Have been using my reuseable lids for 14 years now. Still pleased with them. You will need to replace the rubber rings after about 12 years, but other than that, they're still going strong for me. I do not use them for jams/jellies as I give jars away for gifts and I don't want to lose the lids, and I do not use them for pie filling because the lids need to vent and it can cause your filling to leak out. Messy jars to clean up after that! I do use them to can dried beans and have never had a problem there. Happy canning everyone!
I have Tattlers and have reused the rubber gaskets well over 5-6 times with no failures also. Not sure why Harvest Guard says to toss theirs after just a few uses. That was a deal breaker for me so I went with Tattlers and am very happy with them. I use them for beans, meat and everything! I do use a headspace measure if tool (on the debubbler tool) and give a scant more headspace. That have made a difference for all my canning as I was usually overfilling when eyeballing it.
I've been using Tattler lids for almost 20 years, I used to have so much trouble with them not sealing or seeming sealed only to find them unsealed on my pantry shelf that I only used them when I was out of metal ones. I bought a LOT of new tattler lids when the metal ones became impossible to get, I started putting my old tattler lids on the same way the new ones are supposed to be done and now I rarely have failures. I use them to can vegetables, fruit, jams, pie fillings, meats, beans and lots and lots of soups and stews. We butcher 100 meat birds every summer for our family of 8, I canned half of all the legs from the butcher this summer using Tattler lids and had zero failures - so happy with them now that I've finally got the hang of them! This October I'll be canning any beef/pork we have left in our freezers to make room for November butcher and I'll be using only Tattler lids.
A few years ago Harvest Guard told me it's best to store the rubber rings in the dark. Light degrades rubber. So does oxygen and heat (hand wash them in warm water!). A mylar bag that is vaccum sealed and stored in your panty would be a great storage method.
Please wait 5 minutes after taking the canner lid off before removing jars. My mother-in-law had a jar of beans explode as she was setting it down and burned herself, my two children and her niece. Thankfully no one was burned over a large area but it could have been worse. There were glass shards in the ceiling from the jar. I always remember to wait now and still hold my breath as I remove the jars.
I have both Harvest Guard and Tattler. Both are fine with no issues using these same directions. Did have some that failed but hint on another channel is to sand off any burrs on the end of the plastic lid as these will catch when you tighten or remove the ring causing pressure on the seal. A session with emery cloth and all better.
I've been using the Tattler lids for the third canning season now. Once I learned the proper technique, I have less failures than with disposable lids. Headspace is also important with the Tattler. With Tattler, put your band on with the jar on bare countertop. Twist with one hand until jar spins. All one handed.
My problem with that is that it often takes 2 hands to even get the ring started or etc. . Even ones w barely any rust or obvious dents or mis-shapen-ness, esp. my cheaper, generic ones ( I'm perfectly happy with the cheap metal lids, but the rings have been nothing but trouble !).
***Tina here*** I bought the Tattler brand of lids from Lehman's last year and tried them out on pressure canning some chicken broth. 6 of 7 sealed just fine, the last one had the gasket slightly wrinkled so it couldn't seal. Certainly not a bad result, and all I do for those ones that fail in the beginning is put them in the oven at 225F or so and let them heat up completely, then take them out and tighten as necessary and it usually works to seal them up.
Thank you for encouraging me to not give up on my plastic lids. I bought these several years back and have hated how much food they have caused me to compost. I quit putting meats in them last year, but quite often I find jars that have come unsealed with corn, beans, salsa, potatoes, broth etc that has to be thrown out. I might havebeen tightening my lids too quickly after taking taking out of the canner.
Great follow up! I use a stainless steel chopstick to lift my gaskets out of the hot water and place on the lid, especially for sweet foods or when canning meat to make sure that whatever syrup or fat from my fingers doesn't come in contact with the gaskets.
Do not buy Harvest Guard lids in bulk without trying them first. After following all their instructions I got about 60% failure rate and emailed the company. With every emailed suggestion, I followed the directions very carefully and could not get better than 50%, which I only got once. Unfortunately I had ordered in bulk after watching all the wonderful TH-cam videos raving about the reusable lids. By the time my canning season came around I had passed their return/refund deadline. Buyer Beware!
All the mixed & negative reviews is why I opted to not try them 3 yrs ago. Then, reading above comments I was thinking that apparently the negative was prob. mostly from ppl not putting them on correctly or sanding the burs on edge of plastic ( well, still could be that.. did company know about that issue and fix for it ?). But, now from you I'm back to feeling better about not having tried em. I don't love canning already, don't need more than the rare failed jar or etc. !
