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Some of the things I like about the Tattler lids are that they are free of BPA, are indefinitely reusable, dishwasher safe, can be used for hot water bath or pressure canning, and made in the good ol’ USA (bonus! I’ve canned jams, fruits, carrots, beans, chicken, broth, beef stew, potatoes, salsa, tomatoes, and water (yes, water) with these lids.

The best advice I can give you about these Tattler lids is…. I had about a 50% failure rate, which is totally unacceptable in my book.

You also can’t tell by looking at the lids for the depressed center and lack of ‘bounce back’ you’ll get from the metal lids when the seal is tight.

You have to wait until the jars of food have cooled, take the metal screw band off, and then gently pull up on the lid to see if comes off.

If it feels like it’s stuck tight, then the seal is good.

For long term food preservation, I know that there may come a day when even my Tattler lids are no longer a viable solution.My favorite book was my Dad’s army survival manual.Everywhere I’ve ever lived I started a garden, stocked up on non-perishables, and planned my escape route.So I also practice alternative methods of preservation so I’m not dependent on just canning food. Don’t rely entirely on one method of preservation or one tool. If you haven’t tried them yet, you can get some here.If the method you rely on fails, you’ll be up crap creek without a paddle. I grew up on 400 acres of farm and woodland, foraging for wild edibles, learning to preserve food and raise livestock.

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