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After you complete the processing time, immediately remove your jars from the boiling water with a jar lifter and place them on clean, dry kitchen or paper towels away from drafts, with 1 or 2 inches of space between the jars.

If you are using single-use lids, don’t attempt to adjust the bands or check the seals — simply step away and allow them to cool completely. If you are using reusable lids, allow the jars to cool for 5 to 10 minutes and then tighten the bands securely, using a clean dish towel to protect your hands from the hot metal and glass. The cooling period may take 12 to 24 hours.

No matter what type of lids you are using, do not try to hurry the cooling process by cooling the jars in any way. This may result in unsealed jars or cracked glass.

After your jars have completely cooled, test your seals on the single-use lids by pushing on the center of the lid (see Figure 4-2). If the lid feels solid and doesn’t indent, you have a successful vacuum seal — congratulations! If the lid depresses in the center and makes a popping noise when you apply pressure, the jar isn’t sealed. Immediately refrigerate unsealed jars, using the contents within two weeks or as stated in your recipe. (See the nearby sidebar, “Reprocessing unsealed jars,” for do-over advice.)

FIGURE 4-2: Testing your jar seal.

Test a reusable lid by removing the metal band from the cooled jar and slightly lifting the jar off the work surface, holding on to just the lid. A properly sealed jar can be lifted by the lid. An unsealed jar — you guessed it — will allow you to lift that lid right back off again.