Planning your canning
A little planning goes a long way toward successful canning (for example, don’t start at 8 p.m. unless you want to pull an all-nighter!).
Purchasing
Calculate ingredient amounts for recipes (plus a little extra), order ahead from farmers or markets (for larger amounts) and check your jar and lid supply.
Planning logistics
Schedule time to do your canning the day you buy the produce or the next day (or, in the case of things that may need to ripen further, such as tomatoes, buy ahead but be ready when they are). You want to preserve the ingredients when they’re at their peak.
Prep your space
Clear off counters to have lots of room to work, clear a spot to let your jars cool for 24 hours and clear space in your pantry for your finished preserves.
Equipment
Always sterilize an extra jar or two, and extra lids, in case the recipe makes a little more than it states.