Enjoy this year’s harvest well into next year.
You have your tools…you’ve read the tips… and you’re all set to put up summer’s bounty. Or, are you?
Before you dive in, take a quick moment to review the basic steps for canning and processing. Next, select the recipe that’s right for you, your produce and your taste. Then—let’s get canning!
BEFORE YOU START
Before you begin canning, read the recipe instructions and gather all equipment and ingredients. Inspect the glass canning jars carefully for any chips, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage. Discard any imperfect jars.
Wash the jars, bands and lids in hot soapy water; rinse thoroughly. (You also can use a dishwasher.)
HOT & STERILIZED JARS
For hot jars, place the jars in a large kettle. Fill the jars and kettle with hot (not boiling) water that covers the jars by 1 inch; bring to a simmer over medium-low heat.
For sterilized jars, start by following the directions above, but bring the water to a boil. After boiling the jars for 10 minutes, turn the heat down so the water is at a simmer.
For lids (hot jars and sterilized jars), heat water on low in a small saucepan. Add lids. Keep jars and lids in the hot water until ready to use. Bands just need to be dry and ready to use.
When you’re ready to fill the jars, remove them with a jar lifter, emptying water into the kettle. Set the jars and lids on a clean kitchen towel.
STERILIZED VS. HOT JARS
There’s a reason some canning recipes call for hot sterilized jars while others call simply for hot jars. If the mixture will be processed for 10-plus minutes up to 1,000 feet above sea level, jars just need to be hot. If the processing time is shorter, jars must be sterilized in boiling water for 10 minutes. (Add 1 minute for each 1,000 feet of additional altitude.)