We’ve officially reached the point in summer when my garden is producing way more vegetables than we could possibly eat. I’m talking 3 or 4 pounds of cucumbers per day! Because I hate to see anything go to waste, I started learning how to preserve produce a few years ago, and now, canning is one of my favorite summertime activities. On any given weekend, you can find me pickling cucumbers, zucchini, and beets or making jam from homegrown rhubarb and peaches.
I’ll be the first to admit that canning can be a bit intimidating, as you have to follow recipes precisely and properly sterilize your equipment to ensure the food is safe to eat down the road. There’s a lot of different information online about how to sterilize canning jars, so we turned to the experts at Ball for definitive answers on how it should be done and when it’s necessary. Here’s what they told us.
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