Tip 1: Keep it HOT!
Keeping your food, jars and lids hot prevents any bacteria from getting into your food.
Tip 2: Work in Large Batches
Although canning isn't difficult it is time consuming. Working with large batches of food makes the process quicker. Peeling, cutting and preparing is what takes the longest.
Tip 3: Use good equipment
Buying good canning jars (or inheriting them) is an investment. Also check you lids if you want t try and re-use them. Don't use rusty or dented lids because they can cause the vacuum to fail and your jar will not seal.
So here is a general overview of how I go about canning.
Gather all your equipment first, I store my caner and jars in the basement so I need to gather them up before I start. Here's the basics of what you'll need:
- Glass jars
- Large canning pot with a rack, or a pot tall enough to cover your jars (place a towel in the bottom to keep the jars from banging and breaking)
- jar lifter
- funnel with a large spout
- butter knife
- sharp paring knives
These are just general guidelines, here are some sites that you can get recipes and instructions from: