Hi guys, I tried my best to can my spaghetti sauce. When I shutted down the oven I heard a popping sound…
Here’s what I found 🙁
If they seal good are they still safe???
Thanks!!
by MangeMaRaie1
10 Comments
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bigbrucerasta
I would say any that are concave are safe but any that look inflated are bad seals but I’m no expert at pressure canning
RegularBitter3482
Lots of hard work but not safe, it looks like you put your lids on too tight so no air could escape hence the buckles and pops. I believe you can reheat, and reprocess though.
JuicyMilkweed
If you followed a tested recipe then the ones that sealed without buckling are safe. Looks like you either overtightened the rings or those lids are not made for pressure canning.
Deppfan16
what recipe or process did you follow? did you let the pressure come down to zero naturally, and wait 10 minutes after taking the weight off?
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marstec
Where did you buy those lids? Generic lids from the dollar store or cheap ones off Amazon have been known to have very high failure rates. Over tightening the rings can also lead to buckling. I don’t see one seal that isn’t buckled or compromised.
angiethecrouch
This happened to me just last week!! Ughhhh!!
LittleBrickHouse
Tried to look up info about those “Sealock” lids but couldn’t find much. Scam?
culturekit
Wait, you put these in the pressure canner dry??? Where’s the water?
10 Comments
Hi u/MangeMaRaie1,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
I would say any that are concave are safe but any that look inflated are bad seals but I’m no expert at pressure canning
Lots of hard work but not safe, it looks like you put your lids on too tight so no air could escape hence the buckles and pops.
I believe you can reheat, and reprocess though.
If you followed a tested recipe then the ones that sealed without buckling are safe. Looks like you either overtightened the rings or those lids are not made for pressure canning.
what recipe or process did you follow? did you let the pressure come down to zero naturally, and wait 10 minutes after taking the weight off?
[removed]
Where did you buy those lids? Generic lids from the dollar store or cheap ones off Amazon have been known to have very high failure rates. Over tightening the rings can also lead to buckling. I don’t see one seal that isn’t buckled or compromised.
This happened to me just last week!! Ughhhh!!
Tried to look up info about those “Sealock” lids but couldn’t find much. Scam?
Wait, you put these in the pressure canner dry??? Where’s the water?