Lid didn't seal

13 years ago

Its been an hour and I have 3 jars that from this last batch didn't seal (pretty random considering I canned 20 other jars today with no problems)

Anyhow, can I reuse the lid when I reprocess. Is it okay to reprocess after an hour or am I better off sticking them in the back of my fridge? I actually have very little fridge space but I have a chest freezer, can I freeze instead in the jars?

Thanks

Dani

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Comments (3)

pixie_lou
13 years ago
What did you make? Some things don't do well with reprocessing.

If you do choose to reprocess, you will need new lids. You will need clean jars, clean rings, and you will need to reheat the food before you put it in your clean jars.
digdirt2
13 years ago
What is it you are canning? Pressure canned or BWB?

If you reprocess, use new lids and do it now while it is still hot. Wipe the jar rim well.

Some things take longer than other to seal, PC often seals faster than BWB, etc. but if the rest of the same batch sealed and this one didn't, just put a new lid on it and reprocess it.

Dave
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We just canned some kosher dill pickles and some of the jars didn't seal so we put them in the refrigerator over nite and the next morning they looked sealed. The little pop up was down and concave. Do you think they are really sealed? I took one out and took the ring off then turned it upside down and it remained sealed, what do you think? Every jar we put in the refrigerator looks the same as the one I took out.
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You MUST process pickles in order to get a seal. Otherwise you have done an old fashioned, unsafe method of "open kettle". Nothing would have been done to preserve that food and if you do get a seal it is only a weak surface seal, not a true vacuum. Processing will not make them soft. In fact, it will make them keep better since it takes the heat to destroy enzymes that cause spoilage and deterioration of foods. If you want them really crisp, then use Pickle Crisp in them. That will help them out a lot. It is the same thing as the commercial industry uses, calcium chloride. You can see it on the labels in the stores. So, yes, for now you can store in the fridge for a few months as long as you see no spoilage signs and you have used an up to date safe recipe with at least half vinegar that is 5% acidity to prevent botulism. Otherwise you are trying to keep a low acid vegetable in an unsafe environment. Old recipes are based on vinegar that was much higher in acidity and those recipes should not be used. Please, don't rely upon recipes from people who have no food safety training online. They may be unsafe to use. Stick with safe tested recipes from Ball Blue book or the USDA/extension offices. You can get the recipes online. Here is a link that might be useful: Safe pickle recipes.
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Darlene - for future reference...when you run into that Message Rejected - Prior post etc. error message just make a change in the title bar and your follow up will go through. Just change it to somethings like "More information" or "another thought". See what I mean? There is an auto 10 min. delay on follow up posts but you can get around it. ;) Dave
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How long you have to use them all depends on your level of comfortable risk. Technically, since listeria and other bacteria can grow in the fridge the recommendation is the same as for left-overs: 3-5 days. Beyond that it is your choice and hard cooking. For future reference, the jars shouldn't sit out for 12 hours before going in the fridge. If they haven't sealed with a couple of hours they aren't going to so either reprocess or put them in the fridge. Dave
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djonesc
13 years ago
well ...

question 1 ( is it ok to reprocess after an hour?)
you can reprocess them in the next batch if you want, you don't have to wait an hour ... when i do tomatoes -- those are the worst for me -- i add the same amount of lemon juice or white vinegar (i use white vinegar instead of the juice) that i used in the original canning and reprocess ...

you do have to use new lids to reprocess -- just clean off the top of the jar again, maybe dump some of the food out (the jar was probably too full and that's why it didn't seal in the first place) and continue on your merry way of re-canning the jar.

question 2 (an i stick them in the fridge?)
yep, you can do that in the jar or in bags; i have two quarts in the fridge now that i'm going to freeze in freezer bags; i need the jars)

also, i would not ever reprocess anything i originally canned in the presser canner, only the boiling water bath ....

hope this helps .... darlene

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Lid didn't seal

Comments (3)

pixie_lou

digdirt2

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