Wash your lids with hot soapy water and place them in a clean bowl for now.
Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.
Fill a clean stockpot with 8 quarts of water and bring to a rolling boil for 10 minutes.
Fit jars with a canning funnel, and using a glass measuring cup with a handle, carefully pour water into the jars. Leave 1/2 inch headspace.
Wipe the rim of the jar with a dry rag.
Place a clean new lid on the jar. Add a ring, and tighten to fingertip tight.
Using canning tongs, gently place the jars in the canner.
Put the lid on, and set your timer. Pints, quarts, and half-gallons should process for 20 minutes. Pro tip: the water must return to a boil in the canner before you can start the timer.
Once the jars have processed, remove the canner from the burner, carefully take off the lid, and allow it to sit for 5-10 minutes. Pro tip: I tend to just slide it into the middle of my stove, as it weighs a ton.
Carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours. The lids should start to pop within 20-30 minutes of being removed from the canner.
Notes
Step 4 has you boiling 8 quarts of water, but you'll only be canning 7 quart jars. The extra water is to account for any water loss during the boiling process.You can technically store the water indefinitely, but to be honest, I would probably replace jars every 2-3 years.