Following the correct steps in canning, including filling the cans with the products correctly, sealing the lids carefully as instructed, then when all the correctly filled and sealed jars are placed in the pressure canner, the canner's lid is added, air is exhausted from the canner for 10 minutes, the vent is closed and observed until pressure in the canner reaches the correct pressure for the elevation of the home in which this is being done, timing is kept at correct pressure for fish or meat being canned, then the heat source is turned off and lid is opened after the pressure is down to zero, the cans are removed from the pressure canner to cool for 12 to 24 hours, seal is checked, can is cleaned and stored in a dry, cool, clean location prevents the sealed can from exploding.
Its the fact that its already been brought up to temperature before sealing by boiling it this prevents additional expansion when sealed and placed in the canner and then pressure canned.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Where can I get a canner like that one ?
Nice 👍 I may try with herring in glass jar at home
What prevents the sealed can from exploding?
Following the correct steps in canning, including filling the cans with the products correctly, sealing the lids carefully as instructed, then when all the correctly filled and sealed jars are placed in the pressure canner, the canner's lid is added, air is exhausted from the canner for 10 minutes, the vent is closed and observed until pressure in the canner reaches the correct pressure for the elevation of the home in which this is being done, timing is kept at correct pressure for fish or meat being canned, then the heat source is turned off and lid is opened after the pressure is down to zero, the cans are removed from the pressure canner to cool for 12 to 24 hours, seal is checked, can is cleaned and stored in a dry, cool, clean location prevents the sealed can from exploding.
Its the fact that its already been brought up to temperature before sealing by boiling it this prevents additional expansion when sealed and placed in the canner and then pressure canned.
Super disruption thank u madam
What is this machine called
The machines on the heat source are called pressure cooker/canners. The equipment for sealing the metal cans is called a can sealer.