How Do I Know If My Jars Have Sealed?
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- Опубликовано: 11 окт 2024
- With the many different types of canning lids on the market today, it is getting more and more difficult to tell if they have sealed after processing. Here are some tips to help.
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Interesting! I always just try to pick it up by the edge of the lid. I learned this after a couple of false seals which had just enough vacuum to bring the “bubble” down but were not actually properly sealed, and in a few days the air came back in and the lids detached. Not sure what caused that, but ever since, I’ve been using my fingertips or even nails to pick the jar up a couple inches off the table top, and this test has never failed me. Thought I’d share for Deaf & HoH viewers as another option :)
Yep, that's how I know for sure.
I'm in that camp (HoH)....so it doesn't unseal the jar if you pick it up by the edge of the lid (assuming it sealed correctly)??
@@Isaiah41_10 in my experience, a properly sealed jar doesn’t open for anything but a can opener or knife. That said, I’m just lifting it a couple inches briefly. I’m not doing it for a long time or putting effort into separating the two. I’m just making sure it’s tight.
For example, when I’ve put hot things into a jar, put a canning lid on it, and then put it in the fridge, it usually gives a false seal: the button pops down and the lid seems stuck. But if I try to lift it by the lid edge, it pops off almost right away. Sometimes the jar doesn’t even lift at all.
So, to test a genuinely sealed jar just takes a couple seconds because a false seal would easily pop off in that time. Does that make sense? Sorry, I’m in a rush, lol
I also use this method. I’ve never tried the spoon method. I’m pretty new and am always afraid I’m going to make my family sick. So before I open anything I make sure it’s sealed and I hear the hiss when breaking the seal.
Jess--thank you so much for your thoughtful comments on behalf of Deaf and HH viewers. I really appreciate that. Lifting by the lid is a possible option, although one one recommended by the USDA. Seems to me that it would be a really good indicator!
Thank you for responding to my question! I will use the "tone" method in the future to confirm that my lids have sealed. I use Ball lids and the button on them is not actually down, it is flat. I can't wiggle them or take them off but was confused about the "button down" test everyone quotes. I am relieved to know the days I've spent canning have not been wasted. You are my go-to authority for all thon3gs canning. Thsnk you again.
You are very welcome, and we are the ones that should be thanking you for the idea! As you can see, it was also a question many others had as well. I love it when we can help each other out like this!
Happy Birthday Becky!! Love the animals and garden
@v bachman, kudos to you for getting credit for this video! I absolutely learned through this video to help ENSURE seals & safety.
I'm a fifty-year-old woman that watched her grandmother and her great-grandmother can while growing up :-) I just started teaching myself how to can :-) I had a question about the Mason lids and twisting them, and when I posed that question, it took me to this micro video :-) I felt this was awesome and so helpful :-) you have a new subscriber :-)
Please write a book that encapsulates most or all the methods and terms you’re using such as the caterpillar in bread making. Perhaps include books and sources where you found your info so others can go there and learn about the topic after done watching your videos. Your creativity and ability to help others comprehend whatever you’re teaching is superb.
Thank you for all you do!🌹
Thank you so much for your comments.
Oh, my goodness, I found this video just in time! I canned my first batches of raw pack chicken, ground beef, and salsa verde and now I am panicking as to whether or not they have all properly sealed. I did the "lift" test by picking up the jars (gingerly) by the lids and none failed, but the "tap" test (with the fingernail) left me uncertain, not knowing the difference between a proper and failed seal. The Spoons have it! I am forever grateful. Thank you, Pam & Jim! 💋
Thank goodness for this video! I just canned 5 pints of chicken, and 2 of the jars had a false seal. Hubby got these jars at a yard sale with no lids or screw bands. The brands are "Mom's Mason Jars" with an image of a grandma, and "Mason Jar" with an image of a star. Never heard of these two brands; the jars were older but seemed to be nick-free and in good shape. I washed them, ran them through the dishwasher, and heated them in boiling water before use. I filled the jars and used brand-new "Ball" lids plus screw-bands I had on hand. After processing and cooling, the 'button' on Jar #1's lid was clearly up & the lid was loose, so I immediately put a screw band back on it & put it in the fridge. A few minutes later, Jar #2 suddenly lost it's seal, so I put it in the fridge with Jar #1. A couple of hours later I pulled both jars out of the fridge (both had lids + screw bands on) --- both 'buttons' were down, lids looked & felt sealed! My suspicions were aroused and I found Pam's video. I tested every single jar of meat I've canned this month using the spoon & sound method. Sure enough, the two jars in question sounded a hollow 'thunk/thud' while the other jars sounded a higher pitched, musical 'clink'. I have no idea what happened; I'm just grateful for good instincts coupled with this straightforward video.
