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    Seal failure

    Thu Nov 22, 2012 12:27 pm
    Regular "Line Cook" Poster
    I am being very careful to measure the recommended inch to be left in filling the jars, wiping the rims with vinegar, heating the lids and rings and following instructions precisely, yet I still have a 50% failure rate on the reusable Tattler lids. Anyone else have this problem?
    Thu Nov 22, 2012 12:47 pm
    Forum Host
    peteyfoozer wrote:
    I am being very careful to measure the recommended inch to be left in filling the jars, wiping the rims with vinegar, heating the lids and rings and following instructions precisely, yet I still have a 50% failure rate on the reusable Tattler lids. Anyone else have this problem?
    A 50% failure rate is awful, Petey.

    I wonder if you shouldn't contact Tattler directly? Here's the info:
    Thu Nov 22, 2012 12:51 pm
    Regular "Line Cook" Poster
    Thank you! I sent them an email icon_smile.gif
    Thu Nov 22, 2012 1:04 pm
    Forum Host
    peteyfoozer wrote:
    Thank you! I sent them an email icon_smile.gif
    I'd be interested to know what their answer is, Petey. icon_smile.gif
    Thu Nov 22, 2012 2:41 pm
    Regular "Line Cook" Poster
    I'll be sure to post their response when I get one!
    Sat Nov 24, 2012 9:24 pm Groupie
    Wiping with vinegar? Never heard that, a water-dampened cloth usually suffices on most jar rims. Maybe the acid is having a bad effect on the sealing ring. One inch head space? What are you canning? How many times have you re-used the products?
    I agree the lids or sealing rings may be the issue, though. I see no way any lid or sealing compound could be infinitely re-useable.
    Has anyone else here used these products? I'm curious about them.
    Sat Nov 24, 2012 10:02 pm
    Regular "Line Cook" Poster
    I've always wiped the rims with a little piece of paper towel dipped in white vinegar. I was canning chicken stock. Water would still leave the rim kinda greasy. The recommended headspace for it is 1# per my ball canning book. I have been canning my own stock for several years and never had problems with metal lids. 1 of the reusable lids had been used before, the others were brand new out of the box. Most of the tattler lids did seal on my jams this year, but those were the regular mouth size. It seems the failures always come in the wide mouth.
    Sun Nov 25, 2012 7:38 am
    Forum Host
    I haven't tried the wide-mouth lids, but I've been using the regular Tattlers this year and have only had, I think, one failure, and it was in my first batch of tomatoes (ack what a mess!), which I suspect was my fault.

    The directions say to slightly loosen the ring before putting them in the canner (1/4 inch, I think it says) - I don't do that. I just make sure they're not tight, then I tighten them immediately after pulling them out.
    Sun Nov 25, 2012 10:48 am
    Regular "Line Cook" Poster
    I'll try putting them in looser. Canned soup last nite, 6 metal lids and one Tattler, and again, Tattler failed to seal. I'd really like to have these reusables work for me as I am 4 hours from town and its not convenient to pick up lids when i need them!
    Mon Nov 26, 2012 6:30 am
    Forum Host
    I hope that helps, Petey. Gosh, I've got all these extra disposable lids - I'd bought a few boxes on sale before I went to the Tattlers, and, of course, I end up with another dozen with every case of jars I buy!

    I just canned chicken stock yesterday, and I was thinking of you. I paid extra attention when I was lidding them - I really don't tighten the rings differently than I would with metal lids - screwed on and just barely tightened, then tightened down immediately out or the canner. All 7 quarts sealed perfectly.
    Tue Nov 27, 2012 3:02 pm
    Forum Host
    Somebody wrote this about Tattlers on another site: "the secret is to barely put on the ring and then immediately tighten when you take them out of the canner. I was ready to give up when I finally got the hang of it. I mean BARELY put the ring on!"
    Wed Nov 28, 2012 3:14 pm
    Regular "Line Cook" Poster
    Tattler representative contacted me early Mon after the holiday. Here's the email:
    Without knowing much about your situation, I can tell you that the metal screw band is probably on too tight before it enters the canning process. If the metal screw band is too tight, a number of things can happen, such as: the lids bulge upward in the center, the lids don't seal, they unseal at a later date, the lids "explode" off of the jar, or there is some liquid loss.

    The metal screw band should be put onto the jar until the threads of the band start to engage with the threads of the jar. This will be a lot looser than you expect it to be. Then the jars will enter the canning process. Upon exitting the canning process, before the jars have a chance to even cool down, the metal screw band should be tightened the rest of the way. There should be a good inch of a turn to tighten the bands down.

    Please watch this brief instructional video made by the company’s President, here in the office: This video is also located on the front page of our website at

    If this is unclear to you, or if you'd like to discuss it further, please give us a call at our toll free number: 877-747-2793 and we would be happy to help walk you through the process of using our lids and answering any additional questions you may have.
    I canned two batches of soup yesterday with 100% seal. Very pleased with the lids!
    Wed Nov 28, 2012 4:51 pm
    Forum Host
    Hooray! What good customer service. icon_smile.gif
    DD in Kalamazoo, Michigan, United States
    Thu Nov 29, 2012 11:56 am
    Experienced "Head Chef" Poster
    Thanks for sharing the information you received!! I used Tattler for the first time this year, about a 15% failure rate. I look forward to trying again, maybe the correct way icon_biggrin.gif
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