Canning basics, hot pack, cold pack.
Always wash and sanitize your jars, rings and lids before you begin. Sanitize by boiling in the canner for approximately 10 minutes and then remove with long tongs or jar removing utensil for canning. Place right side up on towel or paper towels. Check for chips, indentations, etc. FERMENTING: CANNING VEGGIES: Add to bottom of … Continue reading Canning basics, hot pack, cold pack.