I had been anxiously awaiting my first go 'round with them. I only ordered 3 dozen to begin with because I was unsure of how they would work for me. I was a little uncertain about them having 2 pieces and not making the "pop" that assures me that they sealed properly.
I plunged head-first into canning my first seven quarts of green beans with the Tattler lids, following the the directions exactly. Which, incidentally isn't any harder than using regular flats - unless you count the fact that the rings need to be tightened completely when they're pulled from the water after processing. Big whoop. I waited until the following morning to check and see if all of them sealed properly just to be on the safe side.
Happily, every single jar sealed like it was supposed to. That was enough for me to be a convert. I must say that I was really impressed with these and will be adding to my supply soon. These truly were easy to use and I would highly recommend them.
Have you tried to use these with a pressure cooker canner yet? It seems hard to believe that they will withstand that process. You also mentioned that they don't make that customary pop when sealed, so how did you know that they are sealed? Are they indented in the center like their metal counterparts? I love the idea of these though.
ReplyDeleteYes, I only ever can my beans with a pressure canner. I've done 31 quarts so far with these lids this season. You check them for a seal after they have cooled down. You remove the rings and physically check them. If they are sealed properly they won't come off with just your hands - you need to slip a butter knife under the lip of the lids to break the seal. I actually waited overnight to check mine, though I'm not sure that's necessary. I also noticed that once they start to cool the center of the lid sucks down toward the bottom of the jar. I really like these lids and will be ordering more. I hope I answered your questions.
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