F
it the metal screw band over the flat lid. Follow the manufacturer's guidelines enclosed with or on the box
for tightening the jar lids properly. Do not retighten lids after processing jars. As jars cool, the contents in the
jar contract; pulling the self-sealing lid firmly against the jar to form a high vacuum.
If rings are too loose, liquid may escape from jars during processing, and seals may fail. If rings are too tight,
air cannot vent during processing, and food will discolor during storage. Over tightening also may cause lids
to buckle and jars to break, especially with raw-packed, pressure-processed food.
Checking the Seal
Jars with flat metal lids are sealed if the lid has popped down in the center, the lid does not move when
pressed down, and tapping the center of the lid with a spoon gives a clear ringing sound. A dull sound,
however, does not always indicate a poor seal.
Poor Seals
If a jar or can is not sealed, refrigerate contents and use or reprocess within 24 hours of the original
processing. Process for the full time recommended. Quality of the food will not be as good after
reprocessing.
Do not open and refill jars that have lost liquid during processing. Loss of liquid does not cause food to spoil;
however, opening would contaminate the sterile contents.
DIRECTIONS WHEN USING TIN CANS
For general home canning, plain finish “R" enamel cans are used. “R" enamel cans have an inside coating of
enamel intended primarily for the preservation of color in certain products. “C" enamel cans are used by
commercial canners for certain products, and are not ordinarily available to the home canner. Follow
instructions in each recipe as to the type of can to use, and unless otherwise stated in recipe, use plain cans.
Lids And Can Sealers
Lids are furnished with either a paper gasket or with a semi-vulcanized rubber gasket called Gold Seal. Both
lids are satisfactory providing the sealer roll has been adjusted to that particular cover. The paper gasket
cover will stand a little looser adjustment than will the rubber compound cover.
Inspect cans, lids and gaskets to be sure they are perfect. Discard cans that are badly bent, dented or rusty.
Discard lids with damaged gaskets. Wash cans in clean hot water just before use. Drain upside down. Do not
wash lids, as washing may damage the gaskets. If lids have become soiled, rinse them with clean water or
wipe with a damp cloth when ready to place on cans.
Check to see that your can sealer is in good working order. Test by sealing a can containing a small amount
of water. Submerge the sealed can in boiling water for a few seconds. If air bubbles rise from around the can,
the seam is not tight. Readjust.
Exhaust Excess Air
Exhaust or drive out the excess air in the can by heating the contents to a minimum of 170°F (77°C). The
product may already be that temperature if the hot-pack method is being used. Place open cans in pot; add
boiling water to within 2" of the top of cans. Boil until the temperature of the food in the center of the can
reads at least 170°F. This may take more than an hour if the raw-pack method is used.
Wipe off the rim of the can, place lid on can and seal at once, before the contents of the can cool.
Check to see the seaming rolls of your sealer are properly adjusted before sealing cans. For safety’s sake, test
a few cans from each batch for leaks by plunging hot cans into cold water. Air bubbles indicate an imperfect
seal.
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