Conference turris::cooks

 Is the produce hot when you put it in the jars?

    I haven't done jelly canning in a couple years, I stopped the time it
    was 6:00 a.m. on Christmas eve and I almost set the whole house of
    fire! but that's another story, don't shower while simmering grape
    jelly!
    
    I would fill the jars to just 1/2inch below the lip, or where the screw
    lines start.  It had to be hot liquid I put in the jars, still like
    water thin, put the cover and ring on the jar and just "hand tighten"
    the lid.  Since I had already boiled to sterilize the jars and lids,
    they were still hot from sitting in the water.  I would fill all the
    jars at once, and then turn them right side down for 10 minutes, then
    tip them all right side up at once, and just listen for the distinctive
    "clink" as the jelly cooled, and the lids contracted inward.  I never
    had a problem with ooozing or leakage, probably just because I had
    "hand tightened" the lids.
    
    I also "cheat" by using Sur-Jel, and there's a lot of helpful hints
    inside the box.
    
    MY QUESTION:  Is it true or a wives' tale that you should NEVER make jelly
    on a damp  or humid day?
    
    Lyn

    I am assuming that your jars are new or in pretty good shape.
    
    If you are using previously used jars, the rubber part of the seal may
    dry out and leak, or the flat part of a two piece lid may become warped
    in the process of opening the jar.
    
    I try to only reuse my jar a maximum of 3 times.
    
    Lyn

    It has been a long time since I did any canning also, but it sounds to
    me like there isn't enough headroom.  Headroom depends on the produce.
    Some things need more room to expand during the hot water bath.  As
    the produce is heated, it expands. When you take the jars out of the
    hot water bath and let them cool, the produce shrinks, creating the
    vacuum.  It is that vacuum that creates the popping noise that always
    assured me the jars were properly sealed. As the vacuum "pulls" in the
    lid, it also assures a nice tight seal.  It really isn't the ring that
    does it.  The ring (which is hand-tightened) only holds the lid in
    place during the hot water bath - so it need to be tight enough to make
    sure the lid makes contact with the glass rim but not so tight that the
    jar will break because the produce is expaning during the hot water bath.
    Some people take the ring off after the vacuum pops and the jars are
    cool.  I always tightened them AFTER the jars were cool - sort of like
    using both a belt and suspenders :^)
    
    As for equipment, naturally you wouldn't use the lids again. They are a
    one time thing.  But the jars, rings can be used over again as long as
    they are good. Ex: glass with no chips, edges firm; rings not warped or
    rusted.
                   
    Hope that makes sense.

>    I try to only reuse my jar a maximum of 3 times.

 Jars are glass and unless abused they can be reused indefinitely. The
lids, on the other hand, are only safe to use a single time. Rings can be 
reused until they show signs of rust.

>so it need to be tight enough to make
>    sure the lid makes contact with the glass rim but not so tight that the
>    jar will break because the produce is expaning during the hot water bath.

 The real issue with not overtightening is that the lid has to be loose
enough to allow some of the air in the headspace to escape. The rubber
seal allows this during the hot water bath. As the jar cools, the rubber
hardens and makes an airtight seal; the reduction in volume of the produce
coupled with the reduced volume of air is what produces the vacuum. Rings
are best removed once the vacuum has been established; this prevents premature
rusting of the rings and extends ring life.

    Wow, I must say I've learned alot.  Yes, I use new sealing-lids and 
    unchipped canning jars.  Yes, I pre-boil the jars and the processed
    food is hot when I pack them (and the sealing-lids are pre-boiled,
    too).  The head-space seems to be the cause.  
    
    There is no sure thing as too much head-space, right?  As long as I
    keep it around 1/2 inch no matter what the processed food is?
    I am thinking about canning baked brown beans, too, which is a first
    for me.  Same rule: about 1/2 inch?  
    
    thanks
    kare  

Check a canning recipe book (Ball's Blue Book, for one).  I'm not
sure of the acid content of baked brown beans, but my guess is that 
they are not acid enough to use a water bath canner, and that you need
to use a pressure canner with them.  

     <<< Note 3825.7 by TOMLIN::ROMBERG "I feel a vacation coming on..." >>>



    I think you're right.

    Note 3825.5 
    
    >The real issue with not overtightening is that the lid has to be loose
    >enough to allow some of the air in the headspace to escape. The rubber
    >seal allows this during the hot water bath. As the jar cools, the rubber
    >hardens and makes an airtight seal; the reduction in volume of the produce
    >coupled with the reduced volume of air is what produces the vacuum.
    
    When you're right, you're right.  Yep. That's what makes the vacuum.
    
    As for the beans, I definietely agree they would need to be canned
    using a pressure cooker.  Also agree that the Ball Blue Book is the
    canning reference book for most/if not all/answers.
    
    Might also want to contact the Middlesex County Extension Service in
    Concord, MA - that is if you are in this particular county.  They are a
    wealth of information on canning - that is if they are still in
    operation what with all the cutbacks.  If you are not in this county,
    you may have a similar governmnet agency in your area.