Monday, August 10, 2020

Every Bit Counts Challenge: August 10th

I had something happen to me that has never happened in all my years of canning and I've been canning a long time ... a complete failure of lids.  Not one lid sealed in the whole canner of jars!

What did I attempt to can ...

... ground beef. (I've canned ground beef before with success!)  I was careful not to overfill the jars, the jars were washed and sterilized, the jars were warm/hot to the touch when I put the hot meat in them, I cleaned the rims with a vinegar wash to make sure they were squeaky clean before putting the lids on (I did not heat the lids per Ball's new recommendations, I normally do) and everything was normal during the processing.  I really am clueless as to what happened unless it had something to do with the lids not being heated!  All is not lost though for as soon as it was apparent that they were not going to seal, into the refrigerator they went.  Later, I emptied the contents of each jar into a freezer bag and froze them.  The meat was not lost, but I am lost as to why the jars didn't seal!

I added 4 quart size packages of ground beef to the freezer part of my pantry for the Every Bit Counts Challenge today, albeit it wasn't the way I had planned to preserve it!

(The Every Bit Counts Challenge is hosted by Three Rivers Homestead over on Instagram.)

Until the next post ...

patsi
She looketh well to the ways of her household … Proverbs 31:27

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28 comments:

  1. Are those lids Walmart brand? They are the only failure I have ever had and the ones that do seal sound like a weird 'whack' instead of that pleasing ping we all love to hear. I have one box of them in my stash and do not plan to use them unless things get desperate!

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    1. Lana, no, these did not come from Walmart, they are part of a sleeve we purchased at a Mennonite store more than a year ago. I've used most of the lids and only have a few left. I'm wondering if lids can go bad before being used.

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    2. yes they can go bad, the rubber on them does fine cracks especially if they are kept where it can changed temperatures. Been there and done that. Amish bulk store told me this. Figured they would know

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  2. I had that happen once and it was a bad box of lids. I contacted the company and they sent me a new box.Today I harvested aandful of green beans, blanched them and then ran them through the food processor to make them French style. They got added to an already existing bag of French style beans in the freezer.

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    1. Cookie, I'm really leaning towards good lids going bad, that's the only thing that makes sense. How ingenious to make your own french style green beans!

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    2. I did this last year with the last of the green beans slowly coming in. I actually have a bean Frencher for that. Was wonderful to have a little something different on the table

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  3. I’m not sure if this applies to your jars, but I read on another Facebook post that the new ball canning jars can’t be sterilized, you have to wash then but not boil them.These are the sure tight new lids. Plus they don’t pop when sealing. These are the packages that are green and have the ribbon emblem on them. I’m not sure why they changed them. I have heard many people are having a hard time with the new lids.

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    1. Beth, the canning jars can't be sterilized or the lids? I had read that the lids couldn't be sterilized so have stopped doing that. I sure do wish they would just leave the lids alone. They worked so well before they started 'improving' them!

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    2. Lol , I just reread what I typed:) I meant to say the lids. Sorry about that! Agree about them leaving the products alone. It’s frustrating definitely.

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  4. I am so sorry the cans didn't seal, but I'm glad you were able to freeze the meat.
    I've never canned meat before, but it sounds like you did everything right. Is it possible to have a bad lot of lids?

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    Replies
    1. Kathy, I know this sounds weird, but I think I have some lids that have gone bad before even being used!

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  5. I had a sleeve of generic lids from Fillmore Container. I had stopped simmering them, according to the new recommendation from Ball. I had a catastrophic seal failure rate. Over half of 50 jars had failed seals. I caught them in time to reprocess. I've gone back to simmering the lids in vinegar and water mix. No more failed seals. Same lids from the same place still...

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    1. Writer200, I really think that is where the problem could have been.

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  6. I’m so glad that you checked all the jars and so were able to rescue the meat; how dispiriting after all you’re work, though!
    I worked hard in the house yesterday, tidying, sorting and delivering donations to our local charity shop, so was not much in the kitchen, but I did make spaghetti and meatballs for dinner, and put an extra mealsworth of meatballs in the freezer for an easy supper another day.

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    1. Gill, I love the convenience of cooking extra and getting ahead in the freezer.

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  7. They sure do look good. Sorry they didn't work out. At least you got to freeze it. Question, Could you have tried to can again with the meat? Maybe with different lids? Thanks.

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    Replies
    1. barbara, I could have, but just didn't have the heart!

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  8. So sorry to read about the lid failures. Knock on wood, I've not had any issue this year. We had severe storms yesterday, and I lost some tomatoes that were still on the vine. May try my hand at fried green tomatoes for dinner. Will be putting more chives in the dehydrator this afternoon, along with a tray of parsley, and more basil. I may get a little more oregano, but at first glance, not really enough to cut yet.
    -- Lori K

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    1. Lori, I have several herbs that need to be harvested and dehydrated and one of them is oregano!

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  9. There is an article about this very thing at Hickory Holler Farm blog. Here is the link: https://hickeryhollerfarm.blogspot.com/2020/08/new-ball-lids.html

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  10. Completely forgot I had peaches to process. Six pints done, ready to clip herbs for the dehydrator!

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  11. Patsi, it has been a while so I don't remember what I was canning, but one particular canning session I had quite a few jars not seal. All I could think of was that I didn't heat the lids like I normally do. I had never had that many jars not seal before. No more shortcuts for me after that!

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    1. Kelsey, It was either that or a problem with the lids. I'm with you though, I will be heating lids from now on!

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  12. First, good save. I have never canned any meat but think I might be starting to since the freezers are full and I am not turning meat away.
    Second, contact who made the lids. I did when I ordered from Fillmore for my lids and they were glad I let them know there was a problem

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    1. Chef Owings, it was a sleeve of lids so I'm not sure I even still have the company info. I'll have to check, thanks for the suggestion!

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  13. I've been canning like crazy around here with the new Ball lids without heating them up--just stick them on right from the box and it's been my usual success rate. Once in a while one or two don't seal, but otherwise....it's working like usual. We just did 72 jars of tuna last week and did have 3 that did not seal, but that was in 4 canners, some triple stacked, some double stacked. We just ate them.

    I hope there are not many left on your sleeve of lids. I would be so nervous to use them if it was me, especially on meat. I wonder if they did get too old, hot, or something. I have been trying to use up any old lids I have for that very reason, but it is very usual for me to keep a backlog of lids over the winter for the next spring and/or for winter canning, and I've had good success even with some that are 2 years old before. Here's hoping it was a very short-lived fluke for you. Especially with the long processing time meat takes, I'm sure you were devastated. I would be. As a fellow large-quantity-canner, I feel your pain, and I'm sorry:(

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