Tattler Reusable Canning Lids Review

canning food, reusable lids, review, Tattler, canning lids

Tattler canning lids claim to be ‘indefinitely reusable.’ I bought a supply of these lids to be more self sufficient.

Trying Out Tattler Lids

Several years ago I purchased a good sized supply of reusable canning lids from Tattler. I was intrigued by their claim of indefinitely reusable lids for preserving your food. Always on the look out for more sustainable tools, products, and methods of growing and preserving my food…I had to give them a try. One of my many concerns is how will I preserve food for my family without electricity  or grocery stores in a bug in situation. The metal canning lids are only made for a singe use. This leaves you with two choices if the SHTF, stock up a gazillion metal lids and/or start reusing them and hope you don’t kill yourself with botulism. The Tattler lids sounded like a great supply to have on hand and I ordered 12 boxes of small mouth lids and 10 boxes of wide mouth lids.

Reviewing The Pros and Cons

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…you need a lot of practice to get it right. The first few batches I canned did not seal well. I had about a 50% failure rate, which is totally unacceptable in my book. I tried re-processing the jars and very few of them sealed the second time around.

At first I was pretty ticked off about the failure rate. I’ve been canning food since I was a kid, and I’m no spring chicken. So the idea that half of my jars didn’t seal was a real slap in the face. I chalked it up to learning experience went back to square one. I read the instructions again and decided that my mistake may have been in how tight to screw on the lids. The instructions say to tighten the lids, then turn back ¼ inch. I followed the instructions to a T and began again. My next attempt went much better, but I still had a jar or two from each batch that didn’t seal properly. More practice and quite a few foul words ensued.

What I don’t like about these canning lids is that, to this day, I still don’t have as good a success rate with the Tattler canning lids as I do with the disposable metal lids. You can’t tell if your jars seal by listening for the pinging sound that the metal lids make as they cool. 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.

In addition to the learning curve necessary for using the Tattler lids, you also need to be prepared to replace the rubber rings every so often. They are not indestructible, so care needs to be taken when opening your canned goods. Don’t use a sharp knife to pry the plastic lid off the jar, or you may damage the rubber rings. I have a few that were dumped in the sink with other dishes and now they are all wonky and messed up. So I need to order a new supply of rubber rings.

Buy, Try, Diversify!

If you’ve read about the Tattler canning lids and want to give them a try, I highly recommend that you follow the instructions exactly, and practice, practice, practice. I don’t regret purchasing my Tattler lids. I know that if the SHTF and I can’t buy more metal canning lids, I will still have a way to can food because I have several hundred Tattler lids on hand. I keep working on increasing my success rate each year. And I definitely want to buy more lids and a big stash of the rubber rings to have on hand for replacements. For long term food preservation, I know that there may come a day when even my Tattler lids are no longer a viable solution. So I also practice alternative methods of preservation so I’m not dependent on just canning food.

My favorite methods for preserving food:

  • Canning
  • Dehydrating
  • Root cellaring or clamping
  • Pickling
  • Fermenting
  • Freezing (while we have electricity available)

The moral of this story is to diversify. Don’t rely entirely on one method of preservation or one tool. If the method you rely on fails, you’ll be up crap creek without a paddle.

Have you tried canning with Tattler lids? What did you like or dislike about them?

If you haven’t tried them yet, you can get some here.



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About Lisa Lynn

I grew up on 400 acres of farm and woodland, foraging for wild edibles, learning to preserve food and raise livestock. 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. My husband, Tom, and I spent way too much time in the purgatory of suburbia before moving to a small agricultural property. Here we’re learning new skills to survive without the infrastructure that most people take for granted. We plan to move to a larger, off grid property where we can expand our efforts in self sufficiency. It’s my mission to share what I learn with likeminded individuals. I’m sharing my preps with my peeps here and on The Self Sufficient Home Acre

View all posts by Lisa Lynn

22 Responses to “Tattler Reusable Canning Lids Review”

  1. happy momma Says:

    Thanks for the honest review. I have been intrigued by the tattler lids, but I have been scared to try them. I have three children and a husband that would have all the reusable seals lost or broken in no time. I am of the same opinion that we need to practice all our skills. I have been freezing and dehyrdating (Some of it has been more sucessful than others). It is a fun experince for the whole family. I have not written about it lately. Last summer we wrote many a posts about our preserving. YOu can read about our adventures in self sufficancy and real food at http://www.lifelesshurried.com

    It is important for us and our children to have some real life skills. Having the high score on Angry birds or whatever game you are playing is all good and fun, but those skills are not useful in real life. I am proud to be teaching my little ones skills that they can use for a lifetime.


    • Lisa Lynn Says:

      Hey Happy Momma,
      It’s great that you are practicing other food preservation techniques. I think that dehydrating foods is a great way of keeping them if we have no power. I freeze a lot of food each year, but always worry about the power going out for long periods. If you decide to try the Tattler lids, you will definitely need to keep track of the rubber seals and take good care of them.

