This morning, Candace joined me on the news from The Girl Can Cook to show us how to can fruits and vegetables. This is something that seems so simple but has confused me for years so I'm glad she came on board to share her wisdom! You can watch the segment at the bottom of the post, in the meantime, check out her tips below.
Mason Jars & Lids
No matter what kind of canning you do, you must sterilize your jars. Running them through the dishwasher is fine especially if you have a sanitizing cycle. The lids should also be sterilized, but wait until right before you start your canning process as they need to sit in boiling water until ready for sealing.
Now, let's talk about canning tomatoes which many of us have in our gardens right now.
After removing the skin, cut them up or leave them whole. Put the canning funnel in the neck of the jar and fill the jar with the fruit up to a half inch of away from the top.
Be sure the space between the tomatoes is filled with their juice. Wipe the rim of the jar with a clean damp cloth, but don't touch it with your fingers.
Using regular tongs, take one of the lids out and place it on the top of the jar. Then, place a ring over the lid and tighten it down, to begin the sealing process. Place the jars in boiling water for at least 35 minutes.
After processing, take the jars out of the water with the canning tongs. Allow the jars to cool at room temperature for several hours. When you hear the jars "ping" that means they are sealed and your tomatoes are safe to keep in your pantry. If some of your jars don't fully seal, just put the jars in the fridge and enjoy your tomatoes now.
You can use this same process for other veggies too. Really, canning is not nearly as difficult as I thought. Thanks, Candace!
Check out the segment below and watch the canning in action:
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