The more I watch your videos, the more I appreciate your videos. While I watch many canning videos from different folk, you are my ultimate go-to for the obvious reasons. Thank you for your thorough lessons.
Thank you so much!
It is so refreshing to see the comments, "I'm new at canning..." because I am, too! I am so glad that "we" are getting back to this wonderful art for whatever reason(s). Thanks for the video, Pam and Jim! I am slowing stocking my cabinets with canned and dehydrated foods! (Can hardly wait on my freeze dryer to get here!)
It is great to hear that you are stocking your pantry/shelves. Please do not forget to use and rotate.
I've been canning for 40 yrs or so & I was afraid it was going to be a lost art. I'm still using my grandmother's pressure canner. I wouldn't give it up for nothing. Take care of your canner & it will last a long time.
I haven’t started canning yet in a couple of days I’m going out to the farm to pick up some fresh produce from the farmer I have gotten myself a water bath canner a couple of recipe books and a pressure canner so I’m going to give it a go. This video was immensely helpful to some city bloke who knows absolutely nothing about canning thank you very much…..
Great teaching moment. I'm going to send people over to watch this. I do what you've done, as well as pick up the jar by the ring-less lid. Between the two you'd covered. Thank you!
USDA does not recommend picking up by the lid, but with all the problems being reported with lids today on this thread, I think that is a great way to test!
Thank you for this info. This is my first experience with canning with my sister as my teacher. We are having a difficult time also. I am even brave enough to try pressure canning. Your videos have taught me a great deal. I am grateful to have such a resource.
You are welcome.
Thank you for taking time to share this information!!!
Incredibly helpful noone explains how to tell just shows.
Thank you haha i wasted 8 cans of chicken,potato,carrots and spinach and got a cheese smell 6months later.
Great video.. I use this type of lid.. I get them from the Amish store.. did 3 bushel of tomatoes last week and not one fail.. the way I check is after 8 hours I removed the ring and picked the jar up by the lid. After 24 hours I recheck then wash the jars. Filling the pantry is very rewarding.. thanks Pam & Jim
Thanks for sharing this good information. Many people are struggling with lids right now so glad you found a good source.
Thank you for covering this. I am new to canning and have been concerned about my jars sealing.
Good Morning! Enjoying this info! Have a beautiful day! May God bless us all on this Labor Day!
Thank you so much. It is lovely to have a day off of work. We are working on new videos!
Thank you! I’m going to tap every jar I have recently canned because I was wondering the same thing being a newbie pressure canner!
Yes, Pam taps her lids all of the time for test for seals. Thanks for watching our videos.
Thank you so very much for clarifying when your jars are sealed! Just so happened I completed 5 jars of stew meat an hour ago and noticed there was not a button on top of my lids this time, and had not heard the usual “click” I’m used to, so I used your technique of tapping the lid, which answered my question :-) (sealed). Thank you so very much for this video!
Thanks for this information! I'm also new to canning and I realize I have a lot to learn and I'm happy there are so many people willing to share this information.
You are so welcome! Jim
Oh my goodness THANK YOU....not know what's held me back from canning..thank you again,,,your smart and so kind to help us be safe...
You are so welcome!
Miss Pam, I never gave it any thought if my jar was sealed or not. I just listen for the pop of the button becoming depressed!!! You have given me something to think about!!! Excellent Micro moment explaining how one can tell if their jar is sealed or not. If it has a musical tone, it is sealed. If the button is depressed it is sealed. If it has a thud sound, it is not sealed!!! Excellent advise on how to know if your jars are sealed!!!! Always a great idea to be sure your jars are sealed!!! Thank you for sharing your knowledge!!!!!
