Get ready

Review procedure and equipment needs and choose a time when you can work with few or no interruptions. Wash canning jars in hot sudsy water; rinse. Cover with boiling water until ready to fill. Jars used in recipes in which food is processed for less than 10 minutes must be sterilized by immersion in boiling water for 10 minutes. Prepare lids and screw bands according to manufacturer's directions. Fill canner with water; start heating.