Recognizing the steps to the fine, tasty art of canning
There are two steps to canning. First you must sterilize the jars; then you have to process them when filled.
To sterilize, wash jars, lids and screw bands in warm, soapy water. Rinse. Set aside. Place rack in the bottom of the canner. Place jars on top of rack. Fill canner with water until the jars are covered by about 1 inch. Bring water to a simmer.
Prepare recipe per instructions. Remove jars from canner. Fill jars, leaving either a 1/4-inch or 1/2-inch head space, as the recipe dictates. Insert a small spatula or similar slender nonmetallic object into the jar two or three times to help release air bubbles. Wipe jar's rim with a damp, clean cloth or paper towel.
Center lid on top of jar. Place screwband on the jar. Twist screwband until fingertip-tight.
Place jars back into canner, place lid on canner and bring water to a full rolling boil over high heat. Let jars process for however long the recipe states. Turn heat off, remove lid and let jars stand in the water for 5 minutes. Then remove jars from canner. Let jars sit upright on a towel. Let cool, undisturbed, for 24 hours.
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