- First, assemble and gather all of the necessary canning equipment and supplies.
- Waterbath canner or a large, deep saucepot with a lid and a rack
- Jar Lifter
- Home Canning Funnel
- Glass jars made for preserving, lids and bands (always use new lids) Tool for measuring headspace and removing bubbles
- Bubble remover and Headspace tool
- Kitchen Utensils: ladle, pairing knife, large bowls, towels, measuring cups, large spoons
- Check jars, lids and bands for nicks, cracks, uneven or sharp edges. Wash everything in hot, soapy water and dry. Keep jars warm until ready to use which will prevent them from breaking when filled with hot food. Lids and bands can be kept at room temperature.
- Fill water batch canner to at least half-full with water. Cover and maintain a simmer until jars are filled and placed in canner.
- Use a jar lifter to remove the pre-heated jar. Prepare and pack food into jar, one jar at a time (using a jar funnel), according to instructions in your recipe. Remove air bubbles by running a non-metallic spatula between the jar and food to release trapped air. Be sure to leave the recommended amount of head space between the food and the rim of the jar.
- Wipe the rim and threads of the jar using a clean damp cloth or paper towel to remove any food residue. Place lid on jar, following by the band. Adjust the band until it fits finger-tip tight. No need to screw it down hard. Repeat until all jars are filled. Place jars on rack inside of canner.
- Lower rack gently into canner. Make sure water covers jars by at least 2 inches. Add additional hot water if needed until your jars are covered.
- Place lid on water bath canner and bring water to a full rolling boil. Begin processing time when the canner comes to a full boil. Start your timer when the canner comes to a full boil. Process in the boiling water for the amount of time indicated in your recipe. When time is complete, turn off heat and remove lid. Allow jars to rest in canner a few minutes before removing them from the canner to give them a chance to become acclimated to the outside temperature.
- Using a jar lifter, carefully remove the jars from the canner and and set upright on a wooden board or a thick towel to cool in a draft free area. Leave jars undisturbed for 12 to 24 hours. DO NOT retighten bands as this may interfere with the sealing process.
- Inspect lids for seals. The seal should be sucked down with no flex when the center is pressed and should not pop up. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached.
- Clean both the canning jars and lids, label and store in a cool, dry, dark place for up to 18 months.