Clipped Kilner Jar Problem

[Susiebelle]

I have bottled beetroot in wine vinegar then packed into new clipped kilner jars.  Thought I have followed correct instructions by placing in water bath and boiling for 15 minutes.  When left to cool I have unclipped to stand and watch the lid slowly open.  Can any one tell me what I am doing wrong, just cannot find any help on internet, perhaps I am not searching in the right place - any advice really welcome.

Thanks Susan

[Susiebelle]

[BarriedaleNick]

I have never done the water bath thing for pickled beets  In fact I all the recipes I have make no mention of it.  The vinegar is so acidic that I really don't think it is needed - of course everything has to be clean and sterile before use.
However having a quick Google around it does seem that the rubber rings can fail to make an airtight lock at times - they can get small cracks or air can get trapped under them.  Best practice is to use them once and discard - the rubber not the jar.  In fact there does seem some debate about whether some kilner type jars are suitable for long term canning - some debate here..

[gazza1960]

A thorough wash in soapy water and rinsed has always been enough for my jarring needs,as mentioned the acidity in the pickling fluid has been strong enough,however rubber seals are cheap as chips and get replaced after each 12 to 18 months usage as the distinct odour of pickling does stick to
them......no worries .....replace them with new seals....it will compress closed that bit tighter when jarring new veggies.

http://www.ebay.co.uk/itm/6-RUBBER-SEALS-for-KILNER-CLIP-TOP-PRESERVING-JARS-/200578247964?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item2eb3652d1c

Gazza

[Susiebelle]

Thank you both for your response, I just thought because I was only using wine vinegar rather than malt I needed to be extra careful? thanks for the link Barrie

[Susiebelle]

sorry meant to say Gazza!