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• If screw bands are too loose, liquid may escape from jars during processing, seals may fail, and the food will need to be reprocessed. Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum. Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed, washed, dried, and stored in a dry area, 22 screw bands may be used many times. If left on stored jars, they become difficult to remove, often rust, and may not work properly again. 3. Canning Methods: There are two safe ways of canning, depending on the type of food being canned: the pressure canning method and the boiling water bath method. PRESSURE CANNING METHOD: With the pressure canning method, the jars of food are placed in 2 to 3 inches of water in a pressure cooker and heated under pressure at a temperature of 240 °F or above for a specific length of time, which differs for every recipe. Pressure canning can be used to can all types of food. It is also the only safe method of canning low- acid foods, which have a ph greater than 4.6. Low-acid canned foods are not acidic enough to prevent the growth of the bacterium Clostridium botulinum, which may cause botulism. To destroy the bacteria, foods must be processed at a temperature of at least 240 .F, which can only be reached in a pressure cooker. Processing foods under pressure at a temperature of 240 .F during an adequate time ensures the destruction of the largest number of heat-resistant microorganisms in home-canned foods. Low-acid foods include all vegetables, meats, poultry, and seafood. This method is also recommended for canning such items as soups, stews and chili. Note: Although considered fruit, tomatoes have a ph value close to 4.6. Therefore, you should typically process them in a pressure canner. WARNING: 240 .F can only be reached in a pressure cooker/ canner. Never attempt to can low- acid foods using the boiling water bath method. Instructions for pressure canning method: Processing Instructions: Fill the jars. Allow the proper headspace according to processing directions for specific foods. This is necessary so that all the extra air will be removed during processing, and a tight vacuum seal will be formed. To make sure that air bubbles have not been trapped inside the jar, run a bubble freer or any plastic or rubberlike utensil around the edges of the jar, gently shifting the food, so that any trapped air is released. After the air bubbles have been removed, more liquid may need to be added to the jar to ensure proper headspace. Wipe off the rims of the jars with a clean, damp cloth. Screw on the lids, but not too tightly — air needs to escape during processing. Set the jars of food on the rack and lower the rack into the pressure cooker so steam can flow around each jar. Add 2-3 inches of boiling water to the bottom of the cooker (pour it between the jars, not directly on them, to prevent breakage). Put the lid on the cooker. Once pressure is reached, keep the pressure constant by regulating the heat under the pressure cooker. Do not lower the pressure by raising or lowering the heat during the processing. Keep drafts from blowing on the pressure cooker. Fluctuating pressure causes loss of liquid from jars and under- processing. When the processing is completed, carefully remove the pressure cooker from the heat. If the pressure cooker is too heavy, simply turn it off. WARNING: Let the pressure in the pressure cooker drop to zero using the natural release method. Do not use the cold water pressure release method for pressure canning. Never use the automatic release method to hasten the reduction in pressure when canning foods. When the pressure cooker is depressurized, unlock the lid and tilt the far side up, so the steam escapes away from you. Use a jar lifter to carefully remove the jars from the pressure cooker. Place the hot jars on a rack, dry towels, boards or newspaper, right side up to prevent the jars from breaking on contact with a cold surface. Leave at least 1inch of space between the jars. Do not tighten the lids. Allow the jars to cool, untouched for 12 to 24 hours. BOILING WATER BATH METHOD: The boiling water method is safe for high-acid foods such as fruits and pickles, as well as pie filling, jam, jellies, marmalade and other preserves. In this method, jars of food are heated by being completely covered with boiling water (212 .F at sea level). Note: If you are unsure of the PH value of the foods you want to cook, we strongly recommend using the pressure canning method. Instructions for boiling water bath method: Fill the pot about halfway with hot water. Turn on the burner and heat the water. Have the water in the canner hot but not boiling to prevent breakage of the jars when they’re placed in the canner. Follow the same steps detailed in the pressure cooker method for filling jars. When the water in the pot...