Organize a 5,000 lid order, or larger, for your friends, family, church group or other organization and you will receive one free case of Wide Mouth lids, AND one free case of Regular lids, shipped to your doorstep.
Orders over 5,000 pieces will receive a 15% discount from our retail price. Custom orders will be accepted, and the entire shipment must be sent to a single mailing address.
Call 877-747-2793 for further details. Shipping charges apply. Offer expires 12/31/2011.
If anyone is interested in these lids, I can highly recommend them. I bought a lifetime supply (1000 lids) over a year ago and have been using them exclusively since. I have a serious love affair with these lids!
I love your blog and try to read every chance available to me. I especially enjoy your recipes and was wondering if you considered adding a keyword link on the side for them. I usually copy them (practically drooling on myself) and bring them home to try out. Havent been disapointed yet! But I wish I could go through the archives and get them all (new book idea for you and Enola???) :)
ReplyDeleteMay God continue to guide you and yours on His Path,
RH in Texas
5k is just to many.....I have around 2ooo canned jars and probably around that in my garage for up and coming projects. But 5 thousand is a ton of money.....I might have to think on this one. Thank you for letting us know.
ReplyDeleteI've got a couple hundred Tattler lids now and have a question for you...when I pressure canned some split pea soup recently it was still venting like crazy when I pulled them out of the pot. I was pushing it to get to bed, but the pressure was down and I thought I was okay. When I went to tighten the rings a few of them went nuts spewing out soup (not fun) and I just did the best I could to tighten when it calmed down a bit and went to bed. In the morning I wiped them off and checked seals and was shocked to find them all sealed. Then yesterday I was in the basement and just happened to check those again and 2 (of 7) were no longer sealed and now spoiled. FRUSTRATION = wasted food. Ever have anything like this happen to you? Any ideas on how to prevent in the future?
ReplyDeleteThanks for any suggestions!
Heather
I have had that happen when I have filled jars just a little too full.
DeleteOoooooo! You and Enola making a cook book full of your wonderful recipes? Now there is an idea! Like RH in Texas, I have seen quite a few that I like and have started to write them down. Once the apples are in it will be time for fried pies to help pack on the winter insulation! Here is another vote on that one!
ReplyDeleteJudy in idaho
I vote for the cookbook idea too! Between you and Enola you'd have a bestseller
ReplyDelete~Clare
Yay for the cookbook idea! I love it!
ReplyDeleteOK Patrice...WHAT am I doing wrong with these Tattlers?? I loved the idea...I bought a bunch...and I have TERRIBLE time getting them to seal. I probably have a 30% or greater failure rate. That can't be right. And, it's the same for pressure canning or HTB. Recently, I went to the pantry to take our some pinto beans I'd canned. 5 out of 6 jars canned with the Tattlers were unsealed...yet they LOOKED sealed when I put them in the pantry 2 months ago. (Rotten bean = Big Yucky)
Any advice is appreciated!!!
Shawna
This was my first year using the Tattler lids. When I canned tomatoes, I too noticed that when I went to tighten the lids after removing them from the canner that they would go crazy venting. After a couple of them did this, I decided that a 1/4" turn-back before processing wasn't much (I could barely tell I had moved the ring) and I decided not to tighten them upon removal. Not tightening them afterward didn't seem to have any impact. Jars that were processed 3 months ago still have very tight seals.
ReplyDeleteRegarding problems with the Tattler lids... first of all, don't hesitate to address questions and concerns to the company, I've found them to be *extremely* responsive.
ReplyDeleteI too was having a high failure rate when I first started using my Tattler lids exclusively, so I worked with a Tattler rep to figure out what I was doing wrong. Apparently the instructions to turn back the rings a quarter-inch before processing were because so many people CRANK the rings tight before putting jars in a pressure canner. And I mean CRANK. Tattler lids don't do well with TIGHT rings, hence the instructions to turn back the rings a quarter-inch.
But I'm not one of those types who CRANKS my rings tight. I just finger-tighten, making sure the rings are on snugly but not CRANKING them. The Tattler folks suggested I not loosen the rings a quarter-inch, but just tighten the rings as I would any other lid. My success rate increased a LOT after I stopped loosening the rings a quarter-inch.
Another thing I found out: Tattler lids won't seal if there is a chip in the rim of the jar. Run your finger carefully over the jar rim and feel for any chips. A chip will let air in just enough so a seal will fail.
Hope this helps! As I said, don't hesitate to contact the company with specific questions, since they're anxious to help canners appreciate their lids.
