Posted: 8/19/2009 8:58:18 AM EDT
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Canned up some salsa last night and only 2 of 7 quart jars sealed properly. The others were half empty and puked a little in the canner, all were finger tight. Any idea what I did wrong?
Also I have the jars in the fridge now. Can I just put new lids on and add water to get the correct headspace, then recan them? Thanks! |
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Quoted:
Canned up some salsa last night and only 2 of 7 quart jars sealed properly. The others were half empty and puked a little in the canner, all were finger tight. Any idea what I did wrong? Also I have the jars in the fridge now. Can I just put new lids on and add water to get the correct headspace, then recan them? Kinda hard to say.... May have been issues with headspace, may have been issues with not getting all the bubbles out of the salsa before processing. You pre-heated your lids, yes? You wiped the jar lids before placing the lids? Some leakage of foodstuffs into the canning water is to be expected, but losing half a jar's content is unusual. Can you say more about your process? Was this in a pressure canner (I'm guessing it was)? If it was in a pressure canner, then headspace is likely your issue. ETA: Some folks would re-process after having a lot of can seal failures. I personally would not and would opt for freezing the remaining product, particularly since you're only talking about 5 quarts. |
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Thanks, never thought about freezing it. Will go that route.
I was using 1/4" headspace and a mix of brand new wide and narrow mouth jars. The narrow ones were the only 2 that held up. I did heat the lids in a pan of water, kept the jars and salsa hot as well. I believe I wiped down the gaskets on the lids too as well as the rim of the jar. Screwed it on finger tight then backed it off maybe 1/8th inch. I canned them for 20 minutes at 12 pounds. Got them up to temp real slow then held it and took a good hour before I popped the lid on the canner. Thanks for the response. |
| I have always used 1" of headspace with salsa and tomato products. 5lbs of pressure for 10min and a slow cool should be more than fine for a highly acid foodstuff such as tomato. Even with added veggies the vinegar or lemon juice brings your acidity to proper levels. |
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Quoted:
Thanks, never thought about freezing it. Will go that route. I was using 1/4" headspace and a mix of brand new wide and narrow mouth jars. The narrow ones were the only 2 that held up. I did heat the lids in a pan of water, kept the jars and salsa hot as well. I believe I wiped down the gaskets on the lids too as well as the rim of the jar. Screwed it on finger tight then backed it off maybe 1/8th inch. I canned them for 20 minutes at 12 pounds. Got them up to temp real slow then held it and took a good hour before I popped the lid on the canner. Thanks for the response. where did you get the recipe for 1/4"headspace and 20min at 12lbs of pressure? |