I got a question tonight from a reader of this blog about seal quality and as I was writing her back, I realized that there may be more of you out there who could benefit from a brief seal-testing tutorial.
When it comes to canning, sometimes you miss the pinging sound that gives you auditory confirmation that your jars have sealed. Just because you didn’t hear it doesn’t mean that the jars didn’t seal. Here are some ways to test….
- Press down on the center of the lid. Does it move up and down or does it feel solid and concave? Solid and concave means a good seal, movement means no seal.
- Tap on the lid. Does it sound tinny or hollow? Tinny means sealed, hollow means poor or no seal.
- Unscrew the band you used to hold the lid in place during processing. Now attempt to pick your jar up holding onto nothing but the lid. If you have a good seal, you should be able to do this easily. You’ll know pretty much right away when you remove the band whether your seal is good.
How else do you guys check your seals? And, while I’m answering questions, who else has got one?
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[...] in the bottom of the pot to keep the jars from bumping and cracking) Once the jars have cooled, check the seal and reprocess any unsealed jars or use refrigerate and use those jars immediately. Store jars [...]
Preserve a Peck of Apples – Part 2 « The Foodie Scientist added these pithy words on Nov 25 09 at 1:23 amIt’s not a question, but more of a request: I was always very intimidated by canning, because the books made it seem complex and error-prone. (Especially considering the threats of botulism!) When I canned applesauce, I was surprised by how easy it was. What about a post that emphasizes the ease of canning and breaks down the fear?
It’s possible you already have such a post in the backlogs.
1. jess added these pithy words on
Nov 10 09 at
12:31 am
Having a bad seal isn’t a big deal – it’s a minor canning bummer but easily fixed. After the jars cool, always take the bands off. It will be obvious if the lid is loose. If it becomes loose over time, mold will grow on top and that’s a real good way to know. It looks icky, but it’s not botulism – botulism can’t grow in a jar with a bad seal. Oxygen kills botulism. Speaking of botulism, it’s very rare. Read my blog post here about it:
http://motherskitchen.blogspot.com/2008/08/safety-of-home-canning.html
Dining out at a restaurant is more hazardous to your health than home canning! Hope this helps!
2. MK added these pithy words on
Nov 10 09 at
7:58 am
I too made applesauce recently. All the jars sealed very well, in a couple the applesauce came up and out of the jar a bit before sealing. I imagine there is applesauce caught in the lid seal area. I can pick the jars up by the lid edge, so they are very tight, but are they really ok?
3. deb added these pithy words on
Nov 10 09 at
8:20 am
I was wondering if you have any handy tips about adjusting processing time if using a different sized jar than called for in a recipe. Is there a rule of thumb on this?
Thanks!
4. Jaime Lenet added these pithy words on
Nov 10 09 at
8:56 am
Two questions:
1. Tiny bubbles appeared in my applesauce a day or so after canning. Is this normal?
2. Got any ideas for fresh cranberries?Thanks!
5. Tracy added these pithy words on
Nov 10 09 at
9:50 am
I know lids can only be used once if sealed onto a jar. But if I heat up lids in hot water to prepare them for use, then don’t end up using them because my recipe didn’t fill as many jars as I expected, can I cool those lids and use them another time?
6. Elaine added these pithy words on
Nov 10 09 at
12:10 pm
What in the world is this a picture of? It looks like it says “FisucatisFun”…???
7. anduin added these pithy words on
Nov 10 09 at
12:59 pm
1) I am curious about the processing time changes for changed bottle size, too. For example, I made the Octoberfest Beer Mustard in the big Ball Canning Book. The recipe calls for 4-oz jars, so that is what I made. But, I would rather make 8-oz jars (for gift giving). But, I didn’t know what would be safe.
2) I made the Ball Canning Book recipe for curried apple chutney, but got only 7 quarts plus one 4-oz jar (not the expected 10 quarts). So, it is more like curried raisin chutney (still tastes good). I figure that it will be ok, since the seals are all good AND it has enough vinegar in it to make the 10-quarts. What do you think? I could throw it out and try again.
3) Great cranberry recipe: try the Cranberry Chutney (includes apples) in the Ball Canning Book. It smelled odd at first, but as it simmered, it developed a great aroma. Also, it tastes terrific! Though it might be an intersting addition to Thanksgiving dinner.
8. Eleanor added these pithy words on
Nov 10 09 at
2:21 pm
I wandered over here at the recommendation of a friend — and boy, am I glad that I did. This is like HEAVEN for the skeered little canner girl in me!
I have fond memories of waiting for my mom’s jars to “ping” after a big canning project. She always made it look so easy! But, I’ve suffered pretty seriously from “canning anxiety” (see comment #1: I think we’re psychic sisters). So, my question is — how do I can my own creations? That escabeche I love so much? The salsa I can’t get enough of? Aren’t there worries over having ENOUGH acid or somesuch? What about my favorite marinara?
My over-analytical brain always wins out and keeps me from moving forward with canning.
9. lo added these pithy words on
Nov 10 09 at
5:05 pm
A student in one of my canning classes suggested removing the ring and turning the jar upside down- A gutsy move, but I suppose that’s one way to check a seal!!
As for adjusting recipes for different jar sizes, the general rule is that you can always use a smaller jar and process for the same amount of time (i.e. process for the full pint time even with 1/2 pint jars)…but there’s no way to know the safe time for a larger jar without a tested recipe for that size jar. Sometimes I’ll just look in another book with safe, tested recipes and happen to find times for larger jars. Otherwise, I just deal with jars that are smaller than I’d like and know that I’ll live to eat them all
10. Liz added these pithy words on
Nov 10 09 at
11:20 pm
I have the same question as Elaine–I’m always heating up too many lids, then I’m not sure if I can reuse them… Would love to know! I’d also love to hear that elusive “ping” sometime!
