Process high-acid foods in boiling water to create a vacuum seal and destroy spoilage organisms.
Use only tested recipes from reliable sources — do not improvise ratios.
Sterilize jars and keep lids warm until filling.
Fill jars leaving proper headspace as specified in the recipe.
Remove air bubbles, wipe rims clean, and apply lids fingertip-tight.
Process jars fully submerged in boiling water for the time specified in the recipe.
Cool undisturbed for 12–24 hours; check that lids are concave and do not flex when pressed.
12–18 months in a cool, dark pantry when properly sealed
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