CONDITION

Fresh Preserving Problem Solver

CAUSE Jars removed from canner before When buckling is apparent internal pressure/temperature immediately after heat processing, CAUSE could stabilize/acclimate to outside cause is overly tight application temperature. of screw bands. Failure to heat process filled jars using the correct method and an When buckling becomes apparent adequate length of time. during storage, cause is food Liquid did notprocessing has been spoilage; heat cover food. insufficient to destroy all Improper preparation of lids spoilage microorganisms. and/or adjustment of screw bands. No heat processing to inactivate enzymes.

PREVENTION/SOLUTION

Liquid is lost Lid buckles, immediately after appearing to warp CONDITION processing or bulge upward (siphoning). under the screw band. If spoilage is Seal fails. Use evident, do notfood immediately, use. refrigerate immediately or Food darkens in correct cause top of jar. and reprocess within 24 hours.

Packing and processing did not expel air. Liquid is lost during processing. Do not open jar to replace liquid. Food not heated before being Improper headspace. packed into jars. Food packed too tightly. Food particles on jar rim. Excess air sealed in jar due to improper headspace or bubble Air bubbles not removed before removal. lids and screw bands were applied. Failure to adjust processing time or pressure for high altitude. Light band torque: screw bands Natural chemical substances applied too loosely. (tannins, sulfur compounds and acids) in food react with minerals Minimum or inadequate vacuum, in water or with metal containers caused by used or utensils underprocessing or not Pressure canner in preparing not operated heat processing filled jars. the food. correctly. Particles of food left in sealing Natural compounds onsome foods surface. cause brown absorbed liquid. Starchy foodsor black deposits on the underside of the lid. This Crack is harmless rim. depositor chip in jarand does not mean the food is unsafe to eat. Improper coating or scratches on Excess air of in underside leftlid. jar.

Food becomes black, brown or gray. Jars seals, or appears to seal, and then unseals. If spoilage is evident, do not use. Black spots appear on underside of metal lid. Rust appears on underside of metal lid.

a) For your fingers, screw bands Using boiling water canner, when processing time is complete, then down until resistance is met, PREVENTION/SOLUTION remove lid and turn heat off. Before increase to fingertip tight. Do not removing jars, waita lid wrench force. Do not use 5 minutes. b) apply bands. canner, follow to For pressure Heat process directions for cooling manufacturersall filled jars using the method and time recommended prior to process canner lid. a) Heat removingall filled jars using in a tested fresh time the method andpreserving recipe for the specific in and jar size. Completely coverafood solids with recommended foodtested fresh liquid, making surefor the specific preserving recipe headspace is a) Carefully adequate,jarfollow manufacturers food and before applying closures. size. preparation directions for lids and b) Adjust processing time or jars. (Heat lids in hot jars using Heat process all filledwater; do the pressure for higher altitudes. not boil.) method andon which lids Note: Foods time recommended b) Using your fingers, screw bands in a tested fresh preserving recipe buckle during storage must be down specific food and jar then for theuntil resistance is met,size. discarded in a way that prevents increase to fingertip tight. Do not consumption by both humans force. Do not use a lid wrench to Use the hot pack method when and animals. apply bands. indicated in recipe. Heat process all filled jars using the method and Use the hot pack method. Use recommended in a tested time headspace recommended in recipe for food product fresh preserving recipe for the being preserved. specific food and when Pack food looselyjar size.using the hot pack method. Carefully clean recommended in Use headspace jar rims and threads with a nonmetallic utensil recipe and slide a nonmetallic Slide a clean, damp cloth before applying food and jar to release utensil between screw bands. betweenlids and food and jar to release air. Repeat 2 to 3 applying trappedtrapped air beforetimes. Know the altitude of lids and screw bands.your home and adjust processing time or With your fingers, screw bands pressure as needed. a) Use soft water. down until resistance is met, then b) Use stainless steel cooking increase to fingertip tight. Do pans, stainless steel or glass bowls, not force. Heat process all filled jars using and heat resistant nonmetallic the method and time recommended utensils.Avoid continuously so that Regulate heat using brass, copper, in a aluminum, preserving recipe iron,tested fresh zinc or chipped pressure does not fluctuate, for the specific enamelware. food and jar size. avoiding sudden changes to the heat level.clean jar rims before Carefully None. applying closures. Pack starchy foods, such as corn, loosely.jars before packing and Check discard any with uneven, chipped sealing surfaces. a) Use lids made by an established, Use headspace recommended in reputable manufacturer. recipe only nonmetallic utensils b) Use and slide a nonmetallic utensil between food and jar to when handling lids. Use a magnetic release trapped air before lift lids wand, rather than tongs, toapplying lids and screw bands. from hot water.