      Way to go! I’m so glad you are teaching your children these important skills! Keep up the great work.


  2. Homestead12 Says:

    I had about 75% success on my test batch, with all but one sealing when I reprocessed them. It is definitely harder to tell if they seal, but I agree about the piece of mind they offer for future use.


    • Lisa Lynn Says:

      Hi Homestead,
      I’m glad you had better results than I did. You definitely need to pay close attention to how tight the lids are. And yes, I like having them on hand in case we are in a situation where I really need them!


  3. WomanoftheWoods Says:

    I still use glass lids and rubber rings on my 1950’s Gem jars. Same technique as the tattler lids.

    Here is the secret. There always is one, ya know.
    You have to test each set before canning. Fill with hot water, dry off, turn upside down. Air bubbles and leaking water means it will not seal in the canner. Change around lid parts and jars to get non-leaking sets. You do have to keep them sorted out while filling, so I leave the hot water inside and leave the whole works in a pan of hot water until I empty the water and fill them with food one at a time. Less handling.
    Had very few failures this way.


  4. Disillusioned Says:

    My husband bought a large supply it tattler lids. We used some to can green beans with decent success. About a month ago, we canned stew. Of the 14 qts. two did not seal. After sitting a few weeks, I saw that 2 more had come unsealed. Today, I saw that three more were unsealed, so we are down to a success rate of 50%. I do not know that I will use these again.


    • Chet Says:

      And that’s why we test, right Disillusioned? Good on you for at least putting the stuff to the test, instead of on the shelf to only pull out in an emergency.


      • David Goodman Says:

        Ditto on that. Glad you posted, Disillusioned… I’ve wondered about these myself.

        I’ve found that the regular “one-use” lids can in actuality be used many times. If the seal stays tight, I don’t worry about contamination.


  5. Joy Says:

    So far I’ve used the tattler lids only for jams and jellies, with 100% success. I have not used them for pressure canning and wondered how well they would work, and both the review and the comments are very helpful. Like David Goodman, I have reused the metal lids, but I also make sure there are no scratches or abrasions on the metal lid and the seal in seal intact. I’m doing more and more growing and home preserving of foods, including meats, and I plan to pay with the tattle lids some more. The one thing I do not like about the tattler lids is the lack of the seal indicator. Womanofthewoods, thank you for the tip on testing.


  6. Glenn Says:

    I have worked with the Tattler lids and seal before and had about the same success rate as many of you . I found that when you just put them on DRY the manufacturing powder that is on them causes them NOT do absorb any moisture to seal well. So I soak them in HOT water in a bowl as I am covering the cans before putting them in the bath . This seemed to take care of ALL the problems of sealing them. Try it and see. i


    • Lyn Llinse Says:

      Thank you for the information. With the manufacturing changes made with the metal lids and the increase in failure to seal rates with the metal lids increasing I am considering going to the Tattler lids. Soaking the rings in hot water makes sense and is such a simple fix.


    • Johnny Says:

      I spent many times helping my grandma can Figs and all she used was Tattler lids and seals. I was always in charge of seals. She had be soak them in warm/hot water and then apply the lid and seal. She always tightened them, and I remember watching her screw them down and then back them off a little. She and all on my mom’s side are Cajan and all poor but VERY frugal people. Later when I was in the LA National Guard I would spend a few days a month with her, as Ft Polk was not far from her house. She had told me that she rarely ever had to replace one of those red rubber seals. They seem to last a long time.


      • Chet Says:

        Appreciate the real life feedback Johnny. Thanks for sharing. Anything that will help people get more value of these helps.


  7. SANDRA Says:

    I have canned for over 30 years and have always used the metal lids and bands and never had one fail. This year I became aware of the Tattler system and decided to try a box. I was raised by my father so I never learned to read directions…lol unless of course I absolutely had to..so consequently when I broke out the new Tattler lids, I used them just like the metal ones..put the rubbers on, then lids and cranked them down..all but one sealed and that jar had a tiny chip in the top…now..whether I just got lucky or not I’m not sure…thinking about purchasing more..


  8. Sonda Says:

    I purchased a large set of the tattler lids and have been disappointed. I always have 1 or 2 out of 12 that do not seal. 100% of mine seal with the Ball/Kerr lids. I felt it was a learning curve and practiced but would have good seals with water and then back to two not sealing. I really wanted these to work and I really tried but at some point I just gave up.

    I was also told that the seals would last years and mine are not. They have faded and cracked after two uses and I am concerned with reusing them.

    Once sealed they have kept the seal for me. I did not have trouble checking to see if they are sealed – just lifted the jar by the lid. If it held I considered it sealed. I did miss the ping.

    I wish that I had found these reviews before I purchased mine. All the reviews I read said they were great.


