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1. Failure to read and follow instructions on package for using caps and lids. Taking for granted all home canning caps are alike and are used exactly the same way is one cause of sealing failure.
2. Using make shift supplies:
a. Off-standard jars called packers' jars (mayonnaise jars)
i. Mouths are not accurate width. Lids ride on edge.
ii. Sealing edges not level - have dips.b. One-piece caps instead of screw bands.
3. Using screw bands that are rusty or bent.
4. Using jars with damaged sealing edges.
5. Screwing bands on too loosely.
6. Not cleaning the edge of jar.
7. Siphoning of liquid, causing food particles to lodge between lid and sealing edge of jar.
8. Lack of heat in processing.
9. Screwing bands on too tightly (they may buckle and not seal).
For more information on any of the above situation you may have questions on or need more information, please call the Whatcom County Cooperative Extension at 360-676-6736.
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