Essential Canning Supplies:

• Canning jars with lids and bands (if making freezer jam make sure jars are freezer safe)
• Ladle
• Wide Mouth Funnel
• Large pot
• Jar lifter

Non-essential (but will make your life a lot easier) Canning Supplies:

• Canning Rack – holds jars securely in water bath to prevent cracking and turning over
• Madonline – makes quick work of slicing and most come with attachments for crinkle, julienne and waffle cuts.
• Food processor – Large shredding or chopping jobs done in seconds
• Immersion blender – Great for pureeing and blending right in the pot
• Food mill or Chinois– Easily removes pulp, skins and seeds when making sauces and purees
   

Sterilization:

Always remember to sterilize all equipment prior to use. If you are lucky enough to have a dishwasher that has a sterilize feature simply load up your supplies and run. Otherwise immerse supplies in a pot of boiling water for 20 minutes.

Canning Tips & Tricks:

• Peeling peaches: Cut a shallow X in the bottom of the peach and drop into boiling water for 5-10 seconds. Remove from water and skin should slip right off.
• To remove air bubbles plunge a knife into the center of filled jar a few times.
• If a jar or two doesn’t seal it is still safe to eat but should be stored in the fridge and eaten within a few weeks.
• Always label jars including contents and date. (ie. Peach Bourbon Jam, 2011)
• If you don’t have a canning rack stretch thick rubber bands around each jar; this will keep jars from bumping together and cracking. Place a clean folded towel in the pot before filling with water to keep jars off the bottom.
• To check pickling brines for sufficient salt place a raw egg into the brine, when it floats there is enough salt.
• “Clear-Jel” is the only USDA approved thickener for canning.
   

If you’re not ready to can the traditional way try this recipe for Simple Freezer Preserves

1 packet of No-Sugar Needed Pectin
¼-1 cup honey (to taste)
4 cups of chopped* (apricots, strawberries, plums or peaches work best)
1 cup unsweetened fruit juice (white grape, peach or apple)
2 tablespoons lemon juice
6 pint jars

In a large bowl combine fruit, lemon juice and honey, set aside.

Add fruit juice to pot and slowly stir in pectin until completely dissolved. Bring to a boil over medium heat stirring constantly. Hard boil for 1 minute. Remove from heat and add fruit mixture. Stir for 1 minute.

Ladle hot contents into sterilized jars leaving 1/2 inch head space. Wipe off edges and cover with lids. Once contents are completely cooled the preserves are ready to use or freeze.

Freeze for up to 1 year or refrigerate for up to 3 weeks.

*For more of a jam consistency smash the fruit with a potato masher or process in a food processor/immersion blender. Then add fruit directly after pectin and bring to boil.