I’m just learning how to can. I canned green beans yesterday and only did two jars in case it didn’t work. I checked them after 15 hours and one sealed, the other didn’t. I didn’t hear either of the ping, I’m worried there might be a false seal because of that. The sealed one didn’t make the dull noise. I refrigerated the one that didn’t seal, but have seen that green beans are unsafe to eat if they didn’t seal because of low acid. Do you think they are safe?
by StarsMoonAndSky
3 Comments
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I’m even more confused now. The one that was sealed is now making the dull sound, but I’m able to hold it by the lid.
Sorry that t this happened, it happens to all of us.
First question: What recipe did you follow?
Did you use a pressure canner? Beans require a pressure canner if they are not pickled. Pressure canning is usually not for really new canners but i am not judging. I am going to proceed believing bc your in this sub, you followed a safe recipe & pressure canned but the seal just failed.
Did you test the seal on the one that you suspect false sealed? Remove the lid ring then depress the centre of the lid & there was no return? If so, & no return there is a seal.
It is within the 24 hours of processing & you put it into the fridge – they are fine.
Here is a link to the principles of pressure canning :
https://www.healthycanning.com/pressure-canning-principles/
Things that may help in future, but sometimes it is just a seal failure:
When pressure canning off the heat and let the container slowly cool to prevent siphoning (jar contents expel during processing). The contents that remain on the rim may cause the seal not to form.
Maintain the required headspace the recipe calls for as this permits food expansion whilst processing but not forcing out the contents.
Wipe the rims before seating the lid onto the jar to ensure the rim is clean of any debris.
Lastly, I have learned in this sub, that it is critical not to handle or manipulate the jars or the lids especially within 24 hours of processing. i hope this helps.