Thank you.
I'm loving these micro moments ❤️
Glad you enjoy it!
What a great video. The newbies really need this lesson. A simple video but a brilliant idea for a lesson.
Thank you so much!
Good info, helpful hint you have to watch until toward the end to see the comparison of a sound of a jar with content inside.
Very interesting. I’ve never heard of this technique. Thanks for the information. I’m going to check my freshly canned tomatoes to see if they sing to me. ❤️
I am so grateful that you have blessed us with your channel.
Thank you so much--especially for putting it that way. We appreciate that.
So nice of you
I love your videos. I have always wanted to can but I never knew how. Just cooking for myself is hard. I can't eat it all. I just found your videos and now feel confident to give it a try. I have a glass stove top so right now I am trying to find my best option for a canner. They are all expensive in this situation. I watched your video that compared 2 different digital canners. Thank you again! You have been a tremendous help.
You are so welcome! Thanks for your kind words.
This was very informative! Thank you so much!
We are happy that you got so much useful information from the video. Thanks for watching our channel.
Thank you so much for this video! I had just canned some vegetable beef soup yesterday and had not heard them pop! Thanks to you I know they are sealed❤️🙏
There are lots of companies that produce lids. Many I’ve used have the button. Ball isn’t as reliable as they used to be. Many youtubers have done video on this issue but not as thorough as yours. Thank you for this. I’m moving away from canning except for small loads and water bath. I like the freeze drying idea. My dehydrating experiences seem to be so hit and miss and more labor intensive. Thank you
It is sad that the brands we once trusted are not so trustworthy now. Many of us are feeling the pinch of lids that don't work.
Made in C H I N A... :( We need our factories back here at home!!
A side note- I have found the Purposeful Pantry RUclips channel to be extremely help for tips etc on dehydration
@@lobodo988 absolutely
I had not noticed this sound difference you are demonstrating here. I checked some of my canned food and the same difference showed on my canned food.
What would we do without you? So simple but so effective.
Wow! Thanks.
I’ve been canning for a while now and the batch of green bean I canned today was the first batch that I was not sure if they were sealed or not. This video gave me peace of mind that they are indeed sealed!
Congratulations! Jim
Thank you so much for these videos. I’m starting my canning journey and am glad to have found your channel.
So much practical knowledge in a short video. Thanks. Susan B Cypress, Tx
Thank you for watching our channel.
So glad I came across your channel. Very informative for someone new to canning. Thank you
You are so welcome!
What a great way to show this method. Im adding it to my monthly test of my jars. Ty for teaching and sharing with us all.
Thank you for watching.
Dang… this is really helpful! You just saved me from putting two improperly sealed cans of tomatoes on the shelf. Thank you
Thank you ! That was the easiest explanation I've heard yet.
I've only been canning a little over a year and appreciate your expertise. I've been tapping on the lids to see what's good. I found 2 that I thought looked ok. Thanks!
That sounds fantastic! So glad to have you as part of our community.
I really love these micro-moments! They are so helpful!!
Teri: Glad you like them! Jim
This was a so helpful. The only question I have is about proper handling of a jar and its contents that has been on the shelf, and then found to have lost its seal.
Ditch it. Do not take ant chances. Jim
@@RoseRedHomestead I greatly appreciate your response. My apologies, I did not make my question clear. I plan to toss it for sure. What I should have asked is, I’ve heard some people say you should just toss the entire jar rather than risk coming in contact with botulinum. Was just curious if that’s actually necessary. Seems like you could dump contents and just wash the jar. Thank you again!
Extremely helpful! Thank you so much! I had received some jars that were canned and I’ve had them a year. On days that it’s warmer than others I can still hear them popping like theyre sealing. So I will check the way you showed - tomorrow. Thank you again ma’am
Glad it was helpful! Jim
Thank you, just finished my first time canning anything, made some salsa, I heard 3 of them pop so far, not sure if I missed the others popping? But will use that method to check them in a couple hours
Very helpful. I’m really new to all of this. I’ve been doing a lot of research and I’m ready to give it a try. Just waiting on first shipment of canning jars. I wondered what it meant did you hear your jars pop. I wondered if I should run for cover. I enjoy your videos and am learning a lot.
