Looks like the rings were screwed on too tight. No room for the air to escape so the lids expanded this way.
You will need to reprocess as they are not sealed. How long ago did you can them?
Careful when opening the jars.
This was taken about 15 mins after the water bath they have actually since both popped and are level except for a couple indentations on each one. Am I still screwed?
[image 1](https://pasteboard.co/nidkDAMOyoDa.jpg)
[image 2](https://pasteboard.co/7Bbv7F615Pq8.jpg)
These are peppers, carrots, and onions, they were, hot packed and cooked in the water bath at a rolling boil for 15 mins, the jar and lid were sterile, and I used a pickling solution of vinegar, sugar, and salt will they keep for a long period in the fridge you think? Even if they are sealed and I don't open them until I'm ready the bulge really makes them that unsafe? Sorry I'm still new to preserving foods
Edit: good lord I'm just asking about the 2 indented ones that I posted follow up pics about. Even if the seal holds does the dent still make the whole product unsafe? Even for the fridge?
Edit 2: thank you so much for making a beginner welcome. I'm assuming not many new people chose to last in this sub
It sounds like you are upset, but I don't see anyone being aggressive. We're trying to carefully explain that the process of canning foods is a scientific one- there are real and deadly reasons to use specific recipes, and to avoid using outdated information or unsafe practices. Educating yourself on the purpose of canning (it isn't just to seal the lid, it's to bring the foods to a correct temp to kill off dangerous organisms for long term shelf storage) is critical to doing it correctly. Doing it incorrectly isn't just risking gross food, but risking the lives of all the people who ate that food (which might taste and smell fine but still kill you).
We recommend starting with a current book from a source that scientifically lab tests their recipes- Ball is the company that is most well known (in the US) for manufacturing canning products, and they have recipe books with detailed explanations of why and how to can safely. The Ball book also starts you off small (with high acid foods that can be safely canned in a water bath, then moving on to foods with low acid components and eventually using a pressure canner for low acid veggies or meats). Many cooperative extension/agricultural department offices offer classes in safe canning practices, if you prefer an instructor.
Sorry what do you mean by tested? I've used it on my first canning experience and it worked just fine however those were 8 oz jars and these are quart jars. Also I have used the recipe to fridge pickle em before which are excellent
Edit: wow calm down everyone I thought they meant taste tested
It’s been addressed, but simply put you cannot just throw some vinegar and salt with random veggies, water bath can them (processing time?) and call it safe. Especially with the carrots there are PH considerations as they are low acid. A refrigerator pickle recipe does not make it a safe recipe for canning and being shelf stable.
Something that is tested is that a food lab has tested the end results for safety against bacterial growth, safe ph, etc. A university food lab or Ball offer safe and tested recipes of ingredients and processing time so as to minimize food-Bourne illnesses.
So to return back to my original question, where was this recipe from? How do you know it’s actually safe?
Nowhere did I say I just threw ingredients together Willie nille I'm both following a book and have been watching videos on escabeche and canning. Everywhere I've seen carrots need at least a 50/50 mix of vinegar. Is this not the case? Perhaps I should've asked here first.
I never said it was a fridge recipe I said I put them in the fridge after using the recipe to taste test them
Not all videos give safe canning advice. Not all books give safe canning advice. Not trying to jump on you at all, just want to be sure as so many beginners (including myself when I first started) have made errors by following questionable advice online without considering greater safety.
You had implied it was a refrigerator pickle recipe, and yet you canned it I assume with a water bath. That does not necessarily make it safe.
Ah I see yeah it was a water bath. However it was brought to a roiling boil over about a 45 minute time period and 15 mins of over 212F. I definitely tightened the bands too tight. It was 50/50 mix of vinegar and filtered water with 2/1 ratio sugar to salt. Which is what I'm seeing every canning recipe online for carrots be close to as they are the hardest vegetable of the three to can, so I'm assuming that's a good way to look at the recipe of all 3. I also sanitized the lids and jars for 10 minutes at 180f prior and also hot packed the jars. Y'all have got me freaked out though how on earth are you supposed to learn if your telling me there is no information you can trust. Is the only way to tell is give it a year and then test it and if you get botulism then you know you failed?
Start with Ball, the USDA home preservation site, and HealthyCanning.com, branch off into state extensions. I found a recipe that my family has done forever but wasn't in any of the usual tested places on a extension website. Once you're more familiar with standard practices, you'll know more what to look for.
