STERILIZING EQUIPMENT: Place a rack in the bottom of a pot, add canning jars, and fill with water to cover jars by 1″-2″. Bring water to a boil, add rings and lids, and boil for at least 10 minutes (leave equipment in water until needed). Dip tongs and a table knife in boiling water for 30 seconds. Use tongs to transfer equipment. Christopher Hirsheimer
FILLING JARS: Fill hot sterilized jars to within 1/2″ of top, and use sterilized table knife to dislodge any air bubbles. Wipe rim with a hot, damp towel, place lid on, and screw on ring. Christopher Hirsheimer
PROCESSING PICKLES: Place jars in canning rack and lower into pot, with 5″ hot water. Add hot water to cover jars by 2″. Cover pot, bring water to a boil, then begin processing according to recipe. (Add 5 minutes for every 1,000-3,000-foot increment above sea level, up to 8,000 feet.) Christopher Hirsheimer
CHECKING SEAL: Allow jars to cool completely. Press center of the lid. If lid isn’t concave (if it pops), the jar did not seal; refrigerate it and consume contents within 2 weeks.