Jars not sealing when pasteurizing

Discussion in 'Preserving the Harvest' started by Old_Soul, Aug 11, 2017.

  1. Old_Soul

    Old_Soul Member

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    I've been making a 2 day pickle the last couple of years and they taste great, but the texture was always too soft for my liking (I processes in a water bath for 10 minutes and used pickle crisp as well). I read through a few of my canning books and decided to pasteurize them (180 degrees for 30 minutes). The pickles have great crunch and are perfect, except now, there is always 2 or 3 jars that won't seal and I have no idea why :( any thoughts on why? Jars were hot, lids were hot, canning liquid was boiling... I've been canning for 15 years and have never had this happen .

    Thanks!
     
  2. krackin

    krackin Well-Known Member

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    I have seen that with China made lids and jars. Junk.
     

  3. Skamp

    Skamp Well-Known Member

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    180 aint hot.
     
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  4. ShannonR

    ShannonR hillbilly farmgirl

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    Are you hot packing the jars? My (somewhat educated) guess would be not enough of a temp difference between packing and processing to seal all the jars.
     
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  5. Old_Soul

    Old_Soul Member

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    I agree. But, these were brand new Ball jars :(
     
  6. Old_Soul

    Old_Soul Member

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    Yeah, I hot packed. I'm thinking I might have had a headspace issue. I tend to get greedy and try to fit one or 2 more pieces in, and it finally got me.
     
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  7. Old_Soul

    Old_Soul Member

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    Do you do another temp for pastuerizing? Everything I have come across so far said 180, and that the pectins in the veg start breaking down above 185 or 190 I think. Any thoughts?
     
  8. ShannonR

    ShannonR hillbilly farmgirl

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    I don't have experience pasteurizing canned foods, just milk.
    I water bath can for 10mins and use grape leaves to keep the pickles crisp. You do use new lids every time, correct?
     
  9. Old_Soul

    Old_Soul Member

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    Yeah using new lids every time. Usually by this time of year, my grape leaves are getting kinda crispy so I don't use them. Do you notice a huge difference in the crispness when using grape leaves vs pickle crisp (If you've used that...)?
     
  10. Skamp

    Skamp Well-Known Member

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    You can pastuerize at 135 with enough time. I see the lid compound as the issue, not the veg.
     
  11. ShannonR

    ShannonR hillbilly farmgirl

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    I haven't used pickle crisp, I feel the stuff sort of defeats the purpose of making my own. It's calcium chloride, no thanks. and the grape leaves work great for me.
     
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