Wash jars, lids, and bands in hot soapy water
Rinse well and keep jars hot until filling
Prepare food using a tested canning recipe
Fill jars with the correct headspace
Remove air bubbles with a nonmetallic tool
Wipe jar rims clean with a damp cloth
Place lids on jars
Screw bands on fingertip-tight
Process jars in a boiling-water bath or pressure canner as required
Remove jars and let them cool undisturbed for 12 to 24 hours
Check seals by pressing the center of each lid
Store sealed jars without bands in a cool, dark place