- Prepare your recipe.
- Fill the canning kettle with enough water to cover the jars by at least one inch, drop the rack in the bottom of the pot, and bring to a rolling boil.
- Wash the jars and lids with warm, soapy water. Place on a sheet pan lined with a kitchen towel. Gather the clips or rings.
- Ladle the food into the jars leaving the appropriate headspace (noted in the recipe). Carefully clean the rim of the jar using a damp towel. Cap the jar and snap on the clips (or finger tighten the ring).
- Keeping the jars upright, lower them into the boiling water. Process the jars in the waterbath starting the timer when the water returns to a rolling boil.
- Remove the jars from the waterbath (without tilting) and place back on the sheet pan lined with a towel. Allow to cool completely before washing the jars well and labeling with the contents and date.
- Store in a dark cool spot. Most home-canned products are shelf stable for 12 months.