Canning meat/what Equipment is needed, how much canning is necessary

[dugdeep]

I just tried canning another batch of broth and had another jar explode. I actually think there's something wrong with these 1L jars. The pressure canner hadn't even come to a boil yet; it was just coming up to temperature when I heard a loud "bang!". I opened it up, since no pressure had built yet, and sure enough, one of the jars had the bottom blown out of it. Looks like this must have been a bad batch of jars, or something. Really weird. I'm pretty sick of wasting bone broth at this point, so I'll probably just toss the rest of the jars or use them for non-pressurized storage. What a waste :(

 

[anart]

I just tried canning another batch of broth and had another jar explode. I actually think there's something wrong with these 1L jars. The pressure canner hadn't even come to a boil yet; it was just coming up to temperature when I heard a loud "bang!". I opened it up, since no pressure had built yet, and sure enough, one of the jars had the bottom blown out of it. Looks like this must have been a bad batch of jars, or something. Really weird. I'm pretty sick of wasting bone broth at this point, so I'll probably just toss the rest of the jars or use them for non-pressurized storage. What a waste :(

That's really frustrating, but from the sound of it you're probably right. Nothing else makes sense, since you're using a little rack on the bottom of the canner, right?

 

[dugdeep]

I just tried canning another batch of broth and had another jar explode. I actually think there's something wrong with these 1L jars. The pressure canner hadn't even come to a boil yet; it was just coming up to temperature when I heard a loud "bang!". I opened it up, since no pressure had built yet, and sure enough, one of the jars had the bottom blown out of it. Looks like this must have been a bad batch of jars, or something. Really weird. I'm pretty sick of wasting bone broth at this point, so I'll probably just toss the rest of the jars or use them for non-pressurized storage. What a waste :(

That's really frustrating, but from the sound of it you're probably right. Nothing else makes sense, since you're using a little rack on the bottom of the canner, right?

Yep, I've got the little rack in place. As far as I can tell, and it's not really that complicated so I don't think I'm missing anything, I'm doing everything the same as I always have with successful canning batches. This is the first time I've used 1L jars, but they're supposed to be usable in this canner.

I just wrote an email to the jar manufacturer to see if there was a bad batch or some other explanation. I'll report back if I hear anything.

 

[nicklebleu]

I just tried canning another batch of broth and had another jar explode. I actually think there's something wrong with these 1L jars. The pressure canner hadn't even come to a boil yet; it was just coming up to temperature when I heard a loud "bang!". I opened it up, since no pressure had built yet, and sure enough, one of the jars had the bottom blown out of it. Looks like this must have been a bad batch of jars, or something. Really weird. I'm pretty sick of wasting bone broth at this point, so I'll probably just toss the rest of the jars or use them for non-pressurized storage. What a waste :(

That's really frustrating, but from the sound of it you're probably right. Nothing else makes sense, since you're using a little rack on the bottom of the canner, right?

Yep, I've got the little rack in place. As far as I can tell, and it's not really that complicated so I don't think I'm missing anything, I'm doing everything the same as I always have with successful canning batches. This is the first time I've used 1L jars, but they're supposed to be usable in this canner.

I just wrote an email to the jar manufacturer to see if there was a bad batch or some other explanation. I'll report back if I hear anything.

I also think that it has to do with the jars you use ... I have never had this issue before and I am not overly careful with the temperatures. The jars I use are either the Fowler Vacola or the Bell Mason jars - unfortunately they are quite expensive (between 4 - 8 US a piece), but they work very well ...

 

[dugdeep]

I just tried canning another batch of broth and had another jar explode. I actually think there's something wrong with these 1L jars. The pressure canner hadn't even come to a boil yet; it was just coming up to temperature when I heard a loud "bang!". I opened it up, since no pressure had built yet, and sure enough, one of the jars had the bottom blown out of it. Looks like this must have been a bad batch of jars, or something. Really weird. I'm pretty sick of wasting bone broth at this point, so I'll probably just toss the rest of the jars or use them for non-pressurized storage. What a waste :(

That's really frustrating, but from the sound of it you're probably right. Nothing else makes sense, since you're using a little rack on the bottom of the canner, right?

Yep, I've got the little rack in place. As far as I can tell, and it's not really that complicated so I don't think I'm missing anything, I'm doing everything the same as I always have with successful canning batches. This is the first time I've used 1L jars, but they're supposed to be usable in this canner.

