The time has finally come to try my hand at pickling and canning the delicious fruits and vegetables of summer. This is my first attempt at canning and pickling and I thought I would share a series on different types of pickles, spreads, jellies and jams. It is my hope that these are a delicious treat that my family can enjoy during the colder winter months. In New York it gets really cold during the winter and I hope that having these varieties of fruit and vegetables will cheer us up a bit during that time.

First in preparation of canning, all items must be clean and sterile. I bought a canning pot and jars in half-pint and pint sizes for all of our delicious preserves we are going to make. So the first step in most canning is to sterilize the jars, lids, etc.

So How to Prepare Jars for Canning

Fill the canning pot half full with water, bring to a boil, then reduce to simmer.

Add the jars into the pot and simmer for 10 minutes. Using tongs remove the jars from the water and drain well before using.

Add boiling water to the lids in a separate baking pan.

Once you have prepared whatever you are making for the jars –

Ladle the product quickly into prepared jars, filling to within 1/4 inch of tops.

Wipe jar rims and threads, cover with two-piece lids and screw on tightly.

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.)

Cover and bring water to gentle boil.

Boil 10 min.

Remove jars and place upright on a towel to cool.

After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

There are numerous recipes that I will be trying out this summer so be sure to look at all the different varieties of goodness to come.