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5. Sterilize your canning jars, lids & lid rings either on the quick rinse cycle of your dishwasher or by putting them in boiling water for a minute.
8. Put on sterilized lid & ring; tighten.9. In pressure cooker put: rack in bottom, 3 Quarts (12 cups) boiling water, and 2 TAB white vinegar (to keep jars looking fresh). Place jars inside pressure cooker. Close lid.
10. Turn heat to high and cook until pressure indicator reads 11 pounds of pressure. Adjust heat to maintain 11 pounds of pressure.
11. Cook for 15 minutes. Turn off & move pan off of heat. Allow to thoroughly cool; don't rush it or the jars may break. Once it is cool, open the pan & put jars on towel to finish cooling.