What do you do after the Pressure Canner is finished?

Once the pressure canner timer goes off, you know the cooking time is complete and the gentle but crucial part begins: cooling. Let the canner cool completely on its own, check that the pressure has dissipated, and then carefully proceed. Here are the steps to follow after the timer goes off to ensure everything stays safely and perfectly sealed.

1. After the timer runs out

• Once the timer goes off, turn off the heat and let the pressure canner cool completely on its own.
• DO NOT open the lid of the Pressure Canner; the pressure in the canner must be completely released.
• This may take 30–60 minutes depending on the amount of contents and the size of your canner.

Why this is important: Opening immediately can result in hot steam and splattering water, and the jars may crack due to the rapid temperature change.

2. Carefully open the lid

My Pressure Canner has a pressure release valve, which releases when the pressure has dropped sufficiently. This lets me know it’s safe to open the canner.

• Open the lid away from you to keep any residual steam out of your face.
• Leave the lid loose on the Pressure Canner, everything can cool further.
• It’s a personal preference how long you want to wait, I like the jars to cool down considerably before I remove them from the canner.

3. Remove the pots

• Use jar tongs to carefully remove the jars from the canner.
• Place them on a clean, dry cloth or heat-resistant surface.
• Make sure the pots do not touch each other so that the heat can come down evenly.

Never place hot pots on a cold/metal surface, as the temperature difference may cause the pots to crack/explode.

4. Let the pots rest

• Let the jars sit undisturbed for 12–24 hours.
• This is essential so that the lids create a vacuum and form a good seal.
• Do not move or check during this time as this may disrupt the sealing process. 

  

5. Check the seals

• Remove the screw rings.
• Press lightly on the center of the lid:
  • Pressed does not stay pressed = good seal
  • Springs back or clicks = not sealed properly, possibly cool and try again or store in refrigerator and eat quickly.
• A well-sealed jar is safe to store in a cool, dark place.

6. Rings and labels

• You can remove the rings; you don’t need them to store the pots safely.
• Label the jars immediately with the contents and date. This way, you’ll keep track of everything and know when the product is finished.

7. Cleaning your canner

• Allow the canner to cool, pour out any residual water.
• Clean the inside, but do not use any abrasives.
• Check the valve and weight so your canner is ready for the next round.

In summary

After a successful pressure canning session, it’s all about cooling safely, letting it rest, and checking the seals. Take your time, because this is just as important as the canning itself. A little patience ensures perfectly sealed jars and a worry-free supply.