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Canning -- Equipment

How do I open a pressure canner lid that is sealed or stuck tightly?

Rating: 72

Rarely will your pressure canner lid become so tightly sealed that you cannot open it with firm downward twisting motions after you have set the canner on a low counter or the floor. If this doesn't work, try these other remedies: Use a rubber mallet and strike the curved rim of the lid with sharp glancing blows. After several blows, try opening the canner. Reheat the canner without closing the pressure valve. When the canner sides just become hot to the touch, remove from heat and use firm downward pressure to twist the lid. Set the bottom of the canner in a sink of hot water and place a cold towel (ice cubes may help) on the lid. Leave for several minutes then test the lid again. If the canner was heated until all the water evaporated, it may have become so warped that the lid will not respond to any of the above measures. If this occurs the canner is no longer usable. If the lid was stuck because of a problem with the gasket, check the gasket and replace if cracked or worn.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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