Canning and Preserving, Not Just for Grandmas Anymore

Canning was once a literal lifesaverin the days before refrigeration.Now, everyday home cooksare rediscovering how to"can" fruits and vegetables.Water bath canning is aprocess by which jars aresubmerged in boiling water.This technique works best with foodssuch as jams and jellies with the rightamount of acid and sugar in the recipe.Start by filling the jars, leaving aboutone inch of space near the top.Place the lids onto the rims andscrew the rings firmly into place.Submerge the jars in boiling waterfor as long as the recipe says,usually around ten minutes.Once the jars have been removed fromthe water bath canner, let them sit,undisturbed, for at least an hour