I recently canned some snaps, I'm not a newbie but no expert either. I can by the Ball Blue Book, always. Anyway, hubby and I moved the jars tonight and 4
had lost their seal, and one was obviously pressurized where the lid was poking up. All five of these jars had this hazy white film in the bottom. Now several
of the other jars have this hazy look at the bottom but the jars are sealed fine, and the snaps inside look right? Any ideas?
Question about snaps
| Author | Comment | ||
|---|---|---|---|
 Shawn |
Question about snaps |
Lead | |
|
Posts: 1 (07/06/09 16:32:11) |
|
||
|
Shawn |
|||
|
Posts: 2 (07/07/09 07:24:08) |
Could the white film at bottom possibly be the salt that I used in canning process? Thanks for any help anyone can give me!
|
||
|
mcnerd |
|||
|
Posts: 92 (07/07/09 07:48:41) |
If you used other than canning/pickling salt, any impurities or additives in the salt would cloud the solution. I assume "snaps" are the Green Beans
you are referring to. I would not think there would be enough salt in a jar to cause a film on the bottom however.
I'm more concerned about the fact that several jars lost their seal. That should not have occurred, which indicates you may be doing something incorrectly. Hopefully it was not spoilage that caused the internal pressure to increase and lose the seal. Did you do a Cold or a Hot pack of the beans?
Support Botulism: Prepare your food in an open kettle and seal.
|
||
|
Shawn |
|||
|
Posts: 3 (07/07/09 10:18:26) |
I followed the directions in Ball Blue Book and did a hot pack of the beans. I canned almost 50 quarts and only these 5 lost their seal. I'm wondering if
there was something defective with the actual lids for this to have happened since it only happened to these few jars. Like I said I'm no expert but this
has never happened before and I have been using the same process for canning snaps for at least 10 years now. Thanks for your input. I do want to figure out
what may have happened so it won't happen again!
Thanks again! |
||
|
mcnerd |
|||
|
Posts: 93 (07/07/09 11:12:39) |
Lots of variable conditions so it is hard to pin down, though most seal failures I've experienced will occur within the 8-14 hour cooling down period,
especially waiting for super heated pressure canned jars to cool down without any drafts hitting them. If any seal failure occurs at a later period there has
to be suspect of bacteria growth and should be disposed of.
It doesn't sound like you have done anything specifically wrong, so next time you will just want to be more of a perfectionist to see if you can reduce the failures. As an added thought, make sure you wait 15 minutes after the pressure drops to zero before removing the lid. This is a fairly recent recommendation by the National Center for Home Food Preservation so it is not contained in some books yet. This allows the super heated jars to cool down a little more before being exposed to the air. This seems to reduce some problems.
Support Botulism: Prepare your food in an open kettle and seal.
Last Edited By: mcnerd
07/07/09 11:16:22.
Edited 1 times.
|
||
Quick Reply
CanningPantryForum.com is owned & operated by Highland Brands, a Limited Liability Corporation of Utah, USA.
Highland Brands Phone: (800) 285-9044 Fax: (435) 245-0104 Email:
Shopping Site Home: http://www.CanningPantry.com
Forum Home: http://www.CanningPantryForum.com