From Ball Complete Book of Home Preserving (Robert Rose, 2006) and Ball, TMs Ball Corporation used under license. 5/11

Fresh Preserving Problem Solver

3 2 1

CONDITION

Fresh Preserving Problem Solver

CAUSE Jars removed from canner before When buckling is apparent internal pressure/temperature immediately after heat processing, CAUSE could stabilize/acclimate to outside cause is overly tight application temperature. of screw bands. Failure to heat process filled jars using the correct method and an When buckling becomes apparent adequate length of time. during storage, cause is food Liquid did notprocessing has been spoilage; heat cover food. insufficient to destroy all Improper preparation of lids spoilage microorganisms. and/or adjustment of screw bands. No heat processing to inactivate enzymes.

PREVENTION/SOLUTION

Liquid is lost Lid buckles, immediately after appearing to warp CONDITION processing or bulge upward (siphoning). under the screw band. If spoilage is Seal fails. Use evident, do notfood immediately, use. refrigerate immediately or Food darkens in correct cause top of jar. and reprocess within 24 hours.

Packing and processing did not expel air. Liquid is lost during processing. Do not open jar to replace liquid. Food not heated before being Improper headspace. packed into jars. Food packed too tightly. Food particles on jar rim. Excess air sealed in jar due to improper headspace or bubble Air bubbles not removed before removal. lids and screw bands were applied. Failure to adjust processing time or pressure for high altitude. Light band torque: screw bands Natural chemical substances applied too loosely. (tannins, sulfur compounds and acids) in food react with minerals Minimum or inadequate vacuum, in water or with metal containers caused by used or utensils underprocessing or not Pressure canner in preparing not operated heat processing filled jars. the food. correctly. Particles of food left in sealing Natural compounds onsome foods surface. cause brown absorbed liquid. Starchy foodsor black deposits on the underside of the lid. This Crack is harmless rim. depositor chip in jarand does not mean the food is unsafe to eat. Improper coating or scratches on Excess air of in underside leftlid. jar.

Food becomes black, brown or gray. Jars seals, or appears to seal, and then unseals. If spoilage is evident, do not use. Black spots appear on underside of metal lid. Rust appears on underside of metal lid.

a) For your fingers, screw bands Using boiling water canner, when processing time is complete, then down until resistance is met, PREVENTION/SOLUTION remove lid and turn heat off. Before increase to fingertip tight. Do not removing jars, waita lid wrench force. Do not use 5 minutes. b) apply bands. canner, follow to For pressure Heat process directions for cooling manufacturersall filled jars using the method and time recommended prior to process canner lid. a) Heat removingall filled jars using in a tested fresh time the method andpreserving recipe for the specific in and jar size. Completely coverafood solids with recommended foodtested fresh liquid, making surefor the specific preserving recipe headspace is a) Carefully adequate,jarfollow manufacturers food and before applying closures. size. preparation directions for lids and b) Adjust processing time or jars. (Heat lids in hot jars using Heat process all filledwater; do the pressure for higher altitudes. not boil.) method andon which lids Note: Foods time recommended b) Using your fingers, screw bands in a tested fresh preserving recipe buckle during storage must be down specific food and jar then for theuntil resistance is met,size. discarded in a way that prevents increase to fingertip tight. Do not consumption by both humans force. Do not use a lid wrench to Use the hot pack method when and animals. apply bands. indicated in recipe. Heat process all filled jars using the method and Use the hot pack method. Use recommended in a tested time headspace recommended in recipe for food product fresh preserving recipe for the being preserved. specific food and when Pack food looselyjar size.using the hot pack method. Carefully clean recommended in Use headspace jar rims and threads with a nonmetallic utensil recipe and slide a nonmetallic Slide a clean, damp cloth before applying food and jar to release utensil between screw bands. betweenlids and food and jar to release air. Repeat 2 to 3 applying trappedtrapped air beforetimes. Know the altitude of lids and screw bands.your home and adjust processing time or With your fingers, screw bands pressure as needed. a) Use soft water. down until resistance is met, then b) Use stainless steel cooking increase to fingertip tight. Do pans, stainless steel or glass bowls, not force. Heat process all filled jars using and heat resistant nonmetallic the method and time recommended utensils.Avoid continuously so that Regulate heat using brass, copper, in a aluminum, preserving recipe iron,tested fresh zinc or chipped pressure does not fluctuate, for the specific enamelware. food and jar size. avoiding sudden changes to the heat level.clean jar rims before Carefully None. applying closures. Pack starchy foods, such as corn, loosely.jars before packing and Check discard any with uneven, chipped sealing surfaces. a) Use lids made by an established, Use headspace recommended in reputable manufacturer. recipe only nonmetallic utensils b) Use and slide a nonmetallic utensil between food and jar to when handling lids. Use a magnetic release trapped air before lift lids wand, rather than tongs, toapplying lids and screw bands. from hot water.

