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AdoptedOne01
Ugh! So sorry! Looks like you either need to start over and reprocess or freeze it. I have frozen spaghetti sauce in gallon zip lock, lay flat and stack, doesn’t take up much room in freezer
ThermosLasagna
What was your methodology?
poweller65
Are all the lids brand new? Did you boil them before using? I only ask because boiling them before is no longer recommended as it can interfere with the sealing process
marstec
I’d probably just freeze them in tubs or in ziploc freezer bags, reprocessing will likely affect the texture and flavour, especially if it contains meat and you have to do the longer processing time.
A few questions to help troubleshoot: what kind of canner are you using? My AA 921 only takes 7 qts at a time so after one batch and none sealed, I would be trying to figure out the problem before processing the rest. What lids are you using? Did you make any modifications to the approved recipe? Was it extra thick when you jarred it up? How much headspace did you allow? Did you wipe the rims with vinegar to remove all traces of grease? Also, did you bring down the temperature slowly after the processing time was done? After the pressure gauge goes down to zero, I very slowly take it off and then set timer for another 10 minutes prior to taking off the lid. That really helps with siphoning, in my experience. Bad luck that not one jar sealed, especially when so much time and effort went into it.
spearson78
When I started canning I had a few failed seals. I was opening the canner much to early after processing. According to this guide it can take up to 45 minutes to depressurize and an additional 10 after that before you should open the lid. https://nchfp.uga.edu/how/general/recomm_canners.html as soon as I started waiting longer to open the canner I had a much better success rate.
6 Comments
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Ugh! So sorry! Looks like you either need to start over and reprocess or freeze it. I have frozen spaghetti sauce in gallon zip lock, lay flat and stack, doesn’t take up much room in freezer
What was your methodology?
Are all the lids brand new? Did you boil them before using? I only ask because boiling them before is no longer recommended as it can interfere with the sealing process
I’d probably just freeze them in tubs or in ziploc freezer bags, reprocessing will likely affect the texture and flavour, especially if it contains meat and you have to do the longer processing time.
A few questions to help troubleshoot: what kind of canner are you using? My AA 921 only takes 7 qts at a time so after one batch and none sealed, I would be trying to figure out the problem before processing the rest. What lids are you using? Did you make any modifications to the approved recipe? Was it extra thick when you jarred it up? How much headspace did you allow? Did you wipe the rims with vinegar to remove all traces of grease? Also, did you bring down the temperature slowly after the processing time was done? After the pressure gauge goes down to zero, I very slowly take it off and then set timer for another 10 minutes prior to taking off the lid. That really helps with siphoning, in my experience. Bad luck that not one jar sealed, especially when so much time and effort went into it.
When I started canning I had a few failed seals. I was opening the canner much to early after processing. According to this guide it can take up to 45 minutes to depressurize and an additional 10 after that before you should open the lid. https://nchfp.uga.edu/how/general/recomm_canners.html as soon as I started waiting longer to open the canner I had a much better success rate.