Cool Jars and Confirm Seal
At 17:02 in
Homesteading Food Friday: It's simple, delicious and requires no fridge!
What happens here
Once the pressure canner has completely cooled (this can take 20-45 minutes), the safety tab on the lid will drop down, and no steam will escape if you gently lift the jiggler with a dishtowel. At this point, carefully open the pressure canner lid, tilting it away from your face to allow any residual steam to escape safely. Using jar tongs, lift each hot jar from the canner, tilting it slightly to release any trapped air. Transfer the jars to a cooling rack or clean towel on the counter. Arrange them so they are not touching each other and allow them to cool completely. As they cool, listen for a distinct 'ping' or 'tink' sound from the lids; this confirms that a vacuum seal has formed, indicating successful preservation.
Goal: Allow jars to cool and verify a proper vacuum seal.
Tools and materials
- Cooling Rack or Towel — Providing a surface for jars to cool
- Dishtowel — Safely checking for steam and handling hot jars
- Jar Tongs — Removing hot jars from the canner
- Pressure Canner Presto — The container where jars are processed and cooled
- Processed Jars of Tomato Juice Homemade — The final product awaiting cooling and sealing confirmation