Cool Jars and Store

What happens here

After safely opening the pressure canner, use canning tongs to carefully lift each hot jar out of the canner. Place them on a heat-resistant surface (like a clean towel or a wooden cutting board) away from drafts, allowing them to cool undisturbed for 12-24 hours. As they cool, you should hear a "ping" or "tink" sound, indicating a successful seal. After cooling, re-tighten the canning rings "snug" by using a dry rag for a firm grip, and then remove the rings completely for storage. Store the canned tomatoes in a cool, dark, and dry place.

Goal: Ensure jars seal properly and prepare them for long-term storage