Editor's note: These instructions are excerpted from The Complete Book of Year-Round Small-Batch Preserving by Ellie Topp and Margaret Howard. They originally accompanied the following recipes:

　　Old-Fashioned Raspberry Jam

　　Jalapeño Mint Jelly

　　Sweet and Chunky Apple Butter

　　Below is the step-by-step procedure for processing foods that require less than 10 minutes processing time. Use this procedure for all sweet spreads as directed in the recipes.

　　If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then sterilize the jars while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe.

　　

Ingredients

　　

20 Minutes Before Processing

Step 1

Partially fill a boiling-water canner with hot water. Place the number of clean canning jars needed to hold the quantity of finished food prepared in the recipe into the canner. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars. Cover and bring the water to a boil over high heat. Boil for at least 10 minutes to sterilize jars. This step generally requires 20 to 30 minutes, depending on the size of your canner.

　　

5 Minutes Before Processing

Step 2

Approximately 5 minutes before you are ready to fill the jars, place lids in hot or boiling water according to manufacturer's directions.

　　

Filling Jars

Step 3

Remove jars from canner and pour or ladle the foods into hot jars to within 1/2 inch (1 cm) of top rim (head space). If the food is in large pieces, remove trapped air bubbles by sliding a clean small wooden or plastic spatula between glass and food; readjust the head space to 1/2 inch (1 cm). Wipe jar rim to remove any stickiness. Center lid on jar; apply screw band just until fingertip tight.

　　

Processing Jars

Step 4

Place jars in canner and adjust water level to cover jars by 1 to 2 inches (2.5 to 5 cm). Cover canner and return water to boil. Begin timing when water returns to a boil. Process for 5 minutes.

　　

Step 5

Remove jars from canner to a surface covered with newspapers or with several layers of paper towels and cool for 24 hours. Check jar seals (sealed lids turn downward). Label jars with contents and date and store in a cool, dark place.

　　From The Complete Book of Small-Batch Preserving by Eleanor Topp and Margaret Howard © 2001. Reprinted with permission from Firefly Books Ltd. Buy the full book at Amazon or Thrift Books.