Michigan State University Extension
Preserving Food Safely - 01600735
10/13/97

CANNING EQUIPMENT-PROBLEMS

    Sometimes,  a  lid on the pressure canner  will  become

"stuck"
 if  the  lid is not removed when the  pressure  has

reached
zero.   NEVER try to hurry the cooling of any canner

or
force it open by pouring cold water over it.   This shock

treatment
 could cause the seals to loosen,  the  liquid  to

siphon
off,  or the jars to break.  Reheating the canner and

letting
it return once again to zero pressure should release

the
vacuum.                                                 

    Other methods that are recommended:                    

     Using  a  rubber mallet,   gently tap around the  rim.

Then,
 exert equal downward pressure when turning the cover.

Never
use a regular hammer.   If the canner lid is  stubborn

due
to a sticky   sealing  ring,  it's time to  replace  the

gasket.
 Rings are prelubricated  before packaging  and only

need
 oiling occasionally.  Oiling the gasket too frequently

can
 cause  swelling,  rapid  deterioration,  and  even more

problems.
                                                  

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