We have learned over the years since we started canning a few things that might help you make things a little easier. Even if you have been doing it for years try a few from below and see what you think. Contact us if you have any other ideas we may add to this page at : btcld@redsuspenders.com
*Organize your recipes (trust me this works). How many times have you opened a can of something you made last year and want to make it again this year but can’t remember ‘which’ sauce recipe in your stack of 12 you used?
We have a small photo album (4" x 6") that you put one picture per page and used it each year when canning. Put the recipe you used in one of the pockets and add anything you might have changed on the recipe in that pocket. Now next year you can find which one you used easily so you can make it again (or NOT if it just wasn’t right for you). We also made a list in the first pocket of all the things we canned and how many. This way when it comes time to can again we know if we need more or less of that just by looking on the shelf and then checking the list.
* Do you water bath can on the gas stovetop and it takes you some time to clean up after because of all the heat under the pot? (We have an old stove and it burns all around the stovetop). What I came up with is to take one of the other grate plates and put it on top of the one you are using. This raises the pot up so more air can get under the pot and since doing this we have no burning of the stovetop. Just be careful to make sure it is steady.
* One tip I learned from my mother in law is to cover your stove top with aluminum
foil before you start doing canning or if you are doing lots of cooking. A lot less
mess to clean up when you are done. (submitted by Elaine Horning)