After sterilizing the jars, use a ladle to fill the hot jars to within 1/4 inch of the rim of the jar. Wipe down the rims with a paper towel dampened with white vinegar, put on lids, screw the rings to fingertip tight. Carefully lower the jars into the boiling canner water, add the lid to the canner, and return to a boil. As soon as it reaches a full, rolling boil, process for 10 minutes. After 10 minutes, turn off the heat and let the jars rest in the canner for 5 minutes, then transfer to a cooling rack or towel lined counter top to cool, undisturbed, for 12 to 24 hours. After cooling, wipe clean, label, and store on a shelf.