This was super helpful as I am a beginner canner☺️ Thank you for the great tips👍
Glad it was helpful!
Newbie to your channel and canning. I did 4 types of beans and green beans today. Thanks for this lesson bc on a couple jars I never hears the pop but the spoon test worked.
Excellent--that is wonderful! And we love newbies here. Welcome!
Thank you ... thank you ... THANK YOU! I just water bath canned some diced tomatoes last night and when I checked this morning, I was a little skeptical about one of the jars. Sure enough, it did NOT seal according to this little test! Now, what to do with it ... throw it out or use it today for something. I'll have to research that. Thanks again!
This is a truly great video! Thank you
I am a very careful canner and only do tested recipes. But I have learned SO much from watching your videos and learning I’m doing things properly. Thank you! I had planned on ordering a smoked turkey this Thanksgiving and canning the leftovers like I do with regular turkey but was disappointed to hear I shouldn’t do that since its smoked. I guess I’ll be freezing those leftovers. Keep up the terrific videos!
Thanks! Yes, freezing works.
New to your channel. Trying canning stew meat and ground meat for the first time today. Just the 2 of us so doing small jelly jars and making your meal in a bag idea. I really have enjoyed watching!
Thank you!
You play beautiful canning jars.
Thank you for sharing! I bought an instant pot max and I wonder if you can do more canning videos using that canner? I will greatly appreciate it
We have made several already. There will be more coming up. But in the meantime, you can use any of the USDA of Ball Blue Book tested recipes. That is what I use in my Max.
I am new to canning and have watched several of your videos. Thank you so much for such in-depth information! I canned peaches and pickles a few weeks back and tested the seal by pressing on the lid before 12 hours had passed. I didn't realize you shouldn't test the seal so early. Using the spoon test today the seal seems good, but I'm wondering if it's possible to create a false seal by pressing on the lids when the jars are still hot. I havent been able to find an answer anywhere and wanted to see if you might know. I also stored the jars without the ring.
How very simple and clever. Thank you for passing on this knowledge.
You are very welcome.
Thanks so much for this video! New to gardening and canning so all information is awesome!
Old Hippy Homesteaders was trying to locate lids recently. She contacted "Ball" and they gave her a link for Amazon where she ordered them and got the same lids you showed at the beginning of this video. The green box was noticeably darker than Ball's trademark green...AND to her horror they had been shipped from China. She recontacted Ball and they told her that Ball was in fact outsourcing to China for lids, and she had no idea if they were BPA safe. OHH contacted Amazon and got her money back without a problem. Then OHH went through a few reviews and discovered everyone was getting the same trash from China, all sanctioned by BALL. Just to let you know. Thanks for the musical lid video. Be healthy, stay safe and many blessings, Morgan
I know--it is awful! No more Ball lids for us. Trying out a new brand--Denali. They are offering free box of 12 for trying them out. Of course shipping is $6.
@@RoseRedHomestead Wait!!! Leisa Sutton at Sutton's Daze tried Denali and so did alot of other canners, and they all said they buckled. Check her channel for the info ruclips.net/channel/UC_JPNIxSg8llJJTOupC86jQvideos?view=0&sort=dd.
Jeni Gough has been testing and using Pur Jars and Lids, purchased at Ace Hardware, and she swears by them. ruclips.net/channel/UCf_91drCnzlLqG7IQw-5izQvideos. Be healthy, stay safe, and many blessings. Morgan
I’m new to this, just did 10 jars of blackberry jam from blackberries in back yard and they all sound like these, with the lid caved in so
I did it right!
We are never told to learn something new, I’m a novice at canning and just started doing this last year thank you for demonstrating another way to be sure food items are safe. 😀
You are so welcome! And I agree about never being too old to learn new things. Thank you!
Just what i needed to see and hear as i just canned some turkey breast. Some of the lids had that button and other did not sooo as always, wonderful one, this was perfect timing!!!
Thank you!
So glad the timing worked for you! Thanks for your comments.
Thanks for the wonderful micro moment, and the music lesson🤗👍🏼🎶 lol
Great info!!
Glad you enjoyed it!
