Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the ventby adding the weighted gauge or pressure regulator (for dial gauge canner).
Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dialgauge canner) and quarts at 90 minutes.
When complete turn off theheat and let pressure return to zero naturally. Wait two minutes longer andopen vent. Remove canner lid.
Wait 10 minutes then remove jars and place on dishtowelin a place that they will sit overnight to cool. Do not touch or move them tillthe next morning.