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Cooling Jars

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      Title: COOLING JARS
 Categories: Canning, Information
      Yield: 1 Guide
 
 
  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 (Plate 1). 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.
  For more information see "Testing Jars Seals".
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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