Jarring 101

Jarring is a pain in the ass. 

... but I like it. 

Jarring requires lots of materials, time, preparation, storage space and impeccable cleanliness. 

It's also the next logical step on the food lovers "to do" list. Got an excellent sauce? Everyone RAVE about your salsa? Got a recipe for preserves that could put Smuckers to shame?  Got a garden bursting with fruits and veggies? A'hem...



Time to stock up on the necessary instruments. 

Be prepared to spend $50, give or take. A kit is your best bet. Get this one: *Granite Ware Canner Set. It's the one I happen to own and available at Target.  It will run you $35 vs the $75 brand name kit with the EXACT same things from the SAME manufacturer. Go figure. Next you want to purchase some mason jars. Grab a pack or two of whichever brand and size you wish, provided you know exactly what it is you will be making. Don't buy the Goliath Ball jars when you are making jam, for example. Pick up an extra pack of seals, paying specific attention to the "mouth size" of your jars, just in case something doesn't seal correctly and you need a new one. Pick up a Sharpie, while you're at it. You'll need to name and date your jars, after all.

Now... there are a bazillion and two sites dedicated to the fundamentals of canning/jarring, but, *use this one. It's the site I use and I think it's one of the less confusing ones "jam packed" with information (pun intended) out there. It also happens to be a Virginia Tech tutorial, so, it's been approved by a smarty pants with an advanced culinary sciences degree. 

Need to actually witness it happen before thine eye? Watch the following tutorial and get your jar on. To be honest, it's not so bad after you've done it once and gotten over the initial fear. It's a simple process, really. Just a pain in the ass.

Recipes for jarred peaches

Recipe for dill pickles

Recipe for Sriracha pickles

Recipe for tomato salsa (coming soon)

Recipe for tomato "sketti" sauce