Hello! I was making a batch of pickles and for whatever reason the jar came out of the hot water bath with its lid popped up to the point of being creased. I’d be grateful if anyone could explain why!
Thank you!
by docawesomephd
14 Comments
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Crystalcaterpillar01
Did you over tighten the ring? That can cause buckling.
charbear60
Your lid buckled. Do an internet search it will explain it. Consider this unsealed
What causes the lids to buckle? A. Buckling lids may be due to a number of things: 1) This problem may be caused by tightening the jar rings too tightly before processing the jars. During processing, the flexible metal lid permits the jar to exhaust air, and rings that are too tight will not allow the air to escape during processing. 2) Not following the correct preheating process for the brand of lids used. [Ed: note Ball clarified in 2015 that no lid heating at all is needed] 3) Filling the jars too full. 4) Using the raw-pack method for starchy vegetables. 5) A steam leak from the pressure canner lid. 6) Cooling the pressure canner with water or cool air. 7) Using a jar with a mouth that is too large for the lid (such as a mayonnaise jar). [1]
BoozeIsTherapyRight
Looks like you over-tightened your rings.
Diela1968
You cranked the ring on too tight. Hot air and steam couldn’t escape and buckled the lid.
The most common method to avoid this is to fill and lid the jars on a kitchen towel. Place the ring on, and tighten using just your finger tips. When the jar starts to spin on the towel, stop.
I personally then turn it another one quarter turn.
FarkinDaffy
Liquid too high?
Griffie
You over tightened the ring. Put it on until it just makes contact with the lid, then gently turn about 1/8 of a turn to snug it down.
Violingirl58
Ring too tight
RubiWillowDreamer
When you tighten the ring, it should be finger tight. This means not using your palms, just fingers.
Kammy44
I had this experience with Ball lids bought prior to Covid. If I used them in my pressure canner, a lot of them buckled.
When I switched to ForJars lids, no problem any more. I gave the ALL to a friend who only water bath cans.
vibes86
Ring was too tight
bwainfweeze
It’s the terror of knowing what this world is about
Watching some good friends scream, “let me out!”
Imurtoytonight
Ball actually makes a tool to tighten down the rings that prevents over tightening. I can’t get the link to post but Google “ball canning ring wrench” and multiple sources and prices will come up.
chicken_tendigo
Buckled lid. Not sealed. You probably cranked the ring on too tight. I generally have all my filled hot jars sitting on a towel in a tray when I do rims, lids, and rings. I pick up a lid from the warm water pot with my magnet, place on the jar, slide a ring down the magnet wand, and tighten with two (and only two) fingers until the jar starts threatening to spin while still holding the end of the magnet wand in the other hand. It’s a bit hard to imagine, unless you see it done in person and practice. You don’t want them tight-tight, that’s for sure.
14 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. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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Did you over tighten the ring? That can cause buckling.
Your lid buckled. Do an internet search it will explain it. Consider this unsealed
What causes the lids to buckle?
A. Buckling lids may be due to a number of things:
1) This problem may be caused by tightening the jar rings too tightly before processing the jars. During processing, the flexible metal lid permits the jar to exhaust air, and rings that are too tight will not allow the air to escape during processing.
2) Not following the correct preheating process for the brand of lids used. [Ed: note Ball clarified in 2015 that no lid heating at all is needed]
3) Filling the jars too full.
4) Using the raw-pack method for starchy vegetables.
5) A steam leak from the pressure canner lid.
6) Cooling the pressure canner with water or cool air.
7) Using a jar with a mouth that is too large for the lid (such as a mayonnaise jar). [1]
Looks like you over-tightened your rings.
You cranked the ring on too tight. Hot air and steam couldn’t escape and buckled the lid.
The most common method to avoid this is to fill and lid the jars on a kitchen towel. Place the ring on, and tighten using just your finger tips. When the jar starts to spin on the towel, stop.
I personally then turn it another one quarter turn.
Liquid too high?
You over tightened the ring. Put it on until it just makes contact with the lid, then gently turn about 1/8 of a turn to snug it down.
Ring too tight
When you tighten the ring, it should be finger tight. This means not using your palms, just fingers.
I had this experience with Ball lids bought prior to Covid. If I used them in my pressure canner, a lot of them buckled.
When I switched to ForJars lids, no problem any more. I gave the ALL to a friend who only water bath cans.
Ring was too tight
It’s the terror of knowing what this world is about
Watching some good friends scream, “let me out!”
Ball actually makes a tool to tighten down the rings that prevents over tightening. I can’t get the link to post but Google “ball canning ring wrench” and multiple sources and prices will come up.
Buckled lid. Not sealed. You probably cranked the ring on too tight. I generally have all my filled hot jars sitting on a towel in a tray when I do rims, lids, and rings. I pick up a lid from the warm water pot with my magnet, place on the jar, slide a ring down the magnet wand, and tighten with two (and only two) fingers until the jar starts threatening to spin while still holding the end of the magnet wand in the other hand. It’s a bit hard to imagine, unless you see it done in person and practice. You don’t want them tight-tight, that’s for sure.