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November 20, 2008

I had expected canning to be hard. I assumed this because no one does it, so there must be a reason, right? Nope, not really.

Let’s explain how SIMPLE it actually it. I found instructions on the Ball (a canning product) website.

You fill the jars with your product (in this case salsa) and dig your spoon in a little to prevent air pockets. Make sure to clean off the top so that there is no food on the outside or top of your jar. This can cause spoilage. Then you pit the lid on and screw in the top just enough that your fingertips glide the screw lid on.

You put them in simmering water for however long your product needs (about 20 minutes). Take them out, dry them and let them sit there until they are room temperature. To make sure it worked, just press on the top and if it makes a click noise, then you’re screwed. If it’s air tight, you successfully canning your product!

So far I have canned about 7 jars of tomato sauce and 4 cans of salsa and every single one worked out great. I’m pretty sure I’m addicted. Why did this ever get out of style?

Ton’s of posts coming up. I’m doing Thanksgiving for the first time so this weekend I will be doing a lot of testing of recipes.

One Comment leave one →
  1. christina permalink
    January 14, 2009 8:26 pm

    testing… 1..2…3..

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