Tip: Canning Methods - Instructions Continued
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.