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So the beets are ready and we’re going to transfer that into a canning jar. And every food that use has to be carefully
sterilized. That means basically boiling it and boiling it good. High temperature is the
number one rule for good results in preserves. Well, at least in preserves that will preserve.
And home canning- especially when you are starting- don’t expect one hundred percent
results. One bottle out of ten that doesn’t make it is sort of- you’re doing good if
you are starting. Later on you will get used to do things perfectly. So we make sure that
it’s as full as possible. Ok, so
we don’t tighten too much, we just let it loose, and then we get it into the pressure
cooker again.