Well, if you’re like me, you’re up to your elbows in canning
right about now. I thought I’d share some of my canning tips and tricks to help
you during the rush:

• I always prepare an extra jar than what a recipe calls for.
  For example, if a recipe says it will make 6 pints, I prep 7 pints or 6 pints
  and 1 half pint. That way, I don’t have a million half-filled jars leftover in
  my refrigerator…although sometimes extras are nice.

• I always prepare more brine that what a pickle recipe calls
  for. Sometimes I make a batch-and-a-half of brine, sometimes double. This way I don't run out of brine halfway through when making pickles.

• If you’re making jam, jelly, or anything with a high sugar
  content, put your used dishtowels in the washing machine afterwards or in a
  sealed tub/container until you're ready to do laundry. This way, you won’t end up with a laundry
  basket full of ants.

• Roasting/broiling tomatoes for peeling is SO much easier and
  less messy than boiling/blanching.
  

• Get one of these vegetable choppers when you need to
  uniformly chop a large amount of produce. I use this for making salsa and it
  makes things SO MUCH easier.

• If you’re overwhelmed and just don’t have the time and energy to do a full processing session, simply prep all your ingredients for a recipe, mix them together in a pot (if called for), and store in the refrigerator till the next day. Heat up and process the next day accordingly. I often do my salsa and chicken stock this way.

• If you’re processing anything for more than 15 minutes in a
  BWB, move the canning pot with its contents to a cool burner and let the jars
  sit in the water an extra 5-7 minutes before removing after processing. This helps prevent
  siphoning.

Do you have any tips and tricks to share? Check out my blog for more canning & preserving tips, tricks, and recipes.