There’s a reason why most instruction state not to use aluminum or non-reactive pots when canning.  It turns the insides black and while my food doesn’t taste like metal, it’s supposed to leave a metallic taste.

Fill pot with water to fully submerge your jars and bring to boil.  Drop in your jars and lids and sterilize for 15 minutes.

Fill jars and use wooden spoon to remove air.  Seal lids allowing air to escape but no water to enter.  Boil sealed jars for 10 minutes.  Tighten jars and allow to cool.