Pressure Canning - Why are there duds?

Discussion in 'Recipes, Storage and Preparation of Seafood' started by Rain City, Jun 25, 2020.

  1. A1winder

    A1winder New Member

    All of the canning tips I know have been covered by the posts above.
    There is one more thing you can do.
    After you have finished processing under pressure and have taken the jars out to cool listen for the snaps indicating that the lids are sealing.
    After 10 - 15 minutes out of the canner all jars that are going to seal usually have.
    Check the lids to see that they have all pulled down in a convex shape - also use the "tap test" on lids - if they sound hollow and give at the pressure of your finger they are probably not going to seal.
    At this point re-tighten the seal rings and turn the jar upside on the counter (lid down) and leave overnight to cool.
    You will be surprised how many dud jars like this end up sealing.
     
    Rain City likes this.
  2. A1winder

    A1winder New Member

    That should read concave shape
     
  3. WHO DAT

    WHO DAT Member

    Hey ; my wife picked up one of these "Starfrit" magnets , thought it was goofy at first but works gr8 20201001_121323(0).jpg
     
    sasqman, Rain City and walleyes like this.
  4. Wild Bill

    Wild Bill Well-Known Member

    Has anyone tried cheap aftermarket lids? My wife harvested almost 100 lbs tomatoes so tomato paste, sauce, bruschetta etc. Not as valuable as Salmon!
     
    WHO DAT likes this.
  5. Rain City

    Rain City Crew Member

    Where are the lids from?
     
  6. Wild Bill

    Wild Bill Well-Known Member

    WHO DAT likes this.
  7. Rain City

    Rain City Crew Member

    WHO DAT likes this.
  8. WHO DAT

    WHO DAT Member

    "Tomatoageden" continues what a year!, definitely going to try those lids for preserves thanks for the heads up! Some smoked tomato's , gutted salted , 1hr smoke 6-7hrs drying ( in Bradley) air 20201016_133441.jpg 20201016_164919.jpg 20201017_110138.jpg 20201017_112406.jpg 20201017_112926.jpg tight jarred in olive oil + dried garlic petals
     

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