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:
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Fast Favorite Garlic Dill Pickles
Mango Chutney
Below is the step-by-step procedure for the processing of foods that require 10 minutes or more processing time. Use this procedure for most condiments 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 bring the water and jars in the canner to a boil 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. The jars do not need to be sterile if the processing time is 10 minutes or longer, but they do need to be hot. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars.
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