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| Questions here-- I just tried to open a jar of MIL's home canned sausage (she has been doing this for years) and when I removed the ring and pried up the lid, the lid flew up with a popping sound. This has never happened before and I didn't want to take any chances so I threw the contents away. I'm assuming this is a bad thing--- is it caused by buildup of gas or something in the jar? Any ideas? Thought you all might know about this one. Disclaimer: I have no idea the process she used but I think it involved cooking the sausage into patties then pouring the patties and grease into the jar and doing ... something. The rest is somewhat murky. Thanks. |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Sun, Sep 22, 13 at 11:01
| I've never had that to happen on any of my jars, whether fruit, vegetables or meat. |
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| You did the right thing. That is a good example of why jars should never be stored with the rings on them. Dave |
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| Dave, what does the ring have to do with it? Do you mean that, without the ring, the seal would have broken in storage and the problem would have been more obvious? And/or that the gas could have built up till the jar broke? I don't think I have seen a ring that tight, but I can't imagine what else you might mean. |
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- Posted by myfamilysfarm 5b (My Page) on Sun, Sep 22, 13 at 13:08
| Most jars that have that much pressure would have broken the seal if the ring is on it. But only a tight ring, a loose ring would break the seal and you should notice that the top of the lid isn't indented as it should be. I've been talking to several old-time canners and several do not remove the ring, but they make sure that under the ring is clean and loosely tightened. they stated that this was in case a jar tipped over, the contents wouldn't spill out as quickly if the seal was broken. Made the root cellar/pantry easier to keep clean. |
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| Do you mean that, without the ring, the seal would have broken in storage and the problem would have been more obvious? And/or that the gas could have built up till the jar broke? Yep, exactly that. You know immediately that the jar has gone bad since the lid is sitting loose on the jar. If the ring is left on and you happen to miss that pop sound the bad jars make when the ring is removed, or if you are in a rush and so don't listen carefully for the vacuum seal release sound a good jar makes you can end up serving food that should not be consumed. Dave |
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| You never put the grease in ! They need to be cooked, drained, and then packed in water or broth. You can have potential botulism with that fat. Fat can turn rancid, it won't allow for proper heat penetration, and it will coat the food with the grease and let botulism grow even during processing. You can read how to safely can the meats at the Univ. of Georgia website. Jars are to be stored without the ring. Not only so you will know if the seal is broken, but so the ring won't rust on the jars. Plus, you can get food under those rings if not taken off and all washed and mold can grow under them |
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- Posted by missemerald 7 (Virginia) (My Page) on Sun, Sep 22, 13 at 14:33
| I always take the rings off my jars; learned that a long time ago even when my mom asked "why"? How are you supposed to can sausage patties? Does anyone have any instructions on how to do that? My MIL makes the yummiest sausage and I'd love to know how to do it safely if such a thing exists. |
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- Posted by missemerald 7 (Virginia) (My Page) on Sun, Sep 22, 13 at 14:38
| Is this the correct procedure for sausages? If so, has anyone done this and does adding the extra water/broth make them, well, watery? |
Here is a link that might be useful: NCHFP Canning Meats Selecting, Preparing and Canning Meat
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| Yes that link is the approved method and it works great. You just drain off the broth after opening the jars and before cooking/heating to eat. I always use broth, not water but since it will continue cooking in the PC I don't see how the water would affect the flavor much. Dave |
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