Canning

Canning is one of my favorite ways to hold onto summer: jarred tomatoes, peaches or pickles mean local, in-season produce all winter. New to it? Start with water-bath canning, which is for high-acid foods like jams, fruit, pickles and tomatoes with added lemon juice.

• Use a tested recipe (USDA or Ball) and follow its times exactly; they change at higher altitudes.
• Wash the jars and bands, use new lids, and keep the jars hot until filling.
• Fill, leave the headspace the recipe calls for, wipe the rims and add the lids.
• Process in boiling water that covers the jars by 1 inch.
• After 12–24 hours, check that each lid has sealed (it won't flex when pressed).

Low-acid foods like plain vegetables, beans and meat aren't safe in a water bath; they need a pressure canner.