The Basics of Canning

About 8 years ago, my husband John and I purchased a small 50 year old house in Denver. There was nothing overly spectacular about this house, but what did catch my eye were the fabulously lush grape vines that had woven themselves into the chain link fence in the backyard. My only thoughts about the vines at the time were that they would provide us a good deal of privacy from the eyes of our neighbors.

For a few years, I would sit back and enjoy the smell of the grapes as they matured – never picking them or eating them, until one day, my father came for a visit from Virginia and suggested I make jelly from them (my Dad is never one for waste and will try to make use of everything before he throws it away). My response was “Sure, Dad. I’ll make grape jelly. . . Not!” However, a couple of days after he had left, I found myself with some free time on my hands and began to do research on how to can and preserve fruits. Needless to say, after my first batch of grape jelly from my vines, I will never buy jelly or jam from the store again.

With these thoughts in mind, and the fact that the most retailers have their canning supplies on sale right now, I thought it would be a great time to feature some easy canning and pickling recipes along with some simple tips, videos and websites that will help you learn the lost art of canning.

• Canning Kit
• Pressure Cooker (Optional)
• 2 Deep Stock Pots
• Mason Jars (if you are re-using mason jars, be sure to purchase new lids to ensure the best seal.)
• Pectin
• Large Spoons for stirring
• Large Ladle
• Clean washcloths (or lots of paper towels) for wiping lids