Place the metal jar-holding rack in your canner.
Add enough water to cover the jars by 1-2 inches once you’ve put them all in the canner.
Bring the water in the canner to a simmer.
Fill a teakettle with water and bring it to a boil.
Keep hot so the water is available to maintain the water in the canner at the proper level.
Using a tongs with a strong grip, lower each jar into the simmering water until the canner is full of jars.
Add water from the teakettle if needed so that the water covers the jars by 1-2 inches.
Cover the canner and increase the heat under it so the water comes to a full boil.
When the water has reached a full boil, continue a rolling boiling for 20 minutes.
Check periodically to see if you need to add more hot water from the teakettle in order to maintain the desired water level.
When the 20 minutes are up, use a tongs to lift the jars out and onto a counter covered with a towel.
Be sure the hot jars are not in a draft, and that there is at least an inch of space around each one.
Let the jars cool for 12-24 hours.
Do not move them during this time or touch the lids or tighten the rings around the lids.
At the end of the cooling period, check that all jars have sealed.
Remove the rings from those that have.
Refrigerate or re-process any that haven’t, starting over with a clean jar, and new lid and clean ring.
Follow the full process above.
