Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent steam for 10 minutes, place the pressure regulator on top of the air vent, and let the pressure rise.
Once the canner has reached the correct pressure (10 pounds for weighted gauge and 11 pounds for dial gauge pressure canner), set a timer and process pint jars for 15 minutes, and quarts for 20 minutes at altitudes of less than 1,000 ft.
Adjust altitude if necessary (see chart below), and regulate the heat as needed to maintain a steady pressure.
When the processing time is complete, turn off the heat, and let the pressure canner cool down to 0 pressure. Once the canner is depressurized, let the canner cool additional 10 minutes before removing the lid.
Spread a dry towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.
Allow another 10 minutes for the jars to adjust to the change in pressure. Then, if the jars are still boiling vigorously, let them sit in the canner for another 5 minutes or until the boiling slows.
Use the jar lifter to lift jars carefully from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
After 12 to 24 hours, check to be sure the jar lids have sealed by pushing on the center. The cover should not pop up. The jar failed to seal if the top flexes up and down. Refrigerate it and use it within a few days.
Remove the screw-on bands and wash the jars in warm soapy water. Label, date, and store the jars in a cool, dark place for 12 to 18 months. Once the jar is open, refrigerate and use up within a week. Yields about 6 pints or 3 quart jars.