the best part of canning

Carol this is for you. I am still just as excited about this part of canning, as last year when it was all new... after removing the salmon from the pressure cooker ( 110 minutes a 10lbs of pressure at 240degrees) and after cooling down for half hour before able to open pressurized lid... they are still boiling on the counter for like another half hour.. it's really cool, and it's usually at like 1am in the morning...