Follow these great canning tips and have your preserves turn out perfect each time!

Increased processing time for hot water bath canning is needed as elevation increases. Paraffin is NOT a safe sealing method for jelly. Use a light touch when tightening lid bands. Finger tight is tight enough.

Liquid and powder pectin for jellies are NOT interchangeable. Follow the recipe directions. Vinegar used in pickling should be at least 5% acidity. Start each season with a new bottle of vinegar because vinegar loses acidity once opened.

For more helpful home food preservation tips, visit: http://extfcs.sdstate.edu/foodsafetysite/index.cfm

For more helpful food preservation & storage tips, visit: http://sdces.sdstate.edu/south1/FCS/index.htm

Have fun canning this season!