Processing

This, for those to whom the term may be new, is done in either a boiling-water bath (212 degrees at sea level) or a hot-water bath (190 degrees). The food is put into the jars, lids are put on, the jars are immersed in water (1 to 2 inches over the lids) in a deep kettle and boiled (or simmered) for a specified time. Whenever processing is required, the directions and timing are given in the recipe.