Remove jars with a lifter, and place on towel or cooling rack, if desired. Do not retighten lids after processing jars. Cooling jars Cool the jars at room temperature for 12 to 24 hours. Jars may be cooled on racks or towels to minimize heat damage to counters. The food level and liquid volume of raw-packed jars will be noticeably lower after cooling.
Air is exhausted during processing and food shrinks.
If a jar loses excessive liquid during processing, do not open it to add more liquid. Check for seals, wash jars, label and store. If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. Foods in single unsealed jars could be stored in the refrigerator and consumed within several days. As altitudes increase air becomes thinner, and this affects both pressures and boiling points in home canning.