So for my jars where the button is not yet deflated due to air pressure/temperature whatever, no action is needed and I just wait it out until the vacuum forms naturally again?
Mason Jars - How Tight Do You Tighten The Ring?
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So for my jars where the button is not yet deflated due to air pressure/temperature whatever, no action is needed and I just wait it out until the vacuum forms naturally again?
Just to weigh in on the tins that expand, I had a100g or rattrays red rapparee that bulged up hard, and when I popped it open after a 2 year cellaring it all mushroomed up and over the edge. It was very exciting (almost orgasmic).
Isaac.
Isaac.
Hardly any of my jars have a deflated center section. I never even pay attention to it. I remove my rings after a month or so, and the fact that the lids stay sealed, is enough for me. It doesn't take very much vacuum to keep them sealed.
In fact, when I get home, I am going to check to see if any are deflated. That would mean about 10-15 lbs of pressure. I don't think tobacco removing the oxygen from the ambient oxygen from the environment in the jar would ever create that sort of vacuum.
Okay, now it all makes sense to me - thanks for bearing with me this long. I always thought the center section ("button") is the one single indicator whether a jar is sealed and a vacuum has formed. Hence I thought that if the button is not deflated or loses said deflated condition due to atmospheric changes there is no longer a seal and I need to take some sort of action. Now it also makes sense why you said you remove the rings otherwise you couldn't really tell if a vacuum had formed. Thanks for this!
some of mine could very well be from jarring it upstairs (roughly 70 degrees) and bringing it to the cellar (60 degrees or so?).
but I will try to get a pic of a sucked-in tin.
Oh, I thought you meant one of those flat tins, like Escudo comes in... was caved in from vacuum. You said jar and tin, so I am confused, ha ha.
Going from 70-60F seems like very little to cause such a powerful vacuum.
I take your word on it. You don't have to prove anything to me. I believe you.
I really don't want to come across as argumentative on this. And, I hope no one takes me that way. I just have been canning foods as a part of five generations that canned the foods they grow for as long as I could plant my first radish seed. And, maybe some of you are too. I just get nerdy about this, because there is so much about canning that can kill you, so always searching for "best practices" keeps me from accidentally killing my family.
I’m both a novice canner and novice tobacco storer, and I like reading Cosmic tips and techniques about both.
Thank you. I was starting to feel like a thread hog, and I hate that feeling... despite the fact that i can be sometimes, ha ha.
We are of a similar ilk. I'm from a ranching family so we can fruit, veggies, and meat raised on the ranch or harvested from the wild. Jellies, Stews, Chilis, and Nut Butters abound in my cellar
I keep my canning jars of blends in closed cabinets. Sometimes if I open up the cabinets, I can smell the blends. When that happens, I inevitably find a jar or two or three with bands that, while tight, will screw in just a little bit more. So, I make it a point to screw them in as tight as I can. With brand new bands, I find that they need re-tightening in a few days.
I have no idea if vacuums actually develop over time (I'm skeptical), but I do recognize that the lids do stick to the jar s after a while, for whatever reason
I have no idea if vacuums actually develop over time (I'm skeptical), but I do recognize that the lids do stick to the jar s after a while, for whatever reason
We’re just gonna have to agree to disagree on this.
Jars “will” hold internal pressure.
I had a quart jar of McClelland #2035 Dark Navy Flake, which has been sealed for 19 years, blow the lid as soon as I removed the ring and deposited about 1/4 oz all across my lap and table.
Off tangent a bit but I’ve got some Bayou Morning in a quart sized jar. I’ve gotten into it a lot and it’s probably 85% empty. The Bayou Morning has dried out but it’s still perfectly fine in taste. (I’ve got probably four pounds of this lovely onery blend put away.)
The little “built in” seal under the lid wouldn’t “truly” seal now for love nor money. I just put it back on and tighten the lid a “good ‘un” and it’s all good ??
ETA: Fermentation gives off CO2 IIRC.
The little “built in” seal under the lid wouldn’t “truly” seal now for love nor money. I just put it back on and tighten the lid a “good ‘un” and it’s all good ??
ETA: Fermentation gives off CO2 IIRC.
CO2 is heavier than oxygen and "collapses" over time. ?
hence the sucking down of lids.
hence the sucking down of lids.
If you hand tighten a mason jar with a fresh seal lid it will be just that, a jar with a sealed lid that has a rubber like gasket regardless of the contents hand tightened
When you do simple canning, say like pickles or tomatoes...you place your ingredients in sanitized mason jars, apply gasket lid and then the outer ring lid on tightly and submerge in boiling water, completely covering the jar, for x amount of time. You are now creating a vacuum.
When you remove them you will hear the cans "pop" sometimes as they cool. The screw on outer ring of the lid is then removed, some people leave them on but some don't.
The gasketed lid has been sealed to the jar so no air can get in or out...but after canning awhile you will get a jar that every so often, for whatever reason fails.
Now I am not sure if folks actually seal tobacco this way, never thought about it....
So you can probably get a pretty tight seal by hand tightening, but it will not be a vacuum seal.
I guess when I get to the point of starting to cellar I will use a food vacuum sealer....less mess and works great.
I cannot see why tobacco would work any different in it.
When you do simple canning, say like pickles or tomatoes...you place your ingredients in sanitized mason jars, apply gasket lid and then the outer ring lid on tightly and submerge in boiling water, completely covering the jar, for x amount of time. You are now creating a vacuum.
When you remove them you will hear the cans "pop" sometimes as they cool. The screw on outer ring of the lid is then removed, some people leave them on but some don't.
The gasketed lid has been sealed to the jar so no air can get in or out...but after canning awhile you will get a jar that every so often, for whatever reason fails.
Now I am not sure if folks actually seal tobacco this way, never thought about it....
So you can probably get a pretty tight seal by hand tightening, but it will not be a vacuum seal.
I guess when I get to the point of starting to cellar I will use a food vacuum sealer....less mess and works great.
I cannot see why tobacco would work any different in it.
I store tobacco in wide mouth Mason jars, and I do use a vacuum sealer. The system works very well for me and it's not terribly expensive.
I have overtightened a few while trying to make sure they were cinched down good and tight. Rung them out and had to replace the rings. Since then, I give them a good hand tightening but never double down on it once it stoped rotating. So far, I’ve been lucky with this method. Well aged tobacco and no rung out jar rings.
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