Thanks for watching! You can check out the Harvest Guard lids here---> theprairiehomestead.com/canninglids and use code HOMESTEAD for 10% off your order!
Thanks for the informative video. I've been thinking about trying these, but I haven't been able to find any in our little town. I just ordered 50 each, regular and wide mouth. Thanks for coupon code!
I have a small stash of reusable lids and I love them. Different brand. Way more expensive. Been looking for an option like this. Thanks for investigating them. Ordered!
Jill, I didn't know you could water bath tomatoes. How long do you do them for? Back in the day I helped my mom can and she always done the open kettle method and I'm still here at 72.
My mom taught me to freeze everythibg during the busy of harvest and can in the winter. That way you warm the house only during the cold months when you want the heat and humidity and when uou have more time.
@@jksatte I would just can the green beans and not freeze them first. The can in winter idea works well for things like fruit and tomatoes. I have some cherries in my freezer that need some attention.
I have been reusable lids for awhile and have come to love them! A few things I found out along the way, 1. A little more headspace than the recipe called for is recommended for reusable lids. 2. You only fit the rings finger tip tight. The jar will start turning when it's tight enough for processing. 3. Let the jar vent after processing for a few minutes. Then tighten them a lot. Use heat resistant grips when tightening to get good grip and really tighten them down. 4. The plastic lids have a ring pattern on them that indents into the rubber gasket. Try to match the indents to the lid so it will seat property. I hope someone finds this helpful. I sure did when I first started out. 🙂
@@amytate1013 I actually only use my reusable ones in the pressure canner because I had too many failures water bath canning, but zero fails so far when PC and that's most of the canning I do anyhow.
Thirty years ago ppl laughed and called me crazy when my dream was to have a faucet over my stove! Proof that you should stick to your dreams! Loving your kitchen!
i have been reusing my regular lids for years, and ive never lost a jar due to unsealing, as long as you dont bend the lid when removing it, thats why i have about 40 boxes of new lids i have not used yet
I was wondering about this also, I have never heard of having to rebuy lids unless they are damaged. I feel like that's something going around for people to just spend more money. Like, when did people have money to buy new lids ever year? I have known people that do it to save money and not have to buy anything....
I'm old enough to remember when the canning lids had a good amount of red seal on them. Soooo skimpy with the red "rubber" on them for awhile now. Geez ....
Same here. I’m TH-cam taught and nobody believes my jars seal. Went 4-5 uses on the same lids, even store bought jars lids from pickles/kraut/etc., never a failed seal. Definitely all about keeping the lids flat.
@Lucy Rane yeah. You can reuse them. It’s all about getting the lid off without bending it. I use the bottom of the ring used to tighten the lid down. I flip it upside down and slowly pry up on the edge. If it remains flat and the jar lids and rim are clean, and you apply the proper tightness, they can be reused multiple times. Eventually they will rust.
My mom and I have been reusing regular ball lids for years. We have canned hundred for jars. We boil the lids for 15 min before canning to make the rubber puffy again. They work perfectly. No problems.
@@martiwalsh2069 No, they aren't really a luxury at all! We just put one in our retirement home and the faucet cost about $140.00 and my husband ran the water pipes for about $60.00! If you needed a plumber to do the work, you would probably pay another $250 to $500 for that. But really, the job was simple if you have any DIY home skills at all!
I'm thoroughly impressed. Again. Still. You didn't stop with, "Oh well, That's good enough. Win some, lose some " You understand root cause analysis. You kept asking, Why, until there were no more, Whys. You considered options outside of the lids. That's pioneer stock. Or homeschooling. Or sheer will and determination. You have a beautiful family. Thanks for the wisdom you share.
I'm glad u brought that up - I've never thought about a jar slamming against the counter after it was in mid air - then suddenly loosing it's vacume or seal, that's funny
I'm guessing I've used them sence the 80s or so for canning - they do have more failures over regular lids - at times I've had to go thru more then one attempt to put a jar up, in the end I just deal with it - you can reuse conventional lids if needed - just wipe some petroleum jelly or Vesoline along the seal before you put the lids up for reuse the Jelly is food grade - if you live in humid areas wipe the lid and the inside and out side of the band with the Jelley so they don't rust out on you - if your planning to put something up long term in high humid areas - on offshore platforms at times we use jars to put small parts in - if they wiped the seal, lid, & band with some Vaseline it wouldn't rust out and the seal would not dry out and stick to the jar and dry rot into a powder - I've seen small engine injector parts that have kept fine in jars with a vacuum as in dry storage for over 60 yrs - in the 70s they started using reusable lids and wiped the seal with Vaseline so they didn't dry rot over the decades - the reusable lids are better to use in humid areas as in the south and some costal reasons sence they don't rust out
Well, I went right over and bought the lids, a set of regular and a set of wide mouth. Been canning for over 60 years and it’s great to learn about a new product that ticks many of my boxes. They are reusable. They don’t come from China. They move my efficiency in an eco friendly direction. They seem sturdy. Thank you for playing mad scientist! Very helpful and convincing.
@@bevs9995 I work at a place that makes Canned goods and we are taught that Red seals are reusable and white seals are single use only, that is what we are taught here with the company that I work for so that is all that I know, I don't know how many times you can reuse a Red seal, but if you look at each seal before using them and make sure that there is no lid showing through the seal then it should be good to reuse, how ever this is only my opinion and the way that I go about canning food for my family so take it for what it's worth, I am not a scientist
I ordered from harvest guard. I received a nice lettered that they are going to be 2 to 3 weeks out. They reference your site and had no idea the over whelming orders that would come from your post. Great job!!!
I ordered Harvest Guard this year. I was having trouble with the website and just called them, super nice customer service. Order arrived within a week & they are American made.
If u go to Harvest Guards sight they State that after Jill ran this program lol they had so many ordered placed that they have a back log now on orders now
On another canning channel a guest on the feed said she experimented with used recycled store bought pasta sauce jars and reused the original lids as well. To her delight she found each jar/lid combo could be reused 8-10 times!!! So she now cuts it off at 8 uses and she said she got very few failed seals. Maybe one out of every 2-3 batches.
Interesting I have a few pasta sauce jars that after the labels are removed turns out that they are Atlas Mason jars. In other words they are canning jars unlike many jars that our mother's reused.
My Mom swore by Cheez Whiz jars, pickle jars and other store bought products. She used them straight away and for many years we enjoyed her beautiful canning! Miss my Momma, love this video...you are now a favourite go to for this Canuck! Thank you
Amazingly good idea on that faucet over the stove. You can get rid of the nick in your jar top and true up the surface by putting fine sandpaper on a flat surface and tip the jar upside down and rub it back and forth over the sandpaper, keeping the jar pressed down and flat, not tipping as you do it.
I have used my canning lids more than 1 time for years. They work a 2nd time as long as the outside edge, where the rubber is, has remained in it's original shape with no indentations from opening.
The popping sound is a new phenomenon to the disposable metal lids... the reusable rubber gaskets 40 years ago never made that sound -- which if we still had them, we wouldn't have this shortage predicament. The disposable metal lids were an invention in the 70's by the canning companies (Ball) when canning had a run once again and they knew if they discontinued the reusable gaskets and made them disposable, they'd make a lot more money. Typical consumerism.
@@pattymiller9040 We seem to get up to 4 uses out of ours. We also have Tattler lids. However, they don't pop down in the center, so you can't see if they're sealed. It requires physically pulling on the lids.
Same here. They make a great lid for keeping ground coffee fresh. I also use them with non-canning jars to store other things in the house or shed. I live in a very humid environment and stuff rusts from just sitting on a shelf, but not so if it's in a sealed jar.
I to always save my used lids and turn them upside down and put my rings on to store my empty jars. Then if I need the jar to store something in the jar I have a jar a USED lid I then put an X on and a ring all together. I think I will check into the reusable lids. Thanks for your time and for sharing
I make small batch pizza sauce throughout the the year and freeze it in half pint wide mouth jars and yes I use the used lids from canned pickles and salsa for those jars
I've been using Tattler brand lids for several years now and I love them! The idea of having to throw out a lid after one use just rubs me the wrong way. So now I use my one time lids for giving things away.
Good point. I love the Harvest Guard only started using them late last year and still not 100% but trying them more and more. I love Ball Kerr and Golden Harvest but am seeing 1. These are better for the environment can be used up to 10 times 2. Long run much more cost effective. 3. Don't have to worry about shortages. Anna In Ohio.
I don't throw my used metal lids away, I use them for topping other stored items such as the bacon grease jar, baking soda, cornstarch, etc. There's no real reason to toss them. Also, we are bee guardians and I punch tiny holes in them and use them on feeder jars at the hives when we have to feed.
It is truly amazing that women like you and the others that really know how to make a home are here to help us folks that grew up with 'citymoms,' You are really a blessing and a rare gem. Thanks for all you do!
My first canning experience was with my grandmother's canning jars with glass lids. She said she replaced the rubberized seating gaskets about every third year on average. I was saddened when the last of the glass lids failed.
Interesting. My main "whoah" is the fact that the lids are plastic. Unless they are a non petrolium based plastic, they will leach toxins into your foods. As for not reusing metal lids, old corporate tales. I have metal lids that I have reused some 10-20 times. I have been doing this for at least 45 yrs. And nowadays, we have a new trick up our sleeves. Food grade high temp silicon to redo the seals on the lids! This also allows me to use commercial food jars and simply redo the seals in their lids. And if there are some on here reading my comments that say, HEY! You have already said that you reuse commercial food jars and their lids. Yes, I have. But the seals do wear out much faster and after about 5 time or so, they stop sealing. BTW, the silicon high temp seals are actually used to make gaskets for engine blocks. They are non toxic and withstand high temps so even pressure canning is safe. But, y'all make up your own minds on this and for those who experiment, let us all know about how it worked for you.
