Tuesday, April 3, 2012
Eat Fresh - Time to inventory canning supplies
Canning is easy if you follow some simple steps. Always can in a clean environment. I bleach my sinks and counter tops before starting, wash and rinse all my canning supplies including jars and dip them in boiling water for a minute or so to insure all bacteria is killed. I also start in a well cleaned kitchen with all dishes put away and a floor that is newly swept and mopped. I even clean my stove with a disinfectant. This may be an overkill but I am confident that I am starting as clean as possible.
Before you start make sure you have all of the proper supplies. In addition to the things you might think you need including a hot water canner with a rack and a pressure canner designed to hold several jars and the jars, lids and caps themselves you also need a canning accessory set. That is very useful when canning and you will use the pieces that are included over and over. Good sharp knives, a steel colander or two that can be disinfected are also useful. I also have racks to place my hot jars on and use those that are intended for cooling cakes. It's also helpful to have a couple of rolls of paper towels on-hand as well as it can get quite messy.
For those who have never canned there are several good books out there and your local extension agent usually has a lot of information on-hand.
Canning takes time, is a lot of work but well worth the effort.