Storage; Reprocessing Unsealed Jars; Storing Canned Foods - T-Fal P31052 User Manual

Storage

After cooling jars for 12 to 24 hours, remove the ring bands and test seals with
one of the following options:
Option 1: Press the middle of the lid with a finger or thumb. If the lid springs
up when you release your finger, the lid is unsealed.
Option 2: Tap the lid with the bottom of a teaspoon. If it makes a dull sound,
the lid is not sealed. If food is in contact with the underside of the lid, it will
also cause a dull sound. If the jar is sealed correctly, it will make a ringing, high-
pitched sound.
Option 3: Hold the jar at eye level and look across the lid. The lid should be
concave (curved down slightly in the center). If center of the lid is either flat or
bulging, it may not be sealed.

Reprocessing Unsealed Jars

If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for
tiny nicks. If necessary, change the jar, add a new, properly prepared lid, and
reprocess within 24 hours using the same processing time. Headspace in
unsealed jars may be adjusted to 1½ inches and jars could be frozen instead
of reprocessed. Foods in single unsealed jars could be stored in the refrigerator
and consumed within several days.

Storing Canned Foods

If lids are tightly vacuum sealed on cooled jars, remove screw bands, wash the
lid and jar to remove food residue; then rinse and dry jars. Label and date the
jars and store them in a clean, cool, dark, dry place. For best quality, store
between 50 and 70 °F. Can no more food than you will use within a year.
Do not store jars above 95° F or near hot pipes, a range, a furnace, in an
uninsulated attic, or in direct sunlight. Under these conditions, food will lose
quality in a few weeks or months and may spoil. Dampness may corrode metal
lids, break seals, and allow recontamination and spoilage.
Accidental freezing of canned foods will not cause spoilage unless jars become
unsealed and re-contaminated. However, freezing and thawing may soften
food. If jars must be stored where they may freeze, wrap them in newspapers,
place them in heavy cartons, and cover with more newspapers and blankets.
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