@@charlotteisaacson384 This is what I got on amazon. I just went there to get the full title and noticed the price has gone up a bit, guess to be expected. Silicone RTV 4500 Food Contact Safe High Strength Silicone Sealant, Clear (2.8 FL. Ounce) - 2 Pack Temp use range of -65 to +350 F.
thanks for your post, Azri'el. In Europe, they don't even use 'mason' jars. They use 'weck' or other jars and lids fully made of glass with clips and rubber rings. I was sure I would mess them up, but they work! Why look for a new solution when one already exists?? I agree on the idea of plastic lids. Maybe it's okay, maybe not, but metal or glass is just easier to sterilize and clean. Plus, who needs more plastic in this world? I am one of those people who reuses commercial jars and lids, and I know I am not supposed to, but they have worked fine without fail. I check the lids and seals carefully, and choose more secure looking ones from things such as beets and passata, then use heavier looking jars. It is absolutely not recommended, but I guess I'm just an unhealthy risk taker... In general, I think all of it is BS just to get us to buy more stuff we don't need, and to push people to the idea of 'disposable'. As with everything....
Just because something is a petroleum based plastic doesn't make it unsafe. There are food grade plastics that are very much safe to use short and long term.
I'm glad I'm not crazy (or at least it appears I have crazy company). I have one burner for making eggs, one for boiling the teakettle, and my favorite one for canning and sautéing food. The last one is a "power" burner on my gas stove and for some reason it heats things much more rapidly than the other one. When I'm running two canners at once (the max that will fit on my stove), the egg burner gets the second canner and though it will get the job done..eventually.. I can't believe how SLOW it is.
Watch Linda's Pantry... she does a bunch of canning with Tattler lids. (the owners of Tattler and Harvest guard are related some how). Anyway she does a lot of teaching the difference with the tattler vs the reg canning lids. She marks her rubbers with a permanent marker each time she uses them and then tosses them when the marks come to 10....
@@paulesterline5714 Hence the reason I mentioned Linda's Pantry, who has many years that she has used the tattlers etc. She would be the one to refer to if you need info on how long they last.
@@sallyintucson those lids & gaskets will last a long long time - I've been using them for over 30 yrs I think sence the 80s -( as long as u brake the seal as per instructions) the gaskets will last a long time also if u wipe the gasket with mineral oil or potrolem gel after washing that will increase the service life dramaticly - cooking oil oxidizes rapidly so i don't recommend it - sence it doesn't have that indention that shows that there is a vacume - it's a must that u check to see if it has a vacume when the jar has cooled some
As a certified Quality Control auditor - Very well Done!! Love that curiosity (aka critical thinking and deductive reasoning). Nice research!! 👍 Hearts to you!🥰
They are a newer version of the traditional ones my mother and grandmother used. Tip - they whip stitched the rubber rings under the corners of area rugs to stop them from sliding on hardwood floors too.
@@alexandralandmesser9701 a teaspoon in a pot of water should be good it softens the water - I've been wiping them with potroleim jelly sence the 80s, after I use them and clean them, it prevents hardening - I keep using my gaskets, for decades on over and I rearlly replace them
When lids were hard to find I just concentrated on more dehydration preservation, along with freezing. I also canned in the largest jars to get more out of each lid. We'll get through this!
Three piece tops were used by my mother, my grandmother, and whoever else in generations past. Consisted of a glass top, rubber ring, metal ring. turning 77 this year
I have a box of those and just checked the other day, the Harvest Guard gaskets fit them perfectly. With them being so old I wouldn't use them for canning but for dry food storage they are beautiful and a good solution to the mistake of buying them from a Market Place seller. She had them listed as Vintage and I was thinking like 20 years ago nope super old. Even has the box. Anna In Ohio.
I've used Tattler lids for quite a while. They're pretty picky about getting the gasket placement right. I personally gave up on the whole water bath thing a long time ago when I discovered the jar attachment for my vacuum sealer and get seals at least equal to pressure canning. Also discovered Starsan the greatest sanitizer on the planet when I got into making beer and wine. Ditched all that time eating heat sanitizing too. Yes and I get the purists all up in a tizzy but it's always fun to watch em squirm. lol
I never realized that I had a favorite burner but I totally do. And I always chuckle at my mom and mother in law because they have their own favorite burners too.
I enjoyed your scientific analysis approach to finding the answer to the failed seals. I was a secretary in a chemistry department, learned some interesting things when typing up research papers for journals.
Thank you for making this video about the lids and seals!! Their buisness is now BOOMING due to this video and a hearthy THANK YOU for promoting a business that is AMERICAN MADE!! It does take longer to get the lids and seals, but the demand is helping them to grow!! YAAAY!!
I have been reusing lids for more than 30 years, and I have never had a problem. If the rubber on the lid is deformed, you can soak it in vinegar, and the suppleness will return, to a great extent. If you do reuse the lids, it is important to get them VERY clean first, and a hot water soak(like new), also helps.
My mother-in-law taught me this 40 years ago! She always re-used lids. She also re-used jars with lids that had a rubber seal inside them. I do too. Once in a while you get a failure, but not often, and that's likely my fault!
wow, had never heard this. I have read some WWII vintage canning advice and they said throw them out when the rubber is deformed. In fact they wanted you to store the jars with the lids upside down so the rubber seal didn't touch the glass, and put on the ring loosely to keep it there. I have always done that although I just use the jars for storage (with the rubber seal down of course!) I am sure many farm wives did as you do over the years! The advice was probably USDA advising people to be super careful...
I do this too. I let them soak in hot water before putting them on the jars. I’m only on my 2nd year of canning, but so far I’ve had only 3 jars not seal (I’ve canned over 100 jars for sure by now).
I have had pretty good success with HG lids, but what impressed me most if their customer service. They went out of their way to get me an order of their red lids, and when they were back ordered last fall, I had regular updates and was given a discount. The only problem is that I just don’t need to keep ordering because I’m using them over and over 😊
@@Livetoeat171 well, it seems you always have to fill a pot with water when cooking pasta, potatoes etc...so it seems to be very HANDY !! I'd like one 😊
We re-did our kitchen and the stove just happened to be going where the sink used to be so this was a natural! Pipes were already there. Is great for pasta, boiling potatoes, corn on the cob, whenever you need a pot of water!
I have for years used the regular lids over and over and have had no real problem at all. I even reuse old jelly, pickle jars and such with literally no problem.
Best jars I own are squarish, 28 oz. You guessed it, commercial sauce. These will take regular lids. Since my hands are small, I can get a good grip on them. Oh yes, will also used the one piece lids again.
I have a box of Tattler lids down in the basement that I forgot about until I watched this! I need to drag them out and start using them. Thanks for the reminder!
I started laughing when you pulled out the tomatoes. I just pulled the last of my tomatoes out on Sunday and made sauce and canned it. And yes, I have a favorite burner.
@@kim94503 core them and the put an x through the skin on the other end and put into the storage bag/container of your choice. Makes everything easier actually because the tomatoes will slip right out of their skins when you defrost them to make sauce in salsa or whatever you are canning.
I made jam in February from last years’ crop of apricots and plums. I’ve got a half side of beef coming in June and need to make freezer space. Last year when I did tomatoes, I dehydrated the peels and then powdered them. They were amazingly good and full of flavor.
Add some vinegar to the water in your water bath canner and you can get rid of or avoid the build up from your hard water! It might help you canner last a bit longer!
I absolutely love my harvest guard lids. I Started playing around with them early this fall when I smelled trouble coming with canning shortages... I have both HG and Tattlers and hands down prefer the HG. In fact I just had a new shipment of 350 regular and wide mouth arrive the other day, plus 50 extra gaskets both sizes! IMO the HG lids are just the slightest bit more flexible than the T and that lets them flex a bit more during the heating process and therefore seal a bit better. There was a learning curve for sure, but if you persist you’ll get a handle on it and tbh I prefer them now to the metal lids! Edit: I’ve never yet had an HG lid fail in storage... here’s hoping that stays true!!
Jill this was AWESOME!!! Thank you for playing mad scientist for us! Totally going shopping with your link. I've been on the fence about buying these since the shortage started last year.
What you probably couldn't see is that when you tightened them after removing from the pot, the lids barely turned but the jars did, which was not tight enough for these lids. When you tighten them after removing from the heat you need to snug them down good. Another thing to mention is that you can order extra gaskets, to keep on hand - best to order in the off season.
So grateful to see these in actual use. I ordered a few hundred lids and replacements but put them away for later. I don’t have a pressure canner yet but use jars for storing my home freeze dried food.
I see your stand mixer in the background. If you don't have the baby food strainer attachment from KitchenAid yet, you NEED one. It is, by far, the easiest way to prep tomatoes for canning without throwing away any of that tomato goodness. No squeezing out seeds or peeling the tomatoes. You take the entire raw tomatoes and cut into big chunks,. Use a food processor to make a coarse slurry then ladle it into the hopper of the strainer attachment on the KitchenAid. The little hole on the strainer poops out a concentrated stream of just peels and seeds. The output is canning ready sauce with zero seeds or peels. It makes applesauce super easy also, you just need to quarter the apples and lightly cook them before making your puree..
I'd like to see the same lid used with a different gasket as well as the same gasket used with a different lid to possibly determine if it was a failed lid, or a failed gasket.
I used to work with engineers using o ring seals in vacuum chambers. In my opinion, you need to do everything as advised, but after taking out the jars, you need to tighten the seal rings down more before they cool. Grab the bottom of the jar with a towel or mitten, and the seal ring, give them a little twist to give them a bit more initial bight on the o ring to let the atmospheric pressure on the outside press down right off. We used to use a little thin film of something like petroleum jelly on the seal side of the o ring, which helps get that initial seal more uniformly. Any scratch, nick, etc. radiating from inside the lip to the outside is a no no. Even the smoothness, the finish, on the lip is critical. You can even get some fine emery cloth and hold it with your fingers to lap the lip going in the same radial direction as the lid, never going from inside the jar outward. When I had to machine stainless steel bases for o rings, I always had to use fine abrasives to make sure the grain of the finish was parallel the the direction of the o ring.
Bought a set and then tried them today for the first time! I canned potatoes/broth and they sealed perfectly fine. I was careful about tightening the metal lid and then backing off more than I am used to. 👍 Thank you for showing us!
The buy-in isn't really that high, but I still have a hundred of Superb lids. I use the Tatler and Harvest Guard lids on things that I know will be opened in less than a year. If I suspect that can may be on the shelf until SHTF, then I use the single use lids. I don't want to tie up my reusable lids for a decade, nor do I trust them to be as oxygen resistant as the metal lids.
