Most water bath food canning recipes call for at least 10 minutes processing time. Keep jars hot until ready to be filled. For keeping jars hot, I have two options for you.
This kind of canning is when you process jars submerged in a “bath” of boiling water, instead of under pressure like in a pressure canner. food to be canned.
Remember when pressure or water bath canning that using fresh, high-quality food makes better end product. Fill your canner about one third full of water. Heat water until hot, not boiling. Wash your jars and keep warm. (When preparing jars for canning, jars can be washed by hand or in the dishwasher.)
Jars that will be filled with food and processed in a water bath canner for less than 10 minutes must be sterilized first by boiling them in hot water for 10 minutes before filling them. WARNING a water bath canner is not suitable for canning low acid foods such as meats, poultry, fish and vegetables.