A disclaimer: I am not new to canning. Been water bath canning over 30 years and pressure canning almost 10 years. I put up well over 500 jars each year.
Yesterday I made up some pasta sauce and instead of water bath canning it this year, I decided to pressure can it.
Everything is going fine. I took the jars out of the canner and placed them on the counter. Since I was using Tattler lids, I need to tighten the band. First one was okay. The lid of the 2nd one exploded. Nope, not the jar itself, the band, lid & gasket blew off (spewing hot pasta sauce mostly on my left hand and arm).
After I rinsed my arm in cold water and soaked in cold aloe vera juice most of the night, I found the band, lid & gasket (on the floor in front of the cabinet where it blew out). I can see no damage to any of the parts. No nicks on the top of the jar.
I'm not sure what happened with this bad boy. Perhaps something got lodged between the gasket during processing so that when I tightened the band, the pressue was released (in a BIG HURRY)!?
I'm very aware when I'm seating the lids to make sure the rims are clean, that the gasket & lid are seated correctly and that the band is on just finger tight.
My arm this morning. Amazingly, it doesn't hurt at all
To add insult to injury, only the jar that I tightened after canning sealed. This morning I water bathed the remaining 5 quarts of pasta sauce as well as 8 pints of stewed tomatoes & 2 pints of tomato sauce. Just took them out of the canner and tightened them all down.
Oh ow- brave homesteader to keep on a-canning. I've never used those lids so I don't know.
Only the obvious- the pressure inside was too great for the lid to hold. I wonder if there might have been an air pocket inside the sauce that was distrubed when you tightened the lid. Once released from the sauce, rose to the top and expanded more due to touching hot glass?
And it puzzle me to learn
That tho' a man may be in doubt of what he know
Very quickly he will fight
He'll fight to prove that what he does not know is so
- Oscar Hammerstein
Did you back off the ring the 1/4-1/2" after tightening them before you put it in the caner? Tattlers need to be looser then the metal flats while processing and then tightened when they come out. Finger tight is too tight before processing (assuming your definition of "finger tight" and mine are about the same).
Like others said, please watch those burn closely....they look nasty enough that they could turn bad quickly. There is no way I'd have the guts to can again the next day, I'd need a few to get over it...your are Superwoman!
Yup, Jen, just finger tight and back off 1/4", then tighten after removing from canner.
Where I Want To... I hadn't thought of that. When canning liquids, I don't 'remove air bubbles'
There was a lot more headspace in the jars when removing from pressure canner than there was when I put them in (normal).
I love my Tattler lids. I've had less failed sealings using Tattlers than when using metal lids.
There is no question about keeping on canning today. Produce is piling up! The neighbors have started bringing me their extra maters & peppers. Prepping for plum jam this afternoon and pickled peppers (and hopefully mushrooms) tomorrow.
This is no infection & I've covered the area with Tegaderm. There is no pain today.
I bet WIWT has you solution then, I just wasn't sure with your description of what you did if you backed them off. I too LOVE my Tattlers.....but I was afraid to use them with beets, I was thinking they might stain. Have you tried them on beets, yet?
The jars are pretty hot and contents are still boiling when your processing time is over. If you remove the jars immediately the product in the jar will be boiling rapidly still and may end up boiling over and pushing out some of the liquid.
Try this: When your processing time is up turn off the heat. If you are pressure canning wait for the pressure to come down to zero, remove your weights and loosen the lid so steam can escape, but don’t remove the lid entirely. If you are waterbath canning take the lid off your canner. Then leave your jars for about 5 minutes.
This allows the jars to rest and will lessen the siphoning off of the liquid in your jars. Then take the jars out and tighten the lids right away.
Ouch! ((hugs)) I am not new to canning either, but am new to the Tattler lids. I have used them successfully in my water bath canning, but after reading about that happening to someone else after pressure canning, I bought more metal lids and will keep those in stock for pressure canning.
The Tattler lids are well worth it, Karla. In the past 3 years I've probably pressured canned about 600-800 jars without a problem (that's not counting water bathed jars!)
Just to be on the safer side now, I'll let them sit in the canner for an extra 5-10 minutes before removing and tightening the lids. AND throwing a towel over the jar before tightening them!!
You get used to the amount of tightening they need. Tighten the band using very little pressure until it just stops, then back it off 1/4" - 1/2". If your lids bow up during the processing, you're tightening them too much.
It doesn't take long to get the hang of how much is enough. I've had a better seal rate using (reusing) Tattlers than using metal lids.