The Proper Way to Preserve

Jams, jellies, chutneys, and other preserves have to be processed properly to avoid food poisoning. All you need are two large pots, the right jars, a funnel, and some patience. The best canning jars are made of heavy glass and have replaceable two-part metal vacuum lids. (All other decorative jars that can't be processed need to be refrigerated.) Wash all parts of the jar in hot, soapy water. Place jars and lids on a metal rack in a large pot and sterilize for ten minutes in enough boiling water to cover the jars by one inch. Keep the jars immersed in the hot water until ready to use. Then follow the steps below.

Bar Basics