  9. Deena Says:

    I decided to start trying to can with the tattler lids,I have been canning for years and always had no troubles with the regular lids. I recently got a little scared about using the new ball and Kerr lids with a recent discovery that according to the directions on the box they are now saying that the lids are only safe for if I remember correctly 1 year.I know that most of us who can want it to last longer than 1 year.This is one of my reasons for switching to the tattler lids. I am a follower on you tube of bexar prepper and she has a few videos on discovering this info. They even tried to contact the company to find out if in fact this was correct. Hope you can take a look at it.


  10. Ron Says:

    I am interested in trying these lids,are they also good for vacuum sealing(store dehydrated foods/spices),small batch fermenting and UV stable(solar water purification,sun tea) please let me know if anyone has tried these applications.


  11. Softballumpire Says:

    The detail contained therein was extraordinarily helpful. Having owned five dozen glass lid jars that I had used for pressure canning, I am no neophyte to canning, though I do short cut from USDA guidelines and test some things. If lightly coating the glass lid rubbers with olive oil was successful in extending their life, it seems to me the same M.O. can be successfully applied to Tattler rubbers. Lid tension was periodically a problem with the metal lids because of my tendency to over tighten, so backing off has been SOP for a few years. I am anxious to make the investment when my current supply of lids is reduced. Canning for myself alone, consuming 24 dozen of each has been a multi-year project. Your review has been quite helpful. I have had slightly better success using metal lids on some off the shelf jars eg. Lite-house Salad dressing. some spaghetti sauce jars and some fruit jars. One thing I did discern was when using the smaller 12 oz dressing jars, the success rate of seal was better when another jar was placed on top. One gauge to detect good seal is the content level as compared to its height when filling the jar. If it is appreciably higher, I don’t even bother removing the ring, I plan to use those jars first. They will hold for a couple of weeks to a couple of months, depending on how much water was vacuumed into the jar during cooling. I do do a great deal of praying about the safety as it relates to each particular jar if I have any doubts. My sports officiating flipping coin gets some use as I apply Pr. 16:33 to my inquisition.


  12. Carla Mowry Says:

    I have used the Tattler lids for several years, and have had a few failure to seal issues.
    I find that most of the time, it is my fault. I didn’t soak the rings long enough or tighten the band as quickly as I should have. I have also been known to not allow enough head space, and that has created failure to seal issues, too.
    I have just finished ordering more for my canning needs, and I have come to discover that the company has improved the lids so that there is no need to turn the ring 1/4″ as one had to do before. Now all that is needed is to tighten the ring fingertip tight, can, and then retighten after canning. Hurray! Love that, as the unscrewing was a pain for someone like myself with grip issues.
    I had failure rates with traditional flats, too. Not as many, but I still had some. (I will admit I do miss the pinging noise that traditional flats make…)
    I have been happy so far with the product. Not having to run out at the last minute to purchase canning flats is a delight.


  13. Cyd Says:

    Please don’t waste your time and money on this product!

    I purchased a large quantity of Tattler lids, thinking that it is a great idea for many reasons. I have had very poor results, with anywhere from 30 to 90% failure of the seals in each batch. I have had numerous emails back and forth with the company, trialing all of their suggestions, but with no substantial improvement.

    Here is a list of the things I have tried:

    1) more headspace
    2) using only quart jars
    3) very slow cooling (putting them in a box covered with towels)
    4) various tightness levels to go in the processor, then tightening at various levels when they are removed
    5) making sure that any liquid has stopped bubbling before tightening when removed
    6) not canning tomato products with them

    I have finally given up after 2 1/2 years of trying to make this work, and I don’t even want to mention how much money I spent.

    To top it off, they initially agreeing to take back the unopened packages if I paid postage plus a 20% restocking fee, then retracted this offer. After the offer, I attempted to achieve a more fair agreement by politely letting them know my point of view, but they responded by taking the offer off the table. They claimed that it has been “too long”, despite my documentation of numerous questions and emails to them regarding this problem over the past 2 years.

    For a while, I lost my joy in canning due to the worry of wondering if I would ever have success with this product. I hope that by sharing my experience, others will not go through what I had to deal with. Not only is the product unreliable, their customer service person was defensive and outright hostile.
    I am back to canning with standard Ball metal lids, with no failures.



    • Chet Says:

      I have to say I’ve done better then that. But I appreciate the feedback. I personally bought a small batch and tested them to make sure they worked first, and most did for me.


  14. Catherine Says:

    I don’t care for Tattler lids. The failure rate of 20% or more is too high for me. I try to follow the manufacturers’ instructions to the letter, but that’s no guarantee of success. I get far better results with the Crown or Corona glass lid jars, even though the jars are older than me… or my parents (they come with the date of manufacture stamped into them; many are from the 1930s or 40s — the canning those jars have seen!). I think the Crown jars work better because the rubber gasket is about 3 times as thick as the Tattler. My favourite is still the made in USA metal lids. 100% success every year.


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