Growing up amish, my mom always reused canning lids. (Unless they had rust on them) she would boil them right before putting them on the jars and had great results. We canned hundreds of thousands of jars of food. But buying these resusable ones look great!
Canning lids used to be made much better with more rubber on the seal. They could be reused many many times, like you said. The new lids are not nearly as nice, unfortunately.
Thanks for this video! I honestly hadn't even thought about the fact that canning lids would be in high demand again this year so this is so helpful. I love the idea of reusing lids land supporting a smaller US company. Better for the planet and the economy.
Have you checked what you had canned last year with these lids? I lost 75% of my canned goods and I have over 100 jars of meats, veggies, tomatoes and I did the test where you lift up the jar by the ring and they all sealed GREAT so I ordered 200 more of each size late last winter. I used them again this year until I went through my pantry and found mold growing in my jars. The gaskets were on tight but the plastic lids came loose. Not sure why they separated and I do not keep the screw down rings on my jars. I am 71 years old and just cried not so angry as disheartening. I cannot find metal lids to recan what is left and cannot afford to lose what is leftover.
This is my favorite video abt the HG lids. I bought a few last yr while they were fighting rubber shortages too. I use then for canning water in batches that don't fill my canner. Good test runs and sterile water is not a bad thing to have on hand since I'm in tornado country. Never know when you might need to clean a minor wound after a bad storm and let the hospitals take care of the worse cases first.
This is the way my Mother used the lids of her day ('50s) with the rubber rings. They worked great then, and I hear they work great now! I ordered multiple dozens last year. I have them for just in case I run out of lids!
That's exactly what I was thinking because I used Tattler's last fall on my tomato sauce, they sealed and several months later found moldy unsealed jars in the pantry.
We have frozen toms for ever but instead of cutting off the ends before freezing we keep it on. When taken out of the freezer and just before they go soft we cut the tops off, squeeze off the entire skin seeds and all. This can also be done by putting them under warm water then rubbing the skin off. We do this when using just a few for a fresh instant sauce or toms in a stew! They are yummy!!!
I had a jar that wouldn’t keep a vacuum seal, I tried and tried, then I realized , the rim of the jar might not be level, and it wasn’t, it was a dud jar.
I did this with some bell jars, and some mainstays brand. They both had uneven rims to a small degree. The jar would barely rock back and forth on a small piece of granite.
@@TheRainHarvester both yours and jean45s comments are really good ideas - I don't have any granite to set them on but I have one of those glass plates that u set on a counter to prevent the counter from being scratched to see if they will rock or maybe if a piece of paper will slide into different areas of the rim if it has a gap or high place - your way is the easiest - in the past if something didn't seal I stuck it in the freezer lol and ate it later - I didn't take the time to see why it didn't go into a vacume
Another thing I thought of is u could put a piece of paper on granite or glass and wipe a coat of oil on the rim then put the rim against the paper it would leave an oil mark on the paper or even glass - as machinst blueing does to see if there is contact of two surfaces or were they meet
If re-se a savings issue, perhaps the used seals might be viable for storage of dry foods like rice, beans, flour, . . . Well, you know better than me.
Ur 100% correct - in the south before AC u had to put dry goods in jars often - then they heated the jar with the lid off to further dry them - then they installed the lid that would prevent molding and bug from eating up the dry goods
Excellent video! That pot filler nozzle would drive me nuts. My guess is that you have some hard water build up. I think CLR will take care of it for ya. Keep up the great work!
Great video!!!! I bought the harvest lids 2 years ago but never used them. Metal lids are still.scarce here, local hardware has ball lids now.....but there $9.85 for 12 lids!!!!!! I didn't get much canned last year, it upsets me that the canning shelves are empty. Thank you so much for the video, you have lifted my spirits once again for canning. Rick 😀
I think it was back in 2018 I came across lids 50% off at all the neighborhood markets and I bought an insane amount of them never knowing a shortage was coming.
I have had tatters for 8 or 9 years and they have been fine, I mostly pressure can though. I have always used them the same way I used metal lids I didn't know you were suppose to tighten them differently. I rarely have a failed seal. I use about half metal/ half tattler just depends on what I have on hand when canning.
You're having the same issues with sealing that I experienced. I also learned about lowering the amount of product in the jars, and checking for nicks, and still have occasional gaskets that won't seal, period. Reusable lids aren't new, but they used to be china instead of plastic and there was lots more rubber in the separate gaskets.
I've been canning for many years, and I'd begun to get complacent with it...,overwhelmed actually. Seeing this canning method makes me want to try to do more.
I enjoyed your video and complement your use of basic scientific method. A couple suggestions to explain these sealing failures are below. Together my Mom and I have experiece in processing and canning thousands of jars of food in the past. It is important to make sure that the lids are kept in hot water while processing the food to keep the gasket soft and malleable. If the water cools, drain and replace. Check the gaskets closely to make sure that they are smooth and not compromised in any way. Make sure they are clean and not oily. We found that occasionally the jar edge is not completely level all the way around. The gaskets are designed to accommodate those imperfections but sometimes they fail. If the rim of the glass is too low in one spot, it creates a slight contact gap between them causing seal failure. Conversely, if the jar has a high spot on the rim, it can cause a slight gap on either side of the bump which can also causing sealing failure. These imperfections are very hard to see. Another problem might be a piece of food is on the edge causing an incomplete seal. Make sure jar rim is free of any food material. I always pay strict attention to the recommended gap between lid and food. If incorrect I found that even though it seems fine at the time, those jars can fail over time. I recommend periodically checking lids for bulging or looseness.
I've used Tattler brand reusable lids for about 15 years along with mostly metal lids because the reusable have more failures and are more work, but this last summer I went to them 100% because I was sick of not being able to get metal and wanted to be more independent. You really have to follow every step exactly right when using reusable lids, I've been canning for almost 40 years along with having been a canning/preserving instructor and I still seem to have one failure per canner load most of the time. Very frustrating, it's not too bad when you catch it by the next day or so, but I canned a bunch of taco meat a few weeks ago so I could take some on a road trip, when I got back from the 8 day trip I found 3 jars had unsealed gggrrrrrr. My chickens were happy to eat it, but that was a good beef we'd just butchered and I wasn't thrilled about sharing it with the birds. I can all year round, I always have to have a very well stocked pantry and with how much work it is to raise/grow it all and then put it up, it's so frustrating to have this happen when metal lids rarely if ever fail. The new EZ-Seal Tattler lids you don't have to put on loosely, you put them on just like metal ones, but you do need to let them sit in the open canner for about 5 minutes before taking them out and then give them a good tighten. I've never used the Harvest brand but I'd think they're similar. By making sure I do follow the steps and clean the rims of any soups/stews/meats with vinegar before putting on the lids has helped, but I still get some fails. So crazy though, I have some tattler canned goods that are almost 3 years old (soups, pickles & relish) super strong seals still! Oh well at least there is an alternative to the impossible to get metal!
@Papa F Jose You mean the one piece lids like come on store bought jars of food? I used those when I had a gourmet preserve business, but not something I'd use for home canning. Unless you means something else?
I don't know if this will help u but it might -i spent half my career in the oil field, in production ur just cooking oil with AI these days - then I owned a business that serviced industrial cook chill systems ECT - cooking crude oil or food is near the same - when u raise the pressure in a canner and it raise the internal tempratuer of the jars and it vent from the lid - in my case I do leave more head space - I tighten them just as regular lids as the jar heats it's going to vent steam and air out the jar regardless - instead of pressuring for an hour I normally go 90 minutes it does vent a little more liquid out the jars - when I remove the fire and the tempetuer drops once the pots down to 1-3 psi I remove the vent and let it blow down - that cause more water in the jars to boil or flash off - once it's at 0 psi and safe to open the pot I remove a jars one at a time with the tool and grab it with a rag and tighten the lid down - in most cases the jar is still boiling (it might not be safe the way I do it) sence the water is still boiling in the jar - but I've come out best doing it that way with the plastic lids - it's frustrating when the jars don't seal and u loose all that hard work - sence I had started doing it that way I had far fewer failers - it easier to use new metal lids - if i reuse metal lids i treat them like the plastic lids - I've been doing it that way sence the 80s
@@able880 The boiling inside the jars is actually an atmospheric thing so you're good removing them, I am going to take you advice and start leaving more headspace and see if that makes a difference. I have A LOT of soups to can and I am dreading potential loss, thank you for the excellent idea!
@@MoovinOnEstateSales Liz the boiling of the jars when you take them out is the result of the vacuume - if you take them out just as the pressuer drops - if you take a jar and it's not gasing or boiling in the jar when it's hot - that is because the jar lost its seal it's not in a vacuume - i guess I didn't think about that as I wrote that last comment down - harvester lids are the. Same as tatter lids - if you have any old glass lids the harvester gaskets work on them also
Great job -- you actually did a great effort is applying a "scientific method" to this problem! I've had those type lids for decades -- never replaced any -- BUT, (Big But) I don't can anything -- I just use the jars for shorter-term storage, then I use my vacuum thingy with jar attachment to pull a vacuum. Great Job!
Jill thanks for sharing with us from what I understand reusable lids have a higher failure rate with water bath canning more so than with pressure canning I’m just getting started with the reusable lids so don’t have much knowledge thank you for this video
I am also new to tattler lids. One thing I’ve heard through watching videos on how to use them is they seem to have a higher success rate on non-grease foods..so I’ve been saving what metal lids I have for canning meat or stock and using the reusable lids for vegetables. So far only used them to pressure can potatoes once but all the jars sealed!👍🏻👍🏻
@@theprairiehomestead I've been using the reusables for decades - they do work better with pressure cooking - many products that are water baths can be pressured up at the end of the cook cycle or pressured at 5 psi - if your in upper elevation u might look into that - cooking below 3000 ft is quiet different than higher elevation - I've lived in WY at times - but here in the south at sea level with plastic lids I go for the 5 pounds of pressure I've had better results - I concentrate things like lemon juice and cook it down on low heat over 2 or 3 days till it's like a thick tar it becomes black - then can it at 5psi - biblically that's what old wine is when it's cooked down real thick over a few days then canned u just take a small amount and stir it in water it's still dark but taste good on hot summer days - I do they same with black Berry's, pairs ECT -
Hey there Jill, I have reused canning lids many many times and they have always sealed so far, I don't understand the risk, they are either sealed or not sealed when you take them off the shelf, the same test that you use with any lid. You have to use extra care when you remove the lids not to damage them so you can reuse, I challenge you to do the same test with used lids :)
Same here. I've watched quite a few videos on the reusable lids and it seems there is more tweaking involved. Given the amount of canning that I do I have always felt they were overpriced as well but in the current shortage context the difference may have narrowed. I haven't checked on their price in quite a while.
