Jars resealed?

[OverMountain]

A few months ago I put some Capstan flake and Ashton aromatic into mason jars to store. I opened up one 4 months later and I heard the seal break and air rush in when I took the lid off. I checked the other mason jars and all the seal buttons were in and would not pop. Is this a by process of fermentation and aging?

 

[Casual]

Yes.

 

[cigrmaster]

wrong room

 

[seanv]

A few months ago I put some Capstan flake and Ashton aromatic into mason jars to store. I opened up one 4 months later and I heard the seal break and air rush in when I took the lid off. I checked the other mason jars and all the seal buttons were in and would not pop. Is this a by process of fermentation and aging?

Yep. The jars create a good seal if sealed properly. Enjoy the smokes.

 

[Morrison Jeremiah]

I keep my stash in a cupboard in my lounge.
I often hear the jar buttons pop.
I think it's more to do with atmospheric pressure and temperature.

 

[Chasing Embers]

It's where the anaerobic bacteria are using up the oxygen in the jar. On some of my jars from the '90s I've had to use a butter knife to break the seal because of the amount of vacuum created.

 

[jpmcwjr]

Yep; good stuff.

How did you like the smoke?

 

[Morrison Jeremiah]

It's where the anaerobic bacteria are using up the oxygen in the jar. On some of my jars from the '90s I've had to use a butter knife to break the seal because of the amount of vacuum created.

Anaerobic bacteria do not require oxygen for metabolism.
Though they do indeed grow by causing fermentation in the tobacco.
The vacuum in the jars must be caused by something else.

 

[Chasing Embers]

Anaerobic bacteria do not require oxygen for metabolism.
Though they do indeed grow by causing fermentation in the tobacco.
The vacuum in the jars must be caused by something else.

Autocorrection error. I meant aerobic.

 

[OldRocko]

A few thoughts, to be taken with a grain of salt ... The product is originally packaged under vacuum, and retains its vacuum. Therefore product does not degass in low O2 (anaerobic) conditions (unlike, say, whole coffee beans which require a pressure release valve when packaged sealed). It's my understanding that fermentation is anaerobic. Fermentation generates CO2 and water, thus if occuring, should add to the pressure of the volume contained withing the sealed container. For the lid to "pop" inwards there has to be a pressure differential between the volume contained in the inside of the container (less) and the atmospheric pressure surrounding the container (more). Assuming the mason jar has a small volume within it (a small jar), I'd suggest that, if there is a process that reduces the inside pressure, it would have small to negligible effect. Therefore I'd say that the differential likely comes from outside pressure, be it due to altitude or barometric pressure. No expert here, so would appreciate other opinions.

 

[Andriko]

It could be temperature differences causing something on the lines of OldRocko's suggestions. I boiled a few jars the other day and then put the lids on. A bit later I could here them popping, which I presume was due to the gas inside contracting as it cooled, decreasing the pressure and causing the 'pop'.

 

[OldRocko]

It could be temperature differences causing something on the lines of OldRocko's suggestions. I boiled a few jars the other day and then put the lids on. A bit later I could here them popping, which I presume was due to the gas inside contracting as it cooled, decreasing the pressure and causing the 'pop'.

You are right Andriko; if you seal a hot product (hot fill), it will create a "vacuum". Technically not a vacuum though, as the contents inside the sealed container, specially any air volume within it, will contract as it cools. This causes the pressure of the sealed vessel to lower. It's the force of the outside atmosphere, as it tries to enter the container to equalize the pressure, that pushes de lid inwards, causing it to pop. I don't believe that tobacco is packaged at temperature, so I did not include temp in my comment. When the container is eventually opened and the seal is broken, air rushes back in until the pressures are equalized. This causes the lid to spring back into its relaxed state, generating a new pop.

 

[Dan-o$]

Autocorrection error. I meant aerobic.

anabolic?

 

[gervais]

The lids will pop up and down with temperature changes. Some of my lids have never actually caved in, but when I remove the screw part, I can pretty much grip the jar by the rim of the lids and shake them. They won't come off. Take the lids "caving in" meaning anything with a grain of salt if you ask me.

 

[cosmicfolklore]

I leave the rings off of mine after the seal has set. This way I will notice if a seal breaks much easier than if the lid was hidden by the ring. I do this with everything we can... just second nature for us now.

 

[JSPiper71]

I keep my stash in a cupboard in my lounge.
I often hear the jar buttons pop.
I think it's more to do with atmospheric pressure and temperature.

MJ is correct. This is temp and/or atmospheric pressure changes that happen inside the jar when it hasn’t been properly sealed to remove all of the air/gas like you would if you were canning or the like. If the tobacco was fermenting, it would be emitting gas and the lids would be popped out, not in.

 

[Sgetz]

It's where the anaerobic bacteria are using up the oxygen in the jar. On some of my jars from the '90s I've had to use a butter knife to break the seal because of the amount of vacuum created.

Anaerobic bacteria do not use oxygen. I assume you mean aerobic?

 

[bullet08]

It's a Saturday morning. I haven't thought that far yet.

 

[Chasing Embers]

Anaerobic bacteria do not use oxygen. I assume you mean aerobic?

Didn't read all of the posts did you?

 

[Strandsbeachlocal]

A few thoughts, to be taken with a grain of salt ... The product is originally packaged under vacuum, and retains its vacuum. Therefore product does not degass in low O2 (anaerobic) conditions (unlike, say, whole coffee beans which require a pressure release valve when packaged sealed). It's my understanding that fermentation is anaerobic. Fermentation generates CO2 and water, thus if occuring, should add to the pressure of the volume contained withing the sealed container. For the lid to "pop" inwards there has to be a pressure differential between the volume contained in the inside of the container (less) and the atmospheric pressure surrounding the container (more). Assuming the mason jar has a small volume within it (a small jar), I'd suggest that, if there is a process that reduces the inside pressure, it would have small to negligible effect. Therefore I'd say that the differential likely comes from outside pressure, be it due to altitude or barometric pressure. No expert here, so would appreciate other opinions.

Facultative anaerobes like to throw a wrench in everything.