yup, a number of years ago (when I was a nube at canning) I was canning some meat and the pressure went a few lbs above 10 psi...I thought I was doing myself a favour and vented off a few pounds. Well after the alloted time I turned off the heat and waited for the pressure to drop to zero, waited the 5 minutes my book said to and took the lid off...being VERY careful to open it away from me just like the book said (lol) and then looked in to find 2 or 3 bottles had broken...I learned not to vent off pressure, and to just turn the heat down. (Just like the book said) lol

My harvest guard lids are having seal failures from 2 weeks up to 2 months after canning. Anywhere from 10-30 percent of my food is spoiling. I'm glad I finally found some traditional ball lids.

Thank you! Just understood what went wrong with some of my jars.

Thinking these skills are going to be very useful in the near future.....

Of all my jelly/jam canning I did before that I had good luck with, I am doing peach jam and I am having difficulty with lids not sealing. I keep my levels just below the threads of the jar. I am using 8 oz jars typical for jelly. I make sure the rim of the jars are perfectly clean.

Can you please tell me if it matters that instead of leaving 1 inch headspace or 2 inches. I canned yesterday raw meat and left 2 inches of headspace. Every jar sealed well.

Thank you for this video, my first time pressure canning I vented and I had leakage. I'm going to wait and see if those lids Do seal when everything is cool.

September 2021: New canner here. Lol…I’m all over canning video’s asking this question hoping someone will do this and also give me advice. My request…Could you do a video on how to reprocess failed canning? Thank you! My second request is advice……I canned 13 pints of sweet potatoes. 4 failed ( I’ll eat those) …but…I lost half of the liquid in the jars!! They siphoned out half of my liquid! I removed and washed the jars, they are sealed, but still…are they ok to put on my shelf half full of liquid? Thank you so much for your educational video’s. I’m starving for education. I have the Ball Blue Book and follow what they say too, and USDA information. But not much out their on how, what to reprocess or not. Thank you again!! Connie from Michigan.

I had a few jars where the bottom of the jar broke. This was in a water bath canner.

I had a hot jar that looked off, the ring was not on all the way somehow. So, I carefully took off the ring and saw a tiny dent in it new ring. Put on another ring, and Viola! It sealed!

Great advice ♥️👍

I just canned chili beans and half my jars did not seal due to the seasoning leaking during processing. I used the one inch headspace, clean rims, and correct pressure and time. I tried reprocessing and the same thing happened. What could I be doing wrong. Everything else I have canned has been fine with only the occasional failure thanks

Ball made their seal thinner. I've had more fails than I care to say. No problem with other brands.

Thank you.💛💙💜

Hi Sharon I have just started to do canning and really enjoy it, but I just did 3 x jars of apple jam and did everything the recipe said, but 2 of the jars didn't seal and 1 of the lids came off completely can you suggest to me what I did wrong. Also I live in western Australia and really not sure how to find out what latitude or what ever it is so would love some advice on all if it's not too much trouble. Cheers Bev

too much cinnamon in my peaches. any way to fix?

So I just pressure canned some salsa from plants from my garden. I let them cool with time and I noticed that the water is at the bottom and the fruits and vegetables are at the top. Is this normal or am I doing something wrong

Why do my jars look foggy after canning?

I find dry beans to be a problem most canners say half a bottle but my beans ended at the top of the lid is that good and can i still eat them

The lids are from China