- 1). Remove the rack from a boiling water canner and set it aside. Fill the canner with water so the level is between 2 and 3 inches taller than the jars.
- 2). Put the canner on the stove. Heat up the water on medium heat.
- 3). Check the temperature of the water every minute. If the contents of the jar are raw, you need a temperature of 140 degrees Fahrenheit. If the contents are cooked and still warm, you need a temperature of 180 degrees.
- 4). Check the jars to make sure the lids are screwed on tightly. Put the jars in the canner's rack. Insert the rack into the canner.
- 5). Bring the water to a slow, steady boil. The amount of time the jars need to stay in the boiling water depends entirely on the contents of the jar. If you are unsure about the correct amount of time, see the Canning Guide link below for a complete list of canning times.
- 6). Remove the rack after the jars are finished boiling. Place the jars at least an inch apart on a wooden board.
- 7). Check the jars after they have cooled for 24 hours. If the circular tab in the center of the lid is pressed down, then it is properly sealed. If the tab is in the upward position, repeat the process.
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