Returning from the trip down memory lane. I don’t really remember recipes or cautionary tales of Clostridium Botulinum more lovingly known as BOTULISM! Oh yeah! The big B! But seriously botulism is terrible and has horrendous side effects and isn’t a hard thing to can if you don’t follow tested recipes, instructions, and safety guides to the letter. So enter “The National Center for Home Food Preservation!!! This nifty site allows you to look up the stringent safety guidelines for canning at a very basic level. I purchased my first canning book “The Ball Blue Book Guide to Home Food Preserving” I feel like it’s a solid foundational canning book with many tested and confirmed recipes.
**Be sure to follow tested recipes only and follow all of the instructions to the letter**
~A large pot or water bath canner and lid. This vessel needs to be large enough to hold the jars and have water 1-inch above the top of the jars and 2 additional inches to prevent boil over.
~A jar funnel(while I’m sure this apparatus isn’t mandatory it will be highly convenient).
~A jar lifter(I chose the metal jar lifter over the plastic one because it seemed more durable)
Next we might actually can something!