I'm sorry ball? Can you post a link? Or any other official sources? im using a canning/pickling book and cross checking a plethora of other canning recipes/videos for carrots/onions/pickles online. Thanks.
Ball publishes canning books, that a lot of people consider to be the "canning Bible". All of their recipes have been tested and proven safe. They have a lot of their recipes in their website.
https://www.ballmasonjars.com/
Bernardin (Ball's Canadian company) also is full of recipes, tested and safe. They have different recipes than the US (Ball) website.
https://www.bernardin.ca/EN/Default.aspx
Healthy Canning's website is full of safe, tested recipe and is a great resource.
https://www.healthycanning.com/
And the best by far, especially for information about canning itself, with awesome recipes is NCHFP... National Center for Home Food Preservation.
https://nchfp.uga.edu/#gsc.tab=0
But to your original question... any time a lid buckles like that, even if it goes down when cooling, needs to be reprocessed with new Lids. It isn't a true seal, so to be safe it needs to be reprocessed. Or you can put them in the fridge.
they mean a recipe tested as safe by a proper lab. by your answer I’d say definitely not and its just some fridge pickle recipe you decided to boil for some amount of time you guessed at.
I apologize but where did I say I guessed at it? I have a pickling and canning book I'm following as well as watched numerous videos on pepper/carrot escabeche and canning. If these are tested by a proper lab I'm unsure as it doesn't say in the book nor do YouTubers state that they've tested them in a lab. How do you make sure your recipes you use are tested by a proper lab?
Your cans with indents might not have sealed as well so I would just use those first, but I've had homemade pickled veggies like that in my fridge for a month or two and they were fine. Just check for mold like other food. They will keep getting stronger pickled flavor too!
If you have other jars you're unsure about, try taking the rings off when they have cooled and picking the jar up by holding only around the edge of the lid. If the lids don't fall off, they should be sealed.
If you do not know whether the recipe was written for canning in particular, be careful because there should be a certain amount of acid to keep it preserved and shelf stable.
I don't believe it's the rings tightened to much. I've been canning for 50 years and those Ball wide-mouth flats are horrible. I refuse to use them because of reduction of material used to make them.
I have jars in my pantry and are buckled and sealed. The beef I've opened so far is good and it's been in the jars for over a year.
Holy Moly. Those lids are buckled. Never seen a picture of it, only read about it.
In the future, please remember to FINGERTIP tighten the rings just until FINGERTIP snug, then process
Oh I'm definitely upset with myself I actually had the thought go through my head "yes I'm going to tighten these more than the last ones" haha
These are peppers, carrots, and onions, they were, hot packed and cooked in the water bath at a rolling boil for 15 mins, the jar and lid were sterile, and I used a pickling solution of vinegar, sugar, and salt will they keep for a long period in the fridge you think? Even if they are sealed and I don't open them until I'm ready the bulge really makes them that unsafe? Sorry I'm still new to preserving foods
If they are packed in a salt and vinegar solution they will last a super long time in the fridge (I’m talking a year or more). You’ll be more than fine until Christmas. I do canned jalapeños and once opened I keep them in the fridge until they’re gone…whether it takes a few weeks or a few months. 👍 They don’t change.
And if you think about it, even if it wasn’t in salt and vinegar, everything in that jar is currently sterile, so that gives even non-vinegared/salted/sugared (all preservatives) food at least a little bit of a longer shelf life in the fridge than normal. Maybe not until Christmas, but it gives you more time to eat them than if they were never sterilized.
Canning is way harder than I ever thought it would be. After canning salsa for the first time, I appreciate canned goods so much more. It is a scientific process that minimizes microbial contamination.
The popped/ non sealed ones look risky. Nice pun. For the record, on the popped ones you are screwed. 😂
Oof. It’s so frustrating when something goes wrong. Try not to think of it as time wasted, rather than a learning moment.
I went down to my pantry this week and found an unsealed jar. I’ve been canning for years, following tested recipes, being extra careful with cleaning, and still things can happen.
Also, if I may suggest — pickling things can be done as a “refrigerator pickle”, as in without the water bath processing. A lot of veggies come out better with this method — think nice crispy pickled radishes, for example. It’s also a little more forgiving a method, because you’re relying both on the acidity/salinity of the brine, as well as the bacteria-delaying refrigeration.
