<I just let my jars sit with the rings on till they all ping, and don't mess with them at all. >

That is what the guidelines say to do. The exception is if you are using the re-usable plastic lids and bands as they are supposed to be tightened down when the jars are removed. Normal metal ones - don't touch. Don't suppose she is open to having that pointed out to her?

<12. . Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.>

If one did come off for some reason then technically it should be reprocessed or put in the fridge as air got into the jar so contamination is possible and the vacuum will be weaker.>

With pickled foods the risk isn't as bad as it would be with low-acid foods because of all the added acid - assuming she is using a safe recipe - and the risk is molds not botulism.

So would I eat her pickles? Probably. Anything else? No.

Dave

Thanks Dave... this is the first time I've ever seen such a thing.. maybe folks online don't speak about it so much when this happens.

I do assume she uses safe recipes.. she works straight out of the same modern books that I do... but dang, it shocked me to see her do what she did because that wasn't in any book I use. I've only been canning for four years, and so stick to a lot of modern stuff. IMO, I don't want to keel over because of an old cookbook practice or what great grandma did. She has been canning for many more years than me.

She does generally stick to a 50/50 of vinegar and water ratio. Plus salt.

This kind of thing makes me reluctant to accept home canned food from others.

I'm good with homecanned food from others, as long as I know them. If I don't know the maker, though, I stick to jam/jelly (which would mold, but not harbor botulism), and fruit, which is safe canned just in water, and again, it might mold or spoil, but you could tell and not eat it Most pickles have enough vinegar to keep them safe too, although I do know some recipes that call for something like a cup of vinegar and 6 cups of water, so that would cause me to pause and consider.

Vegetables like corn and green beans, not pickled? Not a chance, unless I know the producer and their methods.

Annie

Find a tactful way to tell her she's not supposed to mess with the rings until 24 hours are up. Something like, "I was quite surprised you were . . . as everywhere I read about how to can it said not to do anything to the rings until the next day after it is all cool and sealed."

I find the direct approach and in the moment works best for me. "Hey... if you disturb the rings and lids while they are in the process of sealing you won't know if you have achieved a sterile seal. Let them sit for 12 to 24 hours then you will following tested guidelines; this assures you that your food will be safe to eat".