Great tips! I never would have thought of checking the tone. This one test along makes me consider using just the Ball type lids instead of the Harvest Guard lids, since they won't make the same sound. I've also had more seal failures with the resuable lids. It's nice to have reusable lids for times I can't get lids, but I've been debating about whether or not to switch to the Ball lids, and keep the Harvest Guard for emergency use only. Would love your thoughts on that!
So many reports that Ball is now outsourcing from China, so not sure I would do that. I am testing out a new brand soon and will have a review on them shortly.
@@RoseRedHomestead thanks for the heads up. I'll look forward to your review.
I bought some Harvest Guard lids a while back as a just in case I cant find ball lids one day. Im just learning to do water bath canning and vacuum sealing for dried goods. Have you ever used them? has anyone in this thread used them? Is it safe to reuse the rings over and over? Are they similiar to the glass Weck ones I saw you use on the cherries? Really would like to know is case the just in case time comes and I cant get online to learn for whatever reason. Thank you again Pam for all your wonderful visual education to us. I really do appreaciate it. Its like learning in the kitchen with you.
I have used the Tattler lids--the Harvest Guard is made by the same family and is almost the same. The rings can be used over and over until they stretch out, crack, or become dry and brittle.
Thank you so much for this video. I do have a question, would there be a possibility of you doing a video on canner fails...not the regular siphoning and canning errors, but questions such as when a canner fails, what can be done to save the product? I had my canner fail: the canner seal I am presuming. It was a new one so I lightly oiled it and wiped up my canner, but it still failed again and I am out of time this evening. I am researching the problem. Now, my question is: when I try again (after refrigerating) do I put new seals on the jars. Some of the jars even 'pinged' so they are sealed but not processed. Also, if a canner fails within 5 minutes of the appropriate time, should I start all over? I have watched your videos for almost 3 years and you have been my mentor. I enjoy each and every one of them. In fact, my husband watches with me and we look forward to seeing you and Jim! Also when a canner fails, when to give up and purchase another one....
Hi Pam, firstly you are amazing. Thank you for convincing me I can become a canner with your wonderful videos.
HELP! I ‘tried’ to can some pickles but need some guidance. I’ve packed my jars with pickles,poured boiling brine, put a seal and band, they have sat overnight and cooled because it was way too late to water bath. Some jars the button did not go down therefor not sealed. Some jars I’ve pushed the button down and now have stayed down. Can I replace the seals with new ones and water bath the jars that are not sealed?
Start with cold water and let the jars warm up to a boil with the water.
So basically can I open up the jars, debubble, and water bath the pickles even though they have cooled off from the boiling brine that was poured on them last night.
Thank you for helping a beginner 😊
Awesome info. I’m just learning to can at my age. Lol. All these tips are so helpful and I’m very thankful for this channel.
Hi Queen! I had to comment b/c me too!! I’m 68 and just started to pressure can. I haven’t done water bath as of yet, but I will. Much luck dear!!! Isn’t it fun!! Blessings from Michigan….👋🏻😀❤️✝️. Oh, and I follow Pam b/c of her safety first ethical pressure canning.
@@cbass2755 Hello and wonderful to meet you. I am 57 and just now learning. I have my supplies and just have to start. My Mother did not can but my grandmother did. She passed away when I was young so never had the opportunity to learn. I’m so excited for this adventure. I just moved to West Virginia from Maryland.
60 here and just learning!
@@workinprogress3609 Oh my stars, I feel so much better and even more excited. I went back to college later in life and that first day I was sick to my stomach. I went to my first class opened the door and found myself among so many people my age. I graduated with a 3.9 GPA and was cheered on by my husband and son. I felt the same starting a new way of life with homesteading, but I’m feeling more confident everyday. Thank you all soooooo much.
@@warkcc You have PLENTY of support!!!
I also try the edge of the lid method because I always take my rings off when my items are finished. I use a FoodSaver vacuum sealer with the attachment for my jars. There is something to be said about “oldies but still goodies” because my machine is definitely dated, but never fails.
Remember your process, stay sanitary, inspect your equipment and you will succeed!
I'm a newbie, please tell me what the edge of the lid method is. Thank you!
