I’m very new to canning. Yesterday, after the water bath all the lids popped on my tomato sauce. I tightened the bands.
Later I read that you shouldn’t tighten the bands for at least 12 hours. Is that true? Is this safe to store or should I go ahead and eat it?
by Direct_Mix_2060
2 Comments
You are correct, you’re not supposed to tighten the bands after processing. I would go ahead and store them a different way.
Generally, you want to take the bands off entirely after processing. You can leave them on for transport, etc, but the idea is that you want it to be as obvious as possible if one goes bad.