Tip: Canning Methods - Instructions Continued
When the processing is completed, carefully remove the canner from the heat. If the canner is too heavy,
simply turn it off.
Let the pressure in the canner drop to zero using the natural release method. Do not use the cold water
pressure release method for pressure canning. Do not use the automatic release method to hasten the
reduction in pressure when canning foods.
Check to ensure the pressure indicator has lowered. When the canner is depressurized, wait an additional
two minutes and then open the lid.
Unfasten the lid, and tilt the far side up, so the steam escapes away from you. Do not leave the canner
unopened, or the food inside could begin to spoil. Use a jar lifter to carefully remove the jars from
the canner. Place the hot jars on a rack, dry towels, boards or newspaper, right side up to prevent the
jars from breaking on contact with a cold surface. Leave at least 1 inch of space between the jars.
DO NOT TIGHTEN THE LIDS. Allow the jars to cool, untouched for 12 to 24 hours.
Boiling Water Bath Method: