We’ve all been there. You’re at the end of a canning project, the jars out of the canning pot and are cooling on the counter. As you clean up, you notice that there’s one jar that didn’t seal. Or worse yet, none of the jars have sealed. If this has happened to you, two questions probably popped to mind. Why did this happen and what can I do to fix it. Let’s tackle these one at a time.
Why did this happen?
- It could be that your canning pot wasn’t at a full, rolling boil for the entire canning process. Without that full boil, it could be that the jars didn’t fully vent the oxygen in the headspace. Without a thorough venting, there won’t be enough of a pressure differential to cause the vacuum seal to form when the jars come out of the canner.
- Another possibility is that there was a physical barrier to the seal forming. In most cases, this happens when you don’t wipe your rims completely, or some food particle gets pushed out of the jar during processing.
- Sometimes the lids are to blame. Really old lids sometimes lose the ability to create a full seal. And of course, if you’re reusing lids, the chances that they will provide a high quality seal are very low.
- There was a chip or crack in the rim of your jar. This will prevent a seal every time. You can prevent this simply by carefully looking over your jars before filling and canning.
- Improper headspace. Under or over filling your jars can sometimes cause the seal to fail.
- Occasionally, the rings are the culprit. While it is important to only tighten to fingertip tight to allow the oxygen to vent, if you leave them too lose, that can cause a seal failure.
How to fix it?
The best way to handle jars that failed to seal depends on the product you’re dealing with and how many jars have failed. If you have just one or two jars that failed, the easiest thing to do is to put them in the fridge and eat or share them promptly. The reason for this is that to reprocess jars always results in some loss of product and quality.
When it comes to pickles, trying to reprocess them isn’t ideal, because any additional heat exposure will soften their texture. This is particularly true for cucumber pickles.
When it comes to jams and other sweet preserves, there are more options. If the entire batch has failed to seal, the best method is to open the jars, reheat the jam, prep the jars, use new lids, and reprocess.
If you have just one or two jars that didn’t seal and you don’t want to go with the refrigeration plan, there’s another way. Once the jars have cooled completely, put new lids on the jars (taking care to wipe the rims and make sure that you’re getting the rings tightened properly). Place those room temperature jars in a canning pot of cold water. Bring that pot of water to a boil slowly, so that the contents of the jars heat along with the water. Once it reaches a rolling boil, process as you always do. The jars should seal properly this time around.
I canned quarts of wild game meat the other day and found 4 jars had not sealed. One went to stew right away and three I screwed the lid on tight and froze. Do you see a problem with freezing the three jars?
As long as there’s not a lot of liquid that could expand and break the jars, it should be fine.
What does “process as you always do” in the last paragraph mean?
It means water bath process the jars for the amount of time indicated in the recipe. You can find my full instructions on boiling water bath processing here. https://foodinjars.com/blog/new-to-canning-start-here-boiling-water-bath-canning/
When I put my jars in the cold water to boil do they have the lids on or off? Thanks and kind regards Melita
They have the lids off at this stage. You’re just trying to warm the glass before you put your hot product inside.