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Old 01-11-2013, 09:07 AM   #11
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Originally Posted by GA Home Cook View Post
I have been using pressure canning for years. I have done meat (beef stew), veggies, and many other things. The number one thing is to keep the contact between the lid and jar clean. I fill the jar, wipe the edge of the jar with a damp paper towel and put the new lid on. I do reuse the rings, as I remove the ring after sealing and just store the jar with the sealed lid. That way I don't have to buy rings and lids, only lids. I have gotten several uses out of rings before the begin to rust. One area you may want to look at is how full you are filling your jars. Once the inside of the pressure canner heats, it is well above the normal water boiling point. Ala - kills the bacteria. If you fill the jars too full, you can get junk between your lid and jar when the contents begin to boil. I leave at least 1 inch of space in my jar for anything except jelly - which I do in a water bath anyway.
Sounds reasonable to me. I pressure canned for a few years and never had anything not seal. In fact, I pressure canned jams and preserves, just because then I never had any seal failures. I also wiped the top of the jar with a paper towel (when I necessary) and made sure to leave at least an inch of head room.

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