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 and then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) or 90 minutes for quarts.
When complete turn off the heat and let pressure return to zero naturally. If you have a lid lock you will want to wait till the lock drops. Wait two minutes longer and remove the weighted gauge or pressure regulator.
Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.