DOs & DON'Ts FOR SUCCESSFUL Ensure a Good Seal

DOs DON'Ts • DO use standard canning , and • DON'T use commercial jars (such as screwbands. mayonnaise jars). They have less and • DO use jars free of nicks, cracks or dips on the differ on the finish, sealing surface, mouth sealing surface. diameter, and thread pitch. Their capacities • DO inspect lids for dents, scratches or narrow or incomplete ring of sealant. differand safe processing times have not been • DO prepare lids by placing them in a pan and established. They are bruised in food pouring boiling water over them. (Don't boil production lines and there is a higher risk of lids, as sealant may over-soften.) Let them under-sterilization, sealing failure, low stay in the hot water for at least 3 minutes or vacuum, and jar breakage. until ready to use. • DON'T use commercial one-piece caps over • DO follow headspace and other directions in lids as a substitute for screwbands. Inaccurate current canning guide. Use recommended processing methods and times given in fit and the chance forlids to wedge increase current canning guide. the risk of sealing failure. • DO use a dampened towel to remove • DON'T use screwbands with rust, dents, or food particlesfrom jar sealing surface. stripped threads. • DO turn screwbands firmly tight. Unless you • DON'T use lids more than once. are unusually strong, this means as tightly as • DON'T use the Open-Kettle method. This you can without forcing. If screwbands are too tight, air cannot vent during processing involves pouring hot food into the jar, putting and lids will buckle; if screwbands are too on the and screwband, without further loose, vacuum will be low and seals may fail processing. A jar will sometimes seal with the now or later. Open-Kettle method, but the seal is not a • DO use a jar lifterto insert and remove jars good vacuum seal and the food is more from canner. susceptible to spoilage organisms. • DO test for seal after jars have cooled for 12- • DON'T tighten screwbands after processing as 24 hours. Check with the 3-way test: 1) Press the center of the lid. If it is down and will not this could break the seal. move, it is sealed; 2) If the lid looks concave • DON'T shake or turn jars upside down once (curved down), it is sealed; 3) Tap the lid with filled. Avoid contact of the lid with food a spoon, if a clear ringing sound is heard, it is during processing and storage to retain a good sealed. seal. • DO reprocess jars that did not seal within 24 • DON'T cover hot jars with a towel or blanket. hours. Use new lids and reprocess for the • DON'T force-cool jars after processing. original processing time and method. • DO remove screwbands when jars are coot. Sudden temperature changes can result in jar Wash jars, rinse and dry. breakage. • DO avoid extreme changes in storage temperatures.

For further information, please contact: Leslee Blanch | UI Extension, Bonneville County | 208-529-1390 | [email protected]