Jars coming unsealed

My parents have been canning for over 35 years and I have been canning with them for some of that time. In that time we have had our share of mishaps. This past year of canning season has been the puzzling one, though. I make jam, and have sadly discovered that my seals are coming unstuck. Just today, I was sitting in my kitchen when a sealed, and water-bathed, jar of strawberry jam “plinked” and upon inspection I found one to be unsealed. I have done nothing new or different, but we have found this to be occurring this season and last. Have they changed the structure of canning seals? Am I doing something wrong? Or is this a good time to convince the family to switch to Tattler reusable seals!

Allison Podmore
Fairfield, Ohio

I really don’t think the seal compound has changed but who knows? I haven’t been having those problems with my canning this year or last, using new lids. But some folks have reported it. Basically, pour hot jam into hot jars, leaving recommended headroom, wipe off rims of jars squeaky clean, place hot, previously-simmered lid on jar, and screw down ring firmly tight. Process in a water bath canner for recommended time. Lift out jars and place on clean, dry, folded towel on your counter, several inches apart. You’re probably doing all of this but sometimes some little thing may have been done wrong. A common one is putting the jars too close together on the towel. This causes weak seals sometimes, which do come undone. Or some folks get in a hurry and leave the jars in the canner and just turn it off and take them out when the water cools. Again, poor seals. I sure hope you figure things out because having jars come unsealed is real frustrating! I love my Tattlers but don’t think switching will cure your problem. Hopefully it was just an infrequent happening and won’t bother you again. — Jackie

Canning time for brats

I’ve started home canning this past year. My wife bought me the All-American 930 canner (very nice). I have done stew meat, pork loin and Johnsonville brats. The directions I was given said to do the stew meat and pork loin for an hour and thirty minutes each. But, the brats said for 30 minutes. (The hour was mistakenly left off.) Well guess what… I did the 30 minutes. There are 5 brats per quart. I did this about 3 months ago. The jars are all sealed and look great. We have not opened any of the brats yet. I read an article about a guy from Washington State that all most died from botulism poison.

I understand now how the botulism toxin is produced and the processing time factor is critical to kill the botulism bacteria, not just to cook the product. I have looked over many sites and understand that the toxin is odorless and tasteless. My question to you as you’re the only person I would believe is, can I open the jars clean the rims, place a new lid on them and reprocess them for the hour and thirty minutes and they be safe to eat. Too many armchair canner wannabes out there give conflicting information on the toxin being destroyed after the jar is opened. Some say that you can just cook it and it kills the toxin others say it can’t. I do not want to play Russian Roulette with my family’s life. If you tell me to cut my losses and dump them, I will. (We are talking about 28 quarts.) The plan was to cut them up and use them in things like spaghetti sauce.

Name withheld

Unfortunately, I, personally, would dump the brats. While it’s true that correct canning will kill botulism and its toxins, I wouldn’t chance it because they were initially canned incorrectly. Sorry. As you read in the article, the man did not correctly can his meat and later became deadly ill from eating it. Wouldn’t want that to happen to you…or to me! — Jackie

6 COMMENTS

  1. In the past we had the same problem with Ball brand lids, even some with Kerr. We looked at the rubber ring on the flats, and it seemed a bit thin and narrower then usual. This year, and last year, we have not had that happen, thank goodness. I don’t know if the company machinery had a malfunction or not, but we had a lot of tomatoes and green beans that went ‘south’ that year.
    Another problem we encountered in the past, the lids would develop what I would call a ‘crease’ in them. They sealed fine, but they sure looked odd.

  2. WOW!! That botulism thing is scary!!! I will still can meat but will always and forever be sure to follow the directions as close as possible. I am very carful when I can but that will sure open your eyes to the dangers of being careless
    .

  4. One thing I’ve learned just recently…after 40+ years of canning…is that you should leave the jars undisturbed for at least 12 hours. Know I was always in a hurry to get them washed and stored away once I heard them ping. Don’t know if he really makes a difference but I didn’t loose any of the 500+ jars I canned last year using both Tattler and regular lids.

    Also rushing to get them out of the canner can cause this unsealing ,too. Especially in the pressure canner the total cooldown time is part of the whole process. 32 jars of carrots today and they’ll sit overnight before I wash and store them.

  5. Hi Jackie, I read your article about jars coming unsealed. Well guess what, up here in Michigan. I know a few people who have that happen with ball brand lids last year . Don’t know what the scoop was but 4 of those ladies have been canning for over 50 years and were just flabbergasted over it. The walmart and other brands were just fine. I also read on a canning forum on face book other people were having that same problem but only with ball.
    Thanks for your time, Mary

  6. I have canned several different kinds of meats. Always following your canning directions but what about canning meat such as brats in a vinegar and tomatoe sauce? Same processing time?

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