Process fruits, tomatoes, and pickled vegetables in a boiling-water-bath canner according to the directions on [page 10]. Process vegetables in a steam-pressure canner according to the directions on [page 16].
Cooling Canned Food
Glass jars.—As you take jars from the canner, complete seals at once if necessary. If liquid boiled out in processing, do not open jar to add more. Seal the jar just as it is.
Cool jars top side up. Give each jar enough room to let air get at all sides. Never set a hot jar on a cold surface; instead set the jars on a rack or on a folded cloth. Keep hot jars away from drafts, but don’t slow cooling by covering them.
BN21476
Cool jars top side up on a rack, leaving space between jars so air can circulate.
76619B
Cool tin cans in cold water; change water frequently to cool cans quickly.