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I’ve had several questions about home food preservation. The most common question has been about loss of liquid in jars.
A sudden decrease in pressure will cause loss of liquid. When canning, the pressure must drop of its own accord. Don’t put cold water on a canner or try to rush the process of cooling down. Lift the canner off the burner to cool on its own. Don’t force the lid open. It may take 20 to 30 minutes for the pressure to drop.
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