Make sure not over filling, not heating or cooling faster than recommended, using the appropriate pounds of pressure recommended for elevation. Otherwise, even when follow every rule to the "T" there will be times when a tiny bit of the liquid manages to escape and gets sucked out along with the air as the pressure changes in the jar as it seals (sort of like it is being vacuum packed). The biggest concern is if any tiny food or seasoning particles try to do the same and get trapped preventing a proper seal. As always make sure every jar has sealed properly. If not, clean the rim and replace the lid and start over OR refrigerate and eat within a few days (within same time frame as an opened jar). It is still safe to eat now, but just isn't shelf stable.
Make sure not over filling, not heating or cooling faster than recommended, using the appropriate pounds of pressure recommended for elevation. Otherwise, even when follow every rule to the "T" there will be times when a tiny bit of the liquid manages to escape and gets sucked out along with the air as the pressure changes in the jar as it seals (sort of like it is being vacuum packed). The biggest concern is if any tiny food or seasoning particles try to do the same and get trapped preventing a proper seal. As always make sure every jar has sealed properly. If not, clean the rim and replace the lid and start over OR refrigerate and eat within a few days (within same time frame as an opened jar). It is still safe to eat now, but just isn't shelf stable.