*  Exported from  MasterCook  *
 
                           Hot Water Bath Basics
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning, Preserves, Etc.         Pickles & Relishes
                 Preserves                        Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *****  NONE  *****
 
 Fill boiling water-bath canner two-thirds full of water.  About 30 minutes
 before filling jars, bring to boil. Use only new lids and canning jars free
 of nicks and cracks. Wash, rinse and air-dry jars.  Fifteen minutes before
 filling, place jars, funnel and a 1/2 cup metal measure in canner rack; boil
 for 15 minutes. Fill jars, using funnel and metal measure for ladling,
 leaving a 1/2-inch headspace.  Avoid splashing chutney onto rim of jar; wipe
 rim if necessary. Centre lids on jars; screw on bands until finger tight.
 Return jars to canner. Cover and return to boil; boil for 10 minutes. Let
 jars cool on rack for 24 hours.  Check that lids curve downward.  (If any
 don't, refrigerate to use within 3 weeks.)  Label and store in cool, dry,
 dark place for up to 1 year
  
 
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