Wash & Inspect Your Gear
Wash jars and lids in hot, soapy water. Make sure you visually inspect them before each use; look for cracks or uneven rims that may hinder the sealing process.

Keep Jars Warm & Clean
Keep jars hot until ready to be filled (the same goes for the lids and rings). To do this, place the clean lids, rings and jars upside down in a large pot filled 2 inches (5 cm) deep with hot water. Alternatively, leave the jars and lids in the dishwasher after running it.

Fill Jars & Remove Air Bubbles
Using your funnel, fill jars with food, leaving at least 1 inch (3 cm) of headspace between the food and the rim of the jar. Use a nonmetallic spatula to press the food against the inside walls of the jar, thus removing any air bubbles.

Wipe & Tighten
Wipe any food off the rims of the jars and center a clean lid on top of the jar. Screw the ring on and tighten, but not too much; overtightening may prevent air from escaping, thus creating a vacuum seal inside the jar.


Submerge Jars in Boiling Water
Bring a large pot of water to a boil. Place the filled jars in your canning rack. Slowly lower the rack into the boiling water, making sure the jars are covered by 1 inch (3 cm) of water.

Cover & Boil for 10 Minutes
Cover the pot and boil for 10 minutes, longer if you live at high altitude.

Turn Off the Heat & Let Sit to Stabilize

Turn off the heat, uncover and let sit for 5 minutes to allow the pressure inside the jars to stabilize. Then, carefully remove the rack from the water and the jars from the rack. Let the jars cool, upright and undisturbed, for 24 hours. Do not press the lids!

Quality Control & Labelling
Once the 24-hour cooling period has passed, check each jar for faulty sealing by pressing the center of each lid. The lids should be slightly curved inward. Any unsealed jars should either be refrigerated (and their contents consumed quickly)
or re-processed. Sealed jars can be labelled with the date and contents and put away!