The Boiling-Water Canning Method

You need:

Boiling Water canner
Jars, lids, and screw bands
Jar lifter, magnet, and wide mouth funnel
bowls
ladle, spoons, and potato mashers (when making jams)
6 qt. sauce pan

Clean jars, lids, and screw bands in hot soapy water. Rinse well and drain. Inspect jars for any cracks or chips. Heat jars by placing on the rack in the bottom of the canner. Do not overfill, as you don't want the jars clanging into one another. When using 8 oz. jars or smaller, add water to the jars and the canner until it reaches the top of the jars. When using pint jars or larger, add water to the jars and the canner until the jars are two-thirds full. Cover the canner and bring the water to a simmer over medium heat. It is not necessary to bring to a full boil, but to heat at a simmer to destroy any microorganisms.

Set the screw bands aside. They do not require heating. Place the lids in a small saucepan, cover with water and bring to a simmer. DO NOT BOIL. Keep the lids hot until ready to use.

When ready to fill jars, remove ONE JAR at a time from the simmering canner. Empty the water and ladle (using a wide mouth funnel) your product into the jars, leaving 1/4 in. of headspace between the top of the product/liquid and the lids. Wipe rims clean with a damp towel. Add the lid and screw on the band. Put the filled jar into the canner. Once all filled jars are in the canner, bring to a boil. Cover the canner and boil the time required in the recipe. Let jars rest in the canner for approximately five minutes. Remove from the water and let cool for 24 hours. Listen for the pop of perfection as the lids get sucked down and seal. Eat within one year.