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F YOU are going to can jams, jellies, and pickles you need to make sure you have properly sanitized canning jars. Most homemade foods are canned in 8-ounce jars. This is good since it means you don't need industrial sized cookware and you can easily sterilize several jars in a deep stock pot.
The most important thing to do before sterilizing is to inspect your jars. Make sure you see no chips or cracks. If everything looks okay, then you can start the sterilization process by cleaning the jars with warm, soapy water.
Place a wire rack into your stock pot and then fill with hot water to a level that will submerge all the jars by at least one inch. Place as many jars as you can fit on the rack, without crowding or allowing them to touch one another. Now bring the water to a boil. After the water has boiled, reduce the heat to a rolling simmer.
Many feel lids shouldn't be sterilized in this process because of the rubber rim. However, since you are making jams, jellies and pickles for resale you want to make sure you follow current USDA Canning Guidelines and these require you to sterilize lids in the same way as the jars.
After everything has been sterilized, you can remove the jars with stainless steel tongs and the lids with a magnetic grabber. Place the on a stable surface covered with a kitchen towel. You are now ready to add your jam, jelly or pickle ingredients.