That is normal. It is the cooling process that makes the lid pop. During the 5 minute wait period - after processing and before removing the jars from the canner - often you may hear a dull popping noise from under the water.

I've heard that technically it can take up to 12 or 24 hours for the jars to actually seal. However, if my jars haven't sealed in an hour or 2, I usually will refrigerate them. I tend to run the canner at night when it is cooler, so I refrigerate any unsealed jars before I go to bed instead of letting them sit out on the counter all night long.

That was a huge help, thank you very much.

I'm thinking of diving in and getting an All American pressure canner and big outdoor burner too. This canning thing is addictive!

"I'm thinking of diving in and getting an All American pressure canner and big outdoor burner too"

I have just purchased a 'Presto' pressure canner. The instructions say 'Do not use an outdoor burner as used for Turkey frying'.
Just a heads up!

My 2006 Presto manual says "Caution: Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU's."

Yes, the restriction on use of any brand canners on outdoor cookers has been discussed in great detail here a number of times. It is a recommendation, not a prohibition, and the recommendation is not to exceed 12,000 BTU's.

This doesn't mean you can't use a more powerful burner since many of them are higher in BTU's, just that it must be easily regulated and controlled, capable of being easily adjusted, so that you can keep the BTU's under 12,000.

Since I and many others have used one of the many recommended burners for several years I can attest to the fact that there is no way you would need to get even CLOSE to the 12,000 limit for easy pressure canning. So - no problem.

Dave

Good thing you all mentioned it! I was looking at a 60000 BTU burner!

We have a high-BTU burner. We just don't turn it up all the way.

Carol