Mash the halves in with a wooden spoon till there are no air bubbles. I add a teaspoon of salt but it's not crucial. Then wipe the rims, screw on the lid and ring combination (which has also been heating in simmering water) and return to the canner. When all the jars are full, bring the water to a boil and process at a low rolling boil for 45 minutes.
Remove the jars, tighten the rings, and let cool under a dish towel to guard against a cool draft that might crack a hot jar. There will be a little ping as each jar seals.
That's nine quarts -- I've got a ways to go to catch up with Elora -- or with Justin and Claui who've put up around 125.