Place the clean lids to be used in a pan of water and bring to a boil.
- 2 cups sugar
- 2 cups water
- 2 cups white vinegar
- 1 tsp cloves
- 1 tsp allspice
- 1 tbsp cinnamon
- onions (optional)
- Place a rack in the bottom of a large kettle and fill it halfway with water. Heat extra water in a saucepan as a reserve. Bring to a boil over high heat and carefully lower the jars into the pot using a jar lifter or a wire rack made for this purpose. Add more boiling water from your reserve until the water level is 2 inches above the tops of the jars. Cover the kettle and bring the water to a full boil. Reduce the heat and maintain a gentle boil for the entire processing period of 30 minutes.
Test the seals on the cooled jars by pushing on the center of the lid. If the lid feels solid and doesn't indent, you have a successful vacuum seal
Remove the screw bands from the sealed jars, wash them in hot, soapy water and put them away for another canning adventure.