A few tips: Plan on 2 hours, from start to finish. Sterilize the jars and lids in hot, simmering water. You will need a set of long tongs or a can lifter (look for canning supplies). Have clean cloths ready and a good set of oven mitts-- the boiled jam reaches about 217°F degrees! Canning is not hard to do.
I get four pints of crushed strawberries out of 6 baskets of strawberries