With a few tools and basic techniques, you're on your way
2 Lift rack with jars onto edge of canner, using tongs and a hot pad. Using jar lifter, transfer jars to towels on a work surface. Don’t tighten rings. Cool completely at room temperature. You may hear a “ping” as jars form a seal.
3 Press on the center of each lid. If it stays down, the jar is sealed. If it pops up, it isn’t (you can still eat the food ― chill it as if it were leftovers). Label jars and store in a cool, dark place up to 2 years for best quality.