Broken Canning Jar

[jomoncon]

Yesterday, I was canning some carrots from the garden, using the Ball recipe for glazed carrots: raw carrots packed into pint jars, filled with syrup & pressure cooked. When I opened the pressure cooker after the pressure went down, I could see one of the jars on the top rack had no liquid and I just thought the liquid had been vacuumed out - DH was overfilling the jars. When I lifted that jar, the bottom had broken off. These were Ball jars that had never been used.

I called Ball, and the rep I spoke to said this was caused my major temp fluctuation. I really don't see how this was possible. The carrots and jars were room temp. The syrup was a little warm, but not hot. I put the jars in a room temp AA 921 on racks with 3" of room temp water. Brought it to boil, vented & pressure cooked at the right weight for the right time. Turned off the heat & waited for all the pressure to go down.

I've made this recipe twice before, using quart jars that are really a little too big for just DH & me. What do you think I did wrong? Or is it just one of those things that happen?

 

[sandspoultry]

It was a weak / defective jar I would say since you only used the jar once. Some of our canning jars are old and have been thru many trips in the pressure canner and sometimes they break like that at the bottom. I'm sure the pressure/heating/cooling takes a toll on the glass over the years. Like you, I don't see how you could have a "major temp fluctuation" in the canner.

 

[ArmFarm]

That's what I think too, defective jar. You would have had issues with more than the one jar if it was temperature.

 

[TerriLaChicks]

I agree, defective jar. I've had that happen once also & it was a brand new batch of jars fresh out of the box - looked OK when I washed them but one busted in the canner. I reuse my jars also & have never had a problem with them. Ball should've admitted that, shame on them.

 

[jomoncon]

I'm glad to know the general opinion was that this breakage was not my fault through "temperature fluctuations." I'm sort of a newbie with pressure canning, and really don't want to make any mistakes. Pressure canning is kind of scary, and I don't want to screw up. Thanks for all the responses.

Ball offered to send me a $2 off coupon for the "mistake." I'll just use that.

 

[clucksbc]

good 4 you for phoning...
I have called companys over issues too..
and have gotten some good good cupons too...

 

[WYNot]

I'm going to play the contrarian here...

You mention that the jars were room temp. The jars should be heated as should the syrup/juice. Cold packing only applies to the item being packed. Jars and liquids in jar should still be hot. Heat the jars in boiling water till ready to use. Fill as instructed with vegetable/fruit/etc. Pour boiling liquid in jars to head space as instructed. Water in canner should be boiling or nearly so when you put the jars back in the canner.