*sigh* I'm an experienced canner and I wanted these to work so badly and I bought a whole bunch of them last time you posted this. I know I must be doing something wrong, but for the life of me I can't figure it out. I've watched all the tutorials and am super careful. I even reached out to Harvest Guard and they gave me the same tips I already knew (not over tightening, not over filling, tightening after they come out, watching for concave/convex, etc. etc.). I've used these 4 times now with both water bath and pressure canning (jam, fruit, soup) and have about 80%+ failure rate. Canning (especially pressure canning) takes so much time that I'm scared to mess with these things anymore. :( Maybe I should master canning water with them first.
They seem to fail less for water bath canning, but they are total garbage for pressure canning. Pressure canned jars fail on the shelf anywhere from the next day to months later.
I've had much better success with water bath canning them versus pressure canning, as iron stone mentions. I did find that placing a finger in the middle and tightening until the jar spins works for me. I allow the water bath to cool the five minutes with the lid off then remove and tighten immediately. I also only used like one lid per canner load in case I had to eat something. Or I did water to fill up the canner load for practice. Definitely a learning curve with these.
I haven't had any issues with water bath canning, but with beans and potatoes I have had way too many come unsealed a couple of months later. I will use them for water bath canning, but not pressure canning.
i am in the same place. pretty ok for water bath, too much failure for pressure canner. also, I have some gaskets that seem stretched, and harvest guard wont ship to Canada anymore for me to get replacement gaskets. Sucks!
For years I have successfully reused the ball counting lids counting lids because I'm very careful when I remove them should not Dent them or alter them and they work successfully work successfully for reuse multiple times and they are not nearest expensive
My grandma re used her lids also multiple times. She always said as long as your careful, theyll seal again. Ive always been afraid too, but im gonna try it. I just dont have 40 to spend on re usable lids right now and i bought so many metal extras this year for my garden harvest that im fine with trying to re use them and see what happens. She did it back in the day and they were all healthy and alive and kickin, including me cause i loved her canned green beans and homeade canned applesauce. So must be the user and not the lid itself where the issues are.
We've been using Tattler lids for 4 seasons now and absolutely love them! I use them with my high acid foods, this way the lids don't begin to break down due to the acid in the foods. I also use them in canning meats. I try to purchase several boxes of the wide mouth and reg. mouth as well as a few extra boxes of the rings for each, every year. They do take some getting used to but it's certainly not difficult
Good afternoon Jill. Excellent video. Got my sweet taters and beets in the bucket. My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. .I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone. Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, I had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for the family and I.
Harvest Guard is a rip off of Tattler Lids. All of the research and development costs was borne by Tattler. Brad Stieg does not have the permission of tattler or its founder Loren Stieg, a tool and die maker, invented Tattler Reusable Canning lids in 1976
I tried researching this, and haven't gotten any hits. From my previous research, the son (Brad) is using the original style lid design, and his father (Loren) has updated the design. I can't find any lawsuits or discord when I use common search terms. I've used words like, but limited to; lawsuit, rip off, HG vs Tattler, father and son. Where, or what terms, can help me find the information, so I can make an informed decision on this issue. I obviously don't want to support family discord, as I have purchased lids from both companies! Thanks!!
@@jamiekernc9925 Some the court records I found before are not showing up but the ones involving Norman Rautiola are. Stieg had a 51% stake in S&S, while his son had a 49% stake. In 2014, Stieg sought to buy out his son and re-sell a minority stake in S&S. Stieg found an interested buyer in Norman Rautiola, who was DBA Nartron.
I love my Tattler reusable lids! After if figured out how to use them, I haven’t had a single failure. I do also leave a little bit more headspace, like a GENEROUS 1/2 inch or whatever. Before I got an actual headspace measure tool, I found I was actually overfilling my jars when going by the threads on the jars. Now that I actually have the correct headspace, I haven’t had any failures at all. I went with Tattler over HG because of the recommend tossing the gaskets after few uses. Tattler says their gaskets are good up to 10 -12 years of usage. I’ve used the same rings well over 6 times with no failures. Just inspect them before using. Another thing I found that caused me sealing issues was using bad metal rings - rings that weren’t round and didn’t screw on easily and cleanly, and rings that had rust on them. So now I always use rings in perfect condition.
I use the stainless steel lids and they are much easier to use because they work like typical metal lids. They are more reliable than the Ball lids because they always spring back if vacuum is lost, unlike Ball lids. The stainless steel lids can be used many, many times and do not rust. To make a lid last longer (including those rubber seals for the plastic lids), spray some silicone spray on a clean rag and wipe the seal before storing it away. When you want to use it again, wash it in a sink with dish soap before use.
Initially I loved these but after having jar after jar fail after months of being sealed tight, I'm starting to lose patience. What I'm finding is that I'm losing the seals on pressure canned foods with the regular mouth lids. I haven't lost any with wide-mouth and I haven't had ANY failures with water bath canning but it's frustrating to lose the seal months after I've canned them. I'm wondering if the smaller lid can't flex as well as the wide-mouth and is, therefore, more prone to popping. I think I'm ready to return to metal lids for all my pressure canning.
