canning jar leaked..still sealed?

beverlyr(z5 Ohio)October 2, 2011

I'm canning pickled beets. 3 pint jars and 1 quart. Left 1/4-1/2 in. headroom. The quart jar was barely covered with water because my pan wasn't tall enough. When I was taking the jar out, it slipped, fell into the water and leaked into the water. When I did get it out, the lid 'popped' almost immediately. Actually, a pint leaked also, but appears to have sealed also. The lids are not real easy to tell if they have sealed. Does this sound like it will be safe if not refrigerated? Have you had this happen to you?

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readinglady(z8 OR)

1/4-inch headroom isn't sufficient and may have increased the likelihood of leaking.

I haven't BWB quarts in some time but I do remember how difficult it can be to remove jars without some tipping or tilting, not to mention the risk of slippage.

Yes, it's possible to have liquid seep from a jar and still get a good seal. All you can do is observe within the 24-hour period as jars cool. If they stay sealed, you should be OK.

That being said, if there's any doubt or discomfort, I would refrigerate.

I'm not understanding why it's difficult to tell whether the lids have sealed. Generally that's pretty easy.


    Bookmark   October 2, 2011 at 4:53PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

It's the "quart barely covered" part that would concern me the most. Without a good 1-2" on top as called for the seal can be exposed during the processing and that makes it unsafe for shelf storage. Need a much deeper pot or no quarts.

Given that plus the other problems, I wouldn't trust the quart for shelf storage whether it sealed or not. Just put it in the fridge and use it up soon.

Like Carol said, why is it difficult for you to tell if they have sealed or not?


    Bookmark   October 2, 2011 at 5:02PM
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