Remember, remember the rules for the canner!

This is not the first time I have written a blog like this. However, I think this information bears repeating. It is the beginning of garden season. Many of us who want a veggie garden already have the plants in the ground. This also means it is coming into the season for some heavy duty canning.

Below is a list of things that I would love for everyone to keep in mind while they are canning:

1. Canning is safe. Enjoy it!

2. To ensure #1 is true, it is important to follow tested recipes. To find tested recipes go to Jarden’s website, freshpreserving.com or the USDA website.

3. Details of the recipe do matter (i.e. amount of headspace, time for processing, etc.).

4. Using the utensils that are meant for canning makes the whole process a heck of a lot easier! Buying these tools is an investment at first. However, if you are planning on continuing canning, it is well worth it.

5. Typically it is best to err on the side of caution if you think something has possibly gone wrong.

6. Pressure canning and boiling water bath are completely different processes. Low acid foods HAVE to be canned in a pressure canner unless you’ve added considerable amounts of acid (as is the case with pickles).

7. Canning with friends is always more fun! Working with someone else always makes the work go quicker, and you get to share the feeling of accomplishment when the work is complete!

I hope everyone has a productive and enjoyable gardening and canning season. As always, Happy Canning!