Home Forums Hunting & Shooting Hunter's Campfire Canning lids. I bet they get even harder to find.

Ok, how much does 12 Tattler lids cost now? Let’s say they are $19.99/12 like Walmart has. I just bought Golden Harvest at Walmart at $1.47 for 12 lids, that’s 13-14 uses compared to Tattler prices. I can’t justify the cost.

Unless I’m missing something…which I could be.

Tattler at Walmart

Well they had a six pack of 64 oz canning jars for 16.99 at ace somebrand x outfit. Wallyworld had the six pack of 64 oz Ball brand jars for 12.68 so I bought them. Only wide mouth lids I saw were $5 a dozen. Look some more on them...mb

Here are some a few different dry beans I’ve done up in 1/2 gal (64oz) canning jars


Also reused some coffee jars too.

Little bit of everything

Walmart's the problem. You can buy them direct from Tattler for half that. TATTLER

12 pack is $10 something, at that I can use 7 of my 12 packs, and I throw mine away. No need to baby the rings or seals. I still don’t see an advantage.

I’m not knocking Tattler, I just don’t trust them sealing over time.

From this website:

Concerns about Tattler Reusable Canning Lids

There are three primary concerns about Tattler Lid – formaldehyde, seal failure, and air trapped in the headspace.

Formaldehyde

The Natural Canning Resource Book notes concerns about Tattler Lids:

“Tattler lids are composed of polyoxymethlylene copolymer, an acetal copolymer. …

(The author's father, a chemist) noted that the copolymer is made from a trimer of formaldehyde called trioxane and other compound variations. Formaldehyde is a highly-toxic substance long known to be carcinogenic.

Some of the secondary additives are also potentially dangerous to human health and the environment.”
The book continues to give detailed evidence of uncombined formaldehyde in the lids.

From the Tattler website:

Many questions have been asked about the existence of formaldehyde in Acetal Copolymer. While it is true formaldehyde is present in trace amounts, research proves it is only released at very high temperatures.

Heating our brand of acetal copolymer above 460 degrees F (238 C) should be avoided.
Here is my concern:

Most of the formaldehyde is bonded and can only be released at extremely high temperatures. But could those trace amounts of unbonded formaldehyde shed into your food with normal canning use?

Risks should be minimal for home food preservation. The food inside the jar is not normally in contact with the lid.

Higher Seal Failure Rates

I noticed a significantly higher failure rate than standard canning lids, both during and after processing.

Though several studies of Tattler lids were proposed, I found results for only one.

In 2014, a University of Georgie grad student, Geetha Sivanandam, tested three types of canning lids – metal, plastic and glass. Three types of food (tomatoes, apple, and carrots) were tested under different conditions.

All three types of lids produced acceptable results, but only traditional metal lids produced 100 percent seal rate during processing and storage.

Retained Oxygen in the Headspace

Elizabeth L. Andress, Professor and Extension Food Safety Specialist from
The University of Georgia notes that there may be quality issues due to retained oxygen in headspace.

Because you finish the seal on Tattler lids when you tighten them, you don't know if all the oxygen is out of the headspace.

With metal canning lids, the vacuum creates the seal.

I suspect this was the problem with this moldy jam canned using Tattler lids.

Some sites suggest increasing headspace by 1/4 inch when canning with Tattler lids to reduce failure rates. This may increase the risk of retained oxygen.

I've been using Tattlers for 6 or 8 years. If you do it right, they'll seal all the time and will stay sealed as well as any metal lid. Have you ever seen antique canning jars with glass lids and a flip wire to hold them in place? They used rubber rings like the Tattlers and they were used for many years until the metal lid was invented. It's all in getting a vacuum inside the jar. Air pressure holds the lid on no matter what kind you use. Tattlers rings are thicker rubber than metal lids and should fill up the gaps better to hold the lids on.

Until you read what I posted above.

I have over 2000-2300 jars, about 600 are with product in them now. Be a big investment to get into Tattler system.

Besides, I got many of my lids when they were put on clearance from time to time and I hit Freds once while they were going out of business. Like a 50 cents a box. I always keep my eyes open. I dont usually let stuff bite me in the ass like folks with 1/2 a box of 30/30 rounds to their name

When we can something, we’ll do 200-300 jars of beans, a hundred+ tomatoes. Have done 265 tomatoes before.

I don’t do no nasty meat soup or moose stew chit, whale fin jiblets, etc LOL. If I did, doubt I be I’d using plastic domes and 100 year old rubber gasket technology.


People that used rubber gasket technology gobbled anything they canned THAT winter. They were darn near solely dependent. Doubt they skipped a couple weeks from the root cellar goods and ate at Golden Corral or munched on frozen pizza in between.

Just what I was thinking slumlord. I bought 3 boxes of them, 18 2 qt jars in all should take care of a single guy for quite awhile. How do you put up your peppers.? Mb

I dry my peppers.

Gallon zip lock

serrano, cayenne and some habanero.


Lay em out let them slow dry all winter in an upstairs attic office

Just lay em on some paper or cardboard?

Picked up some lids tonight at walmart. All is not lost

My parents use to stack them on a length of cotton twine using a large needle and hang them in the kitchen for several weeks. They also did some variety of beans that way too.