Question for those who can
#7673891
09/18/22 10:14 AM
09/18/22 10:14 AM
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Joined: Sep 2012
Posts: 7,240 West Michigan
Getting There
OP
trapper
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OP
trapper
Joined: Sep 2012
Posts: 7,240
West Michigan
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My wife has canned for over 50 years. She ran short of canning jars this year. She purchased 1 dozen new Ball Mason Jars with rings and lids. She did the water bath method. 6 of the 12 jars did not seal. She has been seeing this more and more with Ball lids. Between qts and pint she cans about 350 jars a year. Has anyone having this problem?
To Old U.S. Army 60-63 SGT.
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Re: Question for those who can
[Re: Getting There]
#7673939
09/18/22 11:10 AM
09/18/22 11:10 AM
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Joined: May 2011
Posts: 16,600 Oakland, MS
yotetrapper30
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trapper
Joined: May 2011
Posts: 16,600
Oakland, MS
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Yes, I have also been having problems with Ball lids... also not so much as 50% of them. It's common for 1 or 2 of them to fail out of a dozen, for me.
Like Warrior, I prefer Golden Harvest brand, which can be found at Dollar General, and sometimes Walmart.
~~Proud Ultra MAGA~~
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Re: Question for those who can
[Re: Getting There]
#7673950
09/18/22 11:30 AM
09/18/22 11:30 AM
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Joined: Mar 2018
Posts: 2,227 Missouri
HayDay
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trapper
Joined: Mar 2018
Posts: 2,227
Missouri
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We have been canning green beans and tomatoes and it seems at least 1 of whatever it is in either the water bath or pressure canner does not seal. But not Ball.........these are from a sleeve of about 500 generic lids we found at an Amish store. The regulars seem ok. For some reason, the occasional wide mouth will develop an upwards facing pair of dents or pucker, opposite each other along the rim. Some of those seal, some don't.
Wasn't sure if it was my process, the lids or jars. When I get a quart failure, I clean the jar, then run it again using only tap water. If that seals OK, and most do, that tells me that jar and those lids are OK, so i chalk it up to something I did wrong in the process. I also save the jar of canned water. In theory, that is pure, safe, potable water. I can save the jar full of water as easy as I can an empty jar, and that leaves me with a source of short term drinking water if something happens to the normal supply. Only cost is a cheap lid.
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Re: Question for those who can
[Re: Getting There]
#7674052
09/18/22 02:25 PM
09/18/22 02:25 PM
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Joined: Nov 2007
Posts: 9,843 St. Cloud, MN
trapperkeck
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Joined: Nov 2007
Posts: 9,843
St. Cloud, MN
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I have been canning 1-2 dozen jars of beans, maters, etc for the past 3 weeks or so. All are Ball brand regular mouth pint jars (these were also cases of jars with lids at purchase). No failures yet. I have 12 pints of spaghetti sauce going in the canner in about an hour. I have used both water bath and pressure processing.
"The voice of reason!"
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Re: Question for those who can
[Re: charles]
#7674140
09/18/22 05:21 PM
09/18/22 05:21 PM
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Joined: Dec 2021
Posts: 986 Louisiana
MattLA
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Joined: Dec 2021
Posts: 986
Louisiana
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Saw somewhere that someone was using the water bath method for ten minutes. A longer boil might kill the germs inside the jar and food. Botulism is not your friend.
We only pressure can now. X2.
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Re: Question for those who can
[Re: Getting There]
#7674142
09/18/22 05:23 PM
09/18/22 05:23 PM
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Joined: Oct 2007
Posts: 324 B.R.Falls Wisconsin
JD Nichols
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Joined: Oct 2007
Posts: 324
B.R.Falls Wisconsin
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Have not had any issues with Ball, but the Pur brand lids are terrible!
"Life's journey is not to arrive at the grave in a well-preserved body, but rather to skid in sideways,totally worn out,shouting... Wow-What a ride!"
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