Many people are faced with the fact that even with proper sterilization and sealing, the lids on the jars swell over time, an unpleasant odor appears, and the product has to be thrown away. The reason is not always bad products, most often it is due to improper storage immediately after seaming.
To avoid this, just follow three simple rules.
First: do not put the jars in the cellar right away.
Freshly rolled cans should be cooled at room temperature, but not in a draft or near a radiator. It is better to place them on the table, cover with a thick blanket or wool blanket and leave for 12-24 hours. During this time, uniform cooling will occur, and the vacuum inside will intensify. If you put the jars in the cold immediately, the temperature difference may break the seal.
Second, check lids before storing.
After a day, inspect each jar. The lid should be concave inward and not make a “gurgling” sound when pressed. If the lid is bulging or loose, the jar cannot be stored. It should be immediately refrigerated and used within the next few days.
Third: store only in a dry, cool place.
The ideal temperature is from +2 to +10°C, humidity is not higher than 70%. A cellar is suitable, but only if there is no dampness or mold there. Place the jars not on the floor, but on shelves, and not close to each other; air should circulate between them. Do not place near potatoes as they release moisture which may cause the lids to rust.
If you follow these rules, the blanks will stand all winter without swelling, fermentation or odor.
Question and answer:
Why do jars swell after sealing?
Most often due to improper cooling or storage in a warm, damp place. If the jar is immediately put into the cold, the vacuum does not have time to form, and fermentation begins.
Do I need to wrap the jars after seaming?
Yes. Wrapping for 12 to 24 hours ensures slow, even cooling, which strengthens the vacuum and prevents the lids from bulging.
