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By HBL.BIN W. SMITH
Rappahannock New* Contributing Writer
Canning season is finally here. You’ve done everything perfectly to prepare, from carefully tending your fruits and vegetables in the garden to replacing worn out equipment and clipping new recipes.
Now it’s time to start canning. The trick to summer canning - something experienced home canners have known for years - is to stay cool while spending the day in the kitchen.
Experienced canners get the most out of their canning by following some simple guidelines:
• Instead of canning alone, share the rewards by having a friend or your children pitch in. The time will flyby.
• Be efficient. Plan ahead and group fruits, vegetables and meats according to the way they’re canned and types of equipment used. Schedule jams, fruit butters and conserves in one group and pickled vegetables and relishes in another. With a little preplanning, you’ll have your preparation time down to a science.
• Don’t go overboard trying to do everything at once. Estimate carefully (and honestly) how much time you’ll need to prepare, process and cool.
• Start early in the morning. By beginning the day’s canning tasks when you’re fresh and the kitchen is cool, you’ll get the most accomplished. If canning with a friend, use the kitchen with the most stovetop and counter-space so things will run smoothly.
• Set out all equipment the day before. Check your jars for nicks. Make sure screwbands are unbent and lids have a complete ring of sealant and that you have enough new caps and lids for your canning needs. You don’t want to find out at midday that you don’t have enough sealable jars in which to put the food you are processing.
• Don’t overpack foods when filling jars; this allows for expansion
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