Fill the canner with enough water to cover the jars by at least 1 inch. Heat the water to a simmer (180°F). Lower the filled jars into the simmering water, making sure they remain covered by 1 inch of water. Place the lid on the canner and bring the water to a steady boil. Process the jars for the time specified in your recipe, adjusting for altitude as needed.
If the processing time is less than 10 minutes, the jars must be sterilized in boiling water before use.
When processing is complete, turn off the heat and let the jars rest in the hot water for 5 minutes. Carefully remove the jars—THEY WILL BE VERY HOT—and place them on a wire rack or a towel on the countertop. Allow them to cool, undisturbed, for 24 hours.
Do not re-tighten any bands that may have loosened during processing, as this can interfere with proper sealing. Once the jars have cooled, press the center of each lid; a properly sealed lid will not move up or down. Store sealed jars in a cool, dark, dry place.
Note: Lids are single-use and should not be reused.
Warning: Always follow the instructions provided by your pressure canner’s manufacturer. After processing, remove the jars from the canner and place them on a wire rack or towel to cool for 24 hours. Use caution jars will be very hot and may cause burns.
Do not re-tighten any bands that may have loosened during processing, as this can disrupt sealing during the first 24 hours.
After cooling, press the center of each lid; a sealed lid will not flex. Store jars in a cool, dry, dark place.
Note: Lids can only be used once.
Altitude affects processing times and pressures. For complete home-canning guidelines, consult:
Read and fully understand all instructions including those for the pressure canner before beginning. Failure to follow directions may result in serious injury.
