Pan, while waiting for LV's response, I'll start based upon what my mother used to do when making strawberry jam, which was a day long process. You'll need two pots, one very large and deep one, and smaller but still large pot. The larger pot if for the water to boil the glass resealable mason jars in. That's the only way to properly sterilize them to prevent getting ill from poor canning. Once the jars have boiled for five minutes, carefully remove them with tongs and lat them dry upside down on a clean towel/surface. The lids are two pieces, one a reusable screw-thread part, and the other a thin rubber edged part. You must also boil the resealable thread part, while buying enough of the thin rubber edged part to 'cover' your batch of jam. The reason the rubber edged part is not reusable is that it is often dented in the opening, preventing a perfect seal which leads to spoilage of the jarred product.
For just about any fruit (my Mom made strawberry jam and preserves, peach preserves, blackberry preserves, and fig preserves, that I remember), you must prep the fruit by washing and/or peeling, plus stem removal (from items like strawberries). Cut the fruit up a little, but too much. Place into the smaller large pot and cook down with some sugar and pectin (that's the 'jelly' part of the jam/preserves). Preserves are not cooked as long, and are not strained somewhat, versus jam, which usually has very little 'chunkiness' to it. Once the batch has cooked down to the right consistency and has the right amount sweetness versus tartness, then you begin to put the product into the jars. In the larger pot, remove some of the water until the water comes up to about 2/3 the side of the jars being used. Each jar must be carefully filled about 80%. My Mom then topped that with some sort of parafin/wax as an additional sealer. Then you place the rubber edged lid on, screw the top down, and place in the water for a minute or two to fully form the seal. Once that's done, carefully remove with tongs and place on heatproof surface to cool. Once cool, store in a dark, cool place until ready to use.
Whenever my Mom made jam, she was in that kitchen literally from dawn to dusk. But then she figured that if one is going to go through the whole process, make a big batch. So she did make a batch of jars, both the pint-sized and the quart-sized, which made the canning two distinct processes due to the water lever required for sealing.
She also used to pickle items, like that country carrot/cauliflower one, along with figs, with the canning process the same, just the prep process different.