I have a husband that can pull the lid off without a tool. Sometimes I can too. If you have to use a jar opener I might warp the lid but I reuse my metal lids too.
@@cogit8able I use the ring turned vertical... You have to apply an even pressure to the ring so it doesn't turn into an oval. But I've never bent a lid using the ring to pop it open.
I use new lids for canning. I then save those used lids for vacuum sealing dry foods. Works almost every time. Some things like flour if I get the jar to full will not seal correct. So I take some flour out and reseal the jar. I have jars that were sealed years ago still sealed. I will have to try your kind as well.
I bought lids in Huntsville, Al. for my mom who lives on the Cumberland Plateau, Tn. They are hard to find in the mountains. If you can’t find them where you are, ask relatives in cities. They can always mail them.
@@able880 Yeah, its been a real problem, Ive also purchased used canning jars from offer up and craigs list so now I will need more lids and rings. I feel confident with what I have now so Im not concerned any more.
Yea I live in the country so canning is an every day thing as I gave jars of deer away this yr I had to ask them to give me the jars and lids back this yr lol - many times when friends find a jar in the woods they save them for me - I always save the lids even if there old lids as long as there not rusted I will often reuse them - I think I've read thru most of the 1000 comments on this issue lol it's really interesting - using the plastic lids can be a challenge and is an art in it's self
I would be curious as to the longevity of the lids. When I can fruit, I will typically do so for up to five years. Obviously, I wouldn't want a lid to fail a year in for example.
Tattler sells a new type now called EZ-Seal, you put them on just like metal ones, but when the canner is done and you remove the lid, you leave them for about 5 minutes, then when you take them out you tighten the rings. The older style you did have to put on loose, which I found I had more siphoning issues with, I bought a ton of the new ones this last summer and try to avoid using the old ones if I can. The new ones I don't get any siphoning but I still have some seal fails a lot more often than I ever did with metal - very irritating!
You can use the jars and lids for one time canning from pickle jars, olive jars or any jar with a lid that is lined with the rubber looking interior. We have canned everything and it mean everything in them from tomatoes to green beans pickles or whatever you like. So you can get the use of the jars twice, what you eat from the jar and then to can with.
I feel like the manufacturers need to know about these failed seals because there's that one or two troublesome lid that could be from a defective batch. This was a fun video, Jill. I don't can or have a homestead, I just live vicariously through you and other canners and homesteaders.
When I was a kid, we lived on an old 1800s farm with the trash pile in the woods. My brother and I used to find the old milk glass canning lids with seals all the time. I never really understood them then. Now I do and wish we still had them.
Thank you for your page and thorough testing. I placed my $185 order of canning supplies. Thanks to you! Thank you again! Now to get over my fear of the pressure canner....
I bought some Harvest Guard lids last year. There is a learning curve. Highly recommend but discourage use with anything that has fat or oil. Also saw someone suggest marking the outer edge of the rubber gaskets with a sharpie when you open a jar of food to keep up with how many times you have used that gasket. At the moment I don't remember how many uses they are good for but they eventually will wear out. I plan to buy more soon. They are a good investment.
Have you had any wear out yet and how can you tell? I got some as a gift and haven't used them yet. Still trying to figure it out. Also you mentioned fat content..so canning chicken and beef you wouldn't recommend? Any tips would be much appreciated.
@@pamt8430 I have only used some of them and only a couple of times so far, I was thinking it was around 10 times they would last and Jen Goods confirmed that above. About the fat content, I had some cooked chicken in the freezer and needed to empty out my freezer to defrost it so I canned the chicken. It had a good bit of fat in the broth and the fat prevented about half of the 29 jars from sealing. The pressure venting during the canning process is why that happens I think. Then about half of the ones that sealed have lost their seal over the last 6 months. I tried the water canning to do a couple of test runs before canning the chicken and also canned some apple butter. The learning curve is how to tighten or rather not tighten the lids. It is so counter intuitive. But the company has a great video on here showing how to do it. Just do it like he shows you. I concluded I prefer to use them in pressure canning better than water bath because if you lose a jar in water bath you will generally lose the contents as the water will flood the food. Whereas with pressure canning the jars are not covered in water and if jars don't seal or if lids come off the food is likely going to be totally ok to re-can. I miss hearing the pop pop pop of the metal lids sealing and hate that you have to let the jars cool completely before you know if some did not seal but the more I used them the more comfortable I got with it. Seriously just go to Harvest Guard channel or website and watch his tutorial video and do exactly like he says.
@@pamt8430 also let me say that the apple butter and the water test runs did not have much issue, only a couple or three jars did not seal and it was me learning to trust the process and do it like Harvest Guard showed. One jar of apple butter I did not tighten enough and a couple of the water jars I tightened too much. Play with yours, can some water and get comfortable with them. They are totally worth it in my opinion plus we may not have a choice the way things are going.
Thanks for watching! You can check out the Harvest Guard lids here---> theprairiehomestead.com/canninglids and use code HOMESTEAD for 10% off your order!
Just ordered the sample pack and I cannot wait to try them!! Thank you!!
Just placed my order. Thank you.
Thanks for the informative video. I've been thinking about trying these, but I haven't been able to find any in our little town. I just ordered 50 each, regular and wide mouth. Thanks for coupon code!
I have a small stash of reusable lids and I love them. Different brand. Way more expensive. Been looking for an option like this. Thanks for investigating them. Ordered!
Jill, I didn't know you could water bath tomatoes. How long do you do them for? Back in the day I helped my mom can and she always done the open kettle method and I'm still here at 72.
My mom taught me to freeze everythibg during the busy of harvest and can in the winter. That way you warm the house only during the cold months when you want the heat and humidity and when uou have more time.
What a great idea!!
That is a great idea!
How are the green beans when canned after freezing? I am new to canning. TIA
@@jksatte I would just can the green beans and not freeze them first. The can in winter idea works well for things like fruit and tomatoes. I have some cherries in my freezer that need some attention.
I normally do that with berries. Freeze berries, make jam later.
I have been reusable lids for awhile and have come to love them! A few things I found out along the way,
1. A little more headspace than the recipe called for is recommended for reusable lids.
2. You only fit the rings finger tip tight. The jar will start turning when it's tight enough for processing.
3. Let the jar vent after processing for a few minutes. Then tighten them a lot. Use heat resistant grips when tightening to get good grip and really tighten them down.
4. The plastic lids have a ring pattern on them that indents into the rubber gasket. Try to match the indents to the lid so it will seat property.
I hope someone finds this helpful. I sure did when I first started out. 🙂
Can you use the lids in a pressure canner
@@amytate1013 Yes.
@@amytate1013 Perfect for pressure canning. I use them all the time !
Thank you
@@amytate1013 I actually only use my reusable ones in the pressure canner because I had too many failures water bath canning, but zero fails so far when PC and that's most of the canning I do anyhow.
Thirty years ago ppl laughed and called me crazy when my dream was to have a faucet over my stove! Proof that you should stick to your dreams! Loving your kitchen!
i have been reusing my regular lids for years, and ive never lost a jar due to unsealing, as long as you dont bend the lid when removing it, thats why i have about 40 boxes of new lids i have not used yet
I was wondering about this also, I have never heard of having to rebuy lids unless they are damaged. I feel like that's something going around for people to just spend more money. Like, when did people have money to buy new lids ever year? I have known people that do it to save money and not have to buy anything....
I'm old enough to remember when the canning lids had a good amount of red seal on them. Soooo skimpy with the red "rubber" on them for awhile now. Geez ....
Same here. I’m TH-cam taught and nobody believes my jars seal. Went 4-5 uses on the same lids, even store bought jars lids from pickles/kraut/etc., never a failed seal. Definitely all about keeping the lids flat.
@Lucy Rane yeah. You can reuse them. It’s all about getting the lid off without bending it. I use the bottom of the ring used to tighten the lid down. I flip it upside down and slowly pry up on the edge. If it remains flat and the jar lids and rim are clean, and you apply the proper tightness, they can be reused multiple times. Eventually they will rust.
if you get the old glass lids they will not bend but you need the rings that are raised higher
My mom and I have been reusing regular ball lids for years. We have canned hundred for jars. We boil the lids for 15 min before canning to make the rubber puffy again. They work perfectly. No problems.
As long as the seal they have done their job, regardless of how many times they have been used.
I check rust spots on lids in inside of course to make sure are not rusty or bent or damaged in any form or another .
My big takeaway from this was that I have to have a water faucet about my stove.
agree!!! i was drooling when i saw that!
Me too!!!
I believe those are actually called "pot fillers". What a luxury, right?
@@martiwalsh2069 No, they aren't really a luxury at all! We just put one in our retirement home and the faucet cost about $140.00 and my husband ran the water pipes for about $60.00! If you needed a plumber to do the work, you would probably pay another $250 to $500 for that. But really, the job was simple if you have any DIY home skills at all!
Lol
I'm thoroughly impressed. Again. Still.
You didn't stop with, "Oh well, That's good enough. Win some, lose some "
You understand root cause analysis.
You kept asking, Why, until there were no more, Whys.
You considered options outside of the lids.
That's pioneer stock. Or homeschooling. Or sheer will and determination.
You have a beautiful family. Thanks for the wisdom you share.
Anyone else really anxious every time Jill picked up.a jar or just me
I know, Right ? Especially since she has granite (or some sort of hard material counters) !!! I cringed ! :}
Oh darn YES! The jar would have exploded with a terrible mess had it fallen to the hard countertop. So glad that they didn't!
