_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.
[Illustration: BN21476
Cool jars top side up on a rack, leaving space between jars so air
can circulate.]
[Illustration: 76619B
Cool tin cans in cold water; change water frequently to cool cans
quickly.]
_Tin cans._—Put tin cans in cold, clean water to cool them; change water
as needed to cool cans quickly. Take cans out of the water while they
are still warm so they will dry in the air. If you stack cans, stagger
them so that air can get around them.