How to do a boiling-water bath

Set a rack on the bottom of a stockpot or canning pot, making sure the pot is large enough to hold the jars and allow at least 2 inches of water above them. Fill pot about halfway with water. Bring to a rolling boil.

Wash jars in hot soapy water, rinse, and set aside. Alternatively, run jar(s) through the dishwasher and leave in machine until ready to use.

Fill jars to the headspace called for in the recipe.

Slide a thin plastic or metal blade in and out of jars to remove air bubbles.

Wipe rims of jars with a clean damp towel. Place lids on top, then screw on rings only to finger-tightness or just until the band begins to tighten on the jar. Over-tightening lids can prevent the canning process from working.

When water in canner is boiling, carefully lower jars into pot using jar-lifting tongs. When all jars are in the pot, if water does not cover them by at least 2 inches, add more boiling water from a kettle until they are covered by 2 inches.

Cover pot and return to a rolling boil. Process pie fillings at a hard boil for 25 minutes (or as called for in the recipe) at sea level; add 5 minutes to this time for every 1,000 feet above sea level. Remove jars when processing time is complete.

Let jars rest on counter or table to cool for 24 hours, then check their seal. Lids should be taut, with no flex or give when you press down on them. If your jars do not pass the test, transfer to refrigerator and use pie filling within 1 week.