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pressure in the jar which breaks the seal or even, at times, causes the jar to explode.
Open kettle canning
Open keetle canning, in which the food is cooked and then poured into sterile jars and sealed without further processing, is not recommended. Food may be recontaminated in the packing process. Some air is trapped in the tops of the jars which may hasten changes in quality. Botulinum spores survive and could produce a toxin in low-acid foods.
94.5%