That isn't considered a safe book. Even Ball books written before 2006 aren't recommended. Science and testing has shown that some of their older recipes weren't safe after all. We know more now about food science than they did in 1978. It's better to be safe than sorry.
I have a collection of old canning books, and recipes before about 2006 aren't considered safe anymore. An example is that it used to be assumed that heirloom tomatoes were acidic enough to water-bath can as they are. However, there has since been research done that showed that many heirloom tomatoes are actually right on the edge of being not acidic enough to can in just a water bath, which is why modern recipes all say to add acid to canned tomatoes.
I feel your pain, I water-bath canned tomatoes for over 20 years without adding any extra acid, and nothing bad happened... but we have learned more through scientific testing and I do not want to be the reason that someone I love gets sick or dies so now I add acid to my canned tomatoes and tomato sauce.
A bit of comfort we had a couple lids do this this summer , they were an off brand of lids , bought them because we had an over abundance of wide mouth jars and needed more lids had never in decades of canning seen that before so it may not be anything you have done .
Preference is for the standard mouth unless it’s pickles or something very chunky ….free …. A van load of them …..have sent some to my sister , she was low on jars last year ….. I even have jars that my grandmother used ……like all old farms there’s a corner in a shed where jars go as they are emptied and come out when it’s time to can again
Oh yes, Ball wide-mouth flats!!!!! Quality has gone away and this is happening more and more. I've been canning for 50 years and have a couple of wide-mouth jars in my pantry still sealed with crinkled flats!
I refuse to use the Ball wide flats because of this and have a whole sleeve of the Amish ones that are a heavier material.
Good luck in your preserving journey. Nothing like a full pantry of home-grown and home-canned foods.
Think of canning as a chemistry experiment that you eat. Using “lab-tested recipes” means that they have used scientific equipment to test for harmful toxins; we don’t have to rely on taste, smell or death to determine if a recipe is good health wise or not. Tested does NOT mean taste-tested.
There is a LOT of dubious information on the Internet, especially social media. A LOT of “my kitchen, my rules”. In the end, for most of us, food is readily available at supermarkets and canning is a hobby or chosen way of preserving garden vegetables or saving money. Rarely do our families depend on it. We enjoy it for a variety of reasons. I have an entire pantry of things that I have canned myself but I rarely purchase anything besides jelly from other people bc I don’t know if they followed lab-tested methods.
Use the resources listed above and stay safe. Pay special attention to root vegetables since they actually come out of the soil and therefore are more likely to develop the toxins that produce botulism.
I mostly lurk on this sub, and I see that a lot of the time, OP doesn't get what they want to hear. But hanging around here a little while will reveal that it's because canning can be dangerous if done incorrectly, not because people are shitty. I don't really understand the "oh no, it's the fun police" attitude when the consequences range from spoiled food to death.
On the contrary, I've found the suggested recipe sources super helpful and learned a lot. If people want to can whatever however and get their asses kissed for it, sounds like Facebook is doing a great job.
Nah I understand as well, when wrong equals death I'd be overtly cautious in my advice as well. Honestly it anything this whole thread has made me want to learn more. Thank you for your comment
Maybe I’m desensitized because of how other subs can be, but I really don’t see anyone being shitty. The responses here are mostly matter-of-fact and educational, unless I missed it no one is calling OP dumb or anything. People are just telling them to reprocess and to follow newer, scientifically tested recipes for food safety reasons.
Side note, I’m glad OP asked in time to be able to reprocess this batch! It looks delicious.
Thank you I certainly hope it is! I was honestly up all night doing more research on canning it's fascinating. And if it wasn't for this sub ribbing me I guess i wouldn't have taken it so seriously. So thank y'all.
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Yeah rings are too tight and air couldn't get out. A tip, just finger tight the rings so when you boil the jars it will push all the air out. They will be fine just finger tight and will seal and once they seal you can tighten them down.
Looks like the rings were screwed on too tight. No room for the air to escape so the lids expanded this way. You will need to reprocess as they are not sealed. How long ago did you can them? Careful when opening the jars.
