Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from canner. Drain and place on the towel.
Add the following to each jar: 1 bay leaf, 1 dill flower head, 1 clove crushed garlic, 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, 1/2 teaspoon red pepper flakes.
Raw pack the cucumbers vertically into the jar leaving 1/2-inch headspace.
Use your canning funnel and ladle to add hot brine over the pickles maintaining 1/2 inch of headspace. Make sure all the pickles are submerged under the brine. Remove and trim any that stick out, and adjust the headspace again if needed.
Remove air bubbles with the bubble popper and wipe the rim. Center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling, set the times, and process pickles for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes.
Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place 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 jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a month.
Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4 to 5 weeks for the pickles to develop their flavor. Use home canned jars within a year. Makes 6 to 7 pint jars of dill pickles.