Tatler and Harvest Guard were originally the same company owned by family. They split off to form 2 the other company. That’s what I heard through the grapevine.
I was thinking that I was just an idiot or something because I was getting at least one lid not sealing per canning session which would be about 10% - 15% failure rate. Then I watched the Harvest Guard TH-cam videos and saw exactly what you mentioned - I was tightening too much. I'm still getting a minor failure rate usually on fatty items like meat, even though I wipe the rims of the jars with vinegar. Instead of stressing over the failures, I've decided that those not sealing I will use immediately or freeze to use soon. I don't like to reprocess. Just ordered more lids - thanks for the promo code!!
Hi from UK. I bought Tattler lids early 2021 from the US through Amazon Prime - no import duty. Sadly, the package that arrived was obviously a return (happens). Box bashed up, dirty… etc. I still used them after a good wash and heat scorch instructions. Result? ABSOLUTELY fantastic! Never a failed seal. Reused multiple times. Use mostly for chicken/beef broth and tomatoes because that’s what I need most in recipes. I’ve actually rarely seen SM canning videos where content makers do the finger/tip tight. Most use their wrists. They have zero conception about the ergonomic power of the rings. Which is why they don’t feel comfortable using (the overall thicker)Tattler lids that need even less tightening down than the thinner metal alternatives. If the produce isn’t being adequately vented during approved length of processing time, it means SFA how well the metal lids eventually seal. Tbh, I wouldn’t eat most YT canners’ food. And I certainly wouldn’t allow my child to eat their produce. Especially waterbath canned. Their wrist tightening actions are potentially lethal. Tattler lids are my go to because after the initial expense, I reuse multiple times. I’ve also enjoyed experimenting with Ball and ForJars lids doing the fingertip tight and one reverse. Always seals perfectly. The only time ForJars lid didn’t work was when I was canning (dense) pizza sauce and I filled the jar too full but using finger tip tight not wrist tight. The ForJar lid blew out. Made me smile. Don’t think ForJars will ever offer me a free year’s supply even if I had a million subscribers! 😂
Oh my gosh! Yes! Ive noticed this too, and im like, why are they wrist tightening that? Its suppose to be finger tight, not wrist tight. You exert alot more force when you go to twist your wrist rather than when you go to just twist finger tight. Im gonna give these reusable ones a try.
@@justjenn9011 Ikr? Bet they’re heavy on the clutch, too! 😬 Tattlers are great. But am trying to use up my stock of Ball and ForJars lids, atm; having read on USDA site that such lids should be used within one year and new ones purchased for each season. Dunno why…. 🤷♀️
I have found after reusing the rubber gaskets 2 or 3 times they start to stretch out and become to large in diameter to fit and seal the lid. Maybe I'm doing something wrong , but that has been my experience.
I was curious when using honey as a sweetener as opposed to white sugar what proportions of Honey compared to Sugar would you use I made several charges of jelly and used white sugar but I would have preferred not to
I was taught to wipe any liquid (including water) off the jar rims before adding lid. So, by putting rubber rings in warm water then adding to the rim doesn't that add water to the rim? I was told that even water would prevent the sealing of the jar.
I haven’t used them this year. I like them, but I don’t love them. Too much of an art to getting them right. I’ve done too loose and lost my food. I’ve done too tight and domed a lid. They are a lot more fussy with siphoning if you get your pot too hot. And I dislike handling the hot jars. I tend to can late night and just leave jars in the canner after they finish until morning. With Tattler I have to stay up to wait for the pressure to drop and take them out. I’m glad to have the security of having them and knowing how to use them, but I don’t want to fart with them if the Ball or Golden Harvest lids are available to me. I should add I have never experienced any failure with reusable lids *knock on wood*. My failure rate with Tattlers is
My lids are still coming off even after all this time. Lost two green beans last week guessing I have lost about half of the canning I do with these lids.
I was just wondering, could you show me the proper way to remove the lids so not to damage them please. Stay safe and God bless you my friend 🌱🐓🐇🐄🐐🐖🌱 Lisa
On a second note... I just canned a batch of pickled beets. One jar I must of loosened too much. The cover rubber and ring came off and there were beets all through the water bath canner. Guess we'll eat those tonight. 😆
@@l0I0I0I0 I'll take a stab (YMMV, IANA[food scientist]): Pasteurization occurs below the boiling temp of water, but is not hot enough to protect against all(?) the risks. Boiling kills botulinum bacteria - and I think also things like salmonella, listeria, etc. BUT, in low-acid foods, which do not suppress the botulinum (if present), you have to heat high enough to kill not only the bacteria itself, but also the botulinum *spores*. These survive up until around 240 F. In order to reach 240, boiling must be performed under pressure, hence the need for a pressure canner. Canning times appear to be based on using a long-enough period under pressure, maintained inside the food being processed, for certainty as to destruction of the spores. High-acid foods do not require pressure canning to destroy the spores (not sure 100% why - is it that the spores are destroyed by the acid, or merely suppressed and unable to lead to reproduction? Or, something else?). I have also read that heating the processed food, when you pull it off the pantry shelf, to boil for 5(? 10?) minutes destroys ... well is it the bacteria (if there was any), or is it the toxin (if there was any?) - I'm not sure. Also, I am unclear if there is a toxin that is produced by the bacteria in "bad food" or is it the bacteria itself that is toxic? I think the spores are the reproductive form of the bacteria, so I don't think they produce any toxin, at any rate. If you find out more, please reply!
