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Use only Windsor Coarse Canning and Pickling Salt when canning vegetables, since
table salt tends to leave a sediment at the bottom of the jar.
Can only good quality, fresh foods.
Use recommended jars, and lids, and follow the manufacturer's
instructions.
Use vinegar of 5% acidity.
Carefully examine jars for chips and cracks. Chipped rims prevent
a good seal, and cracked jars may break during processing.
Wash food and utensils thoroughly before processing.
Make sure your pressure canner gauge is accurate before processing.
Make sure finished jars are firmly sealed and there are no leaks.
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