You can, too

Although canning seems like a lot of trouble, it’s not. Just make sure that everything is clean and that you follow directions carefully.

Use only Mason jars with two-piece lids. Wash jars in hot soapy water or run them through the dishwasher. Heat the jars before filling them; the “plate warmer” or dry cycle on a dishwasher works well.

You must begin processing immediately after you’ve filled the jars. First, pack in the vegetables or fruits as tightly as you can without crushing them. Fill the jars with syrup to within 1/4 to 1/2 inch of the top, depending on the recipe. Release any trapped air bubbles by sliding a nonmetallic spatula down the side of the jar, pressing gently on the food.

After closing with two-piece caps, process by submerging jars in simmering 180- to 185-degree water for 30 minutes. Put a tea towel or small rack in the bottom of the canning pot to keep the jars away from direct heat.

Cool jars overnight. Test the seal by pressing on the center of the lid. A correctly sealed lid will be very difficult to push. And if it does push, it won’t pop back. If the lid presses in and pops back, it is not sealed and must be either reprocessed or refrigerated.

For more information, call the Ball & Kerr home canners help line at (800) 240-3340 or call Sue Giordano at the UC Extension Service during business hours at (323) 838-4534.