These look great, but if you have to keep purchasing gaskets then what makes them different from having to replace the normal lids? If you're looking at it from a standpoint of supply chain failures, the fact that the website sold out for months is telling. Which makes it no different than a supply chain failure for the normal lids. From a cost perspective, it seems less expensive to use the normal lids versus the reusable lids over all. Admittedly, I haven't crunched the numbers on that. I think these are a nice novelty, but I don't really see the benefit being largely better over the normal lids.
50 Regular mouth Harvest guard lids are $38.00, with a min of 8 uses. Regular mouth at walmart, today in my area, is 12 for $3.47 or $13.88 for 48 one time use lids. 13.88 x 8 = 111.04
I've been canning with these lids for about 6 + years now and my lids are still going strong. I hand wash only and air dry after I open a jar. The gaskets are reusable also. Just be careful how you wash them, I had stretched some of mine when I was scrubbing them and they didn't fit right. That was a lesson learned. Now I place a gasket in the palm of my hand and use a soapy washcloth to go over them and flip to do the other side. Then rinse in a bowl of hot water. I don't have the stretched out gasket anymore. I can get so far 6 + years out of a gasket now. Inspect them before use also.
There is video the company created that helps too in how to put the metal band on and then tighten after. Your video helped encourage me to get them and so far I've only had one fail to seal and that was crushed tomatoes.
Ironically, videos are the only things that actually "go viral," as viruses are not pathogens. When the world finally awakes to this reality and stops fearing others as walking biohazards we will need new language to describe videos that blow up in popularity. On second thought, maybe I just used such language.
@@judykent5776 I got 150 when I ordered last yr, made the mistake of ordering 3-50 pk n didn't realize if I scrolled you got 150 cheaper, so do make sure you scroll to see all the various ways to order, what may come up first may not be the smallest amount you can get
Have been using my reuseable lids for 14 years now. Still pleased with them. You will need to replace the rubber rings after about 12 years, but other than that, they're still going strong for me. I do not use them for jams/jellies as I give jars away for gifts and I don't want to lose the lids, and I do not use them for pie filling because the lids need to vent and it can cause your filling to leak out. Messy jars to clean up after that! I do use them to can dried beans and have never had a problem there. Happy canning everyone!
Wow 14 years awesome investment
I have Tattlers and have reused the rubber gaskets well over 5-6 times with no failures also. Not sure why Harvest Guard says to toss theirs after just a few uses. That was a deal breaker for me so I went with Tattlers and am very happy with them. I use them for beans, meat and everything! I do use a headspace measure if tool (on the debubbler tool) and give a scant more headspace. That have made a difference for all my canning as I was usually overfilling when eyeballing it.
@@MichelleHotchkissArt The more frequently you replace your seals, the more money the seal company makes.
I've been using Tattler lids for almost 20 years, I used to have so much trouble with them not sealing or seeming sealed only to find them unsealed on my pantry shelf that I only used them when I was out of metal ones. I bought a LOT of new tattler lids when the metal ones became impossible to get, I started putting my old tattler lids on the same way the new ones are supposed to be done and now I rarely have failures. I use them to can vegetables, fruit, jams, pie fillings, meats, beans and lots and lots of soups and stews. We butcher 100 meat birds every summer for our family of 8, I canned half of all the legs from the butcher this summer using Tattler lids and had zero failures - so happy with them now that I've finally got the hang of them! This October I'll be canning any beef/pork we have left in our freezers to make room for November butcher and I'll be using only Tattler lids.
Great to know! Love it!!
A few years ago Harvest Guard told me it's best to store the rubber rings in the dark. Light degrades rubber. So does oxygen and heat (hand wash them in warm water!). A mylar bag that is vaccum sealed and stored in your panty would be a great storage method.
Please wait 5 minutes after taking the canner lid off before removing jars. My mother-in-law had a jar of beans explode as she was setting it down and burned herself, my two children and her niece. Thankfully no one was burned over a large area but it could have been worse. There were glass shards in the ceiling from the jar. I always remember to wait now and still hold my breath as I remove the jars.
