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3. The jars were placed directly on the bottom of the pressure canner
and not on the caning rack.
Always use the canning rack.
4. The hot jars were placed on a wet or cold surface, or they were
exposed to drafts of air.
Place the jars on a dry, heat-proof surface at room temperature or on a
dry, folded kitchen towels. Avoid air drafts.
Capacity
Quantity
of the
of water in
canner
the canner
22qt
3 1/2 pints
20.8L
2L
37 pints
5. The jars were damaged by using a knife to get rid of air bubbles.
Always use a plastic or rubber spatula to get rid of air bubbles.
Pressure canning meat and fish
*If the jars are double-stacked using a second canning rack.
Amount of salt needed for canning vegetables and meats
Size of jar
8 oz (250 ml)
16 oz (500 ml)
32 oz (1L)
Capacity of the canner (jars)
8 oz
16 oz
250 ml
500 ml
24*
18*
16 oz
(500ml)
32 oz
wide
1L
mouth
16*
7
Salt
1/4 tsp.
1/2 tsp.
1tsp.
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