37.After the canner is depressurized, remove theweight from the vent port or open the petcock.Wait two minutes, unfasten the lid, and remove itcarefully. Lift the lid away from you so that thesteam does not burn your face.8.Remove jars with a lifter, and place on towel orcooling rack, if desired.
Do not retighten lids after processing jars.
Cool the jars at room temperature for 12 to 24hours. Jars may be cooled on racks or towels tominimize heat damage to counters. The food leveland liquid volume of raw-packed jars will be notice-ably lower after cooling. Air is exhausted duringprocessing and food shrinks. If a jar loses excessiveliquid during processing, do not open it to add moreliquid. Check for seals, wash jars, label and store.
Reprocessing unsealed jars
If a lid fails to seal on a jar, remove the lidand check the jar-sealing surface for tiny nicks. Ifnecessary, change the jar and add a new, properlyprepared lid; and reprocess within 24 hours usingthe same processing time. Headspace in unsealed jars may be adjusted to 1½ inches, and jars couldbe frozen instead of reprocessed. Foods in singleunsealed jars could be stored in the refrigeratorand consumed within several days.
Adjust for altitude
As altitudes increase air becomes thinner, andthis affects both pressures and boiling points inhome canning. Using the water bath process timesfor canning food at sea level may result in spoilage ifyou live at altitudes of 1,000 feet or more. Waterboils at lower temperatures as altitude increases.Lower boiling temperatures are less effective forkilling bacteria. Increasing the processing time orcanner pressure compensates for lower boilingtemperatures. Select the proper processing time andcanner pressure for the altitude where you live.The altitude in North Dakota varies from 800 feetabove sea level in the east to 3,000 feet in the west.The map below shows the approximate altitude ofareas of North Dakota.For more specific information regarding altitudein your county, contact your county extension office.