I made the orange marmalade recipe (using seville oranges) the other day
from the Bernardin website www.homecanning.com and the following is taken
from the instructions:

"Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m),
process -boil filled jars - 10 minutes.* When processing time is complete,
turn heat off and remove canner lid. When boil subsides - bubbles no longer
rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars
upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands"

The part in italics is new to me. I can't say I've ever seen instructions
that say to leave the jar in the water until the boil stops. Usually I
remove the jars as soon as the 10 minutes is up. But anyway, I did as
directed and was really disappointed - the jars were sealed but there was no
'plink' ! I guess it happened under water and I didn't get to hear it. Why
would I want take all the fun out of making jam by leaving the jars in the
water and missing out on the plink?! ;-)

The marmalade turned out beautifully by the way - all the peel is perfectly
suspended, which is new for me, usually it floats to the top.

Kathi