I'm glad u brought that up - I've never thought about a jar slamming against the counter after it was in mid air - then suddenly loosing it's vacume or seal, that's funny
That's the major check for this reusable lids. I'm starting to use them if I'm not gifting.
I'm guessing I've used them sence the 80s or so for canning - they do have more failures over regular lids - at times I've had to go thru more then one attempt to put a jar up, in the end I just deal with it - you can reuse conventional lids if needed - just wipe some petroleum jelly or Vesoline along the seal before you put the lids up for reuse the Jelly is food grade - if you live in humid areas wipe the lid and the inside and out side of the band with the Jelley so they don't rust out on you - if your planning to put something up long term in high humid areas - on offshore platforms at times we use jars to put small parts in - if they wiped the seal, lid, & band with some Vaseline it wouldn't rust out and the seal would not dry out and stick to the jar and dry rot into a powder - I've seen small engine injector parts that have kept fine in jars with a vacuum as in dry storage for over 60 yrs - in the 70s they started using reusable lids and wiped the seal with Vaseline so they didn't dry rot over the decades - the reusable lids are better to use in humid areas as in the south and some costal reasons sence they don't rust out
Well, I went right over and bought the lids, a set of regular and a set of wide mouth. Been canning for over 60 years and it’s great to learn about a new product that ticks many of my boxes. They are reusable. They don’t come from China. They move my efficiency in an eco friendly direction. They seem sturdy. Thank you for playing mad scientist! Very helpful and convincing.
Because of your endorsement of these lids they are 3-4 weeks out on shipping!! They need to send you all the free lids you want😊
I tried to order and there isn't even an order form anymore. Boo hoo. Will keep watching.
I got these first time I saw Jill use them and I too forgot them. I will now try them .thanks Jill
Have you pressure canned with them? That’s my most common form of canning and I’m worried it’s not gonna be safe to pressure can with them.
Red seal on metal lids are made to be reusable, metal lids with white seals are made to be used only once
Red Seal=Reusable
White Seal=Single use only
ARE YOU SURE
because Ball's lids have warning that says they only preserve for 18 months
@@bevs9995 I work at a place that makes Canned goods and we are taught that Red seals are reusable and white seals are single use only, that is what we are taught here with the company that I work for so that is all that I know, I don't know how many times you can reuse a Red seal, but if you look at each seal before using them and make sure that there is no lid showing through the seal then it should be good to reuse, how ever this is only my opinion and the way that I go about canning food for my family so take it for what it's worth, I am not a scientist
Thanks
I’ve reused white lids, too. Ones which came on a jar of pickles for example. Never a problem. But I can’t say I waited 18 months before re-opening.
@@bevs9995 if your seal does not break or unseal it should be good after 18 months.
I ordered from harvest guard. I received a nice lettered that they are going to be 2 to 3 weeks out. They reference your site and had no idea the over whelming orders that would come from your post. Great job!!!
I ordered Harvest Guard this year. I was having trouble with the website and just called them, super nice customer service. Order arrived within a week & they are American made.
If u go to Harvest Guards sight they State that after Jill ran this program lol they had so many ordered placed that they have a back log now on orders now
"You all have a favorite burner...right?" Epic.
Yes, you don't?
Yep, front right burner for me!
Front left
@@grc5618 same!
Front left
On another canning channel a guest on the feed said she experimented with used recycled store bought pasta sauce jars and reused the original lids as well. To her delight she found each jar/lid combo could be reused 8-10 times!!! So she now cuts it off at 8 uses and she said she got very few failed seals. Maybe one out of every 2-3 batches.
It's call called a "pot filler" and you still have to empty it :(
I've used them too for canning! I will re-use any jar that has a rubber seal inside the lid.
Interesting I have a few pasta sauce jars that after the labels are removed turns out that they are Atlas Mason jars. In other words they are canning jars unlike many jars that our mother's reused.
I do the same, reuse glass jars with the white rubber seal on the lid!! 👍👍
My Mom swore by Cheez Whiz jars, pickle jars and other store bought products. She used them straight away and for many years we enjoyed her beautiful canning! Miss my Momma, love this video...you are now a favourite go to for this Canuck! Thank you
Amazingly good idea on that faucet over the stove. You can get rid of the nick in your jar top and true up the surface by putting fine sandpaper on a flat surface and tip the jar upside down and rub it back and forth over the sandpaper, keeping the jar pressed down and flat, not tipping as you do it.
The popping sound is like music to the ears in home canning.
I have used my canning lids more than 1 time for years. They work a 2nd time as long as the outside edge, where the rubber is, has remained in it's original shape with no indentations from opening.
Yes it is!
Only if ya can find them. Lol
The popping sound is a new phenomenon to the disposable metal lids... the reusable rubber gaskets 40 years ago never made that sound -- which if we still had them, we wouldn't have this shortage predicament. The disposable metal lids were an invention in the 70's by the canning companies (Ball) when canning had a run once again and they knew if they discontinued the reusable gaskets and made them disposable, they'd make a lot more money. Typical consumerism.
@@pattymiller9040 We seem to get up to 4 uses out of ours. We also have Tattler lids. However, they don't pop down in the center, so you can't see if they're sealed. It requires physically pulling on the lids.
I always save my used lids and use them for dry goods storage in the jars . Good info on the reusable lids .
Same here. They make a great lid for keeping ground coffee fresh. I also use them with non-canning jars to store other things in the house or shed. I live in a very humid environment and stuff rusts from just sitting on a shelf, but not so if it's in a sealed jar.
I to always save my used lids and turn them upside down and put my rings on to store my empty jars. Then if I need the jar to store something in the jar I have a jar a USED lid I then put an X on and a ring all together. I think I will check into the reusable lids. Thanks for your time and for sharing
I make small batch pizza sauce throughout the the year and freeze it in half pint wide mouth jars and yes I use the used lids from canned pickles and salsa for those jars
@@Papadoc1000 or for dry beans or rice 🤔 or refrigerator pickles
I've been using Tattler brand lids for several years now and I love them! The idea of having to throw out a lid after one use just rubs me the wrong way. So now I use my one time lids for giving things away.
Good point. I love the Harvest Guard only started using them late last year and still not 100% but trying them more and more. I love Ball Kerr and Golden Harvest but am seeing 1. These are better for the environment can be used up to 10 times 2. Long run much more cost effective. 3. Don't have to worry about shortages. Anna In Ohio.
@@buckeyedav1 is it the rubber seal/gasket that has to be replaced after 10 uses?
@@janinedear-barlow Gasket the red rubber part of it. Anna In Ohio.
I don't throw my used metal lids away, I use them for topping other stored items such as the bacon grease jar, baking soda, cornstarch, etc. There's no real reason to toss them. Also, we are bee guardians and I punch tiny holes in them and use them on feeder jars at the hives when we have to feed.
I just noticed your last name! I'm a Saunders, too!
It is truly amazing that women like you and the others that really know how to make a home are here to help us folks that grew up with 'citymoms,' You are really a blessing and a rare gem. Thanks for all you do!
My first canning experience was with my grandmother's canning jars with glass lids. She said she replaced the rubberized seating gaskets about every third year on average. I was saddened when the last of the glass lids failed.
What are the lids made of? Are they plastic? Thanks
Interesting. My main "whoah" is the fact that the lids are plastic. Unless they are a non petrolium based plastic, they will leach toxins into your foods. As for not reusing metal lids, old corporate tales. I have metal lids that I have reused some 10-20 times. I have been doing this for at least 45 yrs. And nowadays, we have a new trick up our sleeves. Food grade high temp silicon to redo the seals on the lids! This also allows me to use commercial food jars and simply redo the seals in their lids. And if there are some on here reading my comments that say, HEY! You have already said that you reuse commercial food jars and their lids. Yes, I have. But the seals do wear out much faster and after about 5 time or so, they stop sealing.
BTW, the silicon high temp seals are actually used to make gaskets for engine blocks. They are non toxic and withstand high temps so even pressure canning is safe. But, y'all make up your own minds on this and for those who experiment, let us all know about how it worked for you.
Can you give the name on the product you use? The Silicone for the gaskets. Thank you for the info.
@@charlotteisaacson384 This is what I got on amazon. I just went there to get the full title and noticed the price has gone up a bit, guess to be expected.
Silicone RTV 4500 Food Contact Safe High Strength Silicone Sealant, Clear (2.8 FL. Ounce) - 2 Pack
Temp use range of -65 to +350 F.
thanks for your post, Azri'el. In Europe, they don't even use 'mason' jars. They use 'weck' or other jars and lids fully made of glass with clips and rubber rings. I was sure I would mess them up, but they work! Why look for a new solution when one already exists??
I agree on the idea of plastic lids. Maybe it's okay, maybe not, but metal or glass is just easier to sterilize and clean. Plus, who needs more plastic in this world? I am one of those people who reuses commercial jars and lids, and I know I am not supposed to, but they have worked fine without fail. I check the lids and seals carefully, and choose more secure looking ones from things such as beets and passata, then use heavier looking jars. It is absolutely not recommended, but I guess I'm just an unhealthy risk taker... In general, I think all of it is BS just to get us to buy more stuff we don't need, and to push people to the idea of 'disposable'. As with everything....
Just because something is a petroleum based plastic doesn't make it unsafe. There are food grade plastics that are very much safe to use short and long term.
@@tammyd.970 Do you know the name of the jars that have glass lids?
😂 my mom asked me one time why I moved her pot and I told her because that’s my favorite burner and she looked at me like I was crazy 😂
I thought everybody had a favorite burner! I know I do. 😁
😊😊😊
I think it’s crazy that she asked why you moved her pot 🤣
People tha don’t have a passion for stove-top creations just don’t understand...😄🇺🇸
I'm glad I'm not crazy (or at least it appears I have crazy company). I have one burner for making eggs, one for boiling the teakettle, and my favorite one for canning and sautéing food. The last one is a "power" burner on my gas stove and for some reason it heats things much more rapidly than the other one. When I'm running two canners at once (the max that will fit on my stove), the egg burner gets the second canner and though it will get the job done..eventually.. I can't believe how SLOW it is.
