From our kitchen jars for jams

Canning Tips

There's something comforting about preserving foods. If you've never done home canning, see "Share the Flavors of Summer" on page 204 for some great recipes. Don't be intimidated-just follow these easy steps.

* Wash jars, lids, and bands in hot soapy water; rinse well before use.

* Place lids in a small saucepan of simmering water until ready to use. Remove lids one at a time as needed.

* When a recipe calls for sterilized jars, it simply means the jars should be submerged in a large pot of water and boiled for 10 minutes. Remove jars one at a time as needed. (Sterilizing jars is necessary if they are used for foods that are processed for less than 10 minutes. If the recipe is processed for 10 minutes or longer, the jars only need to be heated in a large saucepan of simmering water until ready to use, removing one at a time as needed.)

* Hot food should be put in hot jars.

* When filling jars, leave a 1-inch headspace (the airspace between the food and the inside of the lid) for low-acid foods, vegetables, and meats; 1/2-inch for high-acid foods and fruits, and 1/4-inch for juices, jams, jellies, pickles, and relishes. Overfilled jars will allow liquid to boil out during processing, while too much air may prevent a proper vacuum seal.

* Reuse jars, but always use new lids.

* Process filled jars in a boiling-water bath-this can be done in any Dutch oven or stockpot deep enough to hold a rack to set the jars on and allow enough water to cover them by 1 to 2 inches.

* Remove jars from boiling-water bath to a towel to cool. Don't retighten bands or check for seal while jars are hot. (You may hear the lids pop as the vacuum seal forms while cooling.)

* After 24 hours, check lids for proper seal (sealed lids curve downward). Reprocess any unsealed jars. Label and store jars of food in a cool, dry, dark place. Use within one year.

* Altitude will affect processing times when using the boiling-water method, so be sure to find out what adjustments need to be made if altitude is a factor for you.

Tips and Tidbits

* Get all the fresh blueberries you can while they're at their prime. Store them covered in the refrigerator, and wash just before using. To freeze, use berries that are unwashed and dry; seal in airtight containers. Rinse frozen berries, pat dry, and stir into batter just before cooking to retard color streaks. Toss berries in a little flour before adding them to batter to keep them from sinking to the bottom.

* Flowers Bakeries, maker of Nature's Own bread, has introduced Reduced Carbohydrate Premium Wheat bread and Calcium Plus Ultra Wheat bread. The Thomasville, Georgia, company created these great-tasting options to fit consumers' individual dietary needs.

* Gerry and Bill Alexander of Columbus, Indiana, visited Sally Lunn's in Bath, England. This restaurant claims to be the home of the Sally Lunn bread we featured in "Taste of the South: A Sweet Little Bread" in January 2003. Visit www.sallylunns.co.uk to learn more. If you're not into history, skip the reading, and just bake Sally Lunn bread for a sweet treat. ANDRIA SCOTT HURST

Copyright Southern Progress Corporation Jun 2003
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