Wash and inspect seven 1-quart canning jars, keeping them hot until filling. Prepare seven new two-piece lids according to the manufacturer's directions, and wash the screw bands.

Bring 7 quarts of potable water to a boil. Hot water helps reduce thermal shock when filling hot jars.

Using a canning funnel, fill each hot jar with the hot water, leaving a full 1 inch of headspace. Remove trapped air bubbles, wipe each rim clean, and apply the lids and bands fingertip-tight.

Set the jars upright on the rack in a boiling-water canner. Add enough water to cover the jar tops by at least 1 inch, then cover the canner.

Once the water returns to a full rolling boil, begin timing and process the jars for 20 minutes. Maintain a steady boil throughout processing.

Turn off the heat, remove the canner lid, and wait about 5 minutes. Lift the jars straight up with a jar lifter and place them on a towel or cooling rack.

Cool the jars undisturbed for 12–24 hours. Check each seal, wash the outside of the jars, label them with the date, and store them in a cool, dark, dry place.