Steps to safe, proper canning

THE CHARLOTTE OBSERVER (CHARLOTTE, N.C.)

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Canning is quite simple once you get the hang of it.

Here are some basics:

1 Start by cleaning the jars, lids and bands with hot, soapy water. Dry the bands and put the lids in a saucepan of hot water.

2 Fill a deep pot, such as a stockpot, with water. The pot needs to be deep enough to stand up the jars with several inches of water over them.

3 Put a rack in the pot to keep the jars from sitting on the bottom, where they can break. If you don't have a rack, tie several jar bands together with twist ties.

4 Place the empty jars in the pot and bring the water to a boil, then turn off the heat. Remove each jar with tongs, or get a jar-lifter -- wide tongs -- from any store that sells canning supplies.

5 Ladle the hot mixture into the hot jar, leaving ½ to 1 inch of space at the top. Rule No. 1 in canning is to put hot food into hot jars.

6 Put the lid on and screw the band on, then loosen the band slightly so air can escape.

7 Fill all the jars, then lower them back into the hot water.

8 Cover the pot, bring the water to a boil and start timing according to the recipe. When the time is up, turn off the heat.

9 Lift out the jars with the tongs and place them on a dish towel away from drafts. You may hear the lids "ping" as they seal. Tap them; they should sound dull.

That's it. It takes longer to explain it than it does to do it.