Unless the seals have broken and you have juices of fig leaking out, or water leaking into the jars, I doubt it. 95% of the seal is done when they are filled, capped, and the rings are snugged down before placing in the canner. Rings can rust at any time, especially if they were used previously for a corrosive pickle juice and a bit of the BWB had made it into the glass and metal threads. The ONLY way these might be tainted is if the lids were used over again, and have even a microscopic cut in the non corrosive surface on the inside of the lid. I have seen pickle juice eat right through a metal lid that was reused. Needless to say the pickles were not safe to eat, as they has soon decayed and dried to a dark mass at the bottom. In your case, just look to see if there is more liquid or a thinner liquid that is at a higher level inside ech jar. You can carefully unscrew the bad ring and either leave it off, or carefully wipe the glass threads, and place a clean dry lid on for extra protection against a lid popping off. If all is done right, it should be fine. For water bath water in hard water areas, add a tablespoon of white vinegar to the boiling water. It reduces the whitish coating left by the high calcium and mineral content of the water.

I checked the canned jars of figs and it didn't look like there was any more juice than what I had put in....I was really concerned that perhaps some of the bath water, with the rust contamination, had gone in the jars during the water bath.

I'm giving these canned pickled figs as gifts and I didn't want the recipients to get sick.

I'm really mad at myself because I thought I was being extra careful...another lesson learned. Thank you.

Get those rings off, as they can rust and make the person opening them think they are rusty inside. Once the ring is off, wipe each jars glass threads with a damp cloth. I like to add a screw on PLASTIC cover over the metal lid. This will not rust, gives a better secure protection for the lid, should it get pulled loose. The plastic covers are NOT leakproof by themselves, so use only AFTER the jars are sealed with a regular metal lid. Place a label on the ones you give, that ask for the empty jar and plastic lid back. I stick a round sticker on the plastic cover as well as under that on the metal lid. Sometimes you get you few empties back and the person wants more. If they forget to return the empties, tell them you must have empty jars for their next taste treat, or they simply will not get anymore. A bit rough, but it makes them want to 'recycle', all of a sudden..

I agree that there is no problem with your figs. But for future reference, I assume that you now know that putting anything in the canner other than the jars of product being processed is NOT acceptable. ;)

If you aren't pre-measuring the product so that you know up front exactly how many jars you need then it's best to always have a couple of extra jars/lids/rings ready - just in case. ;)

Dave

I do exactly what Dave suggests.
Always have a couple of extra jars ready. Sometimes the next smaller size as well (i.e. if I'm canning quarts of green beans, I'll have an extra quart AND a pint ready).
Somehow, my batches never seem to come out "exact". (GRIN)

Same for jam....I love those newer 4 oz. jars for the "little bit of extra". Yes, it often doesn't make it into the jar as my toast begs for it, but they make cute gifts too. Stack 3-4 different ones vertically and wrap with cellophane, fabric, sheer ribbon, etc.

Deanna

I just picked another batch of figs this morning and have washed the jars, lids, and rings, inspecting them so diligently. So far so good.
Deanna, that is such a good idea...about stacking 3-4 different ones.

Thanks every one. The pickled figs are so good.

My figs from last summer are still in my fridge. They were dried last summer. If left out, they spoil quite fast. I have the brown turkey type. The figs this year will be only growing on new green parts of the limbs. I plan tocut it way down this fall. TYhere are two new shoots emerging near the main trunk. Its on wheels in a 80 pound square pot. Its moved to my garage for winters. This spring, it was so nice outside, I brought it out the second week of May. A week later and its leafing out, we had a frost. It was covered, but not well enough, so many of the first leaves were killed. Its finally dropped these, and has put on many more. I spray it with liquid kelp, and it needs almost 2 gallons of water per day, or it wil droop badly! Gee, its only 5 foot tall and 4 years old! Unbelievable sweet!!

Do you have a pickled fig recipe? I plan to mix this, and last years for a fig square filling in pastry dough.