Canning isn’t difficult, but there are a few important things to remember.
Make sure you are using the right canning method! You can see more information about the different methods here.
Allow plenty of time to work. Canning is not a quick process, and you don’t want to be rushed.
Start with a clean workspace. It will not stay clean, so it is better not to add a mess to a mess.
Get your equipment together before you start. You will need:
A canner
A funnel
Bubble remover and head space measuring tool
A jar lifter
CLEAN Canning jars
Lid and rims. Make sure you are always using NEW lids. Rims can be reused if they are in good condition.
Clean towels
Follow your recipe directions very carefully. Even small changes, especially in jellies and jams, can affect the end result.
Always label and date your jars after you are done. You might think that you will remember, but once you start canning, you will likely be hooked and may end up with more than you expected.
Once you get the hang of it, get creative! Once you know the ratios, you can start exploring other fruits/vegetable/sauces.
