• Sterilize mason jars and lids by boiling them in the canning pot for 10 minutes.

• Prepare the food to be canned, whether it’s fruits, vegetables, or sauces, and keep it hot.

• Fill the sterilized jars with the prepared food, leaving proper headspace (typically 1/2 inch).

• Seal the jars with the sterilized lids and screw bands, but do not over-tighten.

• Place the jars on the canning rack inside the pot and submerge them in boiling water, ensuring at least 1 inch of water covers the tops.

• Boil the jars for the time specified in the recipe (usually 10–60 minutes, depending on altitude and contents).

• Remove the jars carefully using jar tongs and place them on a towel or cooling rack.

• Let the jars cool undisturbed for 12–24 hours. Check the lids to ensure they have sealed properly (the lid should not flex up or down when pressed).

• Step 1: Allow the canning pot to cool and empty the water carefully.

• Step 2: Rinse the pot and rack with warm water to remove any residue.

• Step 3: Wash with a sponge and mild dish soap. For mineral buildup, use a vinegar solution.

• Step 4: Dry thoroughly to prevent rust or water spots before storing.