@@reneewilliams1747 I hold the item by the lid only, up slightly over my counter in case the seal fails over a towel so nothing breaks, and ensure the seal does not come undone. You need a firm amount of “prying action” to unseal a properly sealed jar. It needs to be a FIRM seal in order to preserve properly. Otherwise you’re taking a chance on oxygen seeping in. Hope this helps. Other methods are to tap the middle of the lid to ensure you hear a “musical note” sound as opposed to an empty jar that has air left inside. Try this out with two separate mason jars; one sealed, one closed with air still left inside & listen to the sound differences.
@@reneewilliams1747 also, if you feel resistance & a popping sound on a sealed lid, it’s not sealed FULLY
It was extremely helpful, thank you and to Jim for videoing
You are very welcome!
Great information for identifying whether something is sealed or not.....does this also apply to water bath canning as well? Love your podcast!
Thank you I have questioned that myself. I appreciate your tips. May God bless.
You are so welcome, Jim
Tfs this, it's still sometimes hard to tell by spooning the lids but I found the truth on the button now I can tell. 💜😎 please stay safe and sending hugs to you both 💜😎
I just found you about a week ago. I want you to know I absolutely love your videos!! You are so sweet and beautiful in the way you teach. Thank you ❤
Thank you so much!!
Thank you! Never knew this.
My MNL gives us canned peaches every year.
Hi
watched many of your canning videos, learning. thanks for all the comprehensive in depth information and guidance.
Wanted to ask, does the canner get very hot? more then normal cooking.
if the stove is close to a window, is it safe? will it harm the window? the big differences of temperature outside and inside?
Asking about for example the presto pressure canner.
Thanks.
THANK YOU...THAT WAS SOOOO HELPFUL. APPRECIATE YOU FOR YOUR PROFESSIONALISM
We are happy that you were able to apply the information.
Hello Ma’am,
On my first try at water bathed mixed vegetables, two days ago, I really packed my vegetables down using a wooden spoon and the jars are sealed; but after the water bath I noticed that my brine fell about a 1/2 inch below the top tips of the vegetables. Are they safe to store in the pantry that way? Or does the brine need to fully cover the top tips of the veggies? Thanks so much for the helpful music tone tip, I appreciate it and have a blessed day!
THANK YOU!!!!
I’m sooooo ready to start my first canning batch of hamburger meat but this was one of the questions I needed an answer to. I definitely didn’t want to do my first cans of hamburger and all of them be contaminated due to botulism.🤢🤮🤢. Thank you! Very informative video!😊😊😊
So glad it was useful! Thank you.
Super info but I am hearing impaired and use a cochlear implant to hear. Although I feel that I hear fabulously compared to the past, discerning the different pitches or tones, or even hearing a pop, is beyond me. So, I use the test of picking up the jars by the edges of the lid, to a couple of inches off the counter. So far, all have sealed. Thanks for your great videos.
I would love to see a video on the various reusable lids and comparing them. I think we will regret it if we have to keep searching out new lids given the supply uncertainties. I look forward to every new video!
That method, while not one that the USDS lists in their book, is perfectly fine. Thank you for your comment. Glad all your jars sealed!
After watching all the meatball vlogs now I wonder if they can be canned in spaghetti sauce instead of the broth. I'm trying to eliminate as many steps and pots or pans as possible . I love the one pot meals. Thank you very much for sharing and encouraging possible ways
have you had the opportunity to try your meatballs in spaghetti sauce with canning yet? I was wanting to do this myself but wasn't sure if I could use spaghetti sauce instead of broth. I would appreciate your advice
I always worry about me vacuum sealed jars really being sealed! Thank you for this video!
You are welcome. Glad it was helpful.
wow VERY helpful! It's so easy to have a 'control' jar, an un-sealed jar, nearby to compare your taps to, if there's any doubt.
It was also interesting to hear the difference in pitch between watery items v. the very dense (peaches v. jam).
P.S. Your new canned peaches are really beautiful. Did you add a little sugar to them? I've done a bit of sugar versus no sugar, and the ones with sugar are always more vibrant. Do you know of any science behind that phenomenon?
