Well, I'm not all that crazy about canning things: I find it just a tad labor intensive.
But with the power knocked out by Hurricane Irene, and lots of ripe tomatoes everywhere we looked, we had little choice.
We do have a generator to keep the freezers and refrigerators going, but it wouldn't be wise to add a bunch of warm tomato sauce to them at this time. So water bath canning seemed an obvious choice. If you're new to canning, please refer to The Ball Blue Book: The Guide to Home Canning and Freezing,or visit http://www.uga.edu/nchfp/how/can_home.html.
Now, using the jar lifter, remove one jar from the hot water, and carefully drain the hot water back into the canner. This is the part of canning that really scares me. This water is hot enough to burn your skin if you get splashed. I can't believe I did this with small kids in the house. I just recently discovered these big blue gloves with a nice non-slip surface. They are somewhat heat resistant and I probably should have been wearing one on my right hand as well.
Use a damp cloth to wipe the top and threads of the jar. Place the lid on the jar and screw ring down securely. Use jar lifter to return the filled jar to the canner and remove the next empty jar. Continue on until seven jars are filled and placed in the canner. You may need to remove some of the water as the filled jars replace the empty ones. Be sure there is at least one inch of water over the top of the jars.
Cover the canner and bring the water to a boil. Process for 45 minutes at a steady but gentle boil. Pint jars need boil only 35 minutes. (The timing is different for folks above a thousand feet in elevation, so check with one of the resources above if this is your situation.)
Remove jars and stand them on a double thickness of dish towel to cool. You will hear small popping sounds as the vacuum seals each jar lid. Hopefully you will hear seven of these little pops.