Check the temperature of the water in canner; 140°F is the desired temperature for a raw pack. You can do this as you are finishing up filling your jars, above, in case you have to adjust the burner if necessary. This water temperature reduces the risk of jar breakage when the cooled-down jars are added.
Use a jar lifter to place the jars of pickles one at a time on the rack in the canner. Keep jars upright at all times. Again, anything on the rim area might prevent the seal from forming. Make sure water is 1-2 inches above tops of jars. Add hot water from your saucepan if needed, pouring between jars rather than directly on top of jars.
Place the lid on the canner and turn heat to high. Bring water in canner to a vigorous boil, and then begin a timer set for your process time. If the water ever stops boiling, return the water to a boil and start the timing process again. See Table 1 below for the process time according to your altitude.
Turn off heat after the allotted process time has passed. Remove canner lid with lid pointed away from you to avoid the steam. Wait 5 minutes before removing jars.
Remove jars one at a time with a jar lifter, being careful not to tilt them. (If there is water on the lid, it will cool with the jar and may even run off during cooling.) Place jars at least 1 inch apart on a dry towel, cooling rack, or wooden cutting board. Place away from drafts of moving air.
Let jars cool, undisturbed, for 12 to 24 hours.
Check for proper seals; lids will be curved inward when properly sealed.
Remove ring bands. With a wet, clean cloth, wipe jars and lids; wash, rinse and dry if needed to make sure they are clean everywhere. Re-label jars if needed. Store in a cool, dark, dry place and enjoy with family and friends within one year for best quality. Store any unsealed jars in refrigerator.