In August, gardens and markets overflow – and in January a tomato costs three times as much again. Canning closes exactly that gap. You don’t need grandma’s canning machine or a cellar shelf: a big pot, clean jars and one afternoon are enough to get started.
1. Sterilise jars and lids in boiling water for 10 minutes. 2. Fill hot, prepared food (tomato sauce, chutney, compote) to 1–2 cm below the rim. 3. Wipe the rims clean and close firmly. 4. Place the jars in a water bath and process for 30–90 minutes at 90–100 °C depending on the recipe. 5. Let them cool – the lid must curve inwards. If it doesn’t, refrigerate and use up soon.
Keep track of supplies, groceries and durable products before small price increases turn into unnecessary extra costs.
Or try it right in your browser — no install neededPickled and sugar-rich preserves usually keep 6–12 months stored cool and dark. What matters most is checking: inspect the lid, look, smell – and when in doubt, throw it out.
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