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Home Canning Overview
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4.Finishing Touches:
Testing the Lid for a Proper Seal:
Most two-piece lids will seal with a “pop” sound while they’re cooling. When it is completely cool, test the
lid. It should be curved downward and should not move when pressed with a finger. If a jar is not sealed,
refrigerate it and use the unspoiled food within two to three days or freeze it.
If liquid has been lost from sealed jars do not open them to replace it, simply plan to use these first. The food
may discolor, but if sealed, the food is safe.
Unsealed Jars: What to Do
If a lid fails to seal, you must reprocess within 24 hours. Remove the lid, and check the jar-sealing surface for
tiny nicks. If necessary, change the jar. Always use a new, properly prepared lid, and reprocess using the same
processing time. The quality of reprocessed food is poor.
Instead of reprocessing, unsealed jars of food also can be frozen. Transfer food to a freezer-safe container
and freeze. Single, unsealed jars can be refrigerated and used within several days.
Always Inspect Canned Food Before Consuming:
Just as you would avoid a foul smelling, leaking or opened jar of food at the supermarket, don’t taste or use
home canned food that shows any sign of spoilage. Examine all jars before opening them. A bulging lid or
leaking jar is almost always a sure sign of spoilage. When you open the jar, look for other signs such as spurting
liquid, unusual odor or mold.
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