Seal jars. Wipe rims clean, place lids on jars, and screw bands on until just fingertip-tight.
Process in pressure canner. Place jars in the canner, lock the lid, and leave the vent open. Turn heat to high and allow steam to vent continuously for 10 minutes. Close the vent to pressurize.
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For altitudes below 1,000 ft, process at 11 PSI on a dial-gauge canner or 10 PSI on a weighted-gauge canner.
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Processing times: 75 minutes for pint jars, 90 minutes for quart jars.
Cool and check seals. Turn off heat and allow canner to depressurize naturally. Remove jars and let them cool for 12–24 hours. Check seals, label, and store in a cool, dark place for up to one year.
