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cool jars in the canner

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paulandjean	cool jars in the canner	Lead	[-]
Posts: 3 (06/11/09 03:26:31) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	Tags : None we have an american canner pressure canner and we thought we were supposed to let the jars cool 12-24hrs INSIDE the canner. everything seems to seal ok. now we look at instructions again and it looks like the jars should actually be removed for cooling. does this matter? we did a water bath can once and removed the jars to cool and it looks like the lids are sucked down further than when we cool in the pressure canner.
mcnerd		#1	[-]
Posts: 82 (06/11/09 08:33:38) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	Yes it matters greatly. If the canner is left sealed a negative pressure could be generated and you would never be able to get the canner open. There is also a heat-related bacteria that can form in the water When the timed process is completed, turn off the heat, remove the canner from heat if possible and let the canner depressurize. Do not force-cool the canner. Forced cooling may result in food spoilage or loss of liquid from jars. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 15 minutes, unfasten the lid and remove it carefully. Lift the lid away from you so the steam does not burn your face. Remove jars immediately after opening the canner and place on a towel or rack with ample space for air circulation. Avoid a drafty area. Do not touch the jar lids until completely cool. Support Botulism: Prepare your food in an open kettle and seal.
paulandjean		#2	[-]
Posts: 4 (06/26/09 03:46:12) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	ahh, thank you we are learning and it appears our canning so far is successfull.
Chocolate Cake		#3	[-]
Posts: 2 (07/20/09 06:34:01) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	The bacteria that can form in the super heated water generated by a pressure canner are called "Thermophiles". That is why the jars need to be removed as mcnerd instructed. Here is a link if you'd like to read more about thermophiles: http://en.wikipedia.org/wiki/Thermophile

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