Place sterilized jars in a large pot and fill the pot with enough water to cover the jars. Keep the jars in simmering water until ready to fill. You can also wash and dry jars in the dishwasher; keep jars in dishwasher with the door closed to keep them warm and remove them as needed.
Dry the bands. Lids must be simmered for 10 minutes to "activate" the sealing compound that helps achieve a vacuum seal. Keep lids in simmering water until read to use.
Place the lids and bands on the jars. Tighten bands just until you feel resistance you don't want to overtighten the bands. Fill a boiling-water canner or large, deep Dutch oven fitted with a round, metal cooling rack about half full with water. Bring to a full simmer. Lower the filled jars into the simmering water one at a time with a jar lifter or use a canning rack to lower all the jars into the water at once.
If your canning pot does not have a canning rack, a wire rack on the bottom of the pot is recommended to prevent the jars from breaking. Check the water level. If the water does not cover the jars by 1 to 2 inches, add boiling water as needed. Bring to a rolling boil, cover the canner and boil for 10 minutes if using 4-, 8- or ounce jars or for 15 minutes if using ounce jars.
Place the seal on top of the jar, then screw on the metal ring. Do not overtighten, but screw the ring on until it stops naturally. Place the jars in the canner and turn on the heat. The water should cover at least 2 inches of the jars. Bring the water to a boil. Place the lid on top and boil for at least 10 minutes, up to 30 minutes. The time depends upon the type of preserved item.
Follow the guidelines that come with the canning seals. Turn off the heat after the allotted time and remove the lid. Be careful of the steam.
Use the tongs to remove the hot jars and place them on a dishtowel to cool. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 10 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
New canning jars out of the box are not sterile. When the process time for canning a food is 10 minutes or more at , feet elevation , the jars will be sterilized DURING processing in the canner.
If you place the cans upside down after removing them from the boiling water, the near boiling content of the jars will come in contact with the upper part of the jar and the lid and continue the sterilization even after the jar has been removed from the boiling water. Adjusting the bands while the jars are hot will disturb the gasket and lead to failed seals. Let the jars cool at room temperature for at least 12 hours and up to 24 hours before you test the seals.
Sterilizing is a crucial part of preserving to remove any bacteria, yeasts or fungi thus protecting the food you put into the jar.
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