Gil from @CamppattonFamilyCompound and Elizabeth from @CommonSenseWithElizabeth said the same....we are a good group of hard workers for sure!

Well said! I'm the first to say when I failed or when things go wrong, lessons learned right? I do a LOT of experiments so I'm always 'learning' lessons :)

thanks, I do know that many of the knock of lids buckle but if they don't then it's usually an issue with the rubber not sealing or user error....oops

I think the worse thing that can happen is that you'll get a false seal and ruin a perfectly good jar of food. I save them to reuse if I ever have too...

oh My! I just had the same thought about Mr Bad Tomato is with me this year....he started leaking and is now in the freezer.

hi Lisa, you are so welcome...it can be SOOO frustrating to have a lid failure...if you ever want to talk some canning issue out, just hit me up.

that was a fun video to make.....thanks for the comments! ☮

if the jars sealed (even with liquid gone) they should be safe to eat. I'd reprocess the others or put them in the fridge (those that didn't seal). for the jars that sealed and you are worried, heat up the contents after you open them and check them or spoilage e.g. in 6 months when you pull one of those jars off the shelf, head up the contents for 10 minutes before eating....that is one fail safe.

@@OldSchoolPrepper Thank you School Prepper!! Yes, 9 jars sealed, but half liquid is gone and 4 did not seal and I’m eating them. Thank you so, so, much for answering my question. I was having anxiety over it and was going to toss them all out. I think I know what I did. I raised and lowered my canner to fast. I will do slower from now on. Thank you again!!

@@cbass2755 no worries, ask anytime!

thanks! stay safe...

So true! and thanks!

hi Ken, the relish is soooo good and super easy. I did the relish video before this one: kzfaq.info/get/bejne/o7CIiLCh3NKyfac.html

I always heat my lids so the rubber gets gummy. You are experiencing 'siphoning' it can happen when jars are over filled, if there are too many air bubbles (this also causes the lids to get pushed off, often the bubbles come from using a blender or not debubbling the jars) and sometimes it seems to just happen. Did u use a blender and-or forget to debubble?

@@OldSchoolPrepper I figured that since they boiled inside that de-bubbling was unnecessary.

@@ltcajh I know..it doesn't seem to make sense, alas one should debubble....did u use a blender too? I did, last year, and it caused all sorts of problems. Too many tiny bubbles...if sauce is blended the it needs to be simmered for 12 or more hrs to get all the air out. Pain in the rear for sure

@@OldSchoolPrepper No blender.

i'd reprocess them with new lids or freeze them of break up into chunks and dehydrate. I hate when I work with something and then it doesn't seal...it can be hard to eat it if you've been swimming in it for days! I get that.

I can never remember amarilla, my spanish is that of a 3 year old...pero lo intento!

Glad it helped! will you reseal them? freeze them or put them into the fridge and just use them?

@@OldSchoolPrepper I will try to re-process the jam with new lids,

@@victoreskenazi2375 you will be successful I'm sure!

I'm sure you'll see the answer I left on your other vids comment. Let me know if you have any questions.

hi Coastal, everyone looses liquid when canning (from time to time) the usualy rule of thumb is if more than half your liquid is gone then the product inside (even if sealed) is too much of a loss and should be eaten right away, tossed or reprocessed. If less than half the liquid is gone then it's ok to eat. Here is is from the horses mouth (the Ball Caning people): www.healthycanning.com/loss-of-liquid-during-home-canning/

@@OldSchoolPrepper thank you very much! I canned raw meat, had before cooking no liquid at all, after canning half of the jar is filled with liquid, the meat shrank too. So only half of the jar is filled. But the seal is tight!

@@Gtumrths anytime.

yes I always put my lids and rings into very hot water for a few minutes prior to use. For Salsa I Water Bath can it, which removes the air from the jar. Do you know about waterbath and pressure canning? I know it's not often done in Europe.

@@OldSchoolPrepper Yes I hot water bath mine. I don't use pressure canner. For salsa. I was asking because this year I made salsa an hot water bath them an wiped everything off an put my rings an lids in hot boiling water an everything an then when it was time I put my salsa in jars an put seals an rings on n set them on a towel an waited for them to seal but they didn't. Next day they were permitted. Top of salsa was already turning white an as soon as I took ring an seal off u could smell the permitting

@@bridjetbrasseur2437 I'm having a little trouble following your story. Let me know if this is correct (I think you said) you (hot) Water Bath your jars but the salsa seems to be fermeting? (I think that is what you mean by permitting). Just to be certain we are saying the same thing when we hot water bath in the US .. we follow these steps: we heat up the salsa in a pot, get our jars hot and then put the salsa inside of the jars, then we put the lid and a ring on the jar and then we put all of that into a pot with boiling water for 15 mintues or longer. I think you might be doing an old method of "Open Kettle Canning" where you put the salsa into the jars, put the lids and rings on and then put the jars ontop of a towel for them to seal and you don't boil them. If that is what you are doing that is not safe (at least in the US it's not considered safe) for obvious reasons since your salsa is going bad.... it probably is fermeting. IF you want to know how to properly hot water bath your salsa i'll ask you to watch this video.here i'm doing tomatoes but the process is the same: kzfaq.info/get/bejne/gshxa6qKz8-yYqs.html

Can you re-can the same jar over again?

I would not trust a jar that siphoned and sealed AFTER removing from the canner. If it happens during processing then it's ok. If your jar still siphoned after removing from the canner I'd say it was removed too soon. After the time was up did you let the jars sit in the canner (undisturbed for a while) ?

