Cooling Cans After Processing
Tin cans should be removed from the cooker immediately after processing and placed in cold water. This
stops the cooking and prevents discoloration of food. Change water frequently for fast cooling. Remove cans
from water while they are still warm so they will air dry. To allow for air circulation, do not stack cans directly
on top of one another.
A variety of canning problems can be traced to delayed cooling, such as flat sour in asparagus, beans, corn,
spinach and peas; flavor and color deterioration in fruits and tomatoes; scorched flavor in tomatoes, corn,
and sweet potatoes; and darkening of corn and kraut.
Testing The Seal
Check containers for leaks when thoroughly cool – about 12 hours. Examine seams and seals carefully on all
cans. Can ends should be almost flat, with a slight inward curve. Occasionally, a can packed too full will
bulge at the ends. Set it aside and use it within a few days so it doesn’t get mistaken for a can that has bulged
from spoilage during storage.
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