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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