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sjoella · July 25, 2013

i admit i dont know much about canning, very basic so i pay attention to how i should prep, how i should fill, process times and whatnot...

i always have a couple of lids that expand to much? and while they "pop" after processing (when i say this i mean that air tight seal type of pop), i dont know that i want to store them like i should be able to.

take for instance, i just canned stewed tomatoes. they are quart jars and have 1/2" - 3/4" head space after filled with juice. i used sterile jars and lids...half way thru the process time the lids are not flush on all jars only half of them are...the other lids are slightly expanded/popped...when i take them out, i know they will pop down creating that seal i want...but the lid will still have a tiny crease outwards type i cant describe it well...

what am i doing wrong or can you even tell what i am trying to say!?

July 25, 2013	#1
sjoella Tomatovillian™ Join Date: Mar 2013 Location: chesapeake, virginia Posts: 89	canning lids during processing i admit i dont know much about canning, very basic so i pay attention to how i should prep, how i should fill, process times and whatnot... i always have a couple of lids that expand to much? and while they "pop" after processing (when i say this i mean that air tight seal type of pop), i dont know that i want to store them like i should be able to. take for instance, i just canned stewed tomatoes. they are quart jars and have 1/2" - 3/4" head space after filled with juice. i used sterile jars and lids...half way thru the process time the lids are not flush on all jars only half of them are...the other lids are slightly expanded/popped...when i take them out, i know they will pop down creating that seal i want...but the lid will still have a tiny crease outwards type i cant describe it well... what am i doing wrong or can you even tell what i am trying to say!? Last edited by sjoella; July 25, 2013 at 07:38 PM.