Tattler lid failure

[k15n1]

Went to reach for a jar of canned venison this morning and the lid came right off. This was a jar I'd put up in the fall and had checked the seal by suspending the jar and its contents from the lid. Then I checked the other jars and found another. Anyone else had an experience like this?

 

[ORChick]

I haven't had any of my Tattler lids fail so far - either fail to seal at the time of canning, or later, on the shelf. But now you make me think that I should check them all again, just to be sure

 

[moolie]

Sorry to hear it

Out of the 6 dozen that I have, only 2 failed at processing (applesauce got between the seal and the jar during processing in both cases) and I just went and checked what I still have on the shelves and everything is still just fine.

I haven't ever used my Tattlers for pressure canning though, I only got them last year so most have only been used once so far. I have pressure canned with my glass lids that work the same way, and haven't had any seals fail with those.

 

[Corn Woman]

I was going to purchase some to the Tattler lids and haven't yet. I am very interested to learn a little more about these type of lids. I have started using my glass lids ( thank you moolie) and I have had great success so far. I haven't tried them with the pressure canned food.

 

[ORChick]

Addendum to my previous post --- all of my Tatlers have been used while pressure canning, probably about 4 dozen, and they have all remained sealed.

 

[k15n1]

I was going to purchase some to the Tattler lids and haven't yet. I am very interested to learn a little more about these type of lids. I have started using my glass lids ( thank you moolie) and I have had great success so far. I haven't tried them with the pressure canned food.

For the record, other than this little surprise failure, I've been happy with the Tattler lids.

 

[Emerald]

I haven't used the tattlers yet but keep reading about them and I may try them. but on the venison and meat canning I almost never get failed seals but if I do it always seems to be on a meat product- m mother mentioned that her mother did something that she just remembered recently that she doesn't and I sure haven't(yet) but seemed to make the seals work better for her(on regular tin lids at least) she took a clean clean cloth and a bit of white vinegar and wiped the jar rims after packing meat-I am so gonna try this if we ever get another deer(two years now in a row hubby hasn't even seen one! unless you count the ones that run in front of his jeep) I do have family that takes pity on me and will trade me venison for eggs every so often but sheesh.. I miss my bambi for dinner.. any hoo back to the vinegar thing.
It make sense to me-I have been picking my mothers brain on canning cuz growing up on a farm they processed everything! and just recently she was remembering more stuff here and there and the vinegar does make sense-I often use white vinegar to cut grease on my stove top and I think next time I can meat I'm gonna try the vinegar cloth wipe to make sure that there is not one speck of oil/grease/fat on that rim..
She also mentioned that while both her and my great gran had pressure canners she still put a "scant teaspoon" of vinegar in her veggies like green beans and potatoes. I would think that it would change the color and not for the better but that bit of added acid may have made them taste better to my grandparents.. any other reasons for that? does anyone else know? well other than acid being a botulism deterrent?

 

[k15n1]

Well, it's worth a try. After going to the trouble of canning, wiping the jars down would be worth it if it would save even a few jars.

I've never had this type of failure with dome lids so I wonder if it's a technique thing. Like, maybe I didn't tighten the rings enough or maybe I waited too long before tightening the rings down.

I don't know about adding vinegar to the vegetables. I've heard that the pH will actually change over the lifetime of the contents and it's hard to know if it'll be acidic enough to make it food safe. Still, it can't hurt, right? And if you're accustom to the flavor, there's no reason to stop.

 

[Justme]

I've been using tattler lids for couple of years now. Failure rate is about the same as with the disposable tin lids both right after processing and later after storage- one or two every now and then. I don't can much meat except for stock but do a ton of everything else. I have noticed that failures are usually due to a minuscule nick it the jar rim, an improperly fitting ring or not leaving the correct headspace and having spillover. I have found though that washing the jars after they have sealed helps a lot especially if there was a spill. I just rinse well under very warm water unless there is grease or something sticky then I may add a bit of soap and rince well. The vinegar idea is probably doing estenially the same thing- removing any debris in which bacteria could get a hold on and grow.
I did have a few more failures when I first started using them mainly due to trying to figure out how tight to put the ring on but they did a post once on how to get it just right and I haven't had problems since. The trick is to put the filled jar on a smooth surface put the lid on and start the ring then without touching the jar or lid tighten the ring with just your finger tips until the jar starts to turn.as soon as the jar moves stop turning and process. After processing tighten the ring all the way.
If you are interested in trying the tattler lids wait for specials. They usually have them around different holidays. Sign up for their mail list or like their facebook page to get notices.You may also find them at True Value and Do it Best stores soon too. I found out recently that there is someone at university of georgia using them for a research project on canning and preserving food so that should result in some interesting results. And they recently put out another blurb that their is someone else that has 'coppied' there product and may start marketing it soon.

 

[Emerald]

I've been using tattler lids for couple of years now. Failure rate is about the same as with the disposable tin lids both right after processing and later after storage- one or two every now and then. I don't can much meat except for stock but do a ton of everything else. I have noticed that failures are usually due to a minuscule nick it the jar rim, an improperly fitting ring or not leaving the correct head space and having spillover. I have found though that washing the jars after they have sealed helps a lot especially if there was a spill. I just rinse well under very warm water unless there is grease or something sticky then I may add a bit of soap and rinse well. The vinegar idea is probably doing essentially the same thing- removing any debris in which bacteria could get a hold on and grow.
I did have a few more failures when I first started using them mainly due to trying to figure out how tight to put the ring on but they did a post once on how to get it just right and I haven't had problems since. The trick is to put the filled jar on a smooth surface put the lid on and start the ring then without touching the jar or lid tighten the ring with just your finger tips until the jar starts to turn.as soon as the jar moves stop turning and process. After processing tighten the ring all the way.
If you are interested in trying the tattler lids wait for specials. They usually have them around different holidays. Sign up for their mail list or like their facebook page to get notices.You may also find them at True Value and Do it Best stores soon too. I found out recently that their is someone at university of Georgia using them for a research project on canning and preserving food so that should result in some interesting results. And they recently put out another blurb that their is someone else that has 'copied' their product and may start marketing it soon.

Thanks for the information! I did want them to make the "airlock" tops for when I pickle. I drill holes in regular lids right now and insert a rubber gasket and air lock and then just tighten them down well on big half gallon mason jars to make fermented pickles and fermented hot peppers/onions/garlic for making "salsa". Since I started making the airlock lids I haven't had a problem with any molds. but they have limited life as a lid due to rusting after a year or two. but canning lids are super cheap so far to just drill another one and move the gasket and air lock over. but not having to do that would be a bit easier for me.
I've always used a bit of vinegar water to clean canning jars after they are cooled and sealed just to keep the lime build up off and to make them look nice after canning.
To me the only down side of a tattler is that I would only be able to give my canned jellies and pickles to family that save the jars and send them back to me-for people who wouldn't I would have to can a few jars with the other lids.