In This Article >  Selecting jars and lids >  Sterilization >  Slice and dice >  Fill and cap >  Load the canner >  Cook away >  Cool and check >  Store the bounty     Related Articles >  Freezing Basics >  Food Dehydration Basics Related Links >  Find Organic Gardening Products >  Preserving Summer's Bounty

Selecting jars and lids

Use mason-type jars, which come in a variety of sizes. Pints and quarts are common and suitable for most canning. Choose from easy-to-fill widemouthed jars or traditional-looking narrow-mouthed jars. You can either start with new jars (they cost less than 75 cents each) or recycle previously used but still perfect (no cracks or chips) canning jars. Avoid mayo jars and other kinds of glass containers because they may not hold up to processing.

The lids used for canning consist of two pieces—a flat metal disk (rimmed with a rubber gasket) that covers the jar opening, and a screw-on band that holds the disk in place. Always use new flat metal disks because the gasket around each rim can begin to deteriorate after sitting in storage for 5 or more years; consequently, it may fail to seal. You can reuse screw-on bands, though, as long as they look good and have no rust.

Sterilization

Wash lids and jars in hot, soapy water—either by hand or in the dishwasher. Then sterilize the lids by submerging them in hot water and boiling them for 10 minutes. Remove the pan from the heat but leave the tops in hot water until you're ready to use them. Do the same for jars that will be processed for less than 10 minutes. Use jar lifters to handle the hot jars.

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