Would having this much air space cause any issues with preservation? And is reusing old store bought sauce jars safe? The top sucked down.
Only my second time canning. The first time went well I’d say. In hindsight I should’ve just used three pint jars, but thought I’d try reusing an Rao’s jar and if it worked I’d save more jars for future use.
by wardbelcanto
3 Comments
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GingerIsTheBestSpice
Don’t reuse the lids – the seal can easily be compromised. Also those lids can reseal after popup just with hot sauce poured into them, and then the threads keep it on. But it’s not a proper safe seal.
Also, when you store them, pull the rings off. The first reason is that they’ll rust, so pulling them off keeps them nicer and also lets you reuse them right away. The more important reason is that if the seal fails you want to know! With no ring it’ll pop off, with the ring it might reseal later but still be spoiled.
samtresler
Welcome to canning!
Unfortunately, you can’t really use commercial jars and trust the seal. Worse, they are thinner glass and break easier in home processing. It may seem like a money save, but losing even a couple jars of product is heartbreaking.
That much headspace probably means that the jar won’t stay sealed, or that there is enough air still left to cause spoilage.
I’d put these in the fridge and use asap.
Finally, are you following an approved recipe? I can’t really tell from a photo, but if that is a pasta sauce, not plain tomato sauce, you might have a low-acid food. This would require pressure canning, not boiling water bath.
Might seem like a lot of rules, but once you get used to them there is quite a lot of variety with what you can do.
3 Comments
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For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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Don’t reuse the lids – the seal can easily be compromised. Also those lids can reseal after popup just with hot sauce poured into them, and then the threads keep it on. But it’s not a proper safe seal.
Also, when you store them, pull the rings off. The first reason is that they’ll rust, so pulling them off keeps them nicer and also lets you reuse them right away. The more important reason is that if the seal fails you want to know! With no ring it’ll pop off, with the ring it might reseal later but still be spoiled.
Welcome to canning!
Unfortunately, you can’t really use commercial jars and trust the seal. Worse, they are thinner glass and break easier in home processing. It may seem like a money save, but losing even a couple jars of product is heartbreaking.
That much headspace probably means that the jar won’t stay sealed, or that there is enough air still left to cause spoilage.
I’d put these in the fridge and use asap.
Finally, are you following an approved recipe? I can’t really tell from a photo, but if that is a pasta sauce, not plain tomato sauce, you might have a low-acid food. This would require pressure canning, not boiling water bath.
Might seem like a lot of rules, but once you get used to them there is quite a lot of variety with what you can do.
Good luck!