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pressure canner is a safe and pleasurable method of canning.
The dial gauge needs to be checked from time to time. This can be done by bringing canners to the local Extension Office for testing.
Have you ever wondered how liquid escapes from jars after the liquid is in place? Jar lids are designed to allow air to escape during processing. By the same manner, liquid can escape. Sealing occurs after processing when jars have cooled sufficiently for a vacuum to develop inside the jar causing the lid to be forced down tightly. Several factors can cause liquid loss: wide fluctuations
in the temperature during processing; speeding the cooling time, and excess air left in the jar or in food.
Jars that have lost considerable liquid are still safe to use, but the food not covered by liquid oftentimes becomes discolored and soft.
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