This was my first time water bath canning pickled jalapenos. Essentially 1 part water, 1 part vinegar, salt and spices. I sterilized the jars, boiled the brine, packed the jars and then topped with brine. I sterilized the lids and bands and screwed on the tops and water bath canned for 10 minutes and let sit to cool.
Hours later as i was hearing the pings of sealing i noticed one jar had a bulging crease in it. Just wondering what caused it, and if it's still safe.
It's been two weeks now and I opened one of the jars (not the creased lid one) and noticed some of the peppers/carrots were sitting above the brine. Is this safe that they were outside the brine for 2 weeks? Is it ok if it's properly canned? I'm assuming my issue was overfilling the jars with peppers, i'm still working on the proper ratio. Pics for both issues (note that i pushed the peppers down a bit in the opened jar) are below and any help/advice is appreciated! Thanks guys!
Bulging crease:
Peppers sitting above the brine (note i did push them down a bit once opening):
Hours later as i was hearing the pings of sealing i noticed one jar had a bulging crease in it. Just wondering what caused it, and if it's still safe.
It's been two weeks now and I opened one of the jars (not the creased lid one) and noticed some of the peppers/carrots were sitting above the brine. Is this safe that they were outside the brine for 2 weeks? Is it ok if it's properly canned? I'm assuming my issue was overfilling the jars with peppers, i'm still working on the proper ratio. Pics for both issues (note that i pushed the peppers down a bit in the opened jar) are below and any help/advice is appreciated! Thanks guys!
Bulging crease:
Peppers sitting above the brine (note i did push them down a bit once opening):