Canning is a science, not an art

• Always read the entire recipe before starting.

• Follow the manufacturer's directions for preparing your jars, lids, and rings.

• Produce should always be garden fresh or purchased from a grocery or local grower.

• Check your jars. Do not use jars with chips or cracks or jars older than ten years old.

• Do not use rusty or dented rings. Use new lids only. Do not boil your lids.

• Always use a rack in your canner.

• For hard water, add ½ teaspoon vinegar to the water bath.

• Always keep a kettle with boiled water on the stove in case you need more water.

• Check the recipe processing time. Do not cook or undercook. Processing time begins when the water in the canner is at a hard boil.

• Recipes with less than 10 minutes of processing time must use sanitized jars. Using a dishwasher 140 degrees or higher is a suitable method of sanitizing.

• The water level inside a hot water canner must be 1-2 inches above the jar.

• Acidity, pay attention to the vinegar's acidity. It must be 5% or higher, and it must match the recipe ingredients.

• Avoid changing recipes for canning. Changing the vinegar, water, and primary ingredients can affect the PH. Boiling longer also affects the PH.

• When using turmeric, only use the powder for the best results.

• Always store jars properly in a cool, dry place after checking their seals. Rings may be removed, and jars' rims should be clean of debris.

• Fill hot jars quickly and use a funnel to reduce the mess.