Ladle into hot, sterilized, canning jars leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 5 minutes; cool. Carefully remove jars from water. Check for proper seal. (If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.) Store in a cool dark place. *To sterilized jars bathe them in hot water before using.
Makes 6 half-pints.