Joy - we'd need to know the recipe and the processing instructions you used please. Specific ingredients? There are some tested and approved recipes that don't call for the 1/2 and 1/2 rule but most approved recipes do specify it in the instructions.

As to the 1/2 boiling and 1/2 not? Yes they should all be the same. Did you follow the instructions for proper cool down, remove the weight, wait 10 mins, then remove the lid? I don't think that has anything to do with the lids. More of a processing issue. Those jars did not get hot enough.

Dave

In addition to Dave's questions it would be helpful to know what size pressure canner you used and whether you vented for a full 10 minutes before applying the weight.

Dave has experience with Tattler lids; I do not. Perhaps he can clarify whether they're suitable for pressure canning.

Carol

Also, how did you can the squash ? Was it in chunks ? If you pureed it you will need to toss it.
If you have more than half solids it may be considered too thick and the heat will not have penetrated it to make it safe.
Please, get a current Ball Blue Book if you don't own one. That and you can also follow the guidelines here :

Here is a link that might be useful: National Center for Home Food Preservation.

Joy Full Jan,
As long as you follow proper instructions, and after venting your canner for at least 10 minutes after the pressure is released, don't worry if some jars are still boiling and some are not.
I actually actually crack the lid on my canner and let it sit another 5 minutes to allow some extra time for my jars to cool down. I then lift the lid and check to see if jar contents are still boiling (just a sample on the top layer)and if so, I just sit the lid back in place for another 5 minutes to allow just a little more cool down time. I have never had to allow the canner to sit more than this to still the contents in the canner.
Just my thoughts.
Jim in So Calif

Dave - just my standard turkey soup recipe with meat, veggies, red beans and (tail tucked between legs)sweet potato noodles. Now I know that you're not supposed to put noodles in canned soup but I'm a limit tester, OK? The noodles had already been cooked and sat in water before I put them in.

Remove the weight/remove lid/wait 10 minutes? No, still learning anxious child that I am.

Carol - I used my spanking new 16 qt. Presto. And yes, I did vent for 10 minutes.

Linda Lou - yes, I canned my home grown B. squash in chunks and it turned out quite well, so at that point I was an expert! Not.

Brother Jim in S. Calif - I stuck the questionable jars outside last night just in case they were rejects and now this morning it appears that they have sealed. I will open one and try it today to see how it tastes.

Thanks to one and all for your input. I was feeling kind of dejected last night but now more confident to try round two!

Jan

Dave - just my standard turkey soup recipe with meat, veggies, red beans and (tail tucked between legs)sweet potato noodles. Now I know that you're not supposed to put noodles in canned soup but I'm a limit tester, OK? The noodles had already been cooked and sat in water before I put them in.

Your own recipe? Red beans? Noodles? Too densely packed in the jars? What processing time? Hopefully it was for meat. Sorry but that is far too much "limit testing" IMO for safety. Especially for someone new to canning.

I'd toss those jars as there is no way to know if they are safe or not.

Remove the weight/remove lid/wait 10 minutes?

No. The guideline is remove weight, wait 10 min., THEN remove lid. And when you remove the lids if some jars are still actively boiling but the others are not then there is something wrong.

Is you Presto the one with both the weight and the gauge or just the weights? They make both in the 16 qt. model. Do you have a Ball Blue Book? Have you read all the canning info on NCHFP including "How to Use a Pressure Canner"?

Dave

PS: Tattler lids work fine in pressure canning.

Please, dump that soup you canned if more than 24 hours ago. If less than 24 hours, either put in fridge and eat within 2 days or freeze it. If you put in either the fridge or the freezer, pop the seals on it. You don't want them airtight. Plus, if freezing you need room at the top for expansion.
You will find the number one guideline for safe home canning is NEVER make up your own recipes. Sure, there are safe guidelines for soups, per se, but no noodles, rice, barley, oil, milk, butter, or other dairy or eggs. Not other than a very few specialized things, like a few marinated vegetable recipes that are HIGHLY acidified and have been tested in labs. There is a recipe for a lemon curd, too, but again, was tested. ( I am still not sold on that one.)
Noodles not only change the density, making it too thick, it changes the ph level. You need to know these things when canning foods, as to why and why not to safely use them in canning.
Canning is a science, cooking is an art.
After about 2 you can have botulism in those jars, enough to be deadly. It can grow that fast.
The 24 hour reprocessing is given since after that 24 hours even pressure canning may not destroy all bacteria.
Many new people to canning will make mistakes and have to throw out food. It is a hard lesson, but one that many do make.
Please, get a CURRENT Ball Blue book. An older version may contain outdated info.
Yes, that info on leaving the lid on for another 10 min. is current and is part of the safe canning procedure.
Not to mention it can help with losing liquid from jars, known as siphoning.
We are not trying to be hard on you, but trying to keep you safe, as well as give you some great foods to eat. We don't want you to have throw out food, either.

When Linda Lou said that info on leaving the lid on for another 10 min. is current and is part of the safe canning procedure she meant that the 10-minute wait time is considered part of the total safety-tested processing time.

That means even if your soup recipe met the current standards, it would not have been processed long enough. For that reason the squash is also under-processed.

Carol

Linda Lou - I will pitch the jars (backyard possums will eat good tonight!). And there clearly is more science for me to learn here.

Carol - I processed the squash for 90 minutes, but that still is not enough time?

No, because the actual processing time is time to come up to heat+ 10 minutes vent time + 90 minutes processing time +time to return to zero and remove weight +10 minutes wait time with the lid still closed.

Carol

Agree with Carol. Skip any of the before or after steps and the food is underprocessed.

Please see: How To Use a Pressure Canner (Step by Step)

Dave

>(backyard possums will eat good tonight!)

Did I hear possum??!! Yum, yum... fatten those babies up!

I usually catch a couple dozen a year in my garden & on my 2nd story back deck. They are very selective and only eat tomatoes at the very peak of ripeness. The raccoons are less fussy.