Ripple in canned green bean lid

3 years ago

Just canned some green beans and the lids look like they sealed but looks like a slight ripple in the lid, is that safe or do I need to redo it?

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Comments (8)

annie1992
3 years ago
I'd definitely re-do that one. The National Center for Home Food Preservation says to treat them as though they were unsealed and I agree. Something low acid, like vegetables, is not something I'm going to mess around with and hope it's OK, I'd go that extra step and be sure.

I've gotten a little "heavy handed" when screwing on rings and bent several lids, and it doesn't really take a lot of pressure to do that either.

Happy Canning!

Annie
HU-42724280
Original Author
3 years ago
Do you think that is what causes it? The rings being too tight?
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Lids need to have the ring put on to help hold them in place until cooled. Beans need pressure canning, and no 'blanch' is necessary if they are pressure canned. You just can't 'blanch' then place in jars and cap them as that is totally unsafe. Maybe Auntie did it her way, which may have been done by her mother that way too. But under todays home canning guidelines, these old methods are considered unsafe due to the low acid food. They could either be blanched for freezing, or packed in jars and pressure canned. When lids fall off, they have no vacuum behind them to keep them pulled into the seal of the jars. The lids should be new, and warmed in simmering water prior to placing them on the hot jars.
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Sounds like ideas I can try because when I took the lid off, they definitely were still bubbling and I took them out of the canner to cool. Actually I thought that was what I was supposed to do. Now here is what I did notice. The beans were packed to within a half inch head space of the top as instructed. The BBB said, "pack tightly" so I put plenty of beans in there without stuffing them and when I took them out of the canner, they were still right at that point with the liquid somewhat lower....perhaps I should have packed them tighter but there are only two of us and I wanted more than a pint so I used quarts but didn't want to stuff them too full....see this picture..a clickable thumbnail. and now the beans have cooled and settled...the liquid amount is still decreased but the beans have settled to about the same level ....It is way below the normal 1/2 inch head space. but I have more beans coming on so I am going to use some of the ideas listed on that website. Thanks for your help...Here is a clickable thumbnail of what they look like now..
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Yes Dave, I agree with "But we each set our own comfort limits." I would have been comfortable canning in the Fagor except for leaving overnight. I grew up eating WBC green beans and we always added some vinegar, so I like the taste. I add about 1/4 cup to a pint, 1/2 to a quart of each pressure canned container, and some salt. I'm not saying that is safe, but it fits my comfort limits. I have canned in the Fagor before with a small batch, when I pull the jars out they are boiling and seal within a minute or so. I'm pretty sure that is hot enough! Disclaimer: Other readers, please don't take this as advice, go by the approved methods!
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Should be fine. The 7 minutes blanching and 7 minutes boiling in brine seems a bit high. Beans, as you know can be many sizes. Here, I grow yellow waxed beans and usualy like to give the plants a few days to produce more and larger sized ones. Filling the jars with whole, vs. cut up beans can also make them take up less space in the jars. Let them 'mellow' about a week before tasting. They brine needs to soak into the beans. There is also Lind Lou's dilly bean recipe, which calls for dill seed heads and weed, and garlic. Ran out of brine?? How much did you make initially? If it was under 2 pints total (1 pint water 1 pint vinegar), you may have measured wrong. With this amount, the result may fill pint 3 jars, but also consider what is lost in steam during the boiling. Hope they aren't to salty!! The Mrs. Wages Quick Process Dill Pickle Mix comes in to sizes. The 5 ounce and the 9+ ounce. The later makes up to 10-12 quarts of dills.
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annie1992
3 years ago
Well, that's definitely what caused mine. Now I screw them on pretty tightly, but don't give them that last crank and I definitely don't ask my husband to do it, LOL.

I don't know of any other thing that would cause that type of buckling or "ripple" effect on a flat lid, but that's not saying nothing else exists!

Annie
HU-939938193
3 years ago
I've tighten my rings fairly tight for years and I've never seen the lids buckle like that until this year. I think there's something going on with the lid material these days.

the other HU
LoneJack Zn 6a, KC
3 years ago
Are the lids that buckled Ball or Kerr lids? There is a thread on here about the Mainstays Walmart brand buckling like that but I've never had Ball lids do that in a BWB. I don't have a pressure canner so I can't comment on that.
HU-422368488
3 years ago
I had a Ball lid do that in a BWB.

the other HU
HU-42724280
Original Author
3 years ago
The lids that "rippled" on me were Ball. I've had one buckle before but these weren't buckled or crinkled. Literally a slight ripple in the flat lid. I ended up re-sealing them with new lids because I didn't want to take the chance but when I took the rippled lids off - they were sealed tight. So - I don't know.
HU-422368488
3 years ago
As long as it sealed I guess it's ok but it is a bit discerning.

the other HU

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Ripple in canned green bean lid

Comments (8)

annie1992

HU-42724280
Original Author

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annie1992

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LoneJack Zn 6a, KC

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Ripple in canned green bean lid

Comments (8)

annie1992

HU-42724280Original Author

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annie1992

HU-939938193

LoneJack Zn 6a, KC

HU-422368488

HU-42724280Original Author

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HU-42724280
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