• include the appropriate heat processing method and time for the food and mason jar size
• designate head space for the food and jar size
• come from reputable source that unses the jars and lids that you are using today

Step-by-Step Guide - LOW ACID FOODS
1.	Review the recipe and assemble equipment and ingredients. Visually inspect mason jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage. Check screw bands for proper fit on your mason jars and that SNAP Lids are scratch-free. Wash jars and lids in hot, soapy water. Rinse well.
2.	Inspect pressure canner. Check lid and gasket to be sure an airtight seal can be achieved. Have dial gauge checked regularly.
3.	Place rack in pressure canner. Add 2 to 3 inches (5 to 8 cm) water. Place jars in canner; heat water to a gentle boil. Keep jars in canner until ready to fill.
4.	Prepare food as recipe directs.
5.	Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep SNAP Lids hot until ready to use.
6.	Pack food into a hot jar leaving 1-¼ inch (3 cm) head space. This is the space at the top of the jar between the underside of the SNAP Lid and the top of the food or liquid. Over-filling or under-filling can result in seal failure.
7.	Remove air bubbles by sliding a nonmetallic utensil such as a Bubble Remover or rubber spatula between jar and food. After removing air bubbles, readjust head space if required.
8.	Wipe jar removing any stickiness. Center SNAP Lid on jar.
9.	Apply screw band just until fingertip tight. FINGERTIP TIGHT is as snug as band can be applied with your fingers. Fingertip tight allows some 'give' between the SNAP Lid and jar to allow rising steam to escape during heat processing. The "rising steam" is created inside the jar during heat processing and must be exhausted to allow the formation of a strong airtight seal.
10.	Place jar on rack in canner. Repeat jar filling/closing steps #6-9. When all jars are filled or canner is full, check that water level in canner is about 3 inches (8 cm) or that recommended in manufacturer's manual.
11.	Lock canner lid in place, leaving vent open. Place canner over high heat. Allow steam to escape steadily for 10 minutes (venting canner). Close the vent, using the weight or method described for your canner. Gradually reduce the heat to achieve and maintain the recommended pressure. Regulate heat only with gradual changes to heat level.
12.	At altitudes up to 1,000 ft (305 m) HEAT PROCESS at 10 lb (68 kPa) pressure in a weighted gauge canner or 11 lb (75 kPa) pressure in a dial gauge canner for the specified time for food and jar size. At altitudes higher than 1,000 ft (305 m) increase lb (kPa) pressure to that recommended for your elevation.
13.	When processing time is complete, remove canner from heat. Let canner stand undisturbed until pressure drops to zero.
14.	When dial gauge registers zero or when no steam escapes when weighted gauge canner's weight is nudged, wait 2 minutes - then remove cover, tilting it away from yourself.
15.	Lift jars without tilting from canner and place them upright on a towel to cool in a draft-free place. DO NOT RETIGHTEN screw bands. Cool undisturbed for 24 hours.
16.	After jars have cooled, check jar seals by pressing on centre of each lid. If the lid center is pulled down and does not move, remove the screw band and lift the jar by the lid. Lids that do not flex and cannot easily be lifted off the jars have good seals. Refrigerate or reprocess any unsealed jars.
17.	Wipe jars with damp cloth; wash and dry screw bands. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality use home canned foods within 1 year.