Essential Tips for Canning and Quick Pickling
How to get started
The tools
- Mason jars, lids and bands
- Measuring cups and spoons
- Stainless steel pots and bowls
- Canning funnels
- Jar lifter
- Large canning pot (water bath canning only)
How to do it
1. Always start with a trusted and tested recipe for the specific method and type of fruit or vegetable you’ll be preserving.
2. Prepare your equipment: Wash your jars, lids and bands in hot soapy water. Sterilize your jars by placing them in boiling water for 10 minutes. Carefully remove with jar lifters and let air-dry.
3. Prepare your fruits and vegetables: Wash and air dry your produce, then trim, peel and cut them into the desired shapes and sizes.
4. Add your flavors: Divide your spices, herbs, garlic or other flavorings evenly between your jars.
5. Add your produce: Pack the fruit and vegetables into the jars, making sure to leave a ½-inch space between the produce and the top of the jar. Pack them tightly, but avoid smashing them.
6. Make your pickling liquid: Prepare a brine according to your recipe and pour over the produce, leaving a ½-inch space at the top of the jar.
7. Clean it up: Carefully remove any air bubbles and wipe the rims.
8. Seal the jars: Place the lids on the jars and screw the rings on until finger tight.
9. Processing: If you’re quick pickling, your work is done. If you’re canning, follow the instructions in your recipe for processing in a water bath.
10. Storing: Always label your cooled jars with what you made and when you made it. Store your quick pickles in the fridge and enjoy within a few months. Keep your canned items in a cool, dark cupboard and eat within one year.
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