The seal seems fine as far as I can tell. They are fine visually and don’t pop/spring when pressed. I can also pick all of the jars up by the lip of their lids (which is freaking terrifying!).
That being said, this is my first-ever time canning so I want to be extra cautious. I did my best to measure a 1/2″ headspace but kept forgetting to debubble, and I don’t know if them increasing to ~3/4″ headspace impacts anything. If the residue will cause the seal to fail I’d rather try to re-process while I’m still in my 24 hour window. Thank you in advance for the help!
Several_Fee_9534
Nope, these look perfectly normal. Since you followed a tested recipe, you can rest assured that these are safe.
2 Comments
I used [these](https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/crushed-tomatoes-with-no-added-liquid/) [recipes](https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/whole-or-halved-tomatoes-packed-in-water/) to hot pack crushed tomatoes & halved romas. I followed NCHFP’s method for boiling-water canning and opted to over-process the crushed tomatoes by 5 minutes so the whole batch reached the required 40 minutes for the halved romas. I also let the jars cool undisturbed for 15 hours before checking the lids.
The seal seems fine as far as I can tell. They are fine visually and don’t pop/spring when pressed. I can also pick all of the jars up by the lip of their lids (which is freaking terrifying!).
That being said, this is my first-ever time canning so I want to be extra cautious. I did my best to measure a 1/2″ headspace but kept forgetting to debubble, and I don’t know if them increasing to ~3/4″ headspace impacts anything. If the residue will cause the seal to fail I’d rather try to re-process while I’m still in my 24 hour window. Thank you in advance for the help!
Nope, these look perfectly normal. Since you followed a tested recipe, you can rest assured that these are safe.