26
Code Cause Remedy
E40 and
E50
Only in Pressure
Canning
Canner has sensed a release
of pressure during CANNING
phase as a result of:
• Removing the regulator.
• Turning the regulator lever to
VENT position.
• Sealing ring leaking because
it is damaged or needs to be
replaced.
• Unplug canner.
• Allow canner to release pressure until air vent/cover lock drops.
• Remove regulator, if still present on cover.
• Unlock and remove cover.
Canning process is not complete. To be sure your food is safe,
it must be reprocessed for the full amount of time (see below for
additional information).
NOTE: If release of pressure was due to sealing ring, replacement
is necessary before using canner again. Please refer to page 30 for
ordering replacement parts.
E60
Only in Pressure
Canning
Canner has sensed a prema-
ture release of pressure during
COOLING phase as a result of:
• Removing the regulator.
• Turning the regulator lever to
VENT position.
• Sealing ring leaking because
it is damaged or needs to be
replaced.
• See remedy for E50 above.
TROUBLESHOOTING
Issues with Canned Food
● Jar breakage during processing is caused by: (1) packing jar too solidly or overlling; (2) weakened, nicked, or chipped jars;
(3) jars touching bottom of canner; (4) failure to tighten screw bands properly; (5) use of jars other than Mason jars.
● Liquid lost from jars during processing is caused by: (1) packing jar too solidly or overlling; (2) failure to tighten screw bands
properly.
If liquid is lost during processing, do not open jar to replace liquid. Loss of liquid will not cause spoilage, but food above the
liquid will discolor. If at least half of the liquid is gone, place the jar in the refrigerator and use the food within 3 days.
● Flat sour, a type of food spoilage, is caused by canning overripe food, allowing
precooked foods to stand in jar too long before
processing, or keeping the jars in the canner too long after processing. It may be prevented by using fresh food; by properly
processing, cooling, and storing food; and by removing jars from the canner promptly after processing. Flat sour shows no
indication of spoilage until jar is opened. Discard contents.
● Food spoilage or jars not sealing is caused by: (1) failure to follow exact time-tables and recipes; (2) failure to wipe sealing edge
of jar clean before placing lid on jar; (3) foods, seeds, or grease lodged between lid and jar; (4) jars which are nicked, cracked,
or have sharp sealing edges; (5) failure to tighten screw bands properly; (6) turning jars upside down while jars are cooling and
sealing.
● If a jar does not seal by the time it is completely cool, and a minimum of 12 but no more than 24 hours have elapsed after
canning, the food can be refrigerated and used within 3 days. Other options include freezing the food or reprocessing for the full
amount of time per the canning recipe. If choosing to reprocess, remove the lids and reheat the food and/or liquid. Pack food into
clean, heated jars. Remove air bubbles and clean jar rims. Position new lids on jars and secure with bands. If more than 24 hours
have elapsed since the canner registered DONE, and the seal is faulty, the food is no longer safe. Discard at once.
Additionally, if
or appear during pressure canning, the food can be saved by refrigerating, freezing, or reprocessing.
● Mold can form only in the presence of air. Therefore, jars are not sealed if mold is present. Discard contents.
● The black deposit sometimes found on the underside of a lid is caused by tannins in the food or hydrogen sulde which is
liberated from the food by the heat of processing. This does not indicate spoilage.
● The loss of color from beets during canning is usually due to the variety of beets used. Two varieties that retain color well are
Ruby Queen and Detroit Red. To reduce bleeding of color, precook beets with entire root and 1 to 2 inches of stem. Remove stem
and root after precooking.
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