All of the ideas here, good ones. Fill jars properly, proper headspacing, close ring only finger tight. You need the right amount of liquid in the jars when packing to ensure that the heat is conducted properly. Too much oil in the jar can spread up the jar during processing and prevent sealing.
It is never a good idea to force cool down a canner. The time it takes to cool down before opening is figured into the processing time. Force cooling means the food is under processed. Let it do its thing naturally. Opening before hitting zero will cause siphoning. Best not to can with oils in the food as yes, any siphoning means oil on the sealing compound.
__________________
Corona~Barb
Now an Oregon gal
|