Mixed pickling spices can be purchased in grocery stores. It typically consists of cinnamon, allspice, mustard seeds, coriander, bay leaves, ginger, cloves, red pepper, black pepper, cardamom and mace. To process quart-size jars, boil the jars for 15 minutes at altitudes less than 1,000 feet elevation. For both pints and quarts, add 5 minutes processing time for altitudes between 1,001 to 6,000 feet elevation or 10 minutes processing time for altitudes above 6,000 feet elevation. High-acid foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters with a pH level of 4.6 or lower can be preserved by boiling water canning (low-acid foods, such as canned meats and fish, require a pressure cooker). Boiling water canning makes use of a large pot that’s tall enough to fully submerge canning jars by at least an inch of water. The pot is used for both sterilization of jars prior to filling and for boiling the jars once they are filled. You don’t necessarily need to purchase a boiling water bath canner if you don’t already have one. Any large, deep stockpot equipped with a lid and a rack can double as a boiling water canner. Keep in mind: The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. It is not necessary to sterilize jars beforehand if processing jars in a boiling water canner for 10 minutes of longer. The jars should instead be freshly cleaned and well washed in hot soapy water. Any jars processed less than 10 minutes must be presterilized and the lids and rings placed into simmering, not boiling, water. Rings can be reused, but lids should be new and used only once for boiling water canning.