Preheat the water to 140 degrees for raw-packed foods and to 180 degrees F for hot-packed foods.
Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water, or fill the canner, one jar at a time, with a jar lifter.
Add more hot water, if needed, so the water level is at least 1 inch above jar tops.Cover with the canner lid.
Turn heat to its highest position until the water boils vigorously.
Set a timer for the minutes required for processing the food.
Lower the heat setting to maintain a gentle boil throughout the process schedule.
Add more boiling water, if needed, to keep the water level above the jars.
When jars have been processed for the recommended time, turn off the heat and remove the canner lid.
Using a jar lifter, remove the jars and place them on a towel, leaving at least 1 inch of space between the jars during cooling.