I also have been using these tops. I put my rubber ring on differently from you. I place the rubber ring on the plastic top and then place on my jars.
I have both Harvest Guard and Tattler. Both are fine with no issues using these same directions. Did have some that failed but hint on another channel is to sand off any burrs on the end of the plastic lid as these will catch when you tighten or remove the ring causing pressure on the seal. A session with emery cloth and all better.
GREAT tip! Thank you!
I've been using the Tattler lids for the third canning season now. Once I learned the proper technique, I have less failures than with disposable lids. Headspace is also important with the Tattler. With Tattler, put your band on with the jar on bare countertop. Twist with one hand until jar spins. All one handed.
Nope. Until it starts to spin. Then it's tight enough.
My problem with that is that it often takes 2 hands to even get the ring started or etc. . Even ones w barely any rust or obvious dents or mis-shapen-ness, esp. my cheaper, generic ones ( I'm perfectly happy with the cheap metal lids, but the rings have been nothing but trouble !).
***Tina here*** I bought the Tattler brand of lids from Lehman's last year and tried them out on pressure canning some chicken broth. 6 of 7 sealed just fine, the last one had the gasket slightly wrinkled so it couldn't seal. Certainly not a bad result, and all I do for those ones that fail in the beginning is put them in the oven at 225F or so and let them heat up completely, then take them out and tighten as necessary and it usually works to seal them up.
Good tip about using the oven to reseal a failed seal! Thanks
What a cute happy looking dog ! Great video. I like your cast iron pot hanger / holder.
Not tighten them down is the same way Tattler works. I have Tattler that I bough maybe 12 years ago. They still work today.
Love your kitchen, Jill! You made a beautiful space there.
Thank you! Found this video when searching for reviews. Since I love your insights, bought the lids. Thanks again for sharing your expertise.
Wow! You are the only one I've seen who turns the paper towel when you are wiping rims! I do it too!
Me too.
Thank you for encouraging me to not give up on my plastic lids. I bought these several years back and have hated how much food they have caused me to compost. I quit putting meats in them last year, but quite often I find jars that have come unsealed with corn, beans, salsa, potatoes, broth etc that has to be thrown out. I might havebeen tightening my lids too quickly after taking taking out of the canner.
Thanks for the updated video i just ordered a whole bunch of these things from harvest guard about 30 minutes ago 👍👍
Great follow up!
I use a stainless steel chopstick to lift my gaskets out of the hot water and place on the lid, especially for sweet foods or when canning meat to make sure that whatever syrup or fat from my fingers doesn't come in contact with the gaskets.
I am going to start my jams with reuseable lids. I even rebel can with reg lids reusing . They are way more reliable than ball lids are now
Do not buy Harvest Guard lids in bulk without trying them first. After following all their instructions I got about 60% failure rate and emailed the company. With every emailed suggestion, I followed the directions very carefully and could not get better than 50%, which I only got once. Unfortunately I had ordered in bulk after watching all the wonderful TH-cam videos raving about the reusable lids. By the time my canning season came around I had passed their return/refund deadline. Buyer Beware!
All the mixed & negative reviews is why I opted to not try them 3 yrs ago. Then, reading above comments I was thinking that apparently the negative was prob. mostly from ppl not putting them on correctly or sanding the burs on edge of plastic ( well, still could be that.. did company know about that issue and fix for it ?). But, now from you I'm back to feeling better about not having tried em. I don't love canning already, don't need more than the rare failed jar or etc. !
I have mixed results as well. I am going to back to metal lids. I will only use the HG lids if I have no other choice.
*sigh* I'm an experienced canner and I wanted these to work so badly and I bought a whole bunch of them last time you posted this. I know I must be doing something wrong, but for the life of me I can't figure it out. I've watched all the tutorials and am super careful. I even reached out to Harvest Guard and they gave me the same tips I already knew (not over tightening, not over filling, tightening after they come out, watching for concave/convex, etc. etc.). I've used these 4 times now with both water bath and pressure canning (jam, fruit, soup) and have about 80%+ failure rate. Canning (especially pressure canning) takes so much time that I'm scared to mess with these things anymore. :( Maybe I should master canning water with them first.
They seem to fail less for water bath canning, but they are total garbage for pressure canning. Pressure canned jars fail on the shelf anywhere from the next day to months later.
I've had much better success with water bath canning them versus pressure canning, as iron stone mentions. I did find that placing a finger in the middle and tightening until the jar spins works for me. I allow the water bath to cool the five minutes with the lid off then remove and tighten immediately. I also only used like one lid per canner load in case I had to eat something. Or I did water to fill up the canner load for practice. Definitely a learning curve with these.
