Before you begin preparing the food, fill the water bath canner half
full of hot water. This permits water to heat while you prepare the
food. Put a large kettle or teakettle of water on to boil. The water
should be boiling when hot-pack food is put into the canner.
Place raw-pack jars in water that is hot (180° to 190° F), just below
boiling. Then bring it to a boil after adding jars.
As the rack of jars is lowered into the water, the water level will
rise. If more water is needed to have the jars completely covered by 2
inches of water, add boiling water.
Prepare only enough jars of food at one time to fill the canner. Work
rapidly, allowing as little time as possible between filling and closing
the jars and getting them into the canner.
Start counting processing time as soon as the water in the canner
reaches a gently rolling boil. Put the lid on the canner. Set your timer
or clock and make a written note of starting time and final time. Keep
the water boiling all during the processing period. If water boils down,
add boiling water sufficient to keep it at the required height. When
pouring water, avoid letting it hit tops of the jars.
Process for the recommended length of time. Do not cut processing time.