This is my fourth year canning and I just experienced thermal shock. I have been using a silicon mat that goes on the bottom of your pot. Just ordered a canning rack lol. I was canning peppers and I had the water up too high on the second batch. I set all my cans in and heard "pop…..pop, pop". I usually drop my cans in a low simmer but I did it at a rolling boil. Lesson learned.
by upstage925
7 Comments
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Ahh that sucks but it happens I had a friend who apparently didn’t understand thermal shock and would lose half his batches by putting cold jars in a rolling boil, and he thought it was the jar’s fault every time for being too weak and it was just normal for that to happen constantly. 😂
I pre-warm my jars for this reason, and try to hot pack as hot as possible. I’ll never forget the year I lost half of my strawberry rhubarb jam to heat shock issues.
I avoid the problem by putting the jars in the canner then bring it to temperature after it boils I fill them one at a time and return them to the canner
Next time try filling your hot jars and load them in the canner with the canner at a simmer. Lower your jars and make sure you have 1-2″ of water over the top. THEN bring them back to a boil and start your timer.
This can also happen from tightening your bands too much.
I hate when this happens but it’s part of the game.