11. Stacy added these pithy words on
Nov 10 09 at
11:30 pm
I was just told that if a canning recipe calls for lemon juice I should always use bottled lemon juice for acidity control. Is that true? I’ve always just used real lemons and wasn’t aware that was a problem.
12. Jessica Roberts added these pithy words on
Nov 11 09 at
12:10 am
My Mom always taught me to listen for the “pop” especially on low acid jars like tomatoes.
I second Lo’s question, how do you figure the times on home creations, and do you have to use a pressure canner instead of a water bath in some cases?
13. Rcakewalk added these pithy words on
Nov 11 09 at
11:17 am
You can reuse the lids that you’ve heated once – I checked with the extension service on that. You just can’t reuse lids that have been sealed on a jar.
14. MK added these pithy words on
Nov 12 09 at
7:35 am
A few thoughts and helpful hints…
As for testing for a seal, I always test the “button” on the top of the lid. Although, sometimes it will seal and then lose it’s seal (rarely for me) and those jars either get used right away or the contents tossed.
Lids can be heated, cooled, and reused. Remember, you want to heat the lids prior to use, but do not use boiling/simmering water as that will melt or ruin the rubber ring under the lid.
As Liz stated, you can always use a smaller jar and process for the same time, but you cannot go LARGER if the recipe does not call for it.
Bottled lemon juice should always be used as it has a tested and consistent level of acidity. Fresh lemons actually change in acidity levels depending on the variety…some Meyer Lemons are actually sweet!
Lastly, remember there are cooking recipes and there are canning recipes…they are NOT one in the same! Always use a reliable and TESTED recipe from a reliable source. Very few people who are aware of the safety guidelines regarding home preserving “make up” their own recipes.
Boiling water bath recipes and pressure canning recipes are not one in the same and have different standards and requirements due to ph and acidity levels in the food.
15. Kathy added these pithy words on
Nov 12 09 at
11:38 am
We just canned applesauce as well over the weekend. Not nearly as intimidating as I thought. It was very cool to hear the pop when they sealed.
16. Donna added these pithy words on
Nov 12 09 at
9:55 pm
I have 2 questions and a suggestion.
I’ve been canning applesauce in big jars, and when I’m simmering the apples for the sauce, I put in about 3/4 to 1 cup of extra apple juice. Then I ladle it out before blenderizing the sauce. I’ve been canning the liquid that I ladle out in small jars as “cider concentrate” with a bit of orange rind studded with cloves, a piece of cinnamon, a slightly-bruised nutmeg, and a slice of candied ginger. “Just add to regular apple juice and heat” is the idea. I’m hoping to give them to friends in my old city when I visit this Christmas since I’m not there to make the cider mix fresh for them the rest of the fall/winter. So, that recipe is kind of my “suggestion,” but also leads to my questions:
Is it safe to can those things, do you know? Liquid plus nut, stick, cloves, peel, ginger? I hope none of them overwhelms the flavor of the others, too. I boiled the small jars of liquid for about 20 minutes, just guessing that would be safe; there was lemon juice in with the apples as well so it should be acidic enough, I hope.
And, second question is about sealing: I didn’t have time to cook AND can on the same day, so I refrigerated the full cans for a day or two or three and then re-heated the jars (without their metal lids) in the microwave before putting the lids back on and putting them in the about-to-boil water. So, I tightened the lids a little extra, figuring they were cold and not hot and thus not as expanded as they should be, but I think it was still not tight enough, because those little jars didn’t “pop.” When I went to check on them and touched the lids with my finger to check, THEN they popped and stayed down as soon as my finger touched them (before I pushed down, just touched them), and then I tightened the lids which seemed rather loose. So, have you ever experience this, and do you think it’s safe, since they did eventually seal?
The kicker is, these are Quattro Stagioni jars, the only kind I can get here, and they have one-piece lids, and the shop doesn’t sell lids by themselves, so if I have to re-can them, I have to buy whole new jars. These little ones have 56mm lids, so they’re smaller than the standard American jar lid sizes. :S (The applesauce jars are 70 and 86mm, which correspond to “standard” and “wide-mouth” sizes – guess what I’m asking my family in the US for for Christmas?)
17. MissJubilee added these pithy words on
Nov 13 09 at
10:23 pm
It’s also good to store jars with no rings on them. That way it’s obvious which seals are bad, or go bad later.
18. Laura added these pithy words on
Nov 16 09 at
10:30 pm
I also have a question about Quattro Stagioni jars; have you ever used these? I bought a few up in Maine over Thanksgiving, just to try them out as they are pretty and I’m getting quite sick of the quilted Ball jars (they only kind I can find near me).
I’ve tried out one small (.15 liter, about 4 oz) and one half-pint size Quattro Stagioni; so far, neither of them have sealed and one opened up and let canning water into the cranberry sauce while processing (ewww). So, it seems I didn’t tighten that one enough but – any recommendations? The instructions that come with them are somewhat bizarre and I wonder at translation issues; you are supposed to fill jars with “product at room temperature” (I assume the jars are not hot either). Then you are supposed to put the jars into the canner, cover with lukewarm water and bring it all to a boil and process (for whatever time your recipe calls for) then leave the jars in the canner until completely cool. (They also suggest “consumption after at least 60 days.” I thought it was a translation error, but it says the same thing in French; wait at least 60 days until eating. Strange!)
The half-pint size take a regular-mouth Ball jar lid so I may just try that next, but wondered if you had any tips.
Thanks!
Kaela
20. kaela added these pithy words on
Dec 04 09 at
5:18 pm