I haven't had any issues with water bath canning, but with beans and potatoes I have had way too many come unsealed a couple of months later. I will use them for water bath canning, but not pressure canning.
i am in the same place. pretty ok for water bath, too much failure for pressure canner. also, I have some gaskets that seem stretched, and harvest guard wont ship to Canada anymore for me to get replacement gaskets. Sucks!
For years I have successfully reused the ball counting lids counting lids because I'm very careful when I remove them should not Dent them or alter them and they work successfully work successfully for reuse multiple times and they are not nearest expensive
My grandma re used her lids also multiple times. She always said as long as your careful, theyll seal again. Ive always been afraid too, but im gonna try it. I just dont have 40 to spend on re usable lids right now and i bought so many metal extras this year for my garden harvest that im fine with trying to re use them and see what happens. She did it back in the day and they were all healthy and alive and kickin, including me cause i loved her canned green beans and homeade canned applesauce. So must be the user and not the lid itself where the issues are.
@@justjenn9011 I've even use button top lids from regular jars
Apart from being a great guide i just want to say that i like your kitchen and dining room
We've been using Tattler lids for 4 seasons now and absolutely love them! I use them with my high acid foods, this way the lids don't begin to break down due to the acid in the foods. I also use them in canning meats. I try to purchase several boxes of the wide mouth and reg. mouth as well as a few extra boxes of the rings for each, every year. They do take some getting used to but it's certainly not difficult
Good afternoon Jill. Excellent video. Got my sweet taters and beets in the bucket. My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. .I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone. Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, I had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for the family and I.
Harvest Guard is a rip off of Tattler Lids. All of the research and development costs was borne by Tattler. Brad Stieg does not have the permission of tattler or its founder Loren Stieg, a tool and die maker, invented Tattler Reusable Canning lids in 1976
I have heard that Harvest Guard doesn't perform as well as Tattler either
My wife had better success with Tattler. She won't use Harvest Guard again.
Good to know
I tried researching this, and haven't gotten any hits. From my previous research, the son (Brad) is using the original style lid design, and his father (Loren) has updated the design. I can't find any lawsuits or discord when I use common search terms. I've used words like, but limited to; lawsuit, rip off, HG vs Tattler, father and son.
Where, or what terms, can help me find the information, so I can make an informed decision on this issue. I obviously don't want to support family discord, as I have purchased lids from both companies! Thanks!!
@@jamiekernc9925 Some the court records I found before are not showing up but the ones involving Norman Rautiola are. Stieg had a 51% stake in S&S, while his son had a 49% stake. In 2014, Stieg sought to buy out his son and re-sell a minority stake in S&S. Stieg found an interested buyer in Norman Rautiola, who was DBA Nartron.
Just drove by your farm! Super jealous of that greenhouse! Lol
I love my Tattler reusable lids! After if figured out how to use them, I haven’t had a single failure. I do also leave a little bit more headspace, like a GENEROUS 1/2 inch or whatever. Before I got an actual headspace measure tool, I found I was actually overfilling my jars when going by the threads on the jars. Now that I actually have the correct headspace, I haven’t had any failures at all.
I went with Tattler over HG because of the recommend tossing the gaskets after few uses. Tattler says their gaskets are good up to 10 -12 years of usage. I’ve used the same rings well over 6 times with no failures. Just inspect them before using.
Another thing I found that caused me sealing issues was using bad metal rings - rings that weren’t round and didn’t screw on easily and cleanly, and rings that had rust on them. So now I always use rings in perfect condition.
I use the stainless steel lids and they are much easier to use because they work like typical metal lids. They are more reliable than the Ball lids because they always spring back if vacuum is lost, unlike Ball lids. The stainless steel lids can be used many, many times and do not rust. To make a lid last longer (including those rubber seals for the plastic lids), spray some silicone spray on a clean rag and wipe the seal before storing it away. When you want to use it again, wash it in a sink with dish soap before use.
Woah! Where are they sold?
Initially I loved these but after having jar after jar fail after months of being sealed tight, I'm starting to lose patience. What I'm finding is that I'm losing the seals on pressure canned foods with the regular mouth lids. I haven't lost any with wide-mouth and I haven't had ANY failures with water bath canning but it's frustrating to lose the seal months after I've canned them. I'm wondering if the smaller lid can't flex as well as the wide-mouth and is, therefore, more prone to popping. I think I'm ready to return to metal lids for all my pressure canning.
We will buy some and give it a try.
Tatler and Harvest Guard were originally the same company owned by family. They split off to form 2 the other company. That’s what I heard through the grapevine.
I bought Harvest Guard last year during lid shortage. Took awhile to get them. I have mixed reviews.....
I ordered the reusable lids after watching your video. It took about 9 months to get them. I still haven't tried them yet.
