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.Basic Tips for First-Time Canners

Source of Recipe

Food & Wine, August 2003


� Select fruit in its prime. Make sure not to can underripe or overripe fruit.

� Cook the fruit in a heavy-bottomed pan to avoid burning.

� Skim off the foam during cooking if you like, but you don't have to; it won't affect the taste.

� Choose easy-to-fill wide-mouth mason jars that close with flat caps and screw-on rims. Two good brands are Ball and Kerr.

� Buy new caps for every new sealing.

� Use a big pot with a fitted rack to boil the canned fruit, so the jars don't touch the bottom.

� Be sure the jars fit easily in the pot. You will get better results if the rims don't touch.

� Consider investing in a home pressure canner, which cuts the processing time in half. They are available at specialty kitchenware shops from about $60.

� Store preserves in a cool, dark place; sunlight can bleach out the color.

� Refrigerate canned foods after opening.