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Q. Why do jars not seal properly?
A. Jars that do not seal may be due to a number of
things:
1) Incomplete sterilization; failure to follow exact
timetables and recipes.
2) Failure to wipe sealing edge of jar clean before
placing lid on jar.
3) Food, seeds or grease lodged between lid and jar.
4) Clamps not properly adjusted on lightening or
bail-type jars.
5) Jars which are nicked or cracked or have sharp
sealing edges.
6) Band screwed down too loosely before processing
on Mason jar and two-piece metal lid.
7) Turning jars upside down while jars are cooling
and sealing.
Q. When canned or frozen fruits are bought in
large containers, is it possible to can them in
smaller containers?
A. Any canned or frozen fruit may be heated
through, packed, and processed the same length of
time as recommended for freshly prepared food.
This canned food may be of lower quality than if it
had been canned when fresh.
Q. Is it safe to leave food in tin cans after
opening?
A. Yes, but like fresh cooked food, food in tin cans
needs to be covered and kept in a refrigerator or
other cold place.
Q. When processing food, is it necessary to have
the pressure cooker filled with jars?
A. It is economical to process at one time as many
jars as the cooker will hold, for it saves time and
fuel. But if you do not have enough jars to fill the
cooker, a smaller number may be successfully
processed.
Q. Is it possible to process two layers of jars in
cooker at one time?
A. Yes, providing the model you have has sufficient
room for two layers of jars. Use the rack between
layers of jars.
Q. What causes the lids to buckle?
A. Buckling lids may be due to a number of things:
1) This problem may be caused by tightening the jar
rings too tightly before processing the jars.
During processing, the flexible metal lid permits
the jar to exhaust air, and rings that are too tight
will not allow the air to escape during processing.
2) Not following the correct preheating process for
the brand of lids used.
3) Filling the jars too full.
4) Using the raw-pack method for starchy vegetables.
5) A steam leak from the pressure canner lid.
6) Cooling the pressure canner with water or cool
air.
7) Using a jar with a mouth that is too large for the
lid (such as a mayonnaise jar).
Q. What causes the jars to break?
A. Breakage of jars may be due to a number of
things:
1) Jars are too tight in pressure cooker.
2) Not using standard jars.
3) Jars improperly tightened.
4) Not placing jars on rack (jars touching the
bottom of canner).
5) Over filling jars or packed too solidly.
6) Sudden temperature change between jars and
water in unit.
7) Jars have invisible hairline cracks.
8) Fluctuation of pressure during processing; be
sure to maintain a steady pressure.
Q. If a jar does not seal and must be reprocessed,
does it have to be processed the full length of
time?
A. Just what should be done with the unsealed jar
will depend upon the cause. If the cap or lid is at
fault and the product is a fruit, simply replace the
cap or lid with new one and process until product
reaches boiling point. If it is a vegetable or meat, it
should be reprocessed approximately one-fourth to
one-third the regular processing period. If the jar is
defective, any product would require repacking. It is
doubtful if this will be profitable since the reprocessing
would need to be of approximately the same length
as a normal period for that particular food. Few
foods will stand up under such treatment.
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