Wash jars, lids, and bands in hot soapy water
Inspect jars for chips or cracks
Prepare the food using a tested canning recipe
Fill a water bath canner with enough water to cover jars by 1 to 2 inches
Preheat the water to hot, not boiling
Keep jars hot until ready to fill
Remove air bubbles from filled jars with a nonmetallic tool
Wipe jar rims clean with a damp cloth
Place lids on jars and screw bands on fingertip-tight
Load jars into the canner using a jar lifter
Add more boiling water if needed to keep jars covered
Bring the water to a full rolling boil
Start timing only when the water is boiling
Process for the exact time listed in the recipe
Turn off heat and let jars rest in the water for 5 minutes
Remove jars carefully and place them upright on a towel
Leave space between jars while cooling
Do not tighten bands after processing
Let jars cool undisturbed for 12 to 24 hours
Check seals by pressing the center of each lid
Remove bands, label jars, and store in a cool, dark place