I received my order of Tattler Reusable Canning Lids a few days ago and decided to try them out this past weekend. I’ve heard about the Tattler Lids and love the idea that you can reuse them over and over again unlike the one time use of the traditional metal canning lids.
I bought a bulk pack of the regular and wide mouth lids (200 of each) so I should be set for canning lids for life! I have read that the rubber gaskets will need to be replaced after 20 or so uses but those are relatively cheap to replace compared to buying new lids every year.
The bulk packs of lids and gaskets cost a total of $274.32 (with shipping). That comes out to $0.686 cents each. Still a little pricey up front but considering I can get up to 20 uses per gasket, I should be able to can 8,000 jars (whoa, that’s a lot of jars) before I need to replace them (theoretically) so that works out to $0.034 cents per use…way less than if I had to buy replacement lids for the next 15-20 years.
We were out of spaghetti sauce so I decided to make a large batch…perfect for trying out the new Tattler Lids! We didn’t start a garden this year so I didn’t have any fresh tomatoes to use and had to use canned tomatoes. The recipe (sort of a recipe) will be below. I say sort of a recipe because I don’t measure ingredients well, especially for something like spaghetti sauce. I cook to taste and add seasonings as I go.
Here are my beautiful jars of spaghetti sauce ready to be pressure canned with the Tattler Lids on them. The rings I already had (I have a ton of them from other canning projects). The Tattler Lids are the new redesigned “E-Z Seal” version and you’re supposed to use them just like the conventional metal lids. After they were washed and cleaned, I did place them in a bowl and pour hot water over them to help soften up the gaskets and keep the lids warm. The canning process was the same: place the hot sauce into hot jars, de-bubble the sauce, wipe the rims off with a paper towel dipped in hot water and vinegar (the vinegar helps to remove excess grease on the rims), place the gasket on the Tattler Lid which went on to the jars and then a metal ring was placed on the jar and finger tightened.
These were quart jars with meat so they were processed at 90 minutes in a pressure canner (you must use a pressure canner when canning meats) at 10 lbs. pressure for my elevation. As always, please read and follow the instructions for your canner and use the appropriate weight for your elevation.
I did two canner loads (7 quart jars each load) and I only had one jar that did not seal. You won’t hear the usual “pop” like you would with a metal lid so that takes some getting used to. I left the jars undisturbed on my counter overnight and the next day all but of the 14 jars had sealed. That’s pretty darn good so I was happy with that. You can see the one jar below that has a ring on it…that’s the one that didn’t seal. It went in to the fridge and we’ll use it up this week for dinner one night.
I really like the Tattler Lids and I guess that’s a good thing since I bought so many of them. If you’re smarter than me, you can order a sampler set for $3.95 to try before buying them in bulk like I did.
Below is my recipe for spaghetti sauce if anyone is interested.
- 5 pounds 90% lean ground beef
- 3 large onions
- 3 bell peppers
- 1 large bulb of garlic
- ¼ cup dried parsley (or you can use fresh)
- ½ cup italian seasoning (or dried oregano, thyme, rosemary mixed together)
- (2) large packaged of pre-sliced mushrooms
- (1) #10 can tomato sauce
- (1) # 10 can of diced tomatoes
- salt & pepper to taste
- Brown the ground beef until finely crumbled. Drain off excess fat and add your onions, garlic, and green peppers. Saute until vegetables have softened.
- Add the large cans of diced tomatoes and tomato sauce, seasonings, and salt and pepper.
- Cook for about 10 minutes at a low simmer to give time for flavors to develop.
- Taste often and adjust seasonings to your taste.
- Once the seasonings are right, add the mushrooms and let them cook for about 10-15 minutes until softened.
- Ladle sauce into hot jars, debubble, clean the rim, put on your lids and rings and pressure can.
- Pressure can pints for 75 minutes and quarts for 90 minutes.
- Double the recipe to make 14 quarts.