Читать книгу Canning Essentials - Jackie Callahan Parente - Страница 32

Try to synchronize your “canning calendar” with Mother Nature’s ripening calendar. It can be tricky, but aim to schedule the time for your food-preservation project and mark it on your calendar. For example: The tomatoes are starting to ripen. Enough of them should be ripe on Saturday to make a number of jars of stewed tomatoes, so plan to devote a few hours on Saturday afternoon to can the tomatoes. Making the time to put them up now means you’ll reap great benefits later.

Just how much time you’ll need depends upon the quantity of food that you are processing, how large your equipment is, and how experienced you are. If you’re just starting out, plan on two to four hours. It really won’t take long before you become a pro and can zip through your food-preservation projects!