Ingredients
Directions
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Put filled glass jars into canner of hot or boiling water. For jams, preserves and raw packed fruits or tomatoes, have water in canner hot but not boiling. For pickles and hot packed fruits and tomatoes, have water boiling. Add boiling water until it is an inch or two over tops of containers; don’t pour boiling water directly on glass jars. Place cover on the canner.
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For most foods, you start to count processing time when water in the canner comes to a rolling boil. Processing methods for some pickles, such as fresh-pack dill pickles, are slightly different from the usual water_bath procedures. For these products, start to count the processing time as soon as you place the filled jars in the actively boiling water. Follow instructions carefully for the food you are canning.
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Keep water boiling gently and steadily during the time recommended for each food. Add boiling water during processing if needed to keep containers covered. Remove jars from canner immediately when processing time is up.