Now that Ive been canning for some 20 years, I love teaching it to other people.
However, theUSDAlearns new things every year, and as such, canning rules occasionally change.
(I’ve also got my own hacks, which I’ll share here.)
Now, you cant just can anything.
Additionally, you have to use specific jars meant for canning.
There is specializedequipmentlikepressure cannersthat are necessary to safely process some foods.
But canned tuna and other acidic products require the pressure canner.
All of this handling hot metal and glass meant extra time and danger.
Newer regulations, however, give you some leeway.
A quart is alot, unless you have a family.
If youre canning for one or two, dont be afraid to use smaller-size jars.
Jars come in a million sizes, so think carefully about what youll really use.
Dont can ketchup in a pint size, for instanceyou wont use it fast enough.
Still, this is a lot of hot water and heat and glass.
Lesley Kinzel wrote aboutsous vide canningfor pickles a few years ago and now it is theonly method I use.
All jam looks the same.
All tomato products look the same.
You also want the date on each jar, since most jars have a two-year shelf life.
I just write on the lids, which are not reusable, with a Sharpie.
This is your assurance youll get your jars back when you inevitably gift them away.
So often I see people stacking jars, which is an absolute no-no.
So, remove the rings before storage; theyre meant to be reused over and over.
Second, when stacking jars, you must put something between them, like cardboard.
