Jars still bubbling after 3 hours?

I just canned up some ground turkey. It's been 3 hours and the jars are still bubbling!

I've been canning since 2016 and don't recall the jars ever bubbling that long.

I'm sure the food is fine. But why 3 hours plus?

I canned some par boiled chicken I cubed up in that same canner load and those stopped bubbling probably about 45 minutes later.

I'm new here and to food preservation. Did you pressure can or water bathe? Thanks

Do you mean bubbling like it's boiling, or the odd bubbles coming up?  Apparently because of the vacuum, boiling happens at a lower temperature, so if the jars are still very warm they could be still boiling inside?  I saw a post about this topic somewhere else - also happened to be about turkey, not sure if that has anything to do with it.  It must be taking a really long time for them to cool... do you have a thermometer gun, or stick-on thermometer, I'm curious what the actual temperature is if they are really still boiling.  

Rebecca - you have to pressure can meat.

Thanks for the clarification!

I just had the same issue with canning beef. It was my first time. The jars weren't that hot to the touch but two out of three jars wouldn't stop bubbling. I thought I did something wrong and opened them. The seals were good. From what I have read its ok for turkey to bubble for hours, I'm hoping beef is the same. But on the bright side. I made the best beef stew ever!!

New member here, but I do understand this question. Water can boil at any temperature depending on the pressure on it. At 15 psi, it boils at 240*F, at sea level where the atmospheric psi is 14.7, it boils at 212*F, and inside a canning jar, as it cools, at room temperature when the pressure in the jar is reduced as the steam filling the “empty” space of the jar condenses and lowers the psi. You may remember in some high school chemistry classes, boiling water at room temperature inside a syringe by pulling the plunger out, lowering the psi on the water enough to boil it, or more specifically, some of the water flashes into steam to fill the vaccine created.

I just canned up some ground turkey. It's been 3 hours and the jars are still bubbling!

Yes, that happens often. The turkey inside might be cooling off at a slower rate than what you're used to seeing. As long as you pressure canned it at the rate for your elevation and for 75 mins/pint or 90 mins/quart, it should be fine.

I'm new here and to food preservation. Did you pressure can or water bathe? Thanks

Always, ALWAYS pressure can meat. I've seen new videos where people are water bath canning meats. That is DANGEROUS!!! Botulism cannot be tasted or smelled. Botulism spores are not killed until 240 degrees F. Water bath canning doesn't get up to that temp. It only gets up to 240 degrees under pressure. Please, if you are new to canning remember this: ALWAYS PRESSURE CAN MEAT AND LOW-ACID FOODS. If in doubt, read a recipe that is approved by the USDA. Several can be found at exension office websites or the Blue Ball Canning Book.

New member here, but I do understand this question. Water can boil at any temperature depending on the pressure on it. At 15 psi, it boils at 240*F, at sea level where the atmospheric psi is 14.7, it boils at 212*F, and inside a canning jar, as it cools, at room temperature when the pressure in the jar is reduced as the steam filling the “empty” space of the jar condenses and lowers the psi.  

YES!! Which is why higher elevations require higher psi for canning. Always adjust your canning pressure according to your elevation. That info is easily found online, and often inside your pressure canner's user manual if you have one.

Hi there, I'm super new to canning and just completed my first batch. I'm concerned that maybe I did something wrong. The canned ground beef has cooled to room temperature but the juice inside the jars is still bubbling 😳
Is this normal? I also realize I didn't gauge the head space in some of the jars properly. Finally, how in the world do you locate your altitude. I'm in Atlanta, GA but the guide is very confusing to me. I don't want to give up on this new journey but I'm a bit discouraged. Please advise.
Thanks 😊

Hi Gabriel,

Welcome to Permies.  The Atlanta area is pretty hilly, so it will depend upon your exact location.  If you have a smart phone, you should be able to find your altitude on it.  How, will depend upon the brand and model.

Gabriel Tory wrote:Hi there, I'm super new to canning and just completed my first batch. I'm concerned that maybe I did something wrong. The canned ground beef has cooled to room temperature but the juice inside the jars is still bubbling  😳 Is this normal?

Gabriel, welcome to permies! The bubbling inside pressure canned jars after several hours isn't uncommon. As long as you have a good seal, the food is safe to eat.

I also realize I didn't gauge the head space in some of the jars properly.

It's good to get as close as possible to the recommended head space, but it isn't crucial.  You usually lose more liquid from the jar when the head space isn't just right, but even if you lose a lot of liquid, the food is still safe to eat.

Finally, how in the world do you locate your altitude. I'm in Atlanta, GA but the guide is very confusing to me.

There's a website that lets you find an altitude by your street address that should help. It's here - https://www.advancedconverter.com/map-tools/find-elevation-of-a-location

I don't want to give up on this new journey but I'm a bit discouraged. Please advise.
Thanks 😊

You've absolutely come to the right place for information and encouragement! Questions always welcome. If you've got a good seal, you're good to go. As with all things, practice and experience will come in time. And remember, we all start at the same place, the beginning!

Thanks for all the information, I sure didn't want to throw out 10 pounds of ground beef🥴🙃

Yup, normal.   I just did 10lbs of ground beef yesterday and they continued bubbling for a LONG time last night on the counter cooling!   In fact, when I take all my jars out and one isn't bubbling,  that's usually the one that doesn't seal.  Probably siphoning food particles letting too much air exchange happen.   I just eat those ones right away.