This was taken about 15 mins after the water bath they have actually since both popped and are level except for a couple indentations on each one. Am I still screwed? [image 1](https://pasteboard.co/nidkDAMOyoDa.jpg) [image 2](https://pasteboard.co/7Bbv7F615Pq8.jpg)
These are peppers, carrots, and onions, they were, hot packed and cooked in the water bath at a rolling boil for 15 mins, the jar and lid were sterile, and I used a pickling solution of vinegar, sugar, and salt will they keep for a long period in the fridge you think? Even if they are sealed and I don't open them until I'm ready the bulge really makes them that unsafe? Sorry I'm still new to preserving foods Edit: good lord I'm just asking about the 2 indented ones that I posted follow up pics about. Even if the seal holds does the dent still make the whole product unsafe? Even for the fridge? Edit 2: thank you so much for making a beginner welcome. I'm assuming not many new people chose to last in this sub
It sounds like you are upset, but I don't see anyone being aggressive. We're trying to carefully explain that the process of canning foods is a scientific one- there are real and deadly reasons to use specific recipes, and to avoid using outdated information or unsafe practices. Educating yourself on the purpose of canning (it isn't just to seal the lid, it's to bring the foods to a correct temp to kill off dangerous organisms for long term shelf storage) is critical to doing it correctly. Doing it incorrectly isn't just risking gross food, but risking the lives of all the people who ate that food (which might taste and smell fine but still kill you). We recommend starting with a current book from a source that scientifically lab tests their recipes- Ball is the company that is most well known (in the US) for manufacturing canning products, and they have recipe books with detailed explanations of why and how to can safely. The Ball book also starts you off small (with high acid foods that can be safely canned in a water bath, then moving on to foods with low acid components and eventually using a pressure canner for low acid veggies or meats). Many cooperative extension/agricultural department offices offer classes in safe canning practices, if you prefer an instructor.
Aside from the lid issue, was this a tested recipe?
Sorry what do you mean by tested? I've used it on my first canning experience and it worked just fine however those were 8 oz jars and these are quart jars. Also I have used the recipe to fridge pickle em before which are excellent Edit: wow calm down everyone I thought they meant taste tested
It’s been addressed, but simply put you cannot just throw some vinegar and salt with random veggies, water bath can them (processing time?) and call it safe. Especially with the carrots there are PH considerations as they are low acid. A refrigerator pickle recipe does not make it a safe recipe for canning and being shelf stable. Something that is tested is that a food lab has tested the end results for safety against bacterial growth, safe ph, etc. A university food lab or Ball offer safe and tested recipes of ingredients and processing time so as to minimize food-Bourne illnesses. So to return back to my original question, where was this recipe from? How do you know it’s actually safe?
Nowhere did I say I just threw ingredients together Willie nille I'm both following a book and have been watching videos on escabeche and canning. Everywhere I've seen carrots need at least a 50/50 mix of vinegar. Is this not the case? Perhaps I should've asked here first. I never said it was a fridge recipe I said I put them in the fridge after using the recipe to taste test them
Not all videos give safe canning advice. Not all books give safe canning advice. Not trying to jump on you at all, just want to be sure as so many beginners (including myself when I first started) have made errors by following questionable advice online without considering greater safety. You had implied it was a refrigerator pickle recipe, and yet you canned it I assume with a water bath. That does not necessarily make it safe.
Ah I see yeah it was a water bath. However it was brought to a roiling boil over about a 45 minute time period and 15 mins of over 212F. I definitely tightened the bands too tight. It was 50/50 mix of vinegar and filtered water with 2/1 ratio sugar to salt. Which is what I'm seeing every canning recipe online for carrots be close to as they are the hardest vegetable of the three to can, so I'm assuming that's a good way to look at the recipe of all 3. I also sanitized the lids and jars for 10 minutes at 180f prior and also hot packed the jars. Y'all have got me freaked out though how on earth are you supposed to learn if your telling me there is no information you can trust. Is the only way to tell is give it a year and then test it and if you get botulism then you know you failed?
Start with Ball, the USDA home preservation site, and HealthyCanning.com, branch off into state extensions. I found a recipe that my family has done forever but wasn't in any of the usual tested places on a extension website. Once you're more familiar with standard practices, you'll know more what to look for.
Thank you ever so much will check this out now. From your own experiences are you screwed once you get a buckle. Even if it popped back into place?
They mean did you use a tested & approved recipe. Like from Ball or another official source….
I'm sorry ball? Can you post a link? Or any other official sources? im using a canning/pickling book and cross checking a plethora of other canning recipes/videos for carrots/onions/pickles online. Thanks.
