I prefer canning over freezing for preserving food. I find that the veggies taste better and last longer. Not to mention, you know exactly what’s in the jar!
First, get a giant pot of water on the stove to boil.
Then wash all the jars and lids and rings. I wash more than I need, nothing is worse than having everything ready to go and running out of jars and having to sterilize more before you can go on. The more you can, the better you will become at judging how many you will need to store the food you have.
Now having the right tools for the job is important here. There are many sets you can buy that have all the tools you will need. I find the handiest tools for canning are long tongs, and the magnetic lid thingy.
We need to get all the jars into the boiling water for 2 minutes. Be very careful when putting the jars into the boiling water, as there will be a splashback! Use gloves, or an oven mitt until you get the feel of it. Set your timer, and then use your long tongs, to get everything out of the boil. (I like ones with silicone on the ends to help grip the jars.)
Very carefully take the jars out of the water. Again there will be splashback, so be prepared. I set out a clean towel right next to the pot of boiling water so it’s nice and close.
Once the jars have dried, which happens fast, you can fill them with whatever you are preserving. Remember to make sure it tastes awesome first!
Fill the jars using a jar funnel, it helps to keep the jars clean. Once the jars are full, take a knife and run it along the side of the jar and give it a little tap on the counter to settle out any bubbles. Now, and this is important! clean the top edge of the jar with a paper towel. Once the jars are full and the rim is clean, sterilize your lid by holding it under the boiling water for about 10-15 seconds. And use your magnetic lid thingy to get the lid on and seal with the ring.
The full jars now go back into the boiling water for 10 minutes. Check your water level before you put the full jars into the boiling water. You need the jars fully covered, but now that the jars are full, you don’t want the boiling water to spill over the edge! Try and keep the jars upright in the boil, this will make it easier to get them out. Set your timer for 10 minutes.
Once 10 minutes have passed, they are done! Carefully get them out of the water and set to cool. As the jars cool, you will hear the pop of the jar sealing. Ah, there’s nothing like hearing all those pops!
So, you can totally do this! Go in search of Grandma’s favorite recipes and give it a try!
