All steps of any canning project should be carried through as rapidly as possible. Follow the slogan, “Two hours from harvest to container.” Work quickly with small amounts of food at a time, especially vegetables with high starch content that lose their quality rapidly, such as corn and peas. Any delay will result in loss of flavor and nutritive value.

Additionally, following these simple rules will make your efforts more successful and satisfying:

• Use prime products; discard any parts with defects.

• Keep same-sized items together in jars for even processing.

• Wash tools and ingredients thoroughly. Be fastidious!

• Always use a rack on the bottom of your canner to set jars on to avoid breakage and ensure water circulation. Do not use a folded towel; this is not safe.

• Follow up-to-date recommendations for detailed procedures in canning, available in USDA or Extension publications. Check for updates and new recommendations regularly.

Finally, have fun! While the rules sound like drudgery, they’re really not difficult. With just a little practice you’ll find the preparations and mechanisms come quite naturally—and you’ll have a plethora of wonderful canned goods to enjoy.