Watch Linda's Pantry... she does a bunch of canning with Tattler lids. (the owners of Tattler and Harvest guard are related some how). Anyway she does a lot of teaching the difference with the tattler vs the reg canning lids. She marks her rubbers with a permanent marker each time she uses them and then tosses them when the marks come to 10....
They last through THAT many canning? WOW.
The website says indefinitely.... I have zero experience with reusable lids so I am not speaking from experience...not with reusable lids anyway.
@@paulesterline5714 Hence the reason I mentioned Linda's Pantry, who has many years that she has used the tattlers etc. She would be the one to refer to if you need info on how long they last.
@@sallyintucson those lids & gaskets will last a long long time - I've been using them for over 30 yrs I think sence the 80s -( as long as u brake the seal as per instructions) the gaskets will last a long time also if u wipe the gasket with mineral oil or potrolem gel after washing that will increase the service life dramaticly - cooking oil oxidizes rapidly so i don't recommend it - sence it doesn't have that indention that shows that there is a vacume - it's a must that u check to see if it has a vacume when the jar has cooled some
@@sallyintucson yes they do. Anna In Ohio.
As a certified Quality Control auditor - Very well Done!! Love that curiosity (aka critical thinking and deductive reasoning). Nice research!! 👍 Hearts to you!🥰
They are a newer version of the traditional ones my mother and grandmother used. Tip - they whip stitched the rubber rings under the corners of area rugs to stop them from sliding on hardwood floors too.
Genius! A good use for gaskets that are at the end of their canning life.
The rubbers do go bad after a while. I’ve found that boiling the rings in baking soda helps a lot in extending ring life.
I'll have to try that - makes sence raises ph of gasket - I like that name I'm finished raising kids it's just 4 dogs now - lol
good to know
how much baking soda
@@alexandralandmesser9701 a teaspoon in a pot of water should be good it softens the water - I've been wiping them with potroleim jelly sence the 80s, after I use them and clean them, it prevents hardening - I keep using my gaskets, for decades on over and I rearlly replace them
Rubbing them with jojoba oil should rejuvenate them.
When lids were hard to find I just concentrated on more dehydration preservation, along with freezing. I also canned in the largest jars to get more out of each lid. We'll get through this!
Yeah I canned more quarts than ever before! And discovered I should do it in the size more!
Three piece tops were used by my mother, my grandmother, and whoever else in generations past. Consisted of a glass top, rubber ring, metal ring. turning 77 this year
I have a box of those and just checked the other day, the Harvest Guard gaskets fit them perfectly. With them being so old I wouldn't use them for canning but for dry food storage they are beautiful and a good solution to the mistake of buying them from a Market Place seller. She had them listed as Vintage and I was thinking like 20 years ago nope super old. Even has the box. Anna In Ohio.
I'm 67 and still have a few of my grandma's. God bless you
Love that you actually explored and experimented with failures! Can’t tell you how many fears I have trying new things in canning! ❤️
Good point. Most channels would not of tried to understand the failures.
I've used Tattler lids for quite a while. They're pretty picky about getting the gasket placement right. I personally gave up on the whole water bath thing a long time ago when I discovered the jar attachment for my vacuum sealer and get seals at least equal to pressure canning. Also discovered Starsan the greatest sanitizer on the planet when I got into making beer and wine. Ditched all that time eating heat sanitizing too.
Yes and I get the purists all up in a tizzy but it's always fun to watch em squirm. lol
I never realized that I had a favorite burner but I totally do. And I always chuckle at my mom and mother in law because they have their own favorite burners too.
I enjoyed your scientific analysis approach to finding the answer to the failed seals. I was a secretary in a chemistry department, learned some interesting things when typing up research papers for journals.
Thank you for making this video about the lids and seals!! Their buisness is now BOOMING due to this video and a hearthy THANK YOU for promoting a business that is AMERICAN MADE!! It does take longer to get the lids and seals, but the demand is helping them to grow!! YAAAY!!
Thank you for your time and energy to report on this. More people in this world need to realize: we need to hold each other Up! Plan for The Best!
🍃🕊🍃
I have been reusing lids for more than 30 years, and I have never had a problem. If the rubber on the lid is deformed, you can soak it in vinegar, and the suppleness will return, to a great extent. If you do reuse the lids, it is important to get them VERY clean first, and a hot water soak(like new), also helps.
we do the same thing just run them through the dish washer and weve never had an issue with unsealing
My mother-in-law taught me this 40 years ago! She always re-used lids. She also re-used jars with lids that had a rubber seal inside them. I do too. Once in a while you get a failure, but not often, and that's likely my fault!
wow, had never heard this. I have read some WWII vintage canning advice and they said throw them out when the rubber is deformed. In fact they wanted you to store the jars with the lids upside down so the rubber seal didn't touch the glass, and put on the ring loosely to keep it there. I have always done that although I just use the jars for storage (with the rubber seal down of course!) I am sure many farm wives did as you do over the years!
The advice was probably USDA advising people to be super careful...
I do this too. I let them soak in hot water before putting them on the jars. I’m only on my 2nd year of canning, but so far I’ve had only 3 jars not seal (I’ve canned over 100 jars for sure by now).
I have had pretty good success with HG lids, but what impressed me most if their customer service. They went out of their way to get me an order of their red lids, and when they were back ordered last fall, I had regular updates and was given a discount. The only problem is that I just don’t need to keep ordering because I’m using them over and over 😊
I love that you brought us viewers in on the process instead of just editing it out. This is a well made video thank you.
You have a faucet OVER YOUR STOVE? I’ve never seen this before and now it’s all I want in my life.
It’s called a pot filler. They’re installed a lot here in California.
AGREED!!!
Can't imagine why you would use it over the stove
@@Livetoeat171
well, it seems you always have to fill a pot with water when cooking pasta, potatoes etc...so it seems to be very HANDY !! I'd like one 😊
We re-did our kitchen and the stove just happened to be going where the sink used to be so this was a natural! Pipes were already there. Is great for pasta, boiling potatoes, corn on the cob, whenever you need a pot of water!
I have for years used the regular lids over and over and have had no real problem at all. I even reuse old jelly, pickle jars and such with literally no problem.
same here. Anna In Ohio.
My mum has reused them too. Jam and pickle jars. I don't think she has ever bought new jars.
Best jars I own are squarish, 28 oz. You guessed it, commercial sauce. These will take regular lids.
Since my hands are small, I can get a good grip on them. Oh yes, will also used the one piece lids again.
So do I, with no problem at all. Some lids I've had for 40 years!
I totally get missing the popping sound of jars sealing! It’s music to my ears, the sound of successful canning. Thanks for sharing this video 😊🍅👍
I have a box of Tattler lids down in the basement that I forgot about until I watched this! I need to drag them out and start using them. Thanks for the reminder!
I started laughing when you pulled out the tomatoes. I just pulled the last of my tomatoes out on Sunday and made sauce and canned it. And yes, I have a favorite burner.
I just used up the last of my tomatoes also. And my favorite burner is next to the pot filled
How do you freeze tomatoes
@@kim94503 core them and the put an x through the skin on the other end and put into the storage bag/container of your choice. Makes everything easier actually because the tomatoes will slip right out of their skins when you defrost them to make sauce in salsa or whatever you are canning.
@@kim94503 core the tomatoes and throw in a ziploc or a tupperware container. Thaw, drain and the peels slip right off. Use as you normally would.
I made jam in February from last years’ crop of apricots and plums. I’ve got a half side of beef coming in June and need to make freezer space. Last year when I did tomatoes, I dehydrated the peels and then powdered them. They were amazingly good and full of flavor.
Great show.... really enjoyed the 'troubleshooting' phase to determine cause of failure...
"Kitchen Science"
Thank you!
Add some vinegar to the water in your water bath canner and you can get rid of or avoid the build up from your hard water! It might help you canner last a bit longer!
You did a water bath but what about pressure canning with those lids and rubber washers.. how safe will they be compared to the metal lids..???
I absolutely love my harvest guard lids. I Started playing around with them early this fall when I smelled trouble coming with canning shortages... I have both HG and Tattlers and hands down prefer the HG. In fact I just had a new shipment of 350 regular and wide mouth arrive the other day, plus 50 extra gaskets both sizes! IMO the HG lids are just the slightest bit more flexible than the T and that lets them flex a bit more during the heating process and therefore seal a bit better. There was a learning curve for sure, but if you persist you’ll get a handle on it and tbh I prefer them now to the metal lids!
Edit: I’ve never yet had an HG lid fail in storage... here’s hoping that stays true!!
How long have you been using these lids please?
@@pegsol3834 since start of oct 2020
@@AreYouKittenMeRtNow thank you!
Are the HG better priced than Tattler?
Jill this was AWESOME!!! Thank you for playing mad scientist for us! Totally going shopping with your link. I've been on the fence about buying these since the shortage started last year.
Lol! just got an email from harvest guard. You buried them in orders for about 3 more weeks! Congratulations!
Yup they have it posted on their site good thing I have plenty while I wait for my new order. Anna In Ohio.
It's 3 months later and they are still burried with orders. I ordered anyway. 3-4 weeks and they'll be here, just in time for the peaches.
@@carrieskinner3889 Thats so odd I got mine right away after I posted this 2 months ago. I'm so sorry to hear it's taking you so long. Anna In Ohio.
What you probably couldn't see is that when you tightened them after removing from the pot, the lids barely turned but the jars did, which was not tight enough for these lids. When you tighten them after removing from the heat you need to snug them down good. Another thing to mention is that you can order extra gaskets, to keep on hand - best to order in the off season.
So grateful to see these in actual use. I ordered a few hundred lids and replacements but put them away for later. I don’t have a pressure canner yet but use jars for storing my home freeze dried food.
I see your stand mixer in the background. If you don't have the baby food strainer attachment from KitchenAid yet, you NEED one. It is, by far, the easiest way to prep tomatoes for canning without throwing away any of that tomato goodness. No squeezing out seeds or peeling the tomatoes. You take the entire raw tomatoes and cut into big chunks,. Use a food processor to make a coarse slurry then ladle it into the hopper of the strainer attachment on the KitchenAid. The little hole on the strainer poops out a concentrated stream of just peels and seeds. The output is canning ready sauce with zero seeds or peels. It makes applesauce super easy also, you just need to quarter the apples and lightly cook them before making your puree..
