If the satisfying “pop” of a lid opening on a jar of homemade raspberry preserves sounds appealing to you, maybe you should try canning.


The boiling-water canning method is relatively easy to do and works well for most high-acid foods like fruits, pickles and salsas. Here are some basics:

• Fill your canner halfway with water and preheat to 140°F for raw-packed or 180°F for hot-packed foods.

• Load filled jars, fitted with lids, into the canner rack and add more hot water, if needed, so the water level is at least 1 inch above jar tops. Cover with the canner lid.

• Always use a timer set for the minutes required for processing the food.

• After jars have been processed for the recommended time, turn off the heat and remove the canner lid.

• Using a jar lifter, remove the jars and place them on a towel, leaving at least 1 inch of space between the jars during cooling.

If you are new to canning, we recommend reading up on the subject a bit or asking a friend who knows the ropes.

Categories: Household