Chili 2 of 2

Since this is a hot jar method, heat your water first THEN put the warm/hot jars in. Turn on high until steam starts coming out in a steady stream. Vent for 10 solid minutes. This is the process that sucks the air out of the jars. Place weight on. Do not start counting 75 minutes/pints or 90 minutes/quarts until weight begins to jiggle. When it jiggles good, turn stove down to medium and start timer. Process 75/90 minutes. When done, turn off stove. Can slowly move to cold eye of stove for faster cooling. When silver pressure button lowers on its own, remove weight and crack lid a bit to let extra steam out. Wait 5 minutes so jars can get acclimated to surrounding air in room and remove to towel, counter rack or rubber mat. Note: Do not use the quick cool method (running under cold water) because it stops the processing method from killing botulism spores. Let it cool naturally. God bless!