Spoilage organisms are in the air and there is danger of them contaminating the food as it is transferred from boiler to jar. This can happen when even the utmost care is taken. Therefore, boiling-water bath processing is needed.
After adjusting the lid, put the jar on the rack into the actively boiling water.
Now that the jar is in the water bath canner, fill the next jar. Continue until all jars are in the canner. Be sure to leave a small space around each jar. This allows the water to circulate. Water should come 2 or more inches above jar tops; add boiling water if necessary.
Cover the canner with a close-fitting lid and bring the water back to boiling as quickly as possible. Start to count the processing time when the water returns to boiling, and continue to boil gently and steadily for the recommended time according to the recipe.
When time is up, slide the canner from the hot range unit. Close windows and doors so that a draft will not be blowing on jars as they are removed. As you remove the lid, be sure to do this away from you so that you will not be burned by steam. Remove one jar at a time, using your canning tongs. Complete the seals if the manufacturer so directs. Set jars upright, away from a draft, and several inches apart, on a dry cloth or wire rack to cool. Do not cover with a cloth.
For fermented (brined) cucumbers and fresh-pack dills, start to count the processing time as soon as all the filled jars are in the actively boiling water. This prevents development of a cooked flavor and loss of crispness.
Most pickle and relish recipe processing times are given for altitudes less than 1,000 feet above sea level. If you are 1,000 feet or above, you need to increase the recommended processing time. See [table] in canning chapter by Carole Davis.
After 12 to 24 hours, check to make sure the jars have an airtight seal. Read the manufacturer’s directions but if these are not given, here are some general ways to tell if the seal is airtight. For the metal lid with a sealing compound and the metal screw band, if the center of the lid has a slight dip or stays down when pressed, the jar is sealed. Another test is to tap the center of the lid with a spoon. A clear, ringing sound means a good seal. A dull note, however, does not always mean a poor seal. Another way to check for an airtight seal is by turning the jar partly over. If there is no leakage, the jar may be stored.
If the porcelain-lined zinc cap with rubber ring has been used, check for airtight seal by turning the jar partly over. If there is no leakage, the seal is tight.
If the jar is not sealed, use the product right away or recan it. To recan, empty the jar, repack in another clean jar, use a new lid, and reprocess the product as before.