TIme to remove the Jars form the Canner
- When you remove hot jars from a canner do not retighten their jar lids. Retightening of hot lids may cut through the gasket and cause seal failures.
- Cool the jars at room temperature for 12 to 24 hours.
- Jars may be cooled on racks or towels to minimize heat damage to counters.
- The food level and liquid volume of raw-packed jars will be noticeably lower after cooling.
- Air is exhausted during processing and food shrinks.
- If a jar loses excessive liquid during processing, do not open it to add more liquid.
- Check for sealed lids before putting in storage.
