Not sure what happened. Did some research and got mixed answers because I’m using quart jars. Some said same processing time, others said 25 minutes. They’re cherry peppers and jalapeños. No glass broke or anything.
by AntTheLorax
6 Comments
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BikeWalkBakeBooks
I’m curious about answers to this. I had something similar happen to some apples canned in apple juice. The jars were definitely full when I put them on the shelf. Two days later, a couple of them had air space at the top. Lids sealed fully. I’m debating whether to open and re-can, use them first, put them in the freezer, or just not worry.
ilovemoon1010
Did you make sure to cut slits into the peppers when you added them to the jar? Seems like maybe the brine just didn’t make it into the peppers well enough before processing
poweller65
These are not safe. You can’t use a tested recipe and use a larger jar size unless it has a specific processing time listed for that jar size. Unfortunately you need to refrigerate them
I don’t know of a plain pressure canned pepper recipe for quart jars
marstec
You can go down in size of jar but not up. The processing times are set for specific size jars and by going up, the contents do not experience the same heat transfer so it is under-processed and not shelf stable.
CasaMigos4Migos
They likely siphoned because they cooled too quickly. This is often because someone forces a depressurization by removing the pressure regulator/jiggler too soon.
6 Comments
Hi u/AntTheLorax,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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I’m curious about answers to this. I had something similar happen to some apples canned in apple juice. The jars were definitely full when I put them on the shelf. Two days later, a couple of them had air space at the top. Lids sealed fully. I’m debating whether to open and re-can, use them first, put them in the freezer, or just not worry.
Did you make sure to cut slits into the peppers when you added them to the jar? Seems like maybe the brine just didn’t make it into the peppers well enough before processing
These are not safe. You can’t use a tested recipe and use a larger jar size unless it has a specific processing time listed for that jar size. Unfortunately you need to refrigerate them
I don’t know of a plain pressure canned pepper recipe for quart jars
You can go down in size of jar but not up. The processing times are set for specific size jars and by going up, the contents do not experience the same heat transfer so it is under-processed and not shelf stable.
They likely siphoned because they cooled too quickly. This is often because someone forces a depressurization by removing the pressure regulator/jiggler too soon.