2 Filling & processing the jars

If you have sterilized the jars in the water canner, the rack will already be in place. If you have not, before filling the jars, insert the rack into the canner. Fill the canner about two-thirds full with water and bring to a boil over high heat. At the same time, bring a tea kettle full of water to a boil, and then adjust the heat to maintain a simmer, in case you need additional boiling water to cover the filled jars once they are in the canner.

Working with one warm, dry jar at a time, place a funnel over the opening. Depending on the recipe, use a ladle, slotted spoon, or other utensil to fill the jars, leaving the amount of headspace called for in the recipe. To determine the headspace, measure the space between the top of the jar and the top of the food or liquid in the jar. Run a thin nonmetallic spatula or a chopstick around the inside edge of the jar to release any air bubbles trapped inside, and then adjust the headspace if necessary. Wipe the rim with a clean, damp cloth to remove any errant droplets that could prevent a proper seal. Use nonmetallic tongs or a magnetic wand to remove a hot lid from the simmering water, and dry with a clean kitchen towel. Top the jar with a dry, warm lid. Then screw a band over the lid just until it is secure. Do not turn the band too tightly, as the seal must allow air to escape from the jar during processing.