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Get a Ball Blue Book. It tells all. It is not a complicated procedure, but it is time consuming.

I got one! Walmart had them for about 6 dollars! Along with a nice set from Ball of canning accessories - and a lot cheaper than my buying them online too.

And I got 4 more cases of quart wide-mouthed jars from Winco for $7.59 each.

Now, I need a canner. (sigh) I was so close to buying the 15 1/2 Qt All American one, but then the reviews were talking about how well-made it is with thick walls and very heavy. Not that that is all bad - but it is a concern for me since I have repetitive stress issues and need to limit how much I lift.

How often would you say I'd need to lift the pot when canning, especially with water in it? (If I can just keep adding jars and water while it stays put on the stove, I can deal with that just fine)

You shouldn’t lift the pot while canning. You fill it before and empty it after.

I fill mine only part way to start and add water by the sauce panful until it’s where I want it.

Once the canner has cooled down, you can empty it by bailing it out using a pot, as well. Then lift it when it’s relatively empty to finish dumping it.

A hot water bath canner is way lighter than a pressure canner anyway.