Choose only perfect produce. Overripe or damaged fruits and
vegetables are more prone to spoilage.
Your jars, lids and sealing rings should be in good condition and
sterile (washed and scalded).
Wash your produce thoroughly before processing.
Know your produce. Be sure to use the correct time, temperature and
method of processing for the food you will be canning.
After canning, check the seal on every jar to make sure they are
air tight - when you push down on a self-sealing lid, it should
stay down. Test porcelain lids by turning the jars upside down. If
you see a stream of tiny air bubbles, the seal is not air tight.
Don’t use foods from any jar that has a foamy or discolored
appearance. Watch for bulging or misshapen lids and leaking rims.
Throw those jars away.
Home canned vegetables should be boiled before they are served
(with the exception of tomatoes).