Why Do Canning Jars Break in My Canner?
This month's notes: July 2016: Strawberries have a very brief season; and the start in early April in the South, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
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Canning Jar Breakage
It's bad enough when a filled canning jar breaks in the canner, making a mess and ruining a jar of good food. But when it happens more than once in a great while, that indicates a problem we can correct! What causes a canning jar to break is not quite the mystery that it appears to be.
Breakage can occur for many reasons. Here's my
Top 10 List (apologies to David Letterman) of Why Canning Jars Break:
- Using lower quality commercial food jars
rather than jars manufactured for home canning
Miracle Whip and mayonnaise jars are the perfect size and the threads fit, but they break so easily in the canner they just aren't worth. Some spaghetti sauce jars (those whose tops fit a standard canning lid and ring) do seem to be more robust, and I don't recall ever having a "Classico brand spaghetti sauce jar break.
- Using jars that have hairline cracks
Admittedly, hairline cracks can be difficult to see and few of us carefully inspect every jar for a thin crack before using them.
- The lids were overtightened
As the contents of the jar heat and expand, the air in the headspace is pushed out of a tiny gap between the lid and the jar, while the ring keeps the lid from lifting up too much and allowing water in! It works like a one-way valve, letting the expanding air out. This is necessary to create the vacuum, when you remove the jars from the canner, the contents cool, contract and suck the lids down. So, don't make the lids as tight as you can; just snug. Follow the lid manufacturer’s directions.
- Putting hot food in cold jars
I leave my jars in the dishwasher on "heated dry", after running the "sanitize cycle". Some people fill their jars with the hottest water from their facet until the are ready to fill them. And of course, sterilizing them by submersing the empty jars in the canner or in a large pot of boiling water works well. If a jar is going to break, it would most likely do it then, while it is still empty!
- Putting cold food in cold jars and then immersing into the
Food and jars should be hot when placed in the canner. Sudden change in temperature create too wide a margin between temperature of filled jars and water in canner before processing. That leads to "thermal shock" in the glass jar.
- Food was packed too solidly or jars were overfilled.
Then as the jars heat in the canner, their contents expand and the jar breaks! Follow the recommendations for headspace, which are specific to each type of food. Some expand more than others, too!
- Putting jars directly on bottom of canner instead of on a rack.
This is easy to correct! Use a rack! I like the better quality stainless steel racks best, but in a pinch a wash cloth on the bottom of the canner (inside, of course) will work.
- Pressure canners have their own specific issues causing jar breakage:
- Canner became dry during the processing period. This is caused by either a steam leakage in your canner, which means you need a new part, or by using insufficient water for the processing period.
- Jars were placed directly on canner bottom. A canning rack should always be placed on the canner bottom. It is not necessary to place a rack between a layer of pint or half-pint jars. Stagger the jars by placing a top jar on two bottom jars.
- Pressure was reduced quickly after processing. Always let pressure drop of its own accord.
- Air was exhausted from canner at too high a temperature. Adjust heat so a steady gentle flow of steam emerges from the vent pipe.
- Pressure had fluctuated during the processing period. This can be caused by an unsteady heat source or steam leaking from the canner.
- Jars were placed in a cold, drafty place to cool.
Always allow the jars to cool jars on a towel or rack at room temperature, away from windows, vents and drafts.
- And finally, the jars themselves may be the cause of difficulty.
Jars eventually weaken with age and repeated use. Repeated heating and cooling cycles take a toll.
Crass Commercial Message?
If you are looking for canning jars, in almost any size and type; we have a reliable supplier below, and at the best prices you'll find anywhere! Scroll down this page for photos, descriptions, prices and ordering information. Everything can be shipped by a variety of methods, including overnight, if you have a canning emergency! And I appreciate your business- buying the products here helps support the website!
For more information, and NO obligation to buy, just click on the links in the Amazon boxes on the left!
