1. Fill large canning pot with water, and heat to almost a boil
2. Prepare chosen recipe, making sure to include pectin if recipe requires and calcium water if using a pectin like Pomona Universal. Ladle cooked jam or chutney into clean, hot half-pint or pint canning jars, leaving recipe-recommended headspace
3. Release trapped air. Wipe rims clean; center lids on the jars and screw on jar bands
4. Place in canning rack and submerge with water, bringing to a boil then reduce to a simmer, covered for 15 minutes
5. Remove from heat and uncover, allowing jars to sit in hot water another 5 minutes
6. Remove jars and set aside at room temperature for 24 hours. Check seals, then store in a cool, dark place for up to 1 year

Recipe from "Put 'em Up!" by Sherry Brooks Vinton