I just wrote an email to the jar manufacturer to see if there was a bad batch or some other explanation. I'll report back if I hear anything.

I also think that it has to do with the jars you use ... I have never had this issue before and I am not overly careful with the temperatures. The jars I use are either the Fowler Vacola or the Bell Mason jars - unfortunately they are quite expensive (between 4 - 8 US a piece), but they work very well ...

The ones I was using are Bernardin, a Canadian company. It only cost me $12 for 12 of them. I've never had issues with their smaller jars, but maybe the 1L ones are of lower quality for some reason. Maybe you get what you pay for in this respect I'll see if there aren't some better quality ones I can find. Thanks nickelbleu.

 

[Alana]

The ones I was using are Bernardin, a Canadian company. It only cost me $12 for 12 of them. I've never had issues with their smaller jars, but maybe the 1L ones are of lower quality for some reason. Maybe you get what you pay for in this respect I'll see if there aren't some better quality ones I can find. Thanks nickelbleu.

We are also using 1L Bernardin jars, we get them from Canadian tires, and we had no problem with them at all so far. I used them myself with success, and my roommate has canned in almost a hundred of these jars with the same success. So I think that maybe this particular box of jars you bought was defective in some way? Let us know what the manufacturer answers to you.

 

[Jacques]

The ones I was using are Bernardin, a Canadian company. It only cost me $12 for 12 of them. I've never had issues with their smaller jars, but maybe the 1L ones are of lower quality for some reason. Maybe you get what you pay for in this respect I'll see if there aren't some better quality ones I can find. Thanks nickelbleu.

We are also using 1L Bernardin jars, we get them from Canadian tires, and we had no problem with them at all so far. I used them myself with success, and my roommate has canned in almost a hundred of these jars with the same success. So I think that maybe this particular box of jars you bought was defective in some way? Let us know what the manufacturer answers to you.

Same thing for me. I use the 1L Bernardin jars and I don't have any problems.

 

[Stoneboss]

The ones I was using are Bernardin, a Canadian company. It only cost me $12 for 12 of them. I've never had issues with their smaller jars, but maybe the 1L ones are of lower quality for some reason. Maybe you get what you pay for in this respect I'll see if there aren't some better quality ones I can find. Thanks nickelbleu.

We are also using 1L Bernardin jars, we get them from Canadian tires, and we had no problem with them at all so far. I used them myself with success, and my roommate has canned in almost a hundred of these jars with the same success. So I think that maybe this particular box of jars you bought was defective in some way? Let us know what the manufacturer answers to you.

Same thing for me. I use the 1L Bernardin jars and I don't have any problems.

And same thing for me. I've canned over 100 jars using Bernardin jars (both 1L and half L) and never had a problem.

 

[seek10]

Finally, I did some canning with no breakages, but with some challenges . My 30 Qt All American canner with metallic rim is leaking (little bit) while canning. I put some more lubricant hoping it will fix it. but It didn't. Since I had more water in the canner and by occasionally adjusting the heat to maintain , it went out good. Not sure what else to do though. Does any body has experience with this ?. I will be doing some more next couple of days.

 

[nicklebleu]

Finally, I did some canning with no breakages, but with some challenges . My 30 Qt All American canner with metallic rim is leaking (little bit) while canning. I put some more lubricant hoping it will fix it. but It didn't. Since I had more water in the canner and by occasionally adjusting the heat to maintain , it went out good. Not sure what else to do though. Does any body has experience with this ?. I will be doing some more next couple of days.

Hi seek10,

Don't know how many times you have used your canner since new, but it says in the booklet that the canner needs to be "broken in", that the leakeages stop after a few uses. That has been my experience.

Another tip is to make scroupulously sure that the lid is on perfectly level. I usually put the lid on lightly, then put the screws into the clamp and tighten them very lightly with two fingers and then count the turns that I use to fully tighten so that the lid is pushed down symetrically ... (does this make sense?)

Anyway, I would just carry on, the leak will most likely disappeare over time.

 

[seek10]

Finally, I did some canning with no breakages, but with some challenges . My 30 Qt All American canner with metallic rim is leaking (little bit) while canning. I put some more lubricant hoping it will fix it. but It didn't. Since I had more water in the canner and by occasionally adjusting the heat to maintain , it went out good. Not sure what else to do though. Does any body has experience with this ?. I will be doing some more next couple of days.

