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Canning
Always follow USDA guidelines on food safety.
Fruit and Vegetables
Only use fresh produce that is ripe and in good condition for
canning.
Glass jars
Only use clean glass jars and accessories and check them
for any defects. Glass jars with twist-off lids or glass lids with
a rubber seal are suitable.
Make sure that all the glass jars are the same size so that
canning is completed evenly.
After you have filled the jars, clean the glass rims with a clean
cloth and hot water and then seal the jars.
Fruit
Sort and rinse the fruit. Allow it to drain completely. Wash
berries very carefully, they are very fragile and easily
crushed.
Remove skins, stalks, seeds or pits.
Chop larger fruit. For example, cut apples into slices.
If you are canning fruit with pits (e.g. plums, apricots) without
removing the pits, pierce the fruit several times with a fork or
wooden skewer as otherwise they will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before canning to help them
retain their color (see "Blanching").
Filling volume
Fill the glass jars up to a maximum of 1 1/4" (3 cm) below the
rim. Do not pack down as this would damage the
fruit/vegetable. Tap the jar gently on a cloth to help distribute
the contents evenly under the edge.
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