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Canning

Canning jars pop after two weeks or more

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Canning jars pop after two weeks or more

laboutwe | Dec 5, 2012 05:23 PM

I can orange marmalade once a year (maybe), so I'm not very experienced. Last year I started experiencing a problem with seals popping, and it is happening again this year.
The jars all seal, and everything appears great. Then about a week out, one pops up, then a week later, another... and before long 10 - 20% of my seals fail.
This year I was a fanatic about cleaning the jars before placing the lids. (The jars and lids are all Ball, all lids are new.)
I boil and simmer the lids, but notice some white hard-water residue and wonder if that could be contributing to the failures.
(I've canned about 15 years and NEVER had any fail - beginners luck I suppose - until now.)

By the way, the lids still hold on tight and I feel like they are still really sealed, but wouldn't dare take the chance, so I give them away immediately and tell everyone to refrigerate and eat right away. It's a drag because these are supposed to be gifts.

Why do they seal initially, then pop up several weeks later? (I live in Florida, and room temp can be typically warm.)

Thanks,
Lynn

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