Canning explosion! Help me figure this out.

Discussion in 'Preserving the Harvest' started by MullersLaneFarm, Aug 24, 2012.

  1. MullersLaneFarm

    MullersLaneFarm Well-Known Member

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    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.

    Any ideas??

    My arm this morning. Amazingly, it doesn't hurt at all

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    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.

    Off to prep & process more plums!
     
    Last edited: Aug 24, 2012
  2. thequeensblessing

    thequeensblessing Well-Known Member

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    Ouch! Please, be very, very careful of infection. That really doesn't look good at all.

    As for the canning...I've said it before, and I'll say it again...I don't like tattler lids!
     

  3. Danaus29

    Danaus29 Well-Known Member Supporter

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    Eewwww!

    Keep a close watch on it for infection. I hope you heal up okay. So glad it wasn't worse!
     
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  4. where I want to

    where I want to Well-Known Member

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    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?
     
  5. veggiecanner

    veggiecanner Guest

    Some one on the survival forum had the same thing happen last month with those tattler lids. i won't use them.
    That looks like it hurts. Feel better.
     
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  6. Ohio dreamer

    Ohio dreamer 1/2 bubble off plumb

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    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!
     
  7. MullersLaneFarm

    MullersLaneFarm Well-Known Member

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    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.
     
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  8. Ohio dreamer

    Ohio dreamer 1/2 bubble off plumb

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    What a blessing that there is no pain!

    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?
     
  9. MullersLaneFarm

    MullersLaneFarm Well-Known Member

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    No one here likes beets except for the animals!

    Tomatoes stain the lids, so I expect beets would also.
     
  10. where I want to

    where I want to Well-Known Member

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    A thought might be to use a dish towel when tightening- it might catch the hot liquid before it hits you.
     
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  11. MullersLaneFarm

    MullersLaneFarm Well-Known Member

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    I have a hot pad in each hand when tightening.

    This afternoon when I tightened up the jars, I did just that ... threw a dish towel over the jar before tightening!

    Lesson learned!
     
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  12. hippygirl

    hippygirl Well-Known Member

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  13. MullersLaneFarm

    MullersLaneFarm Well-Known Member

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    I think I've found the answer on the Tattler website:

     
  14. julieq

    julieq Well-Known Member Supporter

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    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.
     
  15. lathermaker

    lathermaker Well-Known Member Supporter

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    Oh wow Cyndi, that looks like it really HURTS! I was going to try some of those Tattler lids, but now I'm too skeeered to! Sounds like they take more fiddling with to make them seal correctly.
     
  16. MullersLaneFarm

    MullersLaneFarm Well-Known Member

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    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.
     
  17. TJN66

    TJN66 Canning Crazy Supporter

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    Ouch! Please be careful of infections. It can set it rapidly.
     
  18. unregistered65598

    unregistered65598 Guest

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    Ouch, I hope you heal fast. Think I to am a skeeered to try those lids.
     
  19. MullersLaneFarm

    MullersLaneFarm Well-Known Member

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  20. veggiecanner

    veggiecanner Guest

    One time of that happening is too many times.

    Glad to see your getting better.
     
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