Thanks for your comments. Depending on how naturally sweet the peaches are, I use sugar accordingly--sometimes a little, sometimes none. I have not noticed that phenomenon but will keep my eyes out for it.
You are a Real 'Peach' yourself in how you teach- good job! (Tell the younger one's they too Can do more to!)
Thanks again. You all show us an explan very well.
Thanks for the very kind words.
What a great video. Such important information to share.
Yes, if the seals leak, we have problems.
Very informative and I learned,thanks to you ma'am.
Perfect information for newbies like me!!! Thank you!!!
Glad it was helpful!
You put my mind at ease!
This is fascinating 😮
Is there a way to seal the lids after you found out they weren’t properly sealed. I just canned 13 cans of jelly and they’re still cooling. So far only half of them have popped but it’s possible I missed the sound. Can I throw them back in the water to can or is it too late and they must be resealed?
Thank you! This is super helpful :-) Have a great afternoon!!
Thank you! So glad it was helpful.
I'm going to get out of my sick bed and get a spoon to check all my canned item. Thanks for this mm!
Oh goodness--hope you feel better soon. thanks for sharing.
Thank you!!! I was searching all over day-before-yesterday!
Glad you found this video! Thanks!
Thank you! I had the same question. I love your channel and you're doing a wonderfully job teaching us all about food security and prepareness.
Thanks for watching our channel.
Thank you for the tip! I will do a test on mine as well.
Thanks for this information, great to know.Have a blessed evening
Thank you! You too!
I just decided for the 1st time to try Kerr 8oz cuz they're interesting. Zesty Peach BBQ Sauce Ball recipe Waterbath. meticulously cleaned rims, exact headspace, everything 100%. ZERO pops after hours. Removed rings and can't remove the lids for anything. Held up in air by lid rim. All 10 Jars.
But they're sealed so I feel I'm good. I hope. The lid 'buttons' seem pretty hard to press down vs. ball & visually more extreme.
Thank you for sharing so much knowledge with us.
You are very welcome.
Is thunky a word? 😂 thank you for this. I feel better now knowing that mine are sealed for my first ever canning anything..
I am in my second summer of canning from my garden and my first year making cucumber pickles. I wanted to describe the pickle I'm in and ask a series of questions.
A week ago I made 3 jars of pickles. I used 2cups white vinegar, 1cup water, 1tbsp sugar and 3tbsp salt plus seasonings. I put pickles, garlic, dill, brine into a sterile wide mouth pint jar, wiped rim, and topped with a sterile lid and boiled submerged for 10-15mins. I left 1/3" headspace since some say 1/4" and some 1/2".
After cooling to warm, all the lid buttons popped down. I can remove the rings and lift all the jars just by the lids, but when I tap the lid with a spoon, it's dull and not that musical tang of a good seal. I believe this is because the contents floated to the top and are touching the lid.
Is it ok that they poke out of the brine? Do I have a false seal? If the cucumbers have to be fully submerged, how do I do that while leaving headspace? I have also read it doesn't really matter if pickles are sealed since people make them in crocks. Does that apply here? Any help you can offer this newbie is much appreciated.
Hi. I perhaps have an exception to that rule...
I just canned myself some apple pie filling and some pear halves. Both of these sets are sealed via the "lift from the lid" method, but they don't have the sing-songy tink. I think it's because the food underneath is touching the lid.
In case of my pears, they're floating high. In case of my pie filling, I didn't realize how much clear jel expanded during cooking (though I did leave the alloted 1 inch head space, it had filled in by the next day).
What do you think? I know it's not ideal, but I don't know how to fix it.
I also went downstairs and tested every single one of my jars. All except ONE made the ring. And that one? The seal just slid right off. There had been a crack in the rim I missed! So thank you for that!
Very interesting! Yes, pie filling does expand--especially apple. If you lifted from the lid and remained sealed, they are fine even with out the tink. If sealed, your pears are fine. That is great that you found the unsealed lid--a crack will certainly cause that. You did great!
@@RoseRedHomestead Thank you so much. I thought so but I'm petty new so I need some reassurances now and then! You are a blessing and I very much appreciate your videos. (Gonna try that Cranberry Holiday Salad for sure 😉)
You are welcome. Glad it helped. Hope you love that salad like we do!