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Why are my Canning Seals Stuck on like Glue?

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I tried to post this 2 days ago and must not have completed the process as it is not showing up on any of the threads.

As it is canning season again I have a question regarding the seals. The seals on my jars are so sealed that my husband has to use the drill to release the pressure in order to open them. I followed the directions regarding wiping the jars and heating the lids in water before applying. I noticed on another thread that someone was asking why some of the seals are not "popping" but are secure and the general thoughts on the matter was that the silver seals tend not to put but the gold ones do. I used both silver and gold and all my batches turned out great but can't figure why they are stuck like glue. My sister-in-law said that the new seals do not require heating before using. Yet the new canning books out say to do so. Has anyone else had this problem?

  1. It's there, on the General Chowhounding Topics board. You do have responses..

    1 Reply
    1. re: andieb

      Thanks...must have been brain dead when I posted it.

    2. For opening jars, I usually use a bottle cap opener and work around the edges to pop the lid off without warping.

      Are you lids so glued down that a bottle opener down work?

      In regards to popping, the lids can pop at anytime during the cooling off period. Usually I cool over night so I miss most of the popping, when I check in the morning the lids are sucked down and tight.

      1. Since there's an existing thread on this, we're going to lock this one in deference to that one: http://chowhound.chow.com/topics/799273