For water-bath or steam-bath canning you need jars, lids, rings, a canning kettle, a rack, and a jar lifter. Place the prepared fruit in sterile, clean hot jars, covered with either water or syrup depending on your recipe. Put the lid and ring on immediately and tighten. Lower the jar into your kettle of boiling water. You will need a rack on the bottom of your kettle for the jars to sit on. Without a rack, the jars could break. The kettle has to be tall enough and the water deep enough so the water will cover the jars by at least 1 to 2 inches at all times. If the processing will take a long time, have an auxiliary kettle filled with boiling water waiting to replace the evaporated water. Once you have filled the kettle with your jars, make sure the water is at a boil, place the lid on the kettle, and set your timer.
Once the correct amount of time has passed, remove the jars with a jar lifter and place them on top of a towel or wooden board on your table or counter. As they cool you will hear the sound of popping, which indicates the lids have sealed.
Start timing your next batch once the water has come to a boil again.