From Ball Complete Book of Home Preserving (Robert Rose, 2006) and Ball, TMs Ball Corporation used under license. 5/11

Fresh Preserving Problem Solver

3 2 1

CONDITION

Fresh Preserving Problem Solver

CAUSE Jars removed from canner before When buckling is apparent internal pressure/temperature immediately after heat processing, CAUSE could stabilize/acclimate to outside cause is overly tight application temperature. of screw bands. Failure to heat process filled jars using the correct method and an When buckling becomes apparent adequate length of time. during storage, cause is food Liquid did notprocessing has been spoilage; heat cover food. insufficient to destroy all Improper preparation of lids spoilage microorganisms. and/or adjustment of screw bands. No heat processing to inactivate enzymes.

PREVENTION/SOLUTION

Liquid is lost Lid buckles, immediately after appearing to warp CONDITION processing or bulge upward (siphoning). under the screw band. If spoilage is Seal fails. Use evident, do notfood immediately, use. refrigerate immediately or Food darkens in correct cause top of jar. and reprocess within 24 hours.

Packing and processing did not expel air. Liquid is lost during processing. Do not open jar to replace liquid. Food not heated before being Improper headspace. packed into jars. Food packed too tightly. Food particles on jar rim. Excess air sealed in jar due to improper headspace or bubble Air bubbles not removed before removal. lids and screw bands were applied. Failure to adjust processing time or pressure for high altitude. Light band torque: screw bands Natural chemical substances applied too loosely. (tannins, sulfur compounds and acids) in food react with minerals Minimum or inadequate vacuum, in water or with metal containers caused by used or utensils underprocessing or not Pressure canner in preparing not operated heat processing filled jars. the food. correctly. Particles of food left in sealing Natural compounds onsome foods surface. cause brown absorbed liquid. Starchy foodsor black deposits on the underside of the lid. This Crack is harmless rim. depositor chip in jarand does not mean the food is unsafe to eat. Improper coating or scratches on Excess air of in underside leftlid. jar.

Food becomes black, brown or gray. Jars seals, or appears to seal, and then unseals. If spoilage is evident, do not use. Black spots appear on underside of metal lid. Rust appears on underside of metal lid.

a) For your fingers, screw bands Using boiling water canner, when processing time is complete, then down until resistance is met, PREVENTION/SOLUTION remove lid and turn heat off. Before increase to fingertip tight. Do not removing jars, waita lid wrench force. Do not use 5 minutes. b) apply bands. canner, follow to For pressure Heat process directions for cooling manufacturersall filled jars using the method and time recommended prior to process canner lid. a) Heat removingall filled jars using in a tested fresh time the method andpreserving recipe for the specific in and jar size. Completely coverafood solids with recommended foodtested fresh liquid, making surefor the specific preserving recipe headspace is a) Carefully adequate,jarfollow manufacturers food and before applying closures. size. preparation directions for lids and b) Adjust processing time or jars. (Heat lids in hot jars using Heat process all filledwater; do the pressure for higher altitudes. not boil.) method andon which lids Note: Foods time recommended b) Using your fingers, screw bands in a tested fresh preserving recipe buckle during storage must be down specific food and jar then for theuntil resistance is met,size. discarded in a way that prevents increase to fingertip tight. Do not consumption by both humans force. Do not use a lid wrench to Use the hot pack method when and animals. apply bands. indicated in recipe. Heat process all filled jars using the method and Use the hot pack method. Use recommended in a tested time headspace recommended in recipe for food product fresh preserving recipe for the being preserved. specific food and when Pack food looselyjar size.using the hot pack method. Carefully clean recommended in Use headspace jar rims and threads with a nonmetallic utensil recipe and slide a nonmetallic Slide a clean, damp cloth before applying food and jar to release utensil between screw bands. betweenlids and food and jar to release air. Repeat 2 to 3 applying trappedtrapped air beforetimes. Know the altitude of lids and screw bands.your home and adjust processing time or With your fingers, screw bands pressure as needed. a) Use soft water. down until resistance is met, then b) Use stainless steel cooking increase to fingertip tight. Do pans, stainless steel or glass bowls, not force. Heat process all filled jars using and heat resistant nonmetallic the method and time recommended utensils.Avoid continuously so that Regulate heat using brass, copper, in a aluminum, preserving recipe iron,tested fresh zinc or chipped pressure does not fluctuate, for the specific enamelware. food and jar size. avoiding sudden changes to the heat level.clean jar rims before Carefully None. applying closures. Pack starchy foods, such as corn, loosely.jars before packing and Check discard any with uneven, chipped sealing surfaces. a) Use lids made by an established, Use headspace recommended in reputable manufacturer. recipe only nonmetallic utensils b) Use and slide a nonmetallic utensil between food and jar to when handling lids. Use a magnetic release trapped air before lift lids wand, rather than tongs, toapplying lids and screw bands. from hot water.

From Ball Complete Book of Home Preserving (Robert Rose, 2006) and Ball, TMs Ball Corporation used under license. 5/11

Fresh Preserving Problem Solver

3 2 1