Canning for Greater Shelf Life
Dust off the Mason jars—canning is a great way to stock your shelves. Begin with high-acid foods (fruits, jams, salsas and pickles); they're easy to prepare and don't require a pressure cooker. Whether you're cooking marmalade or bottling tomatoes, these steps will help you lock in this season's freshest flavors.
- Wash jars and lids with soapy water. Then place in a large pot of water. Bring to a simmer to sterilize.
- To process (seal) the jars, you will need a boiling water canner or a large, covered pot fitted with a rack in the bottom
- Lift jars from hot water, emptying water inside jar. Fill jars, leaving room at the top as directed in recipe.
- Remove air bubbles with spatula; wipe food from jar rim. Place hot lid on each jar and secure with band.
- Place jars in boiling water (there should be at least 2 inches of water over jars). Process according to recipe directions.
Originally published in the September 2011 issue of Family Circle magazine.