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Originally Posted by BluefinCurly Great post!
regarding re-tightening the lids: I generally do not re-tighten untill AFTER the jars have fully cooled, then retighten after testing (the snap lid) prior to storage.
I only mention this as someone new to canning may inadvertently overtighten between cooking and cooling and do more damage than good.
Carl |
I agree. I still check them right when I take them out of the cooker and I take them out as soon as I get the lid off the cooker. Everynow and then I get a jar that did not properly seal and I find that if I give that ring a little snug it still may seal while cooling.
But, you are SO correct that you can do more damage than good if you over-tighten the lid. Does not matter how tight you get the lid, the vacuum created by cooling is what makes the seal happen, not the tightness of the threaded ring.
Same applies when you first get the jars ready, you should NOT tighten down the lid, only snug it down.
For those who have never canned, the top to the jar is 2 pieces. A flat lid with a rubber seal around it that sits on top of the jar, and a threaded ring that holds it in place.
When canning you can re-use the jar and threaded rings but NEVER re-use the flat lid with the rubber seal. You can buy boxes of these lids at Vons or Ralph's or where ever
Thanks for all the feedback
Some guys I fish with think I'm nuts for canning albacore. They seem to think you can buy the shit in the store already canned
What the fuck do they know
They obviously have never tasted mine