6 tips and 3 recipes for canning summer fruits, veggies

GREENSBORO, N.C. — Chef Jay Pierce with Lucky 32 offered up these recipes to help make your summer fruits and vegetables last.

Featured recipes:

In addition, Pierce offers the following canning tips:

  1. Get a good book to go by — USDA and canning product companies sell books.
  2. Determine if your recipe has enough acid to be processed in a boiling water canner, otherwise it must be pressure canned.
  3. Canning is only necessary if you will store the food at room temperature.
  4. Cleanliness is key. Lack of cleanliness can ruin the best of recipes.
  5. Be prepared to make a mess, and be happy if you don’t.
  6. Reuse jars and rings; replace lids.

Filed in: Morning Show, Recipes

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