Tags: DigIn, DigIn21, MarApr, Magazine, DigInMagazine, summer recipes, canning fruit, how to guide, fruit recipes

Yes We Can

Right now, we’re surrounded with delicious, in-season fruits and vegetables at their absolute finest. And while we’re fortunate enough to be able to enjoy just about all of our favorites year-round, there is just something special about just-picked, locally grown summertime produce.

In days past, those who wanted to be sure to have a taste of sweet strawberries in December or tart pickles in February would preserve those summer flavors themselves. Why not try those time-tested, do-it-yourself methods yourself and store a bit of summer in your pantry all year long?

With our easy, step-by-step recipes, you’ll be able to preserve and can your favorite flavors of summer to enjoy them any time of the year.

There are several ways to can. The most popular, and one of the easiest, is the boiling water method. Follow these simple steps for safe and easy canning every time.

1. Fill your canner half full with water. Heat over medium-high to 140°F for raw food packed jars and 180°F for cooked food packed jars.

2. Carefully place filled and sealed jars on the canner rack. Add more water until all of the jars are completely covered by 1½ inches of water.

3. Turn the heat to high and bring the water to a rapid boil. Once boiling, start tracking the processing time indicated in the recipe you are using.

4. Cover the canner with a lid and reduce heat to medium, making sure to maintain a gentle boil throughout the processing time.

5. When time is up, carefully remove jars with a jar lifter and place on a rack or towel, a few inches apart, to let cool.

6. Once completely cool (12-24 hours), tighten lids and store jars in a cool, dry area out of direct sunlight.

- RECIPE -

KOSHER DILL PICKLES

Dillicious all year round.

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- RECIPE -

ITALIAN-STYLE TOMATO SAUCE

A little bit of summer in your pantry.

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- RECIPE -

HOMESTYLE CORN RELISH

Any kind of season favorite.

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- RECIPE -

HONEY SPICED PEACHES

Winter’s true delight.

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Why you should sterilize your canning jars.

Whether you’re using a new canning jar or an old one, sterilize it before filling. This way, you’ll remove any accumulated dust, small bits of debris or tiny microorganisms you can’t see. Also discard any jars with cracks or rough edges as they will not properly seal.

 

The tools you need to get started.

Canning jars, rims/ring bands and lids, Water bath canner, Jar lifter

 

What is Cold Pack Canning?

In cold pack canning, you fill canning jars with freshly prepared, unheated food. The food is raw, while the canning jars are hot. But the water, juice or syrup added to the raw food, is brought to a boil before being added to jars.

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