So I'm brand new to canning. I've water bath canned a few batches of jam, and the other day I pressure canned 2 types of soup (together, because their processing requirements were the same). When I pressure canned the soup, 2 of the 7 jars cracked and were lost, the rest were fine. The curious thing (to me, anyway) is that the cracked jars were the only 2 jars of Chicken Pho (which had lime juice for flavor, so I don't know if acidity was a factor?) but ALL of the beef stew jars remained intact. So my question is: was this coincidence? They WERE both next to each other, if that matters. I've read that broken glass from one jar can crack other jars. I'm just curious, since all other conditions were fine for the other 5 jars, why did the only 2 jars with chicken pho break?
Any sort of heat-related element shouldn't apply, since I set the jars in the water before boiling, so they didn't rapidly go from cold to hot. Also both batches of soup were fresh and relatively hot anyway, as were the jars which had been in hot water before being filled. I guess I'm just curious about the coincidence of it specifically being the chicken soup containing lime that was affected. Any and all input from more experienced canners appreciated, thanks!
Any sort of heat-related element shouldn't apply, since I set the jars in the water before boiling, so they didn't rapidly go from cold to hot. Also both batches of soup were fresh and relatively hot anyway, as were the jars which had been in hot water before being filled. I guess I'm just curious about the coincidence of it specifically being the chicken soup containing lime that was affected. Any and all input from more experienced canners appreciated, thanks!