The Amish Canning Cookbook Read Online Free PDF

Tattler reusable lids, you must tighten down the screw bands immediately upon taking the jars out of the canner. Make sure you use oven mitts because the contents are boiling hot. Give the screw bands a good hard crank.
11. Check jars for proper seal. You know the jars are sealed when the small dome area in the middle of the lid pops down. This can happen with a loud popping noise (very gratifying!), or it can be a slower process, but once the dome is pulled down, the jar is sealed. If, after several hours, you notice the dome in the middle of a lid is still up (meaning the jar hasn’t sealed), it’s a good idea to put that jar in the refrigerator and use the food within several days. Or you can reprocess the food using a new lid.
After about 12 hours, check each jar to make sure it has a good seal: Remove the bands and then press on the lid to make sure the center is tight and concave (curved slightly downward). Carefully lift the jar by the edge of the lid with your fingers. The lid should hold. Next, wipe the jars with a damp cloth to clean them. Write on the lid or attach a label to the jar that indicates what’s inside. It’s also a good idea to add the date so you can eat your older jars of food first.
Note regarding use of Tattlers: Because Tattler lids are made using a hard plastic, the lids won’t pop down so there’s no visual indication that a seal has been made. After about 12 hours, or once the jar of food has thoroughly cooled, you will need to remove the screw band and then gently lift the jar by the rim to check for a proper seal. If the seal has been made, you will be able to lift the jar by the plastic seal without it coming off.

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    A WORD ABOUT TATTLER REUSABLE CANNING LIDS
    T attler reusable canning lids and rubber rings can be used for about twenty years before you need to replace the rubber rings—and the food-safe plastic lids can last even longer. They can be used with water-bath or pressure canning and are especially useful when canning high-acid foods such as pickles because the hard plastic lids won’t corrode over time.
    The white plastic lids are thicker than the usual two-piece lids, and the gaskets are quite thin and narrow. You use a regular screw band of the type that comes with Ball and Kerr jars to place the lids on your canning jars. (These can be purchased separately wherever canning supplies are available.)
    When using Tattlers, you don’t have a visual indication that a seal has been made until you actually remove the screw band and lift the jar to see if the seal was made. This means that the food sits in the jars until completely cool whether or not a seal has been made. This shouldn’t be a problem, but if you discover that a jar hasn’t sealed, immediately refrigerate the contents, reprocess, or eat it.
    My Personal Learning Experience Using Tattlers
    When I started reading about Tattler reusable lids, I was curious—the notion that I might never need to buy lids again was appealing because I can hundreds of jars of food every year, and it didn’t take much math to figure that I could save money in the long run by using them. So I set about to buy some boxes of lids and gaskets and began to experiment.
    As it happened, my canning project on the day I first used Tattlers was ground beef. I can a lot of meat because I appreciate having ready-made meal ingredients for those evenings when I’m in a hurry to put food on the table or when I’m tired and want my version of “fast food.” But meat is also something that I no longer produce for myself—I must spend some of my hard-earned money to buy the meats that I consume, quite unlike the fruits and vegetables I can grow virtually free.
    Another point to be made at this juncture is that I have been canning—a lot—for 40 years and I became a master food preserver 15 years ago. I know my canning stuff. So I figured that I wouldn’t have any problem tackling Tattlers.
    How wrong I was.
    I filled 9 pint jars with ground