I think I love you!
Now I wish I had bought the KitchenAid!
What the WHAT?? I am putting this on my list for Christmas! Thanks Bob!
@@carollynt My applesauce is very light in color. I guess that is because I only cook them very lightly.
Your mind works like mine Jill, figure out all the things. Lol. This was interesting, thanks for taking the time. ❣️
I'd like to see the same lid used with a different gasket as well as the same gasket used with a different lid to possibly determine if it was a failed lid, or a failed gasket.
@@juliebaker6230 it can be eather some times the lids have a slight raised spot from the mold - u can smooth it out with a smooth fingernail file
I absolutely LOVE the faucet over the stove. I foresee some plumbing in the near future.
I used to work with engineers using o ring seals in vacuum chambers. In my opinion, you need to do everything as advised, but after taking out the jars, you need to tighten the seal rings down more before they cool. Grab the bottom of the jar with a towel or mitten, and the seal ring, give them a little twist to give them a bit more initial bight on the o ring to let the atmospheric pressure on the outside press down right off. We used to use a little thin film of something like petroleum jelly on the seal side of the o ring, which helps get that initial seal more uniformly. Any scratch, nick, etc. radiating from inside the lip to the outside is a no no. Even the smoothness, the finish, on the lip is critical. You can even get some fine emery cloth and hold it with your fingers to lap the lip going in the same radial direction as the lid, never going from inside the jar outward. When I had to machine stainless steel bases for o rings, I always had to use fine abrasives to make sure the grain of the finish was parallel the the direction of the o ring.
Bought a set and then tried them today for the first time! I canned potatoes/broth and they sealed perfectly fine. I was careful about tightening the metal lid and then backing off more than I am used to. 👍 Thank you for showing us!
Just bought some through your link, which means the metal lids will come back in stock, you're all welcome. LOL
It’s good to have both! I have a good stash of Harvest Guard lids so I don’t have to spazz when I can’t find lids!
🤣🤣🤣
The buy-in isn't really that high, but I still have a hundred of Superb lids. I use the Tatler and Harvest Guard lids on things that I know will be opened in less than a year. If I suspect that can may be on the shelf until SHTF, then I use the single use lids. I don't want to tie up my reusable lids for a decade, nor do I trust them to be as oxygen resistant as the metal lids.
Growing up amish, my mom always reused canning lids. (Unless they had rust on them) she would boil them right before putting them on the jars and had great results. We canned hundreds of thousands of jars of food.
But buying these resusable ones look great!
Canning lids used to be made much better with more rubber on the seal. They could be reused many many times, like you said. The new lids are not nearly as nice, unfortunately.
Thanks for this video! I honestly hadn't even thought about the fact that canning lids would be in high demand again this year so this is so helpful. I love the idea of reusing lids land supporting a smaller US company. Better for the planet and the economy.
Have you checked what you had canned last year with these lids? I lost 75% of my canned goods and I have over 100 jars of meats, veggies, tomatoes and I did the test where you lift up the jar by the ring and they all sealed GREAT so I ordered 200 more of each size late last winter. I used them again this year until I went through my pantry and found mold growing in my jars. The gaskets were on tight but the plastic lids came loose. Not sure why they separated and I do not keep the screw down rings on my jars. I am 71 years old and just cried not so angry as disheartening. I cannot find metal lids to recan what is left and cannot afford to lose what is leftover.
This is my favorite video abt the HG lids. I bought a few last yr while they were fighting rubber shortages too. I use then for canning water in batches that don't fill my canner. Good test runs and sterile water is not a bad thing to have on hand since I'm in tornado country. Never know when you might need to clean a minor wound after a bad storm and let the hospitals take care of the worse cases first.
This is the way my Mother used the lids of her day ('50s) with the rubber rings. They worked great then, and I hear they work great now! I ordered multiple dozens last year. I have them for just in case I run out of lids!
Pls keep us posted and let us know if the tomato jars stay sealed.
That's exactly what I was thinking because I used Tattler's last fall on my tomato sauce, they sealed and several months later found moldy unsealed jars in the pantry.
When you tighten after processing, don’t be afraid to give the jar lid a good crank.
We have frozen toms for ever but instead of cutting off the ends before freezing we keep it on. When taken out of the freezer and just before they go soft we cut the tops off, squeeze off the entire skin seeds and all. This can also be done by putting them under warm water then rubbing the skin off. We do this when using just a few for a fresh instant sauce or toms in a stew! They are yummy!!!
Thank you so much for the information! And your time!! love
I had a jar that wouldn’t keep a vacuum seal, I tried and tried, then I realized , the rim of the jar might not be level, and it wasn’t, it was a dud jar.
How can you tell before canning? Maybe put it upside down on a flat granite and look for gaps?
Lol
I did this with some bell jars, and some mainstays brand. They both had uneven rims to a small degree. The jar would barely rock back and forth on a small piece of granite.
@@TheRainHarvester both yours and jean45s comments are really good ideas - I don't have any granite to set them on but I have one of those glass plates that u set on a counter to prevent the counter from being scratched to see if they will rock or maybe if a piece of paper will slide into different areas of the rim if it has a gap or high place - your way is the easiest - in the past if something didn't seal I stuck it in the freezer lol and ate it later - I didn't take the time to see why it didn't go into a vacume
Another thing I thought of is u could put a piece of paper on granite or glass and wipe a coat of oil on the rim then put the rim against the paper it would leave an oil mark on the paper or even glass - as machinst blueing does to see if there is contact of two surfaces or were they meet
If re-se a savings issue, perhaps the used seals might be viable for storage of dry foods like rice, beans, flour, . . . Well, you know better than me.
Ur 100% correct - in the south before AC u had to put dry goods in jars often - then they heated the jar with the lid off to further dry them - then they installed the lid that would prevent molding and bug from eating up the dry goods
This makes me feel a lot better about all the problems I’ve had with my reusable lids
Excellent video! That pot filler nozzle would drive me nuts. My guess is that you have some hard water build up. I think CLR will take care of it for ya. Keep up the great work!
Great video!!!! I bought the harvest lids 2 years ago but never used them. Metal lids are still.scarce here, local hardware has ball lids now.....but there $9.85 for 12 lids!!!!!! I didn't get much canned last year, it upsets me that the canning shelves are empty. Thank you so much for the video, you have lifted my spirits once again for canning.
Rick 😀
I think it was back in 2018 I came across lids 50% off at all the neighborhood markets and I bought an insane amount of them never knowing a shortage was coming.
I have had tatters for 8 or 9 years and they have been fine, I mostly pressure can though. I have always used them the same way I used metal lids I didn't know you were suppose to tighten them differently. I rarely have a failed seal. I use about half metal/ half tattler just depends on what I have on hand when canning.
I use them the same way as metal lids too. I rarely have a fail but I di leave more headspace in the jar.
*tattler lids... Not tatter
@@dgf41780 lol I knew which brand you meant. I think we all live inside each ithers heads. We are on the same page mist of the time.
The plastic ones out last the metal lids with high acid foods if there stored for a length of time
You're having the same issues with sealing that I experienced. I also learned about lowering the amount of product in the jars, and checking for nicks, and still have occasional gaskets that won't seal, period. Reusable lids aren't new, but they used to be china instead of plastic and there was lots more rubber in the separate gaskets.
I've been canning for many years, and I'd begun to get complacent with it...,overwhelmed actually. Seeing this canning method makes me want to try to do more.
I enjoyed your video and complement your use of basic scientific method.
A couple suggestions to explain these sealing failures are below.
Together my Mom and I have experiece in processing and canning thousands of jars of food in the past.
It is important to make sure that the lids are kept in hot water while processing the food to keep the gasket soft and malleable. If the water cools, drain and replace. Check the gaskets closely to make sure that they are smooth and not compromised in any way. Make sure they are clean and not oily.
We found that occasionally the jar edge is not completely level all the way around. The gaskets are designed to accommodate those imperfections but sometimes they fail.
If the rim of the glass is too low in one spot, it creates a slight contact gap between them causing seal failure. Conversely, if the jar has a high spot on the rim, it can cause a slight gap on either side of the bump which can also causing sealing failure. These imperfections are very hard to see.
Another problem might be a piece of food is on the edge causing an incomplete seal. Make sure jar rim is free of any food material.
I always pay strict attention to the recommended gap between lid and food. If incorrect I found that even though it seems fine at the time, those jars can fail over time. I recommend periodically checking lids for bulging or looseness.
I'm new to your channel and this was the most interesting video! I'll definitely be watching again.
I’ve been having the same failure rate with Tattler lids! Thank you for all your research! Very informative.
I've used Tattler brand reusable lids for about 15 years along with mostly metal lids because the reusable have more failures and are more work, but this last summer I went to them 100% because I was sick of not being able to get metal and wanted to be more independent. You really have to follow every step exactly right when using reusable lids, I've been canning for almost 40 years along with having been a canning/preserving instructor and I still seem to have one failure per canner load most of the time. Very frustrating, it's not too bad when you catch it by the next day or so, but I canned a bunch of taco meat a few weeks ago so I could take some on a road trip, when I got back from the 8 day trip I found 3 jars had unsealed gggrrrrrr. My chickens were happy to eat it, but that was a good beef we'd just butchered and I wasn't thrilled about sharing it with the birds. I can all year round, I always have to have a very well stocked pantry and with how much work it is to raise/grow it all and then put it up, it's so frustrating to have this happen when metal lids rarely if ever fail. The new EZ-Seal Tattler lids you don't have to put on loosely, you put them on just like metal ones, but you do need to let them sit in the open canner for about 5 minutes before taking them out and then give them a good tighten. I've never used the Harvest brand but I'd think they're similar. By making sure I do follow the steps and clean the rims of any soups/stews/meats with vinegar before putting on the lids has helped, but I still get some fails. So crazy though, I have some tattler canned goods that are almost 3 years old (soups, pickles & relish) super strong seals still! Oh well at least there is an alternative to the impossible to get metal!
@Papa F Jose how can we learn about this type lids and canning?
