So, you’ve decided what to can and you have your veggies and equipment ready to go. It’s time to start!

As soon as you wake up, fill the canning pot with water, put some empty jars in it, and get it on a burner. It will take ages to start boiling, so get that going first. Once that’s done, either crank up the AC or get all the windows open. It’s going to get hot and steamy so dress appropriately and keep a pitcher of water or iced tea nearby.

I generally try to start my canning with something simple that doesn’t require much prep work (like dill pickle spears). That way, as soon as the canning pot is boiling, I have jars ready to go in. While those jars come to a boil and process, I can start prepping additional jars. That way, I make the best possible use of my time. While I spend lots of time peeling, pitting, and quartering peaches, a few batches of pickles can process.

I also like to make sure that I have something quick and easy to grab for lunch. I almost always get dinner out on canning day because after a day spent chopping and processing, I don’t want to see a stove!

Another important thing to consider: there is a lot of downtime in canning. You are literally waiting for pots to boil. I keep a stack of magazines I want to read handy. There’s too much getting up and down to read a book or follow a movie. Magazine articles are just the right length to amuse me while I wait to my pot to boil or for my jars to process.

Finally, remember that you will need to let our jars sit for twenty-four hours while the seal forms. Make sure you set aside space where the jars won’t be disturbed and won’t get in your way (much). Once you’ve tested the seals, you can store the finished product in your pantry. But first, post a photo in the comments!