I was thinking that I was just an idiot or something because I was getting at least one lid not sealing per canning session which would be about 10% - 15% failure rate. Then I watched the Harvest Guard TH-cam videos and saw exactly what you mentioned - I was tightening too much. I'm still getting a minor failure rate usually on fatty items like meat, even though I wipe the rims of the jars with vinegar. Instead of stressing over the failures, I've decided that those not sealing I will use immediately or freeze to use soon. I don't like to reprocess. Just ordered more lids - thanks for the promo code!!
Just echoing the comments below on Tatler headspace - they definitely work better with the extra headspace the directions call for.
I finally did them correctly yesterday and they all sealed.
I can't help but notice the plastic funnel. I always use a stainless steel funnel to prevent leaching from the plastic. I don't even trusts silicone.
Hi from UK.
I bought Tattler lids early 2021 from the US through Amazon Prime - no import duty. Sadly, the package that arrived was obviously a return (happens). Box bashed up, dirty… etc.
I still used them after a good wash and heat scorch instructions. Result? ABSOLUTELY fantastic! Never a failed seal. Reused multiple times. Use mostly for chicken/beef broth and tomatoes because that’s what I need most in recipes.
I’ve actually rarely seen SM canning videos where content makers do the finger/tip tight. Most use their wrists. They have zero conception about the ergonomic power of the rings. Which is why they don’t feel comfortable using (the overall thicker)Tattler lids that need even less tightening down than the thinner metal alternatives.
If the produce isn’t being adequately vented during approved length of processing time, it means SFA how well the metal lids eventually seal.
Tbh, I wouldn’t eat most YT canners’ food. And I certainly wouldn’t allow my child to eat their produce. Especially waterbath canned. Their wrist tightening actions are potentially lethal.
Tattler lids are my go to because after the initial expense, I reuse multiple times. I’ve also enjoyed experimenting with Ball and ForJars lids doing the fingertip tight and one reverse. Always seals perfectly. The only time ForJars lid didn’t work was when I was canning (dense) pizza sauce and I filled the jar too full but using finger tip tight not wrist tight. The ForJar lid blew out. Made me smile. Don’t think ForJars will ever offer me a free year’s supply even if I had a million subscribers! 😂
Oh my gosh! Yes! Ive noticed this too, and im like, why are they wrist tightening that? Its suppose to be finger tight, not wrist tight. You exert alot more force when you go to twist your wrist rather than when you go to just twist finger tight. Im gonna give these reusable ones a try.
@@justjenn9011 Ikr? Bet they’re heavy on the clutch, too! 😬
Tattlers are great. But am trying to use up my stock of Ball and ForJars lids, atm; having read on USDA site that such lids should be used within one year and new ones purchased for each season. Dunno why…. 🤷♀️
I had put the rubber rings onto the lids, rather than the jar. I'll try your way.
Heard the goose and thought mine was out! Had to run and look....now I just feel silly.....lol
okay that's funny :)
I have found after reusing the rubber gaskets 2 or 3 times they start to stretch out and become to large in diameter to fit and seal the lid. Maybe I'm doing something wrong , but that has been my experience.
I was curious when using honey as a sweetener as opposed to white sugar what proportions of Honey compared to Sugar would you use I made several charges of jelly and used white sugar but I would have preferred not to
I was taught to wipe any liquid (including water) off the jar rims before adding lid. So, by putting rubber rings in warm water then adding to the rim doesn't that add water to the rim? I was told that even water would prevent the sealing of the jar.
I haven’t used them this year. I like them, but I don’t love them. Too much of an art to getting them right. I’ve done too loose and lost my food. I’ve done too tight and domed a lid. They are a lot more fussy with siphoning if you get your pot too hot. And I dislike handling the hot jars. I tend to can late night and just leave jars in the canner after they finish until morning. With Tattler I have to stay up to wait for the pressure to drop and take them out. I’m glad to have the security of having them and knowing how to use them, but I don’t want to fart with them if the Ball or Golden Harvest lids are available to me. I should add I have never experienced any failure with reusable lids *knock on wood*. My failure rate with Tattlers is
My lids are still coming off even after all this time. Lost two green beans last week guessing I have lost about half of the canning I do with these lids.
Me as well I think they r junk
Same here. I wish they stayed sealed but 4-8 months later many come unsealed.
Is there a process for pressure canning with these lids or can you only use them in water bath canning?
Never, never tighten a domed lid. Just leave it, and after it has cooled put in the fridge.
I was just wondering, could you show me the proper way to remove the lids so not to damage them please.
Stay safe and God bless you my friend 🌱🐓🐇🐄🐐🐖🌱 Lisa
On a second note... I just canned a batch of pickled beets. One jar I must of loosened too much. The cover rubber and ring came off and there were beets all through the water bath canner. Guess we'll eat those tonight. 😆
Harvest Gard makes jar opener, it's under $5.00. Definitely worth the money.
@@judykent5776 Thank you
@@hidawayhomestead524 Your welcome!
