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Your garden has produced wonderfully this year, but what do you do with the extra that your family and friends can't consume while it is fresh? Canning is a viable option and if done correctly, is safe. After all, our forefathers relied on canning for storing foods for the long winter months.
When purchasing your canning jars, purchase a good quality jar. It is better to purchase new jars, than rely upon used ones, unless you are very sure of the source. When reusing the jars from last year, make sure that the jars are free of cracks, chips, or flaws. Insure you have enough rings and seals for your jars. Checking the rings and using new seals is much safer than trying to use dented, rusted, or damaged rings. New seals are a must, old ones will not seal, and you will not save any money if the fruits and vegetables you can have to be thrown out because they didn't seal and spoiled.
Now, for the items you will can, choose only the best. Serve less than perfect fruits and vegetables fresh. Make sure that the fruits and vegetables are completely ripe. The better the quality that goes in, the better the end results. Don't try to cut corners with quantities either, the results will not be as good as expected.
Wash your jars, new and old, in hot soapy water, rinsing well, keep them warm in a low oven. This will help prevent shattering when adding hot ingredients to the jars.
Follow the manufacturer's directions for sterilizing the rings and seals, but leave them in the water until you are ready to use them. It is usually wiser to prepare 1 or 3 more jars and seals than you think will be needed.
Follow the recipe exactly. Many cookbooks have canning recipes and they are proven safe. Don't cut corners on the processing time, you won't save anything in the long run, and risk illness amongst your family.
Leave about half an inch of headspace at the top of the jar when you are filling it, unless the recipe directs otherwise. This will allow for expansion and leave room for proper sealing.
When the jars are sealed and processed, turn them upside down on a towel in a draft free space until they are cooled and then check for a good seal. If the center is depressed and doesn't pop up when pressed then it is a good seal.
Everyone who has canned occasionally has a jar or two that doesn't seal. Reprocess them in fresh jars with new seals. If they still don't process then look at your recipe or ingredients for clues. If you should not have enough to fill a jar, don't add from another batch to finish it off. Refrigerate and use it with in a day or two. Consider it your taste of the delights your home canned fruits and vegetables will bring during the winter.
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