Fairly common - the broth is boiling and the vacuum may not have formed yet. If the seals are good then it is safe.

Did you follow the 10 min-wait-after-removing-the-weight but before removing the lid guideline? If not, you should as that not only prevents siphoning but allows for the action in the jars to settle down. Waiting an additional few mins after removing the lid but before removing the jars will also help.

Dave

I didn't actually know about the 10 minute wait period, but I set the timer for 7 minutes and when it went off, I finished something I was doing (that took 2-3 minutes), and then I lifted the lid slightly. I always leave the lid "off center" for 5-10 minutes at this point. Even still, I did kind of move things along a little faster than usual, because I had to leave the house unexpectedly. The lids all sealed, or appear to have sealed. They're all indented. I don't want to poison anyone though. It's the first time I've ever canned stock.

Relatively new guideline: cool to zero, remove weight, wait 10 mins., remove lid. I always wait an additional 8-10 mins till the jar boiling stops before removing them but you don't HAVE to. It is just works best for me.

If they were processed for the right amount of time and they all sealed then they are fine. No poison. :) Enjoy your stock.

Dave

I processed them for about 4 minutes longer, to be on the safe side. Thanks so much, Dave. I'm very relieved ;)

I agree, they're fine. Somehow I always left my jars in the canner at least 10 minutes before taking off the lid because things were still boiling, bubbling, steaming. Now it turns out that it is exactly right.

I still get some steam, some bubbling, sometimes a whistle or two. It's HOT!

Annie

Thanks, Annie!