@Papa F Jose You mean the one piece lids like come on store bought jars of food? I used those when I had a gourmet preserve business, but not something I'd use for home canning. Unless you means something else?
I don't know if this will help u but it might -i spent half my career in the oil field, in production ur just cooking oil with AI these days - then I owned a business that serviced industrial cook chill systems ECT - cooking crude oil or food is near the same - when u raise the pressure in a canner and it raise the internal tempratuer of the jars and it vent from the lid - in my case I do leave more head space - I tighten them just as regular lids as the jar heats it's going to vent steam and air out the jar regardless - instead of pressuring for an hour I normally go 90 minutes it does vent a little more liquid out the jars - when I remove the fire and the tempetuer drops once the pots down to 1-3 psi I remove the vent and let it blow down - that cause more water in the jars to boil or flash off - once it's at 0 psi and safe to open the pot I remove a jars one at a time with the tool and grab it with a rag and tighten the lid down - in most cases the jar is still boiling (it might not be safe the way I do it) sence the water is still boiling in the jar - but I've come out best doing it that way with the plastic lids - it's frustrating when the jars don't seal and u loose all that hard work - sence I had started doing it that way I had far fewer failers - it easier to use new metal lids - if i reuse metal lids i treat them like the plastic lids - I've been doing it that way sence the 80s
@@able880 The boiling inside the jars is actually an atmospheric thing so you're good removing them, I am going to take you advice and start leaving more headspace and see if that makes a difference. I have A LOT of soups to can and I am dreading potential loss, thank you for the excellent idea!
@@MoovinOnEstateSales Liz the boiling of the jars when you take them out is the result of the vacuume - if you take them out just as the pressuer drops - if you take a jar and it's not gasing or boiling in the jar when it's hot - that is because the jar lost its seal it's not in a vacuume - i guess I didn't think about that as I wrote that last comment down - harvester lids are the. Same as tatter lids - if you have any old glass lids the harvester gaskets work on them also
Great job -- you actually did a great effort is applying a "scientific method" to this problem!
I've had those type lids for decades -- never replaced any -- BUT, (Big But) I don't can anything -- I just use the jars for shorter-term storage, then I use my vacuum thingy with jar attachment to pull a vacuum.
Great Job!
I am loving the faucet over the oven. Makes so much sense!
I love the popping sound!
Jill thanks for sharing with us from what I understand reusable lids have a higher failure rate with water bath canning more so than with pressure canning I’m just getting started with the reusable lids so don’t have much knowledge thank you for this video
Interesting that they might be more consistent with pressure canning!
I am also new to tattler lids. One thing I’ve heard through watching videos on how to use them is they seem to have a higher success rate on non-grease foods..so I’ve been saving what metal lids I have for canning meat or stock and using the reusable lids for vegetables. So far only used them to pressure can potatoes once but all the jars sealed!👍🏻👍🏻
@@theprairiehomestead I've been using the reusables for decades - they do work better with pressure cooking - many products that are water baths can be pressured up at the end of the cook cycle or pressured at 5 psi - if your in upper elevation u might look into that - cooking below 3000 ft is quiet different than higher elevation - I've lived in WY at times - but here in the south at sea level with plastic lids I go for the 5 pounds of pressure I've had better results - I concentrate things like lemon juice and cook it down on low heat over 2 or 3 days till it's like a thick tar it becomes black - then can it at 5psi - biblically that's what old wine is when it's cooked down real thick over a few days then canned u just take a small amount and stir it in water it's still dark but taste good on hot summer days - I do they same with black Berry's, pairs ECT -
Hey there Jill, I have reused canning lids many many times and they have always sealed so far, I don't understand the risk, they are either sealed or not sealed when you take them off the shelf, the same test that you use with any lid. You have to use extra care when you remove the lids not to damage them so you can reuse, I challenge you to do the same test with used lids :)
Same here. I've watched quite a few videos on the reusable lids and it seems there is more tweaking involved. Given the amount of canning that I do I have always felt they were overpriced as well but in the current shortage context the difference may have narrowed. I haven't checked on their price in quite a while.
I always reuse lids. I also save glass jars such as spaghetti sauce and pickle jars and the original lids, these are great to reuse for water bathing.
Same here! The gasket warms up and conforms to the new position on the jar. I feel like it's a business/marketing scheme to get more lids sold.
I have a husband that can pull the lid off without a tool. Sometimes I can too. If you have to use a jar opener I might warp the lid but I reuse my metal lids too.
@@cogit8able I use the ring turned vertical... You have to apply an even pressure to the ring so it doesn't turn into an oval. But I've never bent a lid using the ring to pop it open.
I use new lids for canning.
I then save those used lids for vacuum sealing dry foods. Works almost every time. Some things like flour if I get the jar to full will not seal correct. So I take some flour out and reseal the jar. I have jars that were sealed years ago still sealed.
I will have to try your kind as well.
I bought lids in Huntsville, Al. for my mom who lives on the Cumberland Plateau, Tn. They are hard to find in the mountains. If you can’t find them where you are, ask relatives in cities. They can always mail them.
I just got 200 hundred of these Harvest Guard reuseable lids. I love them!
yay!
Me too! Well I think I have 300 now.... haven’t had one failure yet!
This is funny reading all the excitement over canning lids I didn't realize that people were becoming stressed about jars and lids till now
@@able880 Yeah, its been a real problem, Ive also purchased used canning jars from offer up and craigs list so now I will need more lids and rings. I feel confident with what I have now so Im not concerned any more.
Yea I live in the country so canning is an every day thing as I gave jars of deer away this yr I had to ask them to give me the jars and lids back this yr lol - many times when friends find a jar in the woods they save them for me - I always save the lids even if there old lids as long as there not rusted I will often reuse them - I think I've read thru most of the 1000 comments on this issue lol it's really interesting - using the plastic lids can be a challenge and is an art in it's self
I would be curious as to the longevity of the lids. When I can fruit, I will typically do so for up to five years. Obviously, I wouldn't want a lid to fail a year in for example.
I use Tattlers 👍🏽👍🏽 but, there is a special way to loosly tighten before placing in canner. There are YT videos on this
Tattler sells a new type now called EZ-Seal, you put them on just like metal ones, but when the canner is done and you remove the lid, you leave them for about 5 minutes, then when you take them out you tighten the rings. The older style you did have to put on loose, which I found I had more siphoning issues with, I bought a ton of the new ones this last summer and try to avoid using the old ones if I can. The new ones I don't get any siphoning but I still have some seal fails a lot more often than I ever did with metal - very irritating!
👍👍👍👍, yes, there is a trick to tighten 😥
No way. I did not just see you, pour water.... at the stove. You are my new hero.
You can use the jars and lids for one time canning from pickle jars, olive jars or any jar with a lid that is lined with the rubber looking interior. We have canned everything and it mean everything in them from tomatoes to green beans pickles or whatever you like. So you can get the use of the jars twice, what you eat from the jar and then to can with.
I feel like the manufacturers need to know about these failed seals because there's that one or two troublesome lid that could be from a defective batch. This was a fun video, Jill. I don't can or have a homestead, I just live vicariously through you and other canners and homesteaders.
Has anyone else noticed that those gorgeous cabinets have the same color tones as her gorgeous hair? Now that's planning and attention to detail. 🧐 😆
That 1870's homestead, says she recommends the reusable lids in pressure canning instead of water bathing
I agree ! I had more failures with WB canning, but none when pressure canning...
but those lids were glass with rubber rings.
Elizabeth said, Good for both! A lid is a lid!
When I was a kid, we lived on an old 1800s farm with the trash pile in the woods. My brother and I used to find the old milk glass canning lids with seals all the time. I never really understood them then. Now I do and wish we still had them.
Thank you for your page and thorough testing. I placed my $185 order of canning supplies. Thanks to you!
Thank you again!
Now to get over my fear of the pressure canner....
Also, lid seal failure might be down to not cleaning the jar rim completely before adding rubber ring.
I bought some Harvest Guard lids last year. There is a learning curve. Highly recommend but discourage use with anything that has fat or oil. Also saw someone suggest marking the outer edge of the rubber gaskets with a sharpie when you open a jar of food to keep up with how many times you have used that gasket. At the moment I don't remember how many uses they are good for but they eventually will wear out. I plan to buy more soon. They are a good investment.
They say about ten times
Have you had any wear out yet and how can you tell? I got some as a gift and haven't used them yet. Still trying to figure it out. Also you mentioned fat content..so canning chicken and beef you wouldn't recommend? Any tips would be much appreciated.
@@pamt8430 I have only used some of them and only a couple of times so far, I was thinking it was around 10 times they would last and Jen Goods confirmed that above. About the fat content, I had some cooked chicken in the freezer and needed to empty out my freezer to defrost it so I canned the chicken. It had a good bit of fat in the broth and the fat prevented about half of the 29 jars from sealing. The pressure venting during the canning process is why that happens I think. Then about half of the ones that sealed have lost their seal over the last 6 months. I tried the water canning to do a couple of test runs before canning the chicken and also canned some apple butter. The learning curve is how to tighten or rather not tighten the lids. It is so counter intuitive. But the company has a great video on here showing how to do it. Just do it like he shows you. I concluded I prefer to use them in pressure canning better than water bath because if you lose a jar in water bath you will generally lose the contents as the water will flood the food. Whereas with pressure canning the jars are not covered in water and if jars don't seal or if lids come off the food is likely going to be totally ok to re-can. I miss hearing the pop pop pop of the metal lids sealing and hate that you have to let the jars cool completely before you know if some did not seal but the more I used them the more comfortable I got with it. Seriously just go to Harvest Guard channel or website and watch his tutorial video and do exactly like he says.
@@pamt8430 also let me say that the apple butter and the water test runs did not have much issue, only a couple or three jars did not seal and it was me learning to trust the process and do it like Harvest Guard showed. One jar of apple butter I did not tighten enough and a couple of the water jars I tightened too much. Play with yours, can some water and get comfortable with them. They are totally worth it in my opinion plus we may not have a choice the way things are going.
@@jengoods2246 thanks so much
The "ping" is my most favorite thing to hear!!! I would definitely miss that sound.
I still have my Tattler lids. Without the ring they're fine for covering my wm pint jars in the microwave.