Quick Answer
Pressure canned goods should cool for 12 to 24 hours before removal from the canner to prevent thermal shock, which can cause damage to the cans or their contents.
Cooling Time Importance
Cooling time is crucial when it comes to pressure canned goods. After the canning process, the pressure canner is still extremely hot, and the contents of the cans are also under a lot of pressure. If the cans are removed from the canner too soon, the sudden change in temperature can cause the can to rupture, leading to a loss of food and potential harm to the person removing the cans. This is known as thermal shock.
Recommended Cooling Time
The National Center for Home Food Preservation recommends that pressure canned goods cool for 12 to 24 hours before removal from the canner. This allows the cans to gradually lose heat and the pressure inside the cans to dissipate, making it safer to handle them. It’s also essential to let the cans cool on a wire rack or a flat surface, away from any direct airflow, to prevent the cooling process from being accelerated.
Removing Cans Safely
When removing the cans from the canner, it’s essential to use a towel or a pair of gloves to handle them. This will prevent any accidental burns from the hot cans. It’s also crucial to inspect the cans for any signs of damage or leakage before storing them. If a can is damaged or leaking, it should be discarded immediately to prevent spoilage and foodborne illness.
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