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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