You Will Need: Boiling water canner or a large, deep saucepot with a lid, and a rack (when preserving high-acid foods such as soft spreads like jams and jellies, fruit juice, fruits, pickles and salsas) or pressure canner (when preserving low-acid foods such as vegetables, meats, poultry and seafood); Tested preserving recipe; Clean glass mason jars with lids and bands (always start with new lids); Common kitchen utensils, such as a wooden spoon, ladle and funnel; Fresh produce and other quality ingredients. 1. Wash jars, lids and bands in hot, soapy water. Rinse well. Dry bands. 2. Heat jars and lids in hot water until ready for use. Jars need to be hot to prevent jar breakage when hot food is added. To prevent seal failure, do not boil lids. Leave bands at room temperature for easy handling. 3. Prepare boiling water canner when preserving high-acid foods by filling half-full with water and keep water at a simmer while covered with lid. Prepare pressure canner according to manufacturer's instructions when preserving low-acid foods. 4. Prepare tested preserving recipe using fresh produce and quality ingredients. 5. Remove hot jar from hot water emptying out water. Fill jar with prepared food leaving amount of headspace (General guideline for headspace: Leave 1/4 inch for soft spreads such as jams and jellies and fruit juices; 1/2 inch for fruits, pickles, salsa, sauces, and tomatoes; 1 inch for vegetables, meats, poultry and seafood.) specified in recipe to ensure proper sealing. Remove air bubbles, if stated in recipe, by sliding a rubber spatula between the jar and food to release trapped air and ensure proper headspace during processing. Repeat around jar 2 to 3 times. 6. Clean rim and threads of jar using a clean, damp cloth. Center hot lid on jar allowing sealing compound to come in contact with the jar rim. Apply band and adjust until fit is fingertip tight Place filled jars in canner until recipe is used or canner is full. 7. Process jars using the method and processing time indicated in tested preserving recipe, adjusting for altitude. When processing time is complete, cool canner. For boiling water canner, turn off heat and remove lid. Let jars stand for 5 minutes. For pressure canner, cool according to manufacturer's instructions. 8. Remove jars from canner and set upright on a towel to prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. Bands should not be retightened as it may interfere with the sealing process. 9. Check lids for seals. Lids should not flex up and down when center is pressed. Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal within 24 hours, the product can be immediately reprocessed. Clean jars and lids. Label and store in a cool, dry, dark place up to 1 year. Altitude Chart: If you are preserving at an altitude higher than 1,000 feet above sea level, adjust boiling water processing time as indicated for Boiling Water Canning. For Pressure Canning adjust pounds pressure as indicated. For Boiling Water Canning: 1,001-3,000 feet altitude: increase processing time by 5 minutes. 3,001-6,000 feet altitude: increase processing time by 10 minutes. 6,001-8,000 feet altitude: increase processing time by 15 minutes. 8,001-10,000 feet altitude: increase processing time by 20 minutes. For Pressure Canning: 0-1,000 feet altitude: weighted gauge 10 and dial gauge 11. 1,001-2,000 feet altitude: weighted gauge 15 and dial gauge 11. 2,001-4,000 feet altitude: weighted gauge 15 and dial gauge 12. 4,001-6,000 feet altitude: weighted gauge 15 and dial gauge 13. 6,001-8,000 feet altitude: weighted gauge 15 and dial gauge 14. 8,001-10,000 feet altitude: weighted gauge 15 and dial gauge 15.