You didn't explain, can you reuse the red, rubber ring?
Do the lids stain when you can tomatoes?
Not a happy camper. Meticulously followed the directions but only 5 out out 15 jars sealed. Wasted money. Unfortunately past the return date.
How do you label your jars? I’m so used to writing on the metal with sharpie.
I get significantly more failures, and a lot of siphoning ... but still worth it.
This was the best explanation of finger tight I've seen!
I miss the pop!
I did two water. one worked one didn't. the one is still sealed.
I'm new to canning and have a few questions on the physics?
1. On your cabbage vid, you had metal lids that keep oxygen out but allow pressure to escape. Is this a more expensive but better option?
2. Is the purpose of heating to both kill germs and create a vacuum?
3. Sometimes you use salt and sometimes vinegar. Do they both kill germs or eleminate O2 or both? Does the vinegar make food taste funny?
Ty in advance. I know you have thousands of subscribers so answer if your able.
@@l0I0I0I0 I'll take a stab (YMMV, IANA[food scientist]): Pasteurization occurs below the boiling temp of water, but is not hot enough to protect against all(?) the risks. Boiling kills botulinum bacteria - and I think also things like salmonella, listeria, etc. BUT, in low-acid foods, which do not suppress the botulinum (if present), you have to heat high enough to kill not only the bacteria itself, but also the botulinum *spores*. These survive up until around 240 F. In order to reach 240, boiling must be performed under pressure, hence the need for a pressure canner. Canning times appear to be based on using a long-enough period under pressure, maintained inside the food being processed, for certainty as to destruction of the spores. High-acid foods do not require pressure canning to destroy the spores (not sure 100% why - is it that the spores are destroyed by the acid, or merely suppressed and unable to lead to reproduction? Or, something else?). I have also read that heating the processed food, when you pull it off the pantry shelf, to boil for 5(? 10?) minutes destroys ... well is it the bacteria (if there was any), or is it the toxin (if there was any?) - I'm not sure. Also, I am unclear if there is a toxin that is produced by the bacteria in "bad food" or is it the bacteria itself that is toxic? I think the spores are the reproductive form of the bacteria, so I don't think they produce any toxin, at any rate. If you find out more, please reply!
These look great, but if you have to keep purchasing gaskets then what makes them different from having to replace the normal lids? If you're looking at it from a standpoint of supply chain failures, the fact that the website sold out for months is telling. Which makes it no different than a supply chain failure for the normal lids. From a cost perspective, it seems less expensive to use the normal lids versus the reusable lids over all. Admittedly, I haven't crunched the numbers on that. I think these are a nice novelty, but I don't really see the benefit being largely better over the normal lids.
50 Regular mouth Harvest guard lids are $38.00, with a min of 8 uses. Regular mouth at walmart, today in my area, is 12 for $3.47 or $13.88 for 48 one time use lids.
13.88 x 8 = 111.04
I've been canning with these lids for about 6 + years now and my lids are still going strong. I hand wash only and air dry after I open a jar. The gaskets are reusable also. Just be careful how you wash them, I had stretched some of mine when I was scrubbing them and they didn't fit right. That was a lesson learned. Now I place a gasket in the palm of my hand and use a soapy washcloth to go over them and flip to do the other side. Then rinse in a bowl of hot water. I don't have the stretched out gasket anymore. I can get so far 6 + years out of a gasket now. Inspect them before use also.
There is video the company created that helps too in how to put the metal band on and then tighten after.
Your video helped encourage me to get them and so far I've only had one fail to seal and that was crushed tomatoes.
That's awesome!
Ironically, videos are the only things that actually "go viral," as viruses are not pathogens. When the world finally awakes to this reality and stops fearing others as walking biohazards we will need new language to describe videos that blow up in popularity. On second thought, maybe I just used such language.
The shot makes others walking human vectors now
They are biohazards
I want a biohazard suit now 🤨
Can code for Harvest Gard be used more than once?
you may need to just try it out, at times they are a one time, other times they can expire, and other times you can use several times, lol
@@desistine398 I wanted to try first and then order large order.
@@judykent5776 I got 150 when I ordered last yr, made the mistake of ordering 3-50 pk n didn't realize if I scrolled you got 150 cheaper, so do make sure you scroll to see all the various ways to order, what may come up first may not be the smallest amount you can get
Can you can on a glass top stove???? I’ve been doing water bath The house came with this stove 🙄
I can on a glass stove top.
For years now.
Water bath is no problem, and you can pressure can with modern Presto pressure canners on glass stoves.
I have canned thousands of jars , some water and mostly pressure, on multiple glass top stoves.... Without issue.
I've pressure canned and waterbath for almost 20 years now on two different glass top stoves (two different houses) and never had a problem.
You can look it up by the company brand of your stove and see what their recommendations are. They will usually say if you can or not.