First time canning tomatoes and I don't want to die.

FarpinDar

FarpinDar

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So, after watching videos and reading some articles I thought I had a good handle on it but now that I have removed the first batch from the water bath I'm not so sure.

My final recipe for the process was from here: https://ohioline.osu.edu/factsheet/...led lemon juice or,one-half inch of headspace.

I prepared raw, diced tomatoes, washed the jars, heated the lids, and then proceeded to fill and pack them, adding 1/2 teaspoon of salt and a tablespoon of lemon juice. I wiped down the rims just to make sure the were clean and then I lidded the jars and made the rings just barely tight and then let them boil for 45 munutes.

As I was removing them I could smell some cooked tomatoes and at least one of the jars was expelling liquid.

As I was putting the second batch in a couple of the jars were expelling air. One of them was significant and I went ahead and pulled it out and tightened the lid some more.

Should I have tightened the rings more to begin with?

Did I not leave enough head-space?

If the lids are concave after cooling am I good to go?

Should there still be visible head -space?

Thanks
 
lasttombstone said:
Yep. Left the rings too loose. Put the squeeze on them.

If the lid is concave you are good to go. Usually, they will be domed and then will "ping" when they seal.
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Thanks, now that they have cooled a bit I can tell there is no headspace in any of them. They all drew in water. Guess I'll throw them into the refrigerator rather than the pantry and try to use them in the next few weeks.
 
Second the “put the squeeze on them”, most anything you can that’s relatively high in acid you shouldn’t worry much about other than getting a good solid seal. Don’t boil the lids, I do submerge jars in boiling water to sterilize Before packing, pack to appropriate headspace, wipe jar rim clean ( I use towel damp with vinegar, lid and ring, hand tight and process. Important thing is remove with jar tongs without turning and tilting, let them cool slowly, I group them together, and don’t touch the lid til they cool, don’t want a “false” seal.
 
My apologies for asking in your thread @FarpinDar but I have a question. Yesterday my sister in-law showed me how to make freezer strawberry jam as my wife loves it and I wanted to learn how to make it for her. No canning (as in no dipping in boiling water then pulling it out and waiting for it to seal). Literally make it, let it sit out for 24 hours, put it in the freezer and it is good for up to a year or until you open it (then put it in the fridge). I'm trying to learn canning by starting simple. Monday I will be making grape jelly using Welch's grape juice, sugar and Sure-Jell and this will require water bath canning.. All the videos I have seen on this say FINGER TIGHT, not PUT THE SQUEEZE ON THEM. Should finger tight be sufficient? Some of the videos I have watched:







 
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easternnc4me said:
My apologies for asking in your thread @FarpinDar but I have a question. Yesterday my sister in-law showed me how to make freezer strawberry jam as my wife loves it and I wanted to learn how to make it for her. No canning (as in no dipping in boiling water then pulling it out and waiting for it to seal). Literally make it, let it sit out for 24 hours, put it in the freezer and it is good for up to a year or until you open it (then put it in the fridge). I'm trying to learn canning by starting simple. Monday I will be making grape jelly using Welch's grape juice, sugar and Sure-Jell and this will require water bath canning.. All the videos I have seen on this say FINGER TIGHT, not PUT THE SQUEEZE ON THEM. Should finger tight be sufficient? Some of the videos I have watched:







Click to expand...



Should clarify that the calibrated torque level of squeeze is not meaning to tighten the devil out of it. I firmly tighten the band to the jar but do not exert any real pressure. Think screwing the milk jug lid back on. Hope this helps
 
You can remove enough product to get your 1/2" of headspace and re boil. If the lids pulled down and there is no head space they may not hold seal; the same with too much. I usually snug the ring before processing and they seal mostly even though there will be product in your canning water.
R
 
I don’t can, but I don’t recall gram submerging the entire jar in the pot. The pot was filled to the top of the jars,but not over them. At least that’s what I recall.
 
For water bath you need at least an inch of water over the top at all times. I water bath whole maters for an hour and forty minutes and usually have to add water every 15 or 20 minutes. All you need is a rolling boil, not a full blown boil.
 
REELDOC said:
For water bath you need at least an inch of water over the top at all times. I water bath whole maters for an hour and forty minutes and usually have to add water every 15 or 20 minutes. All you need is a rolling boil, not a full blown boil.
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Maybe I’m remembering the pressure cooker process, or she was trying to kill us. Every now and then we would have a jar of applesauce go off in storage.
 
There are also references in Homesteading, Canning and Food preservation on CFF. Quite a few canners around here! Yes and we are mostly still alive.....mostly

Rooster
 
Keep looking and the older ones are just as good as the new print. NORMALLY....that is a $10 book. Dang! I have a few to pass out once things go sporty.....teach a man to fish and he will stay out of your freezer.
R
 
JimB said:
Maybe I’m remembering the pressure cooker process, or she was trying to kill us. Every now and then we would have a jar of applesauce go off in storage.
Click to expand...
yup, pressure canner doesn't require the jars to be completely submerged. We normally fill the canner about 3/4 of the way up the jars.
 
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