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Wipe the rims of the jars with a clean damp cloth to remove any residue. Centre the lids and screw them on just to the point of resistance.
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As you fill the jars, close, and put them in your canning pot, then add water to cover by at least 2.5 cm (1 in). Cover the pot, bring to a boil, and boil for 15 minutes.
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Turn off the heat, uncover the pot, and wait 5 minutes before removing the jars, being careful to hold them upright.
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Let the jars cool on a board or cloth on the countertop, without moving them for 24 hours. Do not tighten the lids.
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Once cooled, check that the lids are properly sealed. The lid centres should be curved downward and not move when pressed.
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Label the jars and store in a cool, dark place. Use within one year.