Gather canning jars, lids, bands, jar lifter, funnel, bubble remover, clean towels, and a water bath canner or large pot with a rack
Inspect jars for cracks, chips, or defects
Wash jars, lids, and bands in hot soapy water and rinse well
Keep jars hot until filling
Prepare a tested high-acid recipe
Fill jars with hot food or liquid using the proper headspace
Remove air bubbles
Wipe jar rims clean
Place lids on jars
Screw bands on fingertip-tight
Fill the canner with enough water to cover jars by 1 to 2 inches
Preheat the water to hot, not boiling
Load jars onto the rack in the canner
Add more hot water if needed to maintain coverage
Bring the water to a full rolling boil
Start timing only when the water reaches a full rolling boil
Process for the full recommended time based on jar size and altitude
Keep the water boiling throughout the processing time
Turn off heat after processing is complete
Let jars sit in the canner for 5 minutes
Remove jars carefully with a jar lifter
Place jars upright on a towel or rack with space between them
Do not tighten bands or disturb jars
Let jars cool undisturbed for 12 to 24 hours
Check seals after cooling
Remove bands, wipe jars, label, and store sealed jars in a cool, dark place
Refrigerate any unsealed jars and use promptly