New to Canning. What did I do wrong to bend the metal? Is it safe to store like this?
I won’t store it if it’s not safe. I just pulled these out of the water a minute ago
by Lofty2
9 Comments
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cressida88
You tightened the rings too much which prevented air from escaping appropriately as the contents boiled, thus deforming the lid.
What are you canning here? Depending on several factors, you could either re-process with new lids or store in the fridge and use quickly.
kelstay207
Not safe. You tightened the rings too tight. Get new lids and make sure the lids are finger tight and reprocess.
TheShamus1967
Yup, as above. Too tight. Common mistake. You’ll figure it out.
MeMeMeOnly
You’re only supposed to tighten the rings finger tight.
Brilliant_Plum5771
Something to add to the too tight comments – I find this much more common with wide mouth jars and standard/narrow mouth. This has led me to usually get them finger tight, then back it off a little to be safe. Haven’t had an issue since then.
Daisy23199
Poor quality lids. Use name brand only. I had some do this same thing a couple years ago that were not name brand. I don’t ever have this problem with Ball or Kerr.
Aimer1980
not 100% sure what that is; apple sauce? Is your headspace ok? Looks like a lot more space than the typical 1/2 or 1/4 inch specified in most recipes.
lissabeth777
Cool those jars and then throw them in their fridge. What is the contents? Applesauce? Because your head space is way too big. So most would recommend refrigerate anyway.
9 Comments
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You tightened the rings too much which prevented air from escaping appropriately as the contents boiled, thus deforming the lid.
What are you canning here? Depending on several factors, you could either re-process with new lids or store in the fridge and use quickly.
Not safe. You tightened the rings too tight. Get new lids and make sure the lids are finger tight and reprocess.
Yup, as above. Too tight. Common mistake. You’ll figure it out.
You’re only supposed to tighten the rings finger tight.
Something to add to the too tight comments – I find this much more common with wide mouth jars and standard/narrow mouth. This has led me to usually get them finger tight, then back it off a little to be safe. Haven’t had an issue since then.
Poor quality lids. Use name brand only. I had some do this same thing a couple years ago that were not name brand. I don’t ever have this problem with Ball or Kerr.
not 100% sure what that is; apple sauce? Is your headspace ok? Looks like a lot more space than the typical 1/2 or 1/4 inch specified in most recipes.
Cool those jars and then throw them in their fridge. What is the contents? Applesauce? Because your head space is way too big. So most would recommend refrigerate anyway.