For some reason this lid on my beef stock ended up like this, none of the others did it. But it seems like it's sealed. Should I just use it ASAP?
by Ptypablo
11 Comments
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EastTyne1191
When in doubt, throw it out.
Shadow_Integration
Straight from the canner to the fridge. Otherwise, dump it. It’s not worth the risk.
redceramicfrypan
I’d be worried that the sharp corners could compromise the seal, so I would put it in the fridge and use it first.
Ok_Acanthisitta_2544
Looks like the ring was maybe on too tight (not just finger tight), so buckled as it heated, rather than allowing the gases to escape, then sealed as it cooled. Seal could be compromised. Straight to fridge, then use this one first.
Psychotic_EGG
So here’s the thing. In theory it could be sealed with no issues and remain sealed.
But it could also be that the inside coating is compromised and the moisture from the stock will rust the underside of the lid. At best tainting the flavour as it rusts and adding rust and the protect layering to the stock. At worst giving it a false seal and becoming dangerous to eat.
Put it in the fridge and use it this week. Since you’re doing stocks I assume you have a pressure canner. Use this to make French onion soup, and can it. Ball has a pressure canner recipe.
lovelylotuseater
One jar, I’d use immediately. Multiple jars, I’d toss out the pack of lids, get some new ones, and would reprocess. I wouldn’t trust this for shelf stable storage.
todd_ted
N O
Fun_Journalist4199
If you do use it, bring it to a rolling boil for 10 minutes
Tacticalsandwich7
Break the seal, put in the fridge and use it within a few days. You had the ring too tight on that one so it built positive pressure and buckled the lid to vent steam.
11 Comments
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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!
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When in doubt, throw it out.
Straight from the canner to the fridge. Otherwise, dump it. It’s not worth the risk.
I’d be worried that the sharp corners could compromise the seal, so I would put it in the fridge and use it first.
Looks like the ring was maybe on too tight (not just finger tight), so buckled as it heated, rather than allowing the gases to escape, then sealed as it cooled. Seal could be compromised. Straight to fridge, then use this one first.
So here’s the thing. In theory it could be sealed with no issues and remain sealed.
But it could also be that the inside coating is compromised and the moisture from the stock will rust the underside of the lid. At best tainting the flavour as it rusts and adding rust and the protect layering to the stock. At worst giving it a false seal and becoming dangerous to eat.
Put it in the fridge and use it this week. Since you’re doing stocks I assume you have a pressure canner. Use this to make French onion soup, and can it. Ball has a pressure canner recipe.
One jar, I’d use immediately. Multiple jars, I’d toss out the pack of lids, get some new ones, and would reprocess. I wouldn’t trust this for shelf stable storage.
N O
If you do use it, bring it to a rolling boil for 10 minutes
Break the seal, put in the fridge and use it within a few days. You had the ring too tight on that one so it built positive pressure and buckled the lid to vent steam.
This is a good time to make ramen! Enjoy!