Flyinlowe--You are going to be processing for awhile, MO Ext. Service says to process quarts for 90 minutes or pints for 75 minutes at 11 pounds. The big danger is boiling dry, so I would have the water half up on the jars when I started. If I was afraid that I was going to boil dry, I would cut the heat, let the pressure go down, open it up and take a look. You can add water if needed and then process it again. If it boils day it usually ruins the canner, my directions say. After the first run you will know how much boiled away. I don't like the water too near the top of the jars, but it may not hurt anything, I don't know. Whatever you do, stay with the canner while it is on a hot burner. Pressure can build quickly if you are not watching it and can cause bad things to happen. Good luck!