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I've never had this problem before, and I've been canning for years. This year, it seems that tomato sauce/salsa/stewed tomatoes/etc. is seeping out of the jars into the water every time I process a batch. Today, I did some fresh pack tomatoes in tomato juice, processed 85 minutes in BWB as directed in the book, and when I lifted them out of the water bath, there was actually tomato juice bubbling out under the screw bands onto the towel I set them on. What am I doing wrong? I've occasionally had a single jar where I didn't get a tight seal, and had some seepage, but this is almost every jar. Did I get a bad batch of lids? I do have a new pressure canner, a Presto. I don't see how that would make the difference, unless the gauge isn't accurate and I'm cooking at a much higher pressure than it indicates. But it is even doing it on boiling water baths.
Any thoughts from the experienced canners?
Angie
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