When to Remove Jars from Canners
Posted on by Karen Blakeslee
A safely home canned food depends on the entire canning process from heat-up, through processing time, and finally cool down.
The cool down process should not be delayed once the processing is complete, and in the case of pressure canners, the depressurizing step. Leaving jars inside a closed canner slows the cooling process greatly. If thermophilic bacteria are present, they can survive and grow. This leads to flat sour spoilage, an undesirable sour flavor and smell, and compromised safety of the food.
Allow the pressure to drop on its own, remove the lid, wait five minutes and remove the jars to cool at room temperature.
Source: https://extension.psu.edu/is-my-sealed-jar-safe
After water bath processing, turn off the burner, remove the canner lid, wait five minutes and then remove the jars to cool at room temperature.
About Karen Blakeslee
The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
