Lid failure
- Jars to full. Check your headspace, consider using a headspace measure.
- Rim not clean, food particles preventing seal. Always wipe your rims before placing lid.
- Rapid decrease of pressure. Always wait before opening canner after canning.
- Rings over tightened. Use the three finger method to ensure jar rings are not overly tight
Food in canner (syphoning)
- Rapid increase or decrease of pressure. Take your time when canning. Always wait for the pressure to return to 0 PSI before removing your weight and wait AT LEAST another 10 minutes before opening canner.
Liquid loss in jar
- Increase or decrease in pressure during canning
- Jars over filled. Always use the recommended headspace
Jar breaks
- Thermal shock (hot jar on cold surface)
- Jar had cracks or chips. Always check your jars before you begin
- Ring overtight. Use the three finger method to tighten your jar rings
- Jar not on jar rack. Always use a rack. Never ever put jars directly on bottom of pot.
- Canner boiled dry during canning. Check you have enough water in canner during canning process
Chalky residue on jars
- Mineral deposits from hard water. These do not effect the flavour of your food. Can usually just be wiped off. Can be mitigated by adding a splash of white vinegar to your canner water
Food darker at the top of the jar
Lid failure in storage
- Under Processed food
- Temperture fluction in storage
- Hairline crack in jar
- ALWAYS DISCARD THE CONTENTS OF THE JAR
