“. It doesn’t form a vacuum because the vent that lets the steam out, lets air in.”
That’s good to know!
The video I was watching threatened that I had to get the lid off in the first few minutes, I can’t remember how many.
That’s strange because the risk of leaking jars and steam burns is very high at that point.
You have to wait to take the weight off until the pressure drops to zero, otherwise the jars will leak. Also I would think the lid would be thrown off and that is dangerous as well as the risk of steam burns.
The pressure in the jars will still be high for a sudden drop in pressure like removing the lid quickly.
Did you post an image to you All American Canner? Or a link to it?
If it’s like mine, I cannot fathom it creating a vacuum because the weight on the vent is what controls the pressure.
You MUST wait until the pressure drops completely in your canner. It does no harm to let them sit in there for a while after, either. When I can soups they’ll continue to boil in the jars for an hour or so after I pull them out of the canner. So don’t rush it.
Patience is rewarded in this case.
L