Cut all diseased and damaged canes to ground level in March or April using sharp pruning scissors. Also cut down all the weak and poorly growing canes.
Measure remaining canes from the ground. Those that are 1/4 inch in diameter 30 inches from the ground should remain. Make sure these are healthy, vigorous growing canes.
Measure the distance between the standing canes. These should be no more than six inches apart.
Cut and remove all winter-damaged tips of remaining canes. Prune all the way to healthy plant tissue.
Prune all the fruit-bearing canes to ground level after the last harvest in summer. Remove and destroy debris.