I was blown away a few months ago when GrammaFrog told me there were reusable canning lids. What? And BPA-free, too? How come I had never heard of them? She had ordered some from Tattler, so we grabbed some rhubarb, and decided to check them out.
GrammaFrog had originally heard about them from Backwoods Home Magazine’s Jackie Clay, so we read the article and the directions at the Tattler website, and we were ready to go.
It was pretty easy. We followed the standard rhubarb canning recipe, and canned almost just like normal.
We soaked the rubber rings in hot water, and did a very light boil on the plastic lids. After filling each jar, we popped the rubber ring on the lid, put the lid/rubber ring on the jar, and put on a regular canning ring and tightened it down. And then we untightened just a bit – Tattler recommends 1/4 inch. Evidentally this is rather important so that the contents can vent. We continued processing the rhubarb jars normally in a boiling water canner. After removing them, we tightened the rings. All in all, it went really well.
To open the jars, you lightly press up on the rubber ring with a knife. Pop! Save the lid and ring for next time.
So, important things we learned from this were:
1. Be sure to untighten just a bit before putting in the canner. But not too much!!
Be sure to tighten right after you take them out
3. The above two steps seem like they shouldn’t be too hard to remember, but they are easy to forget the first few times you use the rings and lids, so pay attention (speaking from experience here…)
4. It can be a bit hard at first to tell if the lid really pops down (when it’s truly sealed), but you learn to tell the difference pretty soon.
The lids are more expensive than the disposable lids, but I really like how they are BPA-free and reusable. If you can alot, I can see how you could make the up the price difference before too long.