Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed.
Add one tsp. (5 mL) of canning salt to each jar (optional)
The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them.
For dial gauge canners, set pressure to 11 PSI (75. 8 kPa) for altitudes of 0 to 2000 feet (0 to 610 m), 12 PSI (82. 7 kPa) for altitudes of 2001 to 4000 feet (610 to 1220 m), 13 PSI (89. 6 kPa) for altitudes of 4001 to 6000 feet (1220 to 1830 m), and 14 PSI (96. 5 kPa) for 6001 to 8000 feet (1830 to 2440 m). For weighted gauge canners set pressure to 10 PSI (68. 95 kPa) for altitudes of 0 to 1000 feet (0 to 305 m), and 15 PSI (103. 4 kPa) for altitudes above 1,000 feet (304. 8 m).
Listen for a small “ping” sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
