When harvests are plentiful in the Quebec fields, it's the right time to start canning! Follow our advice to make the summer flavors of local produce last throughout the year.

A simple technique when it comes to canning is the boiling-water technique. It’s the ideal technique for recipes with relatively high acidity (with a pH lower than 4.2), such as: 

• rhubarb;
• blueberries, strawberries, raspberries, and blackberries;
• apples;
• cherries, peaches, and pears;
• tomatoes;
• vinegar-steeped condiments, such as relish and pickles.

DIRECTIONS

• Sterilize the jars by placing them on the canning rack inside the large pot. Let them sit in low-boiling water for 5–10 minutes.
• The lids should be new to ensure proper sealing. They should be soaked in hot non-boiling water before use.
• Fill the jars, leaving a 1 cm (½ in.) space with the help of a non-metallic funnel. Wipe the edge with a clean, damp cloth if necessary.
• Remove the air bubbles with a non-metallic utensil.
• Remove the lids from the water with the help of a magnetic lid wand and place them on the jars.
• Close the jars with their rings without overtightening.
• Immerse the jars in boiling water for at least 15 minutes.
• Remove the jars from the water with the help of a canning jar lifter and let rest for 24 hours. The lids should be depressed and make a small popping noise: this is the sign that the jars are well sealed.

The jars can be stored for one year in a dark, dry, cool place.