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32
Canning Guide
11. Using canning tongs (not included), carefully
remove hot jars and place them on a-resistant
surface. Allow to cool to room temperature.
CAUTION: Jars are hot! If not handled properly
and with extreme care, burns may occur.
12. When jars are completely cool, remove screw
bands. Lids should be tightly sealed to jars.
When pressed in center, there should not be
any give or springing motion. If this happens,
the canning process was not successful and food
must be re-processed immediately or refrigerated
and used within a few days.
NOTE: Never retighten lids after processing jars.
As jars cool, the contents contract, pulling
the self-sealing lid rmly against the jar to form
a high vacuum.
NOTE: Screw bands are not needed on stored
jars. They should be removed after jars are
cooled. If left on stored jars, they become difcult
to remove, often rust, and may not work properly
again.
13. Place nished jars on shelves in cool, clean,
dry atmosphere.
FIG. R FIG. S
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