This has not happened in 30 yrs to me but today I broke 6 of my 24 Jars when canning... It especially hurt because it was SOCKEYE
SO, What's your theory on this happening ?
Sir-vivor: I agree with most points made by Chasin Dreams in his first post. I have canned salmon for over 40 years (thousands of jars) and have had only the occasional jar break during that time (less than 1 in 100). Most of these I attribute to fatigue as some of my jars may have been used 20 or 30 times or more.
Some points that you may want to consider:
-I sterilize my jars in the oven at 225 F for 10 minutes (washed and rinsed prior to oven)
-my jars go into hot tap water in the canner (on rack) which will be similar temp to the hot jars coming out of the oven (handle them with dish towel as they are pretty warm)
- don't overfill jars as suggested (base of threads - 3/4 inch)
-don't over tighten lids
-I process at 15 lb. for 90 minutes which I believe is the current recommendation (used to use 10 lb. for 100 minutes as per my Presto canners recommendation)
-I have a pressure gauge and rocker that starts when 16 lb.+, I have got to 17 lb. before when canning on propane equipment and I don't remember that causing broken jars.
-when your canner has cooled down naturally after processing time (just removed from heat) and the pressure vent has dropped I remove my weighted rocker (top to vent). I open my canner soon after the top is removed (only a minute or two is necessary but longer certainly wouldn't hurt). Make sure to open the canner away from you as lots of very hot steam will be released.
-I lift my jars out with a lifting tool and place to cool on the counter. If they are still boiling on the counter they are going to seal.
Hopefully you can figure out the issue you had.
...Good Luck Rob