Place warm snap lids onto clean rims and fit the screw band finger tight. Do not over tighten the screw bands. Do not tip the jars. Place jars into your pressure canner and add water according to manufacturers instructions.
Heat process 500 ml jars for 55 minutes at 10 lb (68 kPA) in a weighted gauge pressure canner or at 11 lb (75 kPA) in a dail gauge pressure canner. Begin timing processing time when the pressure has been reached. Check the gauge frequently to adjust the heat, if necessary, to maintain this pressure.
For 1 Liter jars, heat process for 90 minutes at 10 lb (68 kPa) in a weighted gauge pressure canner or at 11 lb (75 kPa) in a dail gauge pressure canner.
If you are at an altitude above 1,000 feet (305 meters), heat process at 15 lb (102 kPA) in a weighted gauge pressure canner for the same duration. For a dial gauge pressure canner, required pressure is as follows for the various altitudes:
0-2,000 feet (0-609 m): 11 lb (75 kPa)
2,001-4,000 feet (610-1,219 m): 12 lb (82 kPa)
4,001-6,000 feet (1,220-1,828 m): 13 lb (89 kPa)
6,001-8,000 feet (1,829-2,438 m): 14 lb (95 kPa)
8,001-10,000 feet (2,439-3,048 m): 14 lb (102 kPa)