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Canning

I can the apple butter that I make. Here are some instructions on canning but always follow the recipe because some things may need to be in the canner longer. The basics for canning are first to wash the jars and lids (jars can be bought at a local hardware store). Next you need to sterilize the jars, this is done by putting then in boiling water (covered) for 10 minutes. You can by a canner but I use a stock pot. Carefully take them out of the boiling water being careful not to touch the rims or the inside of the jars. The lids should be put in hot simmering water until ready to put on the jars. Fill the jars, wipe the rims off with a clean rag and put the lids on (I put the lids on with tongs). Place the jars back in boiling water for 10-15 minutes depending on the recipe. Remove from boiling water and let cool to room temp. Lids should pop, it they don't, put in refrigerator and use within a week or two. I usually put pickles and butters in the canner for 10 minutes. Some canned goods, like pasta sauce, needs to be in the canner for 35 minutes and need to have lemon juice or citric acid added to it to reduce the chance of dangerous microbes. Using vinegar or fruits that are high in acids don't need any additional acid added to them. For more information on canning, go to freshpreserving.com.