Canning foods is quite easy to do using clean, good glass canning jars.
Gallon canning jars are great for a large quantity of cucumber pickles, where pint canning jars are excellent for jams, jellies, bread and butter pickles, etc., and quart sealers are a good choice for canning fruit and tomatoes or chili sauces.
I prefer to use wide mouth canning jars, either Kerr canning jars or Mason canning jars, as they are easier to clean, fill and empty, then get ready for the next year's canning experience!
Old canning jars are good too, as long as the rims have no nicks in them, and they are absolutely spotless.
All glass canning jars must be sterilized before use, so as not to have the contents spoil and new lids must be used every time on old or new jars.
How long should you boil the jars? To sterilize jars, I like to lay them sideways in the canner, cover with water and boil them about 5 minutes at a slow boil, then remove from boiling water using tongs, or other long handled kitchen tools, and turn them upside down on a clean tea towel until ready to be used.
If you have a dishwasher, then a simpler way to sterilize jars is to put them in the dishwasher and run them through the sani wash cycle.
I will give the home canning instructions for each home canning recipe from canning fresh fruit to canning dried beans, preserves and pickles.
Please check back often to see my recipes as I list them.
I hope you will try a few of these recipes and be very happy with your results.
It always gives me great pleasure and satisfaction to see a few shelves in my pantry filled with glass jars of homemade canning.
Bread Butter Pickles
Salsa Recipe for Canning
Dill Pickles 2
Top of Canning Foods
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