Steps in canning with a boiling water canner.
Sterilize Jars and lids by boiling for 10 minutes, or put in oven at 100 degrees for 30 minutes
Fill the canner with enough water to cover jars at least 1 inch over the tops
Place the filled jars in the canner onto the rack. If water does not cover the tops of the jars by one inch, add boiling water. By adding the boiling water to the canner, you will not lower the temperature of the water already inside the canner.
Start counting the processing time as soon as the water around the jars comes to a full rolling boil. Keep the water boiling for the whole processing time. If the water boils down and begins to expose the tops of the jars, add more boiling water.
Process for the required length of time. (Berries - pints for 10 minutes and quarts for 15 minutes)
Remove jars from canner when processing time is complete, and allow the jars to cool completely in an upgright position. Check for a seal by pushing on the lid. If it pops up and down, it has not sealed. Refrigerate unsealed jars and eat within 2 days.