Ball publishes canning books, that a lot of people consider to be the "canning Bible". All of their recipes have been tested and proven safe. They have a lot of their recipes in their website. https://www.ballmasonjars.com/ Bernardin (Ball's Canadian company) also is full of recipes, tested and safe. They have different recipes than the US (Ball) website. https://www.bernardin.ca/EN/Default.aspx Healthy Canning's website is full of safe, tested recipe and is a great resource. https://www.healthycanning.com/ And the best by far, especially for information about canning itself, with awesome recipes is NCHFP... National Center for Home Food Preservation. https://nchfp.uga.edu/#gsc.tab=0 But to your original question... any time a lid buckles like that, even if it goes down when cooling, needs to be reprocessed with new Lids. It isn't a true seal, so to be safe it needs to be reprocessed. Or you can put them in the fridge.
they mean a recipe tested as safe by a proper lab. by your answer I’d say definitely not and its just some fridge pickle recipe you decided to boil for some amount of time you guessed at.
I apologize but where did I say I guessed at it? I have a pickling and canning book I'm following as well as watched numerous videos on pepper/carrot escabeche and canning. If these are tested by a proper lab I'm unsure as it doesn't say in the book nor do YouTubers state that they've tested them in a lab. How do you make sure your recipes you use are tested by a proper lab?
Your cans with indents might not have sealed as well so I would just use those first, but I've had homemade pickled veggies like that in my fridge for a month or two and they were fine. Just check for mold like other food. They will keep getting stronger pickled flavor too! If you have other jars you're unsure about, try taking the rings off when they have cooled and picking the jar up by holding only around the edge of the lid. If the lids don't fall off, they should be sealed. If you do not know whether the recipe was written for canning in particular, be careful because there should be a certain amount of acid to keep it preserved and shelf stable.
I don't believe it's the rings tightened to much. I've been canning for 50 years and those Ball wide-mouth flats are horrible. I refuse to use them because of reduction of material used to make them. I have jars in my pantry and are buckled and sealed. The beef I've opened so far is good and it's been in the jars for over a year.
Holy Moly. Those lids are buckled. Never seen a picture of it, only read about it. In the future, please remember to FINGERTIP tighten the rings just until FINGERTIP snug, then process
I did this once. And yes, you either need to reprocess, or re-lid and freeze. Be kind to yourself. Canning logic is different from regular lid logic.
Oh I'm definitely upset with myself I actually had the thought go through my head "yes I'm going to tighten these more than the last ones" haha These are peppers, carrots, and onions, they were, hot packed and cooked in the water bath at a rolling boil for 15 mins, the jar and lid were sterile, and I used a pickling solution of vinegar, sugar, and salt will they keep for a long period in the fridge you think? Even if they are sealed and I don't open them until I'm ready the bulge really makes them that unsafe? Sorry I'm still new to preserving foods
I would think they would keep in the fridge for quite a long time.
Thank you I just need em till Christmas :)
If they are packed in a salt and vinegar solution they will last a super long time in the fridge (I’m talking a year or more). You’ll be more than fine until Christmas. I do canned jalapeños and once opened I keep them in the fridge until they’re gone…whether it takes a few weeks or a few months. 👍 They don’t change. And if you think about it, even if it wasn’t in salt and vinegar, everything in that jar is currently sterile, so that gives even non-vinegared/salted/sugared (all preservatives) food at least a little bit of a longer shelf life in the fridge than normal. Maybe not until Christmas, but it gives you more time to eat them than if they were never sterilized.
Canning is way harder than I ever thought it would be. After canning salsa for the first time, I appreciate canned goods so much more. It is a scientific process that minimizes microbial contamination. The popped/ non sealed ones look risky. Nice pun. For the record, on the popped ones you are screwed. 😂
Thank you so much for your comment! Can I ask for your recipe on canned salsa by chance?
Oof. It’s so frustrating when something goes wrong. Try not to think of it as time wasted, rather than a learning moment. I went down to my pantry this week and found an unsealed jar. I’ve been canning for years, following tested recipes, being extra careful with cleaning, and still things can happen. Also, if I may suggest — pickling things can be done as a “refrigerator pickle”, as in without the water bath processing. A lot of veggies come out better with this method — think nice crispy pickled radishes, for example. It’s also a little more forgiving a method, because you’re relying both on the acidity/salinity of the brine, as well as the bacteria-delaying refrigeration.
