Michigan State University Extension
Preserving Food Safely - 01600950


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 l2 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.

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