Sterilizing jars

Sterilize the canning jars by immersing them in boiling water for 10
minutes. Do not allow the jars to touch each other. Meanwhile, prepare
the lids and screw bands according to the manufacturer’s directions.
Heat water in the canner to boiling.

Carefully remove one jar at a time from the boiling water. Place the hot
jars on cloth towels to keep them from slipping on the counter while
you fill them.

Canning equipment

The proper equipment is essential for safe, successful canning.
Canning equipment can be found in hardware stores and some
discount and grocery stores during the canning season.

Always use heavy saucepans and Dutch ovens when making jam and
jelly mixtures. The mixture may scorch if cooked in light-weight pans.

Acidic foods, such as jams, jellies, fruits, relishes and pickles can be
canned in a boiling-water or water-bath canner. Tomatoes may be
canned safely in a water-bath, but you must add an acidic ingredient,
such as lemon juice, to the tomato mixture. Any large pot can be used
as a water-bath canner provided it has a rack, a tight-fitting lid, and is
deep enough to allow one inch of water to boil briskly over the tops of
the jars. Processing time depends on the food being processed and
the altitude at your location.

Use a pressure canner for vegetables and other non-acidic foods. The
pressure canner is a heavy pot with a rack, a tight-fitting lid that has a
vent or petcock, a dial or weighted pressure gauge, and a safety fuse.
Pressure canners allow foods to be heated to 240° to 250° Fahrenheit
and to be held at that temperature for as long as necessary. When
using pressure canners, always follow the manufacturer’s directions.
As with water bath canning, processing time depends on the food
being processed and the altitude at your location.

Use only standard canning jars. These jars are tempered to withstand
the heat inside the canner and their mouths are specially threaded for
sealing canning lids. Mayonnaise and other commercial food jars
should not be used for canning. Before you start, inspect the jars
carefully and discard any with cracks or chips. 

You’ll also need canning lids and screw bands. Lids are designed for
one-time use and are best purchased for the current canning season.
Screw bands can be reused if they are not bent or rusty. 

Lid lifters are handy tools with a magnet at one end to make removing
lids from boiling water easy. Jar lifters should be coated with rubber or
plastic to prevent metal from touching the jars and possibly chipping
them. Use the lifter to remove jars easily and safety from the water
bath or pressure canner.

A wide-mouth funnel enables you to pour food into the canning jar
without spilling. Use plastic ones instead of metal to avoid chipping
glass jars.

Use a ladle to add the food to the jars.

You’ll need a clean ruler to measure the headspace between the top
of the food and the rim of the jar.

Use a narrow rubber scraper to release trapped air bubbles in the jar.
Gently work the utensil around the jar’s sides. You may need to add
more liquid to the jar after releasing the air bubbles. Remember that it
important to keep the proper headspace. (That is the space between
the top of the food and the jar rim.)

A timer ensures accurate timing for cooking jams, jellies, and sauces
and for the final processing time.

from Better Homes & Gardens