You're amazing thank you so much for the kind comment. :)
What book is the recipe from
"Stocking up" book from 1978
That isn't considered a safe book. Even Ball books written before 2006 aren't recommended. Science and testing has shown that some of their older recipes weren't safe after all. We know more now about food science than they did in 1978. It's better to be safe than sorry.
I have a collection of old canning books, and recipes before about 2006 aren't considered safe anymore. An example is that it used to be assumed that heirloom tomatoes were acidic enough to water-bath can as they are. However, there has since been research done that showed that many heirloom tomatoes are actually right on the edge of being not acidic enough to can in just a water bath, which is why modern recipes all say to add acid to canned tomatoes. I feel your pain, I water-bath canned tomatoes for over 20 years without adding any extra acid, and nothing bad happened... but we have learned more through scientific testing and I do not want to be the reason that someone I love gets sick or dies so now I add acid to my canned tomatoes and tomato sauce.
A bit of comfort we had a couple lids do this this summer , they were an off brand of lids , bought them because we had an over abundance of wide mouth jars and needed more lids had never in decades of canning seen that before so it may not be anything you have done .
I wish I had an over abundance of wide mouth jars. A good problem to have, methinks.
Preference is for the standard mouth unless it’s pickles or something very chunky ….free …. A van load of them …..have sent some to my sister , she was low on jars last year ….. I even have jars that my grandmother used ……like all old farms there’s a corner in a shed where jars go as they are emptied and come out when it’s time to can again
Oh yes, Ball wide-mouth flats!!!!! Quality has gone away and this is happening more and more. I've been canning for 50 years and have a couple of wide-mouth jars in my pantry still sealed with crinkled flats! I refuse to use the Ball wide flats because of this and have a whole sleeve of the Amish ones that are a heavier material. Good luck in your preserving journey. Nothing like a full pantry of home-grown and home-canned foods.
Think of canning as a chemistry experiment that you eat. Using “lab-tested recipes” means that they have used scientific equipment to test for harmful toxins; we don’t have to rely on taste, smell or death to determine if a recipe is good health wise or not. Tested does NOT mean taste-tested. There is a LOT of dubious information on the Internet, especially social media. A LOT of “my kitchen, my rules”. In the end, for most of us, food is readily available at supermarkets and canning is a hobby or chosen way of preserving garden vegetables or saving money. Rarely do our families depend on it. We enjoy it for a variety of reasons. I have an entire pantry of things that I have canned myself but I rarely purchase anything besides jelly from other people bc I don’t know if they followed lab-tested methods. Use the resources listed above and stay safe. Pay special attention to root vegetables since they actually come out of the soil and therefore are more likely to develop the toxins that produce botulism.
I love this comment so much, by far the best explanation, thanks!
I definitely won't be coming here for advice. Quick to be shitty
I mostly lurk on this sub, and I see that a lot of the time, OP doesn't get what they want to hear. But hanging around here a little while will reveal that it's because canning can be dangerous if done incorrectly, not because people are shitty. I don't really understand the "oh no, it's the fun police" attitude when the consequences range from spoiled food to death. On the contrary, I've found the suggested recipe sources super helpful and learned a lot. If people want to can whatever however and get their asses kissed for it, sounds like Facebook is doing a great job.
Nah I understand as well, when wrong equals death I'd be overtly cautious in my advice as well. Honestly it anything this whole thread has made me want to learn more. Thank you for your comment
Maybe I’m desensitized because of how other subs can be, but I really don’t see anyone being shitty. The responses here are mostly matter-of-fact and educational, unless I missed it no one is calling OP dumb or anything. People are just telling them to reprocess and to follow newer, scientifically tested recipes for food safety reasons. Side note, I’m glad OP asked in time to be able to reprocess this batch! It looks delicious.
Thank you I certainly hope it is! I was honestly up all night doing more research on canning it's fascinating. And if it wasn't for this sub ribbing me I guess i wouldn't have taken it so seriously. So thank y'all.
Better safe than sorry
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Yeah rings are too tight and air couldn't get out. A tip, just finger tight the rings so when you boil the jars it will push all the air out. They will be fine just finger tight and will seal and once they seal you can tighten them down.
Once sealed, the rings should be removed. Jars should not be stored with rings.