Michigan State University Extension
Preserving Food Safely - 01600950
10/13/97

COOLING JARS

     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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