- Quart canning jars (excellent for apple sauce):
Regular quart (32 oz) jars -
Ball Regular Mason Canning Jars Case of 12
Wide mouth quart jars:
Ball Wide-Mouth Mason Canning Jar 1 Qt., Case of 12
- Pint canning jars (great for salsa, pickles,
Regular pint (16 oz) jars:
Canning Jars, regular 1 Pint
Wide mouth pint (16 oz) jars:
Ball Wide Mouth Can-or-Freeze Canning Jar 1 Pt., Case of 12
Wide mouth Canning Jars with a Handle - make good mugs:
Libbey Country Jar 16-Ounce Mason Jar Glasses, Set of 12
- 8 oz canning jars: perfect for jams and jellies,
Standard 8 ounce jars:
Ball Deluxe Quilted Jelly Canning Jar 8 Oz., Case of 12
Decorative oval 8 ounce jars:
Bormioli Rocco Quattro Stagioni 8 1/2 Ounce Canning Jar, Set of 12
4 oz jars: for wedding gifts, tokens, and very small
Tall 4 ounce canning jars:
ALLTRISTA (BALL CANNING) 1440080400 JELLY JARS 4 OZ BOX OF 12
Short 4 ounce caning jars:
Jarden 4-Ounce Mason Canning Jars, 12-Pack
Canning Hand Tools
Buy quality canning helpers. These provide the home canner with the essential tools needed for safe and efficient home canning.
- Stainless steel, this rack won't rust
- Accommodates non-standard jar sizes, smaller jars can't fall through
- Holds 14 jelly jars, 14 half-pint, 9 pint or 7 quart jars at one time
- Small jelly jars won't fall through
- 12-1/4 in diameter and 3-3/4 deep (not including handles). Made in USA.
- Manufacturer: Kitchen Krafts
This Water Bath Canner Rack fits most boiling waterbath canners.
Blake's rating: Excellent replacement rack (sooner or later your rack will fall apart from the boiling water (and no, this one is not made of silicone...)
Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store! Click on the images at left for current prices and/or ordering!
Get them all here at the best prices on the internet!
Cleaning supplies to remove rust from rings and jars
A visitor wrote in to tell how she uses Copper Glo (order at ledt) to remove rust from rings and jars:
Comments from a visitor on September 15, 2010: "You mention not using
jars that have rust on them. One way to remove rust from jars is with Copper
Glo. I get Copper Glo at our local Giant Eagle. I had a jar with rust on it
and was getting ready to pitch it when my mom told me about Copper Glo. I
was afraid to use it at first because I was afraid it would scratch the jar,
but decided it was worth a try. Amazingly, the rust came off and the jar
|Rubber seals for the older zinc caps - Know first that home canning experts do not recommend that you use the rubber ring system. The modern flat lid and metal ring system (above) is superior in reliability and safety. If you insist in using the rubber ring system, do not use old rubber rings: they have aged and will probably not seal effectively, especially on an older jar. You can get new rubber canning rings quite inexpensively here.:|
Canning & Preserving for Dummies
The Ball Blue Book of Preserving
This is THE book on canning! My grandmother used this book when I was a child. It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc. If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy). (about $6.99)
Complete Guide to Home Canning and Preserving
by United States Dept. of AgriculturePractical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to preserve fruit spreads, fermented foods and pickled vegetables; how to prepare foods for special diets, and much more. Also includes scores of simply written recipes that even beginners can handle (smoked fish, turkey-tamale pie, chicken croquettes, more. It's the second book to get, after the Ball Guide. Click on the link at left for more information and / or to buy (no obligation to buy)
For other supplies:
You can read a discussion about why foods should be processed in a canner on this page" "Why do I need a canner?"
Pectin, Pickle Mixes and Sauce/Salsa Mixes
Making Jam? Need Pectin, but the local store is out?
Is your jam too runny? Pectin enables you to turn out perfectly set jam every time. Made from natural apples, there are also low-sugar pectins that allow you to reduce the sugar you add by almost half!
Get them all here at the best prices on the internet!
Pickling Mixes and Pickling Supplies
Whether you want dills or sweet pickles; canning them or straight into the refrigerator; there is a mix for every taste and need here!Get them all here, delivered direct to your home, at the best prices on the internet! Get everything you need to make pickles: mixes, salt, brine, etc. here!
Sauce and Salsa Mixes
Get ready season mixes for tomato sauces and salsas here. They make it simple to get it right every time!
(Shown is Ball brand - actual is Mrs. Wages brand)
[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
Illustrated Canning, Freezing, Jam Instructions and Recipes
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]