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After the Processing Procedure

Cooling -When the processing is complete and the hars are ready to be removed from the canner, use a jar lifter to place them on a towel. Keep jars away from drafts. Any extreme contrast in temperature might result in jar breakage.

Space the jars aout 1 to 2 inches apart so they will cool at an even rate. Do not invert the jars, cover them with a cloth to cool. Inverting the jars will not let the lids vent the excess air and they will not seal properly. If the bands loosen during the processing procedure do not retighten them. Adjusting may cause the jar to cut through the hot sealing compound and interfere with the seal already forming.

You may notice a slight decrease in the food , this is due to shrinkage. Do not open the jars to add more product. The sealed jars should be stored as is.

Testing the Seals - After the jars have cooled for 12 to 24 hours test the lids to determine if a vaccum seal has formed. The best way to test a seal is to press the center of the lid to determine if it is concave; then remove the band and tr to lift the lid off with your fingertips. If the center does not flex up and down and you cannot lift the lid off, the lid has a good vaccum seal.

Reprocessing Unsealed Jars - If alid does not seal within the 24 hour alloted time, the product must be reprocessed or stored in the refrigerator and used within a few days. To reprocess a product, remove the lid and check the sealing surface of the jar. If there is any damage to the glass, the jar must be discarded and replaced. Reheat the product, if a hot pack is required. Pack food into clean , hot jars. Place a new, heated lid on the har and adjust the band. Reprocess the product using the canning method and procedding time the recipe calls for.