Boiling Acidic Foods

• 1). Sterilize the jars and lids by dipping them in boiling water and then turning them upside on a dish rack or paper towel to drain.
  
  
• 2). Add the food to the jars. Leave a half-inch of space at the top of the jars.
  
  
• 3). Pour boiling fruit juice, syrup or water into the jars on top of the food. The liquid penetrates the free spaces around the food and keeps it from drying out while sitting. Leave ½-inch of headspace at the top of the jars.
  
  
• 4). Use a spatula to stir the jar and remove any air bubbles. Screw the lids onto the jars.
  
  
• 5). Bring water to boil in a large pot. Place the jars into the boiling water. Leave enough space between the jars to allow for water circulation.
  
  
• 6). Time the boiling process based on the food being stored (see Resources).
  
  
• 7). Remove the jars from the boiling water and allow to cool to room temperature.
  
  
• 8). Store the jars in a dark, dry area.
  
  

Pressure Cook Low Acid Foods

• 1). Sterilize the jars and lids by dipping them in boiling water and then turning them upside down on a dish rack or paper towel to drain.
  
  
• 2). Add the food to the jars. Leave ½-inch of headspace at the top of the jar and screw the lid on. Most foods have slightly different preparation requirements for canning. Prepare the food you're canning according to instructions and then add to the jars, leaving 1/2-inch of space at the top.
  
  
• 3). Place the pressure canner on the stove and place the jars inside. Cover with the pressure canner lid. Make sure the vent on the lid is open.
  
  
• 4). Turn the burner on to the highest setting and allow the canner to heat until the vent is letting out a steady flow of steam for 10 minutes.
  
  
• 5). Close the vent.
  
  
• 6). Watch the canner gauge rise to the desired pressure. It is usually 11 pounds.
  
  
• 7). Allow the jars to process for the required time. This is usually 5-15 minutes for vegetables.
  
  
• 8). Turn off the heat and allow the canner to cool.
  
  
• 9). Lift the canner lid and remove the jars. Allow the jars to cool to room temperature.
  
  
• 10
  
  Store the jars in a dark, dry area.