Yes you add water, plus with a knife you slide it down along the side of jar working the air out, add a spoon of canning salt , a clove of garlic is optional. wipe off the jar lip place canning lid on and screw ring tight. Place jars in pressure canner add enough tap water to canner to come up around jars about 3 or 4 inches. Lock lid on canner ,turn burner on high , set to 10 psi , when the jiggler starts popping I let go for 90 minutes. Turn off burner but do not remove the canner lid until the unit is cold , the jars can crack plus the steam will burn you. Then check to see if each jar is sealed , will keep for a long time unless seal leaks.