What can result in a can being classified as a "springer"?

A can is classified as a "springer" primarily due to bacterial action or gas buildup inside the can. This term refers to cans that have become distended or bulged, indicating that microbial growth has occurred, often due to a failure in the canning process, which allows bacteria to proliferate. As bacteria multiply, they produce gases, causing the pressure inside the can to increase, leading to the observed bulging or "springing."

In the context of canning safety, this serves as a critical signal that the contents may be unsafe to consume. It's important to understand that maintaining the integrity of the seal and proper storage conditions are vital to preventing such bacterial growth. While other factors can contribute to can integrity issues, they do not specifically relate to the classification of "springers," making bacterial action or gas buildup the definitive cause for this classification.