GENERAL TIPS FOR SUCCESS
A few more pointers to get you canning like a pro!
Only fill as many jars as your canning pot will hold at one time. Never fill jars and then let them cool before processing in the canner.
Only use the freshest, highest quality ingredients. Any produce with spots of decay can spoil an entire batch of preserves (even if you cut the spots away).
Don’t double a recipe. The cooking time and amount of evaporation will change in larger batches and will affect texture. If you want to make more, do separate single batches.
When making sweet spreads like jams, jellies and conserves, don’t alter the type or amount of sugar, or you risk jams that won’t set.
Many pickles, salsas, chutneys and sauces benefit from standing at least a few days or even a week or two after canning for the best flavour. Be patient before opening, if you can!