@@NOAHJOSHUA35 yes, you can recant the same jar and contents, put on a new lid however. You could also just put that can into the fridge and eat it in the next few weeks. Since the jar actually sealed eventually most, if not all, the air is gone from the inside...cooling it will slow or prohibit bacterial growth...so that jar will keep in the fridge for weeks and weeks

Thank you very much, this has helped get a better understanding of any failures lol

@@NOAHJOSHUA35 coolio, anytime

if the jar hasn't sealed yet, give it some time. Some people say up to 24 hrs but I can tell you that if it doesn't seal in the first hour or so...it won't seal. YES you can pop it in the fridge for up to several days before reprocessing. You'll just want to reheat the contents and put it into a hot jar, remember to reclean the jar as well....you'll want a new lid (since the first one didn't seal) but you can reuse the old ring. good luck! we all have a failure once in a while. ☮️

CGN, some occured to me after I wrote the previous answer. I'm not sure if you are an experienced canner or not so forgive me if i'm asking a "duh" question. So even tho you didn't hear the jar lid pop, it can still be sealed. Did you check the lid and found it wasn't sealed? do you know how? take care

@@OldSchoolPrepper You rule, thank you! I am a brand new canner... and just canned 12 (raw pack). I had studied very many videos before I bought the canner and supplies etc... but when you actually do it... you get a little anxious, lol! So, while i was taking them out I heard a few pop.. and some popped when they were sitting on the towel on my counter. However, one did not. (I also saw a video of a woman that got a deadly case of botulism... yikes..). I did check the lid after letting it cool for a while... and it lifted off. I finally decided I don't want to worry about reprocessing it because I don't have food available to make another batch...so i just used it for dinner :) Please tell me... is it bad that I left a little more than an inch of room empty in the jars before canning? After canning there's a lot more room. This is absolutely wonderful work... If it is successful... how awesome to be able to build a supply of meats that don't have to be refrigerated! Thank you for checking.

@@shedroids What did you can? too much headspace (the room between the food and the top of the jar) can cause issues with sealing but not always...so a tiny bit more than an inch should not have been a problem. using it for dinner was a great idea or you can also freeze them if you are worried. Did you figure out why the lid didn't seal? like food stuck under it or just a bad rubber gasket or just bad luck (this happens) or...it can even be some of the new lids they are selling are cheaply made and not real Ball or Kerr (Golden Harvest is another good brand). I think you are doing great works. I'd suggest watching my canning videos (subtle shameless promotion) and also check out @RoseRedHomestead...she is a professor and scientist and awesome. Each year you will get better and better...don't give up and let me know if you have a question. As you can see i'm on and off YT all the time. Be good or at least have fun! ;)

@@OldSchoolPrepper Please excuse my lack of promptness, I couldn't find your reply for the life of me! lol! Saw it then it disappeared. Thank you for asking... I canned Kansas City steak, Louisiana hot sausages and ground beef.. and they all look good.... but hope will bee botulism-free when I open and eat! I lifted each up holding the lids and they appear sealed, the liquid inside seems clear except for any fat from the meat... but I will pack it in better next time! The lid appears normal... perhaps, I pressed to check too soon... or could it be that the top row of jars in the canner might not have been level while canning? I used a rubber second layer rack... Thank you for sharing and guiding, you are loved and appreciated!!

You can get these any hardware store...Lowes, Ace, TrueValue, Almaty, home depot..even some grocery stores...they are called Enamel Waterbath Canner

www.amazon.com/Granite-Ware-Covered-Preserving-Canner/dp/B07GRJMQ63

I forgot to mention you can make any deep enough pot into a waterbath canner. You just need something in the bottom of the pot (a towel or trivits or a bunch of canning rings) and as long as the jars can be covered by 2 inches of water...a good lid is helpful too

let me know what happens. I'm assuming you have all the stuff needed to try? if you are thinking of BUYING stuff then hit me up again and I'll give it a real try, i have everything to try that it's just the sealer is on a shelf somewhere...i'd search for it though if you need to know before you buy

@@OldSchoolPrepper I do not have tattler lids or I would try. I did not want to buy $30 lids if they did not work. I want to vacuum seal freeze dried tomato powder, so wetting the seal is out.

there are often failures, more so with the 'new' jar lids....thanks for watching, catch you soon!

the FDA and USDA don't recommend reusing lids, so i'll tell you what I do. I look to make sure the lid is still flat, has no creases or holes (like from removing the lid the first time) and that the rubber seal is still in tact all the way around. If those things are present, I will try and reuse it. If it is damaged and not usable for canning, i'll still keep it and use it for dry storage.

yes, exactly! or you can put in the refridgerator and eat in the next week or so...

me too!

This happens all the time...I've been canning for 30 years...it happens every few batches or so..just good to know what went wrong. Welcome to your new addiction~ CANNING!

an Amish Paste Tomato...they are long and oval, not very round. Great for sauce making. ☮️

i know...i get flack sometimes but truthfully even sanding my fingers doesn't help too much but I try :)

everyone is having problems with lid seals this year (and the last couple years)...the newer lids are not as well made as the old lids. I happen to have a lot of old lids so these failures were user error (MY error ; ) live and learn. I always like to continue learning..which is why I also like to teach. I'll definitely drop by and check out your channel!

Easy to forget

yes you can however I want to know why my jars didn't seal...that way I can avoid the same issue from happening again....sometimes you won't want to recan things, like green beans (they'll turn mushy if you can them twice) as do potatoes...