Look at each new metal lid to be sure the sealing compound is even and smooth. Check the metal screw band to see that it is not bent or rusty. Bands can be used over and over again. As for pretreatment of lids and bands, follow the manufacturer’s directions. Read these even if you have used that brand before; the directions may have changed.
When using rubber rings get clean, new ones that are the right size for the jars. Do not test these by stretching. Follow the manufacturer’s directions as to pretreatment needed.
It is always best to follow current, reliable procedures as in U.S. Department of Agriculture or Extension publications. This insures a quality product and one that is safe to eat. Time, energy and money may be wasted if you use outdated or careless canning procedures.
Fill the jars firmly and uniformly with the pickle product. Avoid over-packing so tightly that the brine or sirup is prevented from filling around and over the product. Slide a plastic spatula down each side of the jar to remove any air spaces. Add enough liquid to cover the pickles. Be sure to allow head space at the top of the jar as recommended in the recipe. This means there is no food or liquid in that space.
Wipe the rim, inside and top, and threads of the jar with a clean, damp cloth to remove any particles of food, spices, seeds or liquid. A small particle may prevent an airtight seal.
The two-piece metal cap (flat metal lid with sealing compound and metal screw band) is the most commonly used closure. Read the manufacturer’s directions on treatment needed to close the lid. These vary from one manufacturer to another.
When using a porcelain-lined zinc cap with shoulder rubber ring, screw the cap down firmly against the wet rubber ring, then turn it back one-fourth inch. Immediately after processing and removal of the jar from the canner, screw the cap down tight to complete the seal.
If liquid has boiled out of a jar during processing, do not open it to add more liquid, because spoilage organisms may enter. This applies to 2-piece lids also. Seal the jar as it is.
Heat Treatment
All pickle products require heat treatment to destroy organisms that cause spoilage and to inactivate enzymes that may affect flavor, color and texture. Adequate heating is best achieved by processing the filled jars in a boiling-water bath.