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Bethzaring, Thanks so much for your time to respond. I did as you suggested and learned nothing new. I should note I've been pressure canning meat for 20 years. This has never happened before, so I'm in new territory. Let me try again to explain myself; As my thread headline suggests, the...

I just tried to open a half dozen of the jars with brute force. I could not. As these meats were cooked for the allotted time at 15ps pressure and the jars were re-tightened down prior to cool down...please explain the danger? I have spent most of the day on the WWW and, although, there are...

I guess I just haven't been thorough. I used a pressure canner to, as I related, achieve 15psi. Regarding tightening the jars and breaking the seal: As I related, there WAS no seal. The inferior design of the all-in-one caps/lids/rings lost whatever hand-tightened pressure I created. A seal...

Clarification: They went in finger tight and that was the problem with the ill-fitting covers; they didn't stay tight. It wasn't until they were out of the cooker and cooling that I tightened them a lot...hoping to create a seal that would hold as the cooling continued. That said, do you still...

I'll jump to the point: I successfully pressure cooked 16 12 oz. jars (15psi) of meat/chicken/fish, etc. I say COOKED because many of the jars lost their hand-tight seal in the canner, lost moisture and were not fully (tightly) sealed when I cracked the cooker. I immediately tightened the...