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Pack the jars tightly and then pour in the hot brine to cover the vegetables, allowing the specified amount of headroom.
Remove air bubbles by raising and lowering a chopstick or a plastic knife around the inside of the jars. This is very important, because trapped air bubbles can cause a jar to shatter as it heats. Add more brine to cover the vegetables, if necessary.
Set the jars on a rack in a canner or pot that's half-filled with hot, but not boiling water. Add more hot water to cover the jars with 2 inches of water. Cover the pot, turn the heat to high and bring the water to a boil. When it starts to boil, begin timing—use the recipe's processing time as a guide.
Remove the jars immediately when the time is up. Let jars cool undisturbed for at least 12 hours. Never tighten the bands after the jars have been processed; this could break the seal.
Test the seals. After the jars have cooled, gently remove the screw bands and test the seals by lifting the jar by its lid.
Store sealed jars in a cool dry place.
--Source: Pickles by the Pint, by Andrea Chesman.
Published 08/22/08
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Wash the jars and screw bands with hot, soapy water and rinse well. Follow the manufacturer's directions for preparing the lids. The jars must be hot when you pack them, so the hot brine doesn't shatter the glass.
