Check and double check your canning jars
My first jar since I started canning in Nov, that did not seal.
25 Responses to Check and double check your canning jars
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My first jar since I started canning in Nov, that did not seal.
sometimes when you can soup, or chili or even meat you loose a seal from overfilling a jar. leave a bit more headspace with these types of foods. this is a great video thanks so much.
LegacyDogs
October 24, 2012 at 9:52 pm
Always remove the lids, The lids corrode over time. and can mask a false seal,
LegacyDogs
October 24, 2012 at 10:10 pm
I was looking at your video and trying to figure out what you use that brush in front for, and of course the thing is on the towel print! BTW I’ve been canning 30+ years, never have held onto rings on the jars.
johnrk556
October 24, 2012 at 10:43 pm
If there truly was 1 ‘safe’ way & 1 ‘dangerous’ way of storage, the publish literature would have as much info about rings/no rings storage as they do on the specifics of times & pressure settings. Why would they teach us so much about safety & then ignore vital safe storage guidelines? I am confident that they’ve scientifically researched this, too, & I have formed my own opinion accordingly. Your opinion is just as valid as anyone’s. I wish my friends brought over home-canned pears. 🙂
LaurieLou64me
October 24, 2012 at 10:48 pm
It’s not only rust that is possible–my strawberry jam could be sold as deliciously edible super-glue! I didn’t remove the rings & wipe off the threads so now we all hope my son is home if we want to open a new jar. I do put my rings back on. It is mostly a personal preference & if that’s what works for you, then you should do it.. You’re certainly entitled to store your food in the way you think is safest. All 7 of my aunts can differently. Humidity and sea level vary a lot.
LaurieLou64me
October 24, 2012 at 11:38 pm
Yeah… Tell that to my “real” huge basement store of home canned foods. I have no idea what your point is. Why dont you try to explain it if you can?
italiancherrywine
October 25, 2012 at 12:34 am
– I know you don’t do any canning “for real.”
TruthWarriorFilms
October 25, 2012 at 1:01 am
!!!!!!!Where do people like you come from? The rings are only for processing. Everyone who does home canning for real knows that.
italiancherrywine
October 25, 2012 at 1:32 am
Thanks 4 making that vid, I just ran down 2 check all the can’s I’ve just done, I’ve only been canning 4 about a month & what you said made since. Thanks 4 posting & sharing I’ve sub u…..
downsouthprepper
October 25, 2012 at 1:32 am
The proper protocal is to remove the rings. Yes they do get rust under them especially if they boil over while canning. That junk stays under the ring and rots or drys and cakes on. Plus you are able to can thousands of jars with only a few rings. Then one only has to replace old lids as the jar collection increases. When vacuum packing in jars for dry products then put a ring on so if the vacuum is lost the lid stays on, it is exposed to air but stays in the jar if moved.
33julianc
October 25, 2012 at 1:53 am
Have been canning for many years. We always take off the rings, yes they do rust Pacific NW area. Every spring we dump old canning, anything that made it to 3 years old, to reuse the jars for that summer. We also now are doing Retort Canning. It takes up much less storage space and after the initial investment is very cheap. Easy to move, bug out, emergency and they taste fantastic. Your videos are very nice.
VacUpacks
October 25, 2012 at 1:56 am
Instead of just shaking your finger and saying “wrong”, explain why you feel this is a bad idea. The reasons I was given for taking them off, make sense, but I’m open to hear why you feel it is better to leave the rings on.
Thanks for taking the time.
PrepPro2717
October 25, 2012 at 2:46 am
Wrong, wrong, wrong… Put the rings on brother! I’ve never heard or seen anybody leave their rings off. They are giving you bad science and crazy voodoo… Next they’ll be telling you to hold your breath and wink three times with your right eye. Yep, that will do it! Also, through all the years I’ve been canning, I’ve never had any rust issues with my rings and I live in the deep south. So what the heck is going on in your part of the country? LOL I wish I was there to help and show you.
TruthWarriorFilms
October 25, 2012 at 3:44 am
slowcooker BBQ chicken sandwiches (none left to can), and I cooked 5lbs of pork top sirloin in the pressure cooker, then added potatoes, carrots, and celery. I thickened it to a gravy. I had enough left over for 7 pints, but as I mentioned, 1 didn’t seal.
PrepPro2717
October 25, 2012 at 4:37 am
Hey,,,what did you have for the fight? Just wondering what you canned….
dylan14570
October 25, 2012 at 4:50 am
I though that was a great idea. Dont worry take your time on the knife, I want it prefect, LOL.
usfreedom22
October 25, 2012 at 5:25 am
lol. They’re coming along. Trying to work on them as time permits. I’ll be posting an update soon. I saw that you posted a vid response. You’re liking that fire steel notch?
PrepPro2717
October 25, 2012 at 6:20 am
Thank you for this video, Talking about canning reminded me of my mom who passed away in 1986. She canned some foods and I remember watching her do it.
Ruger22Rambo
October 25, 2012 at 6:42 am
Great Video, How’s my knife coming, LOL.
usfreedom22
October 25, 2012 at 7:25 am
I’m a new sub, and this is the first I’m hearing of this contest. So, have faith! Some of us have subbed you just because we truly enjoy your vids!
Kacideee
October 25, 2012 at 7:49 am
Great info Prepro!
You are a canning mad man!
SoCalPreppers
October 25, 2012 at 8:21 am
A very good lesson for anyone who is either new or experienced at canning. Having these skills is all for naught if you don’t take the proper precautions. I think it’s really great that you can your leftovers! My canner now stays in my kitchen next to my stove (on the floor cause it’s a monster) So I can do that very thing. Thanks for sharing your experience, hopefully it will encourage others to take the plunge and start prepping! Noreen
atticus9799
October 25, 2012 at 8:39 am
i started pressure canning about a week ago… but i have had way more failures than you…lol… today… potatoes! tkx for the vid!
skybirdbird
October 25, 2012 at 9:27 am
I guess somebody gets lunch!
GoatHollow
October 25, 2012 at 10:20 am
Wow! Just one fail since November! Considering how much you can, I think that’s remarkable. Great job. We don’t want you to neglect your family…but keep making videos when time allows.
katzcradul
October 25, 2012 at 10:53 am