Canning Fruits forum: lost seal with apple pie filling

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ImageCrista
Jul 4, 2010 6:25 PM CST
Name: Crista Abel
Gilbert, Arizona
I'm interested in your thoughts on what caused some of my jars to lose their seal. I made 10 quart jars of apple pie filling: 1 lost it's seal immediately - I reprocessed it and it's fine, five have stayed sealed and four lost their seal after two months. I didn't process them together, and am assuming that the ones that lost their seal came from the same groups. That said, I thought I processed them exactly the same. Any ideas??
Crista
Imagepaulgrow
Jul 5, 2010 1:20 PM CST
Name: Paul
Allen Park, MI
How much head space did you leave?

I assume you used a pressure canner.

Paul
grmesue
Jul 5, 2010 3:10 PM CST
Name: Sue
Southeast Arizona
Was there at least 1 inch of water over top when you processed. I always BWB apple pie filling per directions
http://www.uga.edu/nchfp/how/can_02/can_pie/apple_filling.ht...

Did you check the rims for chips before filling. Did you wipe the lids before putting lids on. Did you maybe use old lids? Sometimes the seal will be too dry to seal? I lost seals on jars a couple of years ago and found that the boxes of lids were too old. I now buy stuff where I know they run out and stock fresh stuff!
ImageCrista
Jul 5, 2010 3:41 PM CST
Name: Crista Abel
Gilbert, Arizona
I thought I had enough headspace, Paul, but I know I didn't because on one batch some of the liquid boiled out. Hadn't thought about, but for sure that would break the seal while processing. Could it be that the seal broke later (after they'd stayed sealed for a couple of months) because of that? Used boiling water process.

Sue, they were new lids, but it's good to know that old ones need to be tossed. I like the uga.com/nchfp website!
Crista

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