How to Sterilize and Seal Jars for Canning

There are two schools of thought on the proper way to preserve foods in sterilized, sealed jars. One method is to fill washed jars with food, seal the jars with lids, and process the filled jars on a rack fitted into a large pot of boiling water for 10 to 15 minutes. What I (and many other Southerners) object to with this method is the fact that cooked foods such as fruits, pickles, and certain relishes risk being overcooked and becoming mushy from the extra boiling. Preferable and easier is the fail-proof method described below, so long, that is, as you take care not to touch the insides of the sterilized jars, wipe the rims clean, make sure the food is boiling hot, and screw the lids on tightly. This is the method I’ve used for decades, and I’ve never once “lost” a jar of pickles or preserves.