You might want to wear a glove or use a towel to do this instead, in case the glass is chipped to prevent cutting yourself. Also, visual inspection is a good idea. Even a small chip or crack in the glass is highly visible in certain lights and angles. So, do a visual scan of the jar.
You might simply be doing it wrong. For example, not following the proper procedure for canning certain foods and taking shortcuts, can result in the jar not sealing. Going through the process as it is intended! In the event a lid does fail to seal, you can reprocess the canned foods.
If the jars were nothing but air, the air would cool pretty quickly, and the jars would seal fast. But the heat from the product inside the jar keeps letting its heat into the air inside the jar as well as through the jar into the surrounding air. So that keeps the pressure up longer and delays the pop. The time to pop should be based on the pressure inside the jars at the time they come out of the canner, the ambient air pressure, the temperature of the air inside the jars, the ambient air temperature, and the heat capacity of the product in the jar.
Jam and other sugary products have a higher heat capacity than water think of how much more it hurts to get burned by caramel than by water. So differences in sealing time of different batches are probably based on different thickness of the product and different ambient conditions at your house.
Humidity is also a factor because it affects the ability of the ambient air to cool the jars. Now the part I need to think about. Differences between you at feet and me at feet are probably based on the lower pressure at your location.
It's pressing less hard on the jars, so it needs lower pressure inside the jars before it can push the lids down. Remember, science never sucks. It can push, pull, etc. The question is, what is the pressure inside the jars when they come out of the BWB? For a given volume headspace , your jars are starting with fewer molecules of air because you have lower ambient pressure. So maybe fewer of them feel the need to escape during processing, and you and I have the same molecules of air inside our jars at the end, though yours would be at lower temp because of the different boiling points of water.
This might require some real math. Let's leave it aside for now. To answer one of your questions directly, science would predict that bigger containers take longer, because there is a greater heat source inside the jar keeping the air hot and pressurized for longer. A thicker product might have greater heat capacity.
Hard to say because water has very high heat capacity but syrup is even higher. The other factor is, if they're cooling slowly, you might not get a violent flexing that makes the loud pop. The lid can gradually reverse its curvature, so they are sealing even though they didn't ping you. Mine usually pop within a minute of taking them out. I've found that for some reason, the more vigorous the water bath is boiling the faster they pop. Some pop minutes after removing, others take time.
I don't worry about it until the next day when I am removing the bands for storage, then I recheck. I had a spaghetti sauce jar lid pop off easy when I was putting away the first batch, guess what I had for dinner? I do, however note when removing from the canner how convex the lids are. The nice dome will complete it's seal when cooled,if all clean and rubber ring working. How long does it take to have a review show up on my profile?
How long did it take you to spot the puppy? How long do you wait before taking over a kid's bedroom? Head space has something to do with it to. If very small headspace at the top, the vacuum created takes longer to pop. If air bubbles are presnet that can also slow it down. The filled jars should have its product just barely come up to the glass bead below the threads. Sometimes, I don't hear the pop early on, but pressing down slight makes it pop. If I shake the still hot jar, the lid will pop back up again, and then will pop down once its cooled off.
That condition to me, is evident that the vaccum inside is just barely able to pull in the dimpld on the lid. Now, I fill with a bit more head space and that issue has not been repeated. Be sure to check the jars a few days later, as some can lose that weak seal and strt to allow air in. Never boil new lids, but leave them in slightly simmering water until ready to apply them one at a time.
I've found that thicker products may take longer to seal than the ones that are more liquid. Some things can take several hours. If they still haven't sealed after the jar has cooled to touch, I reprocess them. Learn more about reusable canning lids. Some lids have been coming out lately that seem to be failing more. However, when you get the lids, they are a generic, unbranded, low-quality lid. Many are having issues with these lids.
Be very careful of where you buy lids. Make sure it is a legitimate company. Not at all. I buy generic lids because of the cost savings of buying in bulk. They are a great price if you do a lot of canning and buy a lot of lids. If they are really branded lids and not a knockoff, they should do great. What do you think? Are your lids effective? Did you use lids a second time? Or is it something else going on with your canning methods?
What causes jars to not seal? This series is all about figuring out what might be the problem. Click here to learn more about our video tutorials and full courses that will help you get started today. This popping noise is music to the home cook's ears because it means the food was canned properly and is most likely safe to store and use. Always inspect a jar of food when you open it, though, even if it popped during the cooling process. When canning at home, you use glass jars topped with a two-piece vacuum cap, which consists of a metal band and a flat metal lid with a flanged edge.
The underside of the lid is ringed with a rubber-like substance. When you heat filled canning jars in a pressure canner or boiling water bath canner, pressure builds inside the jars.
During the cooling process, this pressure creates a vacuum effect, which causes the lids to seal on the jars.
The popping sound indicates that the seal on the lid has closed tightly over the jars. How you handle the jars once they've completed their time in the canner can influence whether they seal or not. When the cooking time is complete, turn the heat off and carefully lift the lid away from you so you're not burned by the steam.
Use a jar lifter and a hot pad to transfer the jars to a towel sitting on a counter. Leave at least 2 inches between each jar so air circulates freely. Let the jars set for 10 to 12 hours. Do not touch or disturb the jars during this time, which might interfere with them sealing. Only after they've cooled completely should you check to make sure they're sealed.
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