Canning Tips

Canning summer produce is a late summer tradition that allows you to preserve fresh fruits and vegetables from either local farming crops or your own garden. It’s also an economical way to provide for healthful eating throughout the year. Although canning can be a time-consuming process, following some basic tips can make the chore go faster.

The first thing you need to do is to clear plenty of workspace in your kitchen. Canning only one kind of produce at a time keeps the chore more manageable. Assemble a large stock pot for sterilizing jars and lids, another 6-quart stainless pot, a stainless steel funnel and ladles, jar grabbers, plenty of paper towels, and of course, canning jars, lids and rings.

Always can fruits and vegetables that are picked at peak ripeness. Can the freshest produce to get the best flavor. Keep in mind that acid not only preserves flavor, but also prevents the growth of bacteria. Use lemon juice when canning fruit and vinegar for canning vegetables. 

Wipe the rims of filled jars clean before sealing lids tight. Date the jars so that you are sure to use within one year of canning. Allow jars to cool at least 12 hours before storing in a cool, dry place away from direct sunlight.