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  • Serves: 1 Guide

Cooling Jars

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Category: Canning

 Ingredients List

  • When you remove hot jars from a canner, do not retighten their jar lids.
  • Retightening of hot lids may cut through the gasket and cause seal
  • failures. 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 (Plate 1).
  • 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 sealed lids. For more information see "Testing Jars
  • Seals".
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Coonie Red Beans
Categories: Casserole
Yield: 8 Servings

1 lb Dried red beans
8 Ham hocks
2 lb Hot link sausage
4 Ribs celery; chopped
3 md Onions; chopped
2 Cloves garlic; chopped
1 Bunch parsley; chopped
1 ts Liquid crab boil
Salt & pepper to taste

Soak heans overnight or pour boiling water over beans and let stand 30
minutes to 1 hour. Wash ham hocks; place in pan and bring to a boil. Cook
heans in large pot of water; add ham hocks: add seasonings and boil slowly;
reduce temperature to medium. Add crab boil; add sausage. Cook slowly for
several hours. Serve with rice.


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