- Patrice
How many is "a case"? If they mean a box of 12, that's kind of a silly freebie for an order as large as 5,000 items.
ReplyDeleteAt any rate, thanks for making us aware of this sale.
Don't know where else to post this so I'll post it here if it is okay with you, Patrice:
ReplyDeleteAttention A. McSp:
I'm making your broth/stock recipe right this minute! (Can you smell it?) You posted your recipe at least one year ago on Patrice's site and I copied it right away. This is the third time I've made it and have always enjoyed it so much. Back then, I called it to the attention of Oklahoma Pastry Cloth cook and she featured it on her site. A. McSp...did you know you were famous?
Currently, I've got two HUGE stock pots of your recipe simmering at once BECAUSE those pots contain the bones of the 30 POUNDS of chicken that I've spent the last two days canning! And being one not to let anything go to waste, those bones with bits and drabs of fleshy meat still attached are now oozing their rich goodness into the simmer pots. What a joy to throw in my own home grown herbs (in this case parsley and dill seed!) I'll can these two batches and I'm expecting 21 quarts, which will be three runs of 7 quarts).
Patrice, this is a word for you too...the little things you do (like posting a recipe) can really add to the quality of life of other individuals. I so appreciate you both!
Canning Jars and/or A. McSp: please re-send the broth recipe and I'll post it separately! I remember thinking it sounded good but I couldn't remember where the comment was posted so I never tried it. So re-send and I'll post and we can ALL try it!
ReplyDelete- Patrice
Something else I've found out about using the Tattler lids is a better way of removing them. Everybody advises using a table knife to break the seal instead of a sharp knife so that you don't nick the gasket. However, I always had problems getting a table knife between the gasket and either the lid or the jar to break the seal. I always felt I was mashing the gasket too much. So I've started using the can opener I always used on my metal canning lids. I can catch enough of the Tattler lid to break the seal where I couldn't catch enough of the lid with the knife. Of course, I have been more careful then I used to be with the metal lids as I didn't used to worry about bending them :)
ReplyDeleteHere is the link to Okla. Pastry Cloth Cook's post of the chicken broth (from many months ago.) A. McSp uses clean pliers to break her chicken bones but OPC cook uses kitchen sheers:
ReplyDeletehttp://www.oklahomapastrycloth.com/blog/?p=3075
Of this batch of stock that I made yesterday, I used many carcasses (no wimpy water that a chicken dipped it's feather in like a commercial brand I know).
Caution...if you make a huge batch, better have a huge refrigerator to cool that batch down in so you can skim off the fat after it cools! (I kind of did not think that part through and was up until midnight trying to un-do that mistake! "Hummm, what can come out of the refrigerator?)
But I did eventually get the liquid very cold so the fat would rise to the top and solidify and I skimmed it off. Then returned it to the stove to a full boil, then ladled it into hot canning jars and pressure canned it 10 lbs.pressure for 25 minutes for quarts (check your poundage based on altitude...Ball Blue Book explains it). Hope this helps. A. McSp's original comments are cute and I'll try to get them scanned and emailed to you Patrice in case you want to re-post. Hope this is helpful!
Okay Patrice,
ReplyDeleteI found A. McSp's original comment/explanation on how she makes chicken stock. I found it on your site on Monday August 9, 2010 . Anyway the title of your post is Book Review: Putting Food By.
I feel like a detective and I'm surprised I found it so quickly (less than 10 minutes). Atta girl for creating a good key word filing system.
Patrice perfectly addressed the best method for obtaining an optimal seal with Tattler Reusable Canning Lids. After discussing this matter with some of our customers, we have updated our instructions to ensure the best results.
ReplyDeleteWhen applying the metal screw band to the top of your jar, only turn it until it is snug, or fingertip tight. Do not overtighten. The rubber gasket can be compressed to the point it will not allow pressure to adquately vent, (as indicated by the spewing of contents upon removal from the canner) ultimately affecting its ability to properly seal.
After removal from the canner, while the jars are still hot, you must tighten the screw band frimly. As Patrice indicated USE OVEN MITTS OR A DISH TOWEL.
Failure to follow either of these steps can cause sealing issues to occur.
Remember this simple thought when using Tattler lids. Don't tighten to much before (processing), and always tighen after (processing).
I just used the lids for the first time. Canning applesauce. My regular mouth jars sealed fine. My wide mouth jars had a 50% failure rate. Do you have a problem with wide mouth jars?
ReplyDeleteLynette, I haven't noticed any difference between narrow and wide mouth jars. Tattlers definitely take a little getting used to, so keep experimenting!
ReplyDelete- Patrice