skimomma Posted September 17, 2017 Share Posted September 17, 2017 I pressure can a huge quantity of vegetable stock annually. I have noticed an issue for the last few years and wondering if anyone knows what this is about. The first 3-4 rounds through the canner all seal properly. After that, it seem I get more and more jars that do not seal. Is it possible that the seal on the canner gets weak from prolonged use? Or something else....besides me getting more and more tried as the day goes on? Quote Link to comment Share on other sites More sharing options...
Prairie~Phlox Posted September 18, 2017 Share Posted September 18, 2017 Are you using name brand lids? I would think if you are holding pressure with your canner, it shouldn't matter. Maybe try wiping the jars with vinegar before you put the lids & rings on. Quote Link to comment Share on other sites More sharing options...
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