Hi seek10,

Don't know how many times you have used your canner since new, but it says in the booklet that the canner needs to be "broken in", that the leakeages stop after a few uses. That has been my experience.

Another tip is to make scroupulously sure that the lid is on perfectly level. I usually put the lid on lightly, then put the screws into the clamp and tighten them very lightly with two fingers and then count the turns that I use to fully tighten so that the lid is pushed down symetrically ... (does this make sense?)

Anyway, I would just carry on, the leak will most likely disappeare over time.

I only used once. good to know , this will disappear. I will use some coins or some thing like that to level set 4 sides and see. To day I tested leakage with just water, it is little less than yesterday. so,you may be right. Thank you for the info.

 

[Aliana]

Finally, I did some canning with no breakages, but with some challenges . My 30 Qt All American canner with metallic rim is leaking (little bit) while canning. I put some more lubricant hoping it will fix it. but It didn't. Since I had more water in the canner and by occasionally adjusting the heat to maintain , it went out good. Not sure what else to do though. Does any body has experience with this ?. I will be doing some more next couple of days.

Hi seek10,

Don't know how many times you have used your canner since new, but it says in the booklet that the canner needs to be "broken in", that the leakeages stop after a few uses. That has been my experience.

Another tip is to make scroupulously sure that the lid is on perfectly level. I usually put the lid on lightly, then put the screws into the clamp and tighten them very lightly with two fingers and then count the turns that I use to fully tighten so that the lid is pushed down symetrically ... (does this make sense?)

Anyway, I would just carry on, the leak will most likely disappeare over time.

I am having the same problem. I noticed water escaping on one side on my first test. I oiled the seam again and am going to try another run. One problem is getting the lid to lie evenly - even when tightening the opposite screws in order. It seems to wobble and am having a difficult time getting it on evenly. Am going to try putting coins in to make sure it is even.

One other thing I noticed is that there are already calcium deposits on the insides because I used tap water - is it OK to put a small amount of vinegar in the water to keep that from happening? This canner is so large and heavy that it is very difficult to get in the sink, so have to tilt it on the side by the sink and hold while scrubbing - quite a feat, but see no other way to scrub it clean. I thought about using water from my Pur water filter, but that is going to take quite a few bottles of water to get three inches in the canner. Should I just not worry about the calcium, and try to scrub it off each time?

 

[chaps23]

Hi Aleana,

I recommend buying Nobles Purea, or some other reverse osmosis product you will have no drama's as the water is as clean as it can get. I would definitely be scrubbing the tap water residue off the sides each time after use if your going to keep it that way. I live in Australia so this water is like $6 AU for 10LT which is fairly cheap! Our groceries have always been expensive in this country though so hopefully you find an equivalent cheaper.

I cant give you any advice on the canning situation you have found your self in, I havn't got one yet but definately looking to do it soon after reading this thread!

 

[dugdeep]

One other thing I noticed is that there are already calcium deposits on the insides because I used tap water - is it OK to put a small amount of vinegar in the water to keep that from happening? This canner is so large and heavy that it is very difficult to get in the sink, so have to tilt it on the side by the sink and hold while scrubbing - quite a feat, but see no other way to scrub it clean. I thought about using water from my Pur water filter, but that is going to take quite a few bottles of water to get three inches in the canner. Should I just not worry about the calcium, and try to scrub it off each time?

My canner instructions recommend putting vinegar in the water to prevent calium buildup and staining. It seems to work well. Overall though, since it never comes into contact with the food, I think the calcium buildup is fairly harmless so I wouldn't worry too much about scrubbing it. Just don't let it build up to the point where it interferes with the canner's effectiveness :)

 

[dugdeep]

The ones I was using are Bernardin, a Canadian company. It only cost me $12 for 12 of them. I've never had issues with their smaller jars, but maybe the 1L ones are of lower quality for some reason. Maybe you get what you pay for in this respect I'll see if there aren't some better quality ones I can find. Thanks nickelbleu.

We are also using 1L Bernardin jars, we get them from Canadian tires, and we had no problem with them at all so far. I used them myself with success, and my roommate has canned in almost a hundred of these jars with the same success. So I think that maybe this particular box of jars you bought was defective in some way? Let us know what the manufacturer answers to you.

Just an update on this - the manufacturer left me a voicemail the other day, but didn't bother to leave a number to get back to them I'm sorting through it now and will update once I get a definitive answer.