Processed chicken stock yesterday and may not understand what fingertight means in the context of canning.
Is the rippling on the front left lid a sign of over tightening? Is it too late to reprocess jars with new lids? Processed about 24 hours ago.
by snidemarque
4 Comments
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Ahhh the dreaded buckle! Reprocess, freeze, fridge, or eat.
I was taught to have the jars on a towel (good for wiping up spills and for temperature shock vs cold counter) and stop turning once the towel starts to spin.
1BiG_KbW
With the copious and generous winning from competition, I had a princely sum of $5 to defray the cost of a Ball jar lid wrench. It’s like a torque wrench, just slowly tighten the ring until the arrows meet.
For me, I am not going back to the old way of by feel. And in teaching others or doing some fairly large scale full days, this was quite the upgrade. Plus, having the slot in the handle to open jar lids, I like how I haven’t busted threads on a jar since.
4 Comments
Hi u/snidemarque,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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This video explains it [https://www.youtube.com/watch?v=IEdTUTl0Vdg](https://www.youtube.com/watch?v=IEdTUTl0Vdg)
Ahhh the dreaded buckle! Reprocess, freeze, fridge, or eat.
I was taught to have the jars on a towel (good for wiping up spills and for temperature shock vs cold counter) and stop turning once the towel starts to spin.
With the copious and generous winning from competition, I had a princely sum of $5 to defray the cost of a Ball jar lid wrench. It’s like a torque wrench, just slowly tighten the ring until the arrows meet.
For me, I am not going back to the old way of by feel. And in teaching others or doing some fairly large scale full days, this was quite the upgrade. Plus, having the slot in the handle to open jar lids, I like how I haven’t busted threads on a jar since.