Place raw-pack jars in water that is hot (180° to 190° F), just below boiling. Then bring it to a boil after adding jars.
As the rack of jars is lowered into the water, the water level will rise. If more water is needed to have the jars completely covered by 2 inches of water, add boiling water.
Prepare only enough jars of food at one time to fill the canner. Work rapidly, allowing as little time as possible between filling and closing the jars and getting them into the canner.
Start counting processing time as soon as the water in the canner reaches a gently rolling boil. Put the lid on the canner. Set your timer or clock and make a written note of starting time and final time. Keep the water boiling all during the processing period. If water boils down, add boiling water sufficient to keep it at the required height. When pouring water, avoid letting it hit tops of the jars.
Process for the recommended length of time. Do not cut processing time.
Pressure Canner
Follow the manufacturer’s directions for operation of your pressure canner before, during and following processing. Supplement these directions with information in U.S. Department of Agriculture or Extension publications.
Count processing time as soon as the pressure reaches 10 pounds or the proper pressure adjusted for altitude. Be sure to hold pressure steady.
At end of the processing time, remove the canner from the heat. Allow the canner to cool until the gage registers zero to avoid breakage of jars and loss of liquid from jars. After a minute or two, open the petcock gradually and remove the cover. If a weighted gage is used, nudge the weight slightly. If no steam escapes, pressure is down. Tilt the far side of the lid upward so steam escapes away from your hands and face. Because food in the jars may be boiling vigorously, leave jars in the canner about five minutes and then remove them.