Fill canner with enough water to cover jars by 1 inch of water. Heat to simmer- 180 degrees F. Lower filled jars into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid and heat to a steady boil. Boil jars according to time specified in recipe- adjust for altitude. Jars must be sterilized in boiling water if process time is less than 10 minutes. Turn off heat and allow jars to stand in water for 5 minutes. Remove the water and cool jars on a wire rack or towel on countertop for 24 hours. !Caution– jars will be hot and can cause burns. After removing jars, do not re-tighten bands that may have loosened during canning. This may interfere with the sealing process within the first 24 hours. Press on the cooled lid- if the jar is sealed, the lid will not flex up or down. Store jars in a dark, dry and cool place. Important- the lid can only be used once.