What you saw bubbling in the jars after removing from the canner was liquid boiling. I would not be concerned. The first jars out are usually the jars with liquid still boiling. The jars that sealed before you put them in the canner surely unsealed as the pressure increased and sealed again after removing from the canner.
To prevent the jars from sealing before placing in the canner, have the 3 inches of canner water almost at a boil and place each jar in as soon as they are filled and sealed.

Yep like Shirley said it happens but it is a weak vacuum and pops and then re-seals during processing. Just get them into the PC a bit faster if you can.

The air bubbles are often seen with cold pack, one reason why many don't care for cold pack (called "raw" pack). Air trapped in the food bubbles out - but they are still safe. I usually let the jars sit in the PC with the PC lid removed until the bubbling stops - just takes a couple of minutes.

For future reference - anything that will be processed for more than 10 mins doesn't need to have pre-sterilized jars. Doesn't hurt of course but isn't necessary.

Dave

Thanks for the replies. I have not canned in a long time and I didnÂt know all the safety guidelines. I tend to get too detailed sometimes. I wash my jars in hot soapy water, rinse and dip in bleach water, rinse again to eliminate any bleach taste then sterilize them in boiling water before packing them. Of course all my utensils are sterilized before using. I just read some other posts about correct headspace when I realized I have added or subtracted liquids with a teaspoon that I check with a small tape measure (dipped in bleach water) to get the headspace exact. I give a lot of stuff away and want no one getting sick.

Thanks again, Scott

Its not as necessary as it was thought years ago, to do all that effort on empty jars, unless they contained dried stuff from previous years. A simple wash in a dishwasher is usually all thats needed. In most all cases any possibility of contamintion is destroyed by the heat of the contents and also the heat of the BWB or PC. Even jams and jellies, as well as any pickle types do not need all that 'sterilizing'. Think about this; within a second after they come out of any sterilizing process they can get 'infected' with any possible airborne bacteria, so sterilization would also require a sterile room with sterile air and even the person handling the jars to wear protective sterile clothes. Way too much extra work for anyone canning at home.

I bought mason jars and left them in the car. the lids popped. Can I still use them or is the seal no good. Help - I'm canning in 2 days and can't find any packs of lids!!!

Mary, those should be fine to use. I've complained about the company placing the lids, sealing side down, on the jars and the temperature differences during shipping and storage makes them difficult to remove. I've had a few fail, but most still work fine.

Happy canning!

Annie

My lifs popped BEFORE i put them in the canner. Are they sealed?

Thank you and yes i did process them again anyway.

@annie1992

in the case above, where the lids popped before processing, you recommended they be processed anyways. I have a similar situation, my question is, do I need to use new lids? Or can I just reprocess them with the current popped lids 🤔