How to Make Preserves: Jam, Jelly, Compote, Salsa and More

Home canning is completely safe if you follow these steps. What you'll need is four 8-ounce canning jars with lids and bands and a large pot canning rack (or other wire rack that fits). In your pot you'll need: a jar lifter and/or tongs, a large spoon, a small rubber spatula and clean kitchen towels and paper towels. (Photographs by Charles Masters)

Sterilize the jars: Wash the jars, lids and bands in hot, soapy water. Put the jars on a rack in a pot of water. Boil at least 10 minutes; keep in simmering water until ready to fill.

Put the lids and bands in a saucepan of simmering water until ready to use (do not boil).

Carefully remove a jar from the water with a jar lifter or tongs, empty out the water and place the jar on a clean kitchen towel.