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Buckled lids

Posted by momagain1 (My Page) on
Thu, Aug 2, 12 at 16:40

I read where buckled lids are caused by:

1. Food spoilage before canning???
2. heating the lids compound too much to prevent a good seal..
3. too much pressure because you tightened the screw on bands too tight..

So...if the lid is buckled; after its cooled; if it holds a seal..by checking it upside down over a bowl ...can we assume it is safe to shelf? Or should we use it right away??


Follow-Up Postings:

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RE: Buckled lids

Depends on which cause and the food as to just how safe it would be and for how long but you don't mention the food in question.

Most common cause is bands screwed on too tight.

As a general rule, it's considered a weak seal so put in the fridge and use right away.

Dave


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RE: Buckled lids

peaches in light syrup :-)


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RE: Buckled lids

1. Can't believe you would let jars sit so long before processing that the contents spoil. Can't believe you would cook spoiled food for canning and not notice it was falling apart and stinking.
2. Not an issue. If you cooked the lids so long that the sealants sloughed off, they would not buckle as they would not seal at all. 3. This is your answer. Big strong hands cranking too tight. I have seen the folks do this even with kraut made by the quart. No room for the gases to escape so the lids just buckle.
Jim in So Calif


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