tighten them to finger-tight like metal lids or your jars will blow their tops or even break.
Process your jars as directed for the foods you are canning. There is just ONE more tip.
5) After removing the jars from your canner, let them sit for about 2-3 minutes and then using a towel to protect your hands and fingers, tighten each lid down on your jars. NOW is when you use your regular "just finger tight" twist that you WANTED to use when you first put the lids/gaskets on.
After you finger tighten them after processing, let them sit and don't disturb them either overnight or until the next day. Basically, just let them sit for 24 hours. Then you can remove the metal rings and slowly pick up each jar by the seal to make sure they all are sealed tight. The lid will also be concave so you can see it sealed - but make sure you pick them up to test. If your lid comes off, then it's not sealed and either re-process or just use it up first.
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Just some photos of canning with the Tattler lids....
Lids on, into the canner
View from the top of the lids and jars in canner
The lids use your regular metal rings
This batch was pressure canned (here I am just putting the lid on and starting the process)
Straight out of the canner, piping hot. The lids are already concave as you can see
24 hours later....
Metal rings removed and seals tested - beautiful!
