First time canning. Question.

[rbeau30]

There are "layers of security" that I like to call em.

The seal is just the first layer. When you go to consume the stored food:
- have you followed a proven recipe? (USDA, Ball Blue Book of Canning, etc) Let them take the risk.
- have you stored the jars without the rings cinched down on them? or anything stacked on top of them? (if something is to go the least bit bad it creates gas. gas "un-pops" the lid) anything on top of the jars could create a resistance to that lid. I don't know about you but I want to know if something is going bad in the jar as soon as possible.
- you inspect the seal--is the "button" still down? See the above reason why I check this.
- When you open the jar do you smell it? (does it smell good?) If it smells bad throw it away. It should smell like Canned Food and not off-putting.
- have you reheated the food? (botulism is not in itself toxic. The product it produces is. Heat destroys the toxin.) If everything you did above lets a little bit of bad stuff in, this should be your last layer of defense.
- if you are consuming pickles (high acid) or a high-sugar content food in the jar (you hot water bath can the food) you most likely are opening and eating from the can. Be absolutely sure you follow the sugar to product or acid to product recipe before you can it. Sugar and acid are the "preservative".

Boiling (205/100 degrees) does not kill botulism spores. The acid or high sugar content puts the spores in a "suspended animation" or dormant state so it does not produce toxins to kill you. All of the processing and following the recipes is what actually preserves the food. If you know a little bit about why you are doing what you are doing. The process that you follow comes a little easier. In order to actually KILL the spores you need temperatures around 250 degrees. Hence why ALL recipes for low acid or low sugar foods generally require a pressure canner.


Until we are in a "5HTF" scenario I am not reusing lids ... ever... they are not engineered to be re-used. I can afford the <<$2 for more lids so It is good insurance. Tattler Lids to me are experimental. Plastic is not air tight. Over years it will let oxygen in. I use them on stuff that I go through over the year (stock, tomato sauce, etc) It is just me, but I do not trust them past a year... "5HTF" scenario? I'll do what I can to survive.

EDIT:

You may not always hear the ping. The way to make sure that the jars have sealed is to check the lids after a few hours. Press your finger in the center of the lid. If the lid makes a popping sound and it pops back up after you remove you finger, put the jar into the refrigerator and eat the contents within a few days.

I have noticed that the "Golden Harvest" lids that I have gotten from Big Lots from time to time do not "ping" as much as the "Kerr" or "Ball" ones that I normally use. Inspect the a few hours after they are processed. If they are not sealed, reprocess or put in fridge.