CanningPeaches
Assistant Cook
Hello, everyone. I'm new here, so I'd like to take a moment to introduce myself. I'm 34, married, enjoy cooking and baking and dancing, and have been canning for about five years (pressure canning for about half a year).
My question/issue is this: how do I increase the success rate when I pressure can? I've followed the instructions on the canner insert, read plenty of stuff online, done my research at the USDA site...and still I'm having problems with seal failure. I don't overfill the jars, I make sure the top is wiped clean, I finger tighten only, am mindful of the pressure...and still I have problems. I usually only get one jar to seal, maybe two if I'm lucky.
Someone I knew from another forum gave me the advice of taking the weight/rocker off when the required time was up to depressurise it more quickly than it would otherwise. I tested it with a batch of water (in jars), and it helped, but I still tend to end up with two or three that don't seal.
Any advice? What could I be doing wrong?
My question/issue is this: how do I increase the success rate when I pressure can? I've followed the instructions on the canner insert, read plenty of stuff online, done my research at the USDA site...and still I'm having problems with seal failure. I don't overfill the jars, I make sure the top is wiped clean, I finger tighten only, am mindful of the pressure...and still I have problems. I usually only get one jar to seal, maybe two if I'm lucky.
Someone I knew from another forum gave me the advice of taking the weight/rocker off when the required time was up to depressurise it more quickly than it would otherwise. I tested it with a batch of water (in jars), and it helped, but I still tend to end up with two or three that don't seal.
Any advice? What could I be doing wrong?