hi all! i’m new to canning and have only tried my hand at a couple other recipes, but this is just pickled red cabbage. my question is about the lids, i had them sanitized in boiling water before i put them on and tightened the ring around them. as they are sitting out on the counter, i can hear them popping down so that the seal is snapped in place.
the recipe said to leave them out for a few hours but then to put them in the fridge and keep for 1-6 weeks. i was just wondering if they would be shelf stable if the seal popped? i’m so sorry if this is a dumb question, i know with my other canning recipes i needed to do a water bath to be shelf stable but i’m just wondering if the seal will always pop no matter if you are canning or pickling. also sorry if this is confusing, let me know if i need to clarify anything.
thank you for your help!!
by oshet-mydiamonds
4 Comments
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The recommendation is to no longer boil lids. You should pick up a newer Ball book (or borrow one from the library) for procedures and recipes. And they need to go right into the water bath after placing the lids on- there shouldn’t be enough time for you to pull a vacuum.
And you might have pulled a slight vacuum if the lid popped, but they are not shelf stable if you didn’t process them with the proper directions in the water bath.
These are not shelf stable. You have to actually can them using either water bath canning or pressure canning (depending on the contents) for it to be shelf stable.
No.
These are not shelf stable.
You would not put food in Tupperware, burp it with a tight seal, and then leave it in your pantry for months on end.
There are many steps to canning, and as demonstrated in this example of fermented cabbage packed into jars, but only the lid sterilized and affixed, a good seal does not equate to properly processed and shelf stable.
I hope this helps illustrate the importance of proper food handling and food safety to further your food preservation endeavors.