Prune all dead, weak, broken, infested or diseased canes down to ground level. Remove the branches and dispose of them.
Prune all canes that produced fruits down to ground level. Remove and dispose of the branches.
Cut back the remaining canes taller than 5 feet until they measure 4 1/2 to 5 feet, unless you already did so during the spring pruning. Cut right above a node.