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How critical is it to leave the jars to cool in the hot water bath over night? I have enough...

tomatoes to make 2 batches and I would like to do it all today. When I have canned other things I have taken the jars out of the pot and let them cool slowly on a counter - there has never been a problem with them sealing. Can I just process the jars of green cherry tomato pickles a little longer? What is the rational behind letting the jars cool in the water bath? I had some of the pickles someone else made and they were really good. So I decided to try it with my green tomato crop. Thanks for answering


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Lamme says

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7 years ago
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