After processing is complete, remove the canner from an electric burner, remove the lid from a boiling water bath canner, and allow the jars to sit in the hot water for 5 minutes before removing to a counter. In a boiling water bath or atmospheric steam canner, bring the canner to a rapid boil and adjust the stove temperature to maintain a steady even boil. Another cause of siphoning is erratic temperature fluctuations during processing.This can cause a false seal if the product on the jar rim molds and pushes the lid off the jar rim breaking the seal. Jars will often seal when the product siphons but there will be product stuck on the rim of the jar and under the lid. Other times the jars siphon when the jar is removed from the canner and you will notice a puddle of liquid surrounding the base of the jar on the counter. It may siphon in the canner and you notice the water is colored or see tiny fibers of food in the water for some products you will even notice the odor of the food. Siphoning occurs when the product seeps out of the jar between the rim and the lid. Too little headspace, and the contents may expand and overflow the jar. ![]()
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