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Old 08-22-2007, 09:31 PM   #1
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ISO a canning question

I canned some tomatoes and okra yesterday. Used quart jars. Jars were hot, tomatoes and okra were hot. Left 1 inch headspace. Made sure all the bubbles were out. When I took them out of the pressure canner and put them on a rack, some of the jars oozed a bit, but they all sealed. Why does this happen?

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Old 08-22-2007, 09:40 PM   #2
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Hi, Moose. Did you clean the rims of the jars before you placed the lids on them? I always use a damp paper towel to clean the rims to be sure they are free of any liquid/food before I put the lids on and, then, place the rings on. That may be why there was some oozing.

I don't think I'd worry, though, since you say they sealed. I think I'd use the ones that oozed first just as a precaution.
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Old 08-23-2007, 11:58 AM   #3
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Yep, Katie E., I did that. I checked the jar rims for nicks, used a funnel to fill them, wiped them down then used lids that had been sitting in hot (not boiling) water.
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Old 08-23-2007, 12:23 PM   #4
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I've had that happen before. I think it's because I didn't leave quite enough head space, or maybe I processed them a little too long.
As Katie said, I'm sure they're fine. Just as a precaution, take off the rings and check to make sure the lids are secure.
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Old 08-23-2007, 01:14 PM   #5
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Quote:
Originally Posted by Constance
Just as a precaution, take off the rings and check to make sure the lids are secure.
Good idea Miss Connie. I don't think I would trust those seals long term.
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Old 08-23-2007, 01:26 PM   #6
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" I've had that happen before. I think it's because I didn't leave quite enough head space, "

It happened to me the first time I canned them. If you have a good seal, they should be fine.
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