Why do jars break canning

I'm guessing my jar had cooled down to much. I just lost two jars when I was canning dill pickles. One was a Kerr and the other a Ball. I think mine was a temperature issue as I probably took too long assembling the jars before putting them in the already hot water. Use grandmothers jars, or if you lucky great grandmothers jars, they were made well back in the day.

Just like everything made in China today, they want you to buy a new set every year or two. I just lost my first jar of pickles to breakage in the water bath canner. I think I had the same problem I took too long to assemble the jars this time.

However, when I searched for reasons why jars break, one of them was that the the jars may have been packed too tight. EVERY recipe for cold pack pickles I have found or tried says to pack them as firmly into the jars as possible. In addition, Failure to NOT pack firmly is listed as one reason why they "float" and come out of the liquid, even with proper head space. SO all that being said How do you know how tight is tight enough, but not too tight?

I am thankful to this blog for assisting me. I added some specified clues which are really important for me to use them in my writing skill. Really helpful stuff made by this blog. Well I have to join the broken jar club! My first break in 15 years of canning.

Tomatoes floating everywhere in the pot now. I was looking for an answer of keep going or restart and I believe that I will keep going and clean up when the water bath is complete. Glad to see I am not the only one.

And yes I am sad. This was a very useful answer to read - thank you! We just had the bottom of a jam jar fall out with all of the jam and now I have a good idea as to why.

Hello, I appreciate all the comments. I started canning 3 years ago. I was sad to see a few jars break each tine - exactly as the blog and photos detailed. Before I read the post, I went out and purchased new jars. After reading the post, I thought, rats, now I purchased newer, inferior jars. I roast my tomatoes on the grill and then can them. I was thinking that I was too slow in my process of filing the jars, making the contents too cool. Today, I added one more step.

After filling the jars, I put them in the microwave for 2 minutes. It was a success. I lowered the jars into the water bath slowly, no popping, no broken jars. I can exclusively in old jars I find at thrift stores and such as I like the raised designs on them.

Many are 80 years old or older. I'm an old hand in jar breakage because when you get them used they are sometimes scratched. I have had breakage on both old and newer jars I get the same breakage rates in a batch of jars made in vs a batch made in When I'm running really special heritage jars and one of a kind I always run 2 canners one with almost boiling water and I preheat the jars in the dishwasher first then put them in the almost boiling then I warm-to-hot pack them once they are heated.

Otherwise I just accept breakage as part of the process. When the bottom cleanly snaps off that is due to heat shock. When they fragment into shards that's due to scratches. You heat shock going from 70 degree water to degree water so unless you have thousands of dollars of equipment and can gradually raise the temp in the canner your always going to heat shock in home canning. Every jar out there has the potential to heat shock crack on you and when a jar's time is up, it's up.

If you don't want any breakage then can in half pints and accept that you are going to be buying lids by the bushel. The older jars are thicker because they were hardly tempered at all.

And old jars were made with whatever glass that they had lying around, scrap or whatever. They are full of air bubbles which is part of their charm. But most of them have not been canned in for decades because of people using them as pencil holders and whatnot so you never know when you clean them and use them for canning what you are going to get. But it is a trip to be able to successfully can in a year old jar and hold it up and realize that you are holding something in your hand that is older than you are and that probably has exactly the same food in it that it had a century ago.

The person who bought that jar is long dead and gone and there's a lifetime of canning that jar went though. Then a second lifetime of canning. And now it's on it's 3rd. BTW do you have any issues with the rubber rings not sitting flat and on the rim.

I am new to using old jars and after i process them they appear abit cockeyed not even under the glass all the way around?

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I used a new case of Ball jars terrible mistake I lost 9 of the 11 jars that I canned. I was completely baffled when I found the 1st batch all broken and thought it was something I had done.

After the 2nd batch was the same result, I started researching. It has to be the quality of the jars today. So dissapointed I really like your article, your article is really very interesting, don't forget to also follow my article Entertaimen t Reviews Movie Information Movies news undefined.

I recently had a canning jar break during processing, and while this is a rare event, it still caught me off-guard and disappointed me a little. I was canning Quick Dills with Garlic and Chiles and had placed my filled jars into the canner minutes earlier only to hear the tell-tale pop of a pint jar breaking in the canner.

Since I was in the middle of this canning operation, I left the jar in the canner and continued to process the remaining jars. Once the processing time was over, however, I removed the broken jar, and this is what I found. Jar with bottom broken off So, why did this happen?

Well, for anyone getting into canning and even for those with experience, this can seem like a set-back. In actuality, it is not that big a deal although it can be messy, and it obviously means you have lost the ingredients from that particular jar to the garbage. For the most part, this problem can be easily avoided, though. Here are some reasons why a canning jar may break before, during, or after processing.

The number one thing to remember is to use jars meant for canning today. That means no use of mayo jars or jars that once held store-bought jelly. Those jars are meant for commercial canning which is different from canning at home. That also means no canning in vintage jars. I know those old blue Ball jars are pretty, but they are best kept for dry ingredients such as beans, rice, and pasta. We may not realize it, but each time we pack a jar or remove its contents, we are possibly scratching the insides of the jar, particularly if you are using metal utensils.

Make sure to inspect your jars thoroughly before using them to make sure there are no cracks or chips anywhere, even on the rim which can prevent proper sealing.

Keep jars in hot water until filled. Use a rack in the canner. Avoid using metal knives or spatulas to remove air bubbles or steel wool pads to clean jars.

Internal pressure break is characterized by the origin of the break on the side. It is in the form of a vertical crack that divides and forks into two fissures. To prevent pressure breaks: Provide adequate headspace in jars for food to expand when heated.

I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home. More Posts - Website.

I tempered jars to sanitize. I sanitized rind gs and new flat seals. I successfully canned fruit jam two years ago no problem. David, There is a possibility that the jars you used either were not tempered canning jars or they had small hairline cracks caused by metal. Over tightening the lids could also be the problem especially if there was a lot of air left in the jar.

The temperature of the canner water should be about F when the filled jars are immersed into the water. Aside from the jars breaking, I hope that you were using a USDA approved recipe for whatever kind of salsa you were making. High acid salsas are appropriately processed in a hot water bath while others made with low-acid vegetables need to be processed in a pressure canner to be safe. I just had a quart jar of peaches break in two during the processing in my canning pot.

I placed a ladle under the broken jar and managed to scoop out most of the peaches as I removed the jar. I noticed when a jar breaks, it usually is a clean break, no chips or splinters.

Since I had plenty of syrup available, I rinse the peaches off, place them into another sterilized jar, added the syrup and canned these peaches. Hi, the clean break is quite common when it happens inside the canner. Most cracking is due to thermal shock or sudden expansion. Typically, jars that experience thermal shock crack cleanly at or near their base, all the way around the bottom of the jar leaving the base separate from the rest of the jar.