No need to write off the other jars if their lids are intact. And please keep in mind that the only threat from pickled foods such as this is mold, not botulism, because of acidic pH. So while it is your choice to do with them I wouldn't hesitate to eat them if the lids are intact.

Now if all the lids have come off then you have a methodolgy problem when canning. One of the most common issues with relishes is if they are too thick (not sloshy in the jars) as this cause the jars to boil over during processing and food is trapped between the lid and the jar rim. Perhaps that was the problem?

Hope this is of some help. Let us know what you decide.

Dave

I agree, don't discount the remainder of the jars. I periodically have jars that lose their seal. I check every few months, going through my pantry, to find unsealed jars. I usually don't have any but my last check found one quart of sauerkraut, one pint of sweet pickles and one pint of blueberry syrup. All different products, all canned at different times and the remainder of the batches were still sealed.

It happens. I also agree that the relish isn't the threat that other items like plain vegetables or meats are. I wouldn't hesitate (and don't) to eat the remainder of the sealed jars.

Annie

Thank you both. First thing this morning I ran downstairs to check the other jars and all seem ok, at least for now. I must admit that the relish was thick though. How to thin it without changing the ratio and flavor?

I'm going to take this moment to thank you for another piece of advice you both have said more than once but which I didn't fully appreciate at first. "Keep it simple." Preserve things simply and play with them later. Good advice. Particularly if space is a premium. Thank you. sam

"How to thin it without changing the ratio and flavor?"

Hi Sam - that is a balancing act I agree but it can be done. Some of it comes with experience, some with extra care in measuring, and sometimes it does require making up an extra bit of the liquid brine. That extra brine doesn't change the flavor in any noticeable way but it can eliminate some problems. There are so many factors that can affect that end mix and the recipe is always just a guide, not an absolute.

The first clue is if you have brine left over after filling the jars? If so then that means you need to fill an extra jar filled with some solids removed from all so that brine gets used and evenly distributed. It may only be a 1/2 pint jar while the rest are pints or it may not even be a 1/2 pint - just a leftover dish for the fridge. The goal is free movement of the relish in the jar and no left over liquid in the pot. ;-)

Dave

Dave is right, if you have brine left over, try to distribute it between the jars, or use another jar to make sure the relish is "wet" enough. Sometimes I make a recipe and I don't have enough brine and have to make more, or "sacrifice" some of the product by dipping out some of the relish without brine and using it immediately, thereby leaving more brine to cover the remaining relish.

Annie

Thanks. Seems to me canning is both an art and a science. Having fun though. Will be sure next time to make extra brine, just in case, as the recipe is too good to waste. mahalo, sam

perhaps it was something simple like a speck of relish on the rim. Did you wipe the rims before putting the lids on? I use a piece of damp paper towel.