Safe Practices For Storing And Using Home Canned Food - T-Fal P31052 User Manual

canner from the heat (electric burner) if possible, and let the canner cool
down naturally. (Lift the canner to move it; do not slide the canner. It is
also okay to leave the canner in place after you have turned off the
burner. It is better to do so than to let jars inside the canner tilt or tip
over if the canner is too heavy to move easily.)
While the canner is cooling, it is also de-pressurizing. Do not force cool
the canner. Forced cooling may result in food spoilage. Cooling the
canner with cold running water or opening the vent pipe before the
canner is fully depressurized are types of forced cooling. They will also
cause loss of liquid from jars and seal failures. Forced cooling may also
warp the canner lid.
5. After the canner is completely depressurized, follow step 18, page 8, in
the owner's manual. Unfasten the lid and remove it carefully. Lift the
lid with the underside away from you so that the steam coming out of
the canner does not burn your face.
6. Using a jar lifter, remove the jars one at a time, being careful not to tilt
the jars. Carefully place them directly onto a towel or cake cooling rack,
leaving at least one inch of space between the jars during cooling. Avoid
placing the jars on a cold surface or in a cold draft.
7. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not
tighten ring bands on the lids or push down on the center of the flat
metal lid until the jar is completely cooled.
8. Remove ring bands from sealed jars. Ring bands can be washed and
dried and put away for using another time. Put any unsealed jars in the
refrigerator and use first.
9. Wash jars and lids to remove all residues.
10. Label jars and store in a cool, dry place out of direct light.
11. Dry the canner, lid and gasket. Follow maintenance and storage
instructions that come from your canner manufacturer.
Safe Practices for Storing and Using Home
Canned Food
In accordance with USDA "Complete Guide to Home Canning" Agriculture
Information Bulletin No. 539, (Revised 2015), the following are the basic
guidelines for: testing jar seals; storing home canned food; and identifying and
handling spoiled food.
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