Try canning to keep fresh veggies in the house all year

Here's a great way to save money and keep healthy veggies in the house year-round.

Before you begin

Find a friend or relative who already cans to be your mentor. Canning isn't difficult once you've been shown the ropes, but it can seem confusing to a first-timer.

Prepare your materials. Gather recipes, jars, lids and your canner.

Prepare your ingredients as specified in the recipe. You can do this a day before canning if you like so that it doesn't seem like such a long process the following day.

Don't use overripe fruit. To keep fruits from darkening, put the cut fruit in a solution of one-teaspoon ascorbic acid (also known as powdered Vitamin C) and one gallon water. Drain before canning.

Thoroughly wash the jars, lids and bands before you begin. Some lids must be placed in warm water before use, so follow the manufacturer's instructions. Jars and bands may be used again, but the lids may not, so discard them after use.

Start simple. Jams and jellies are easiest, so try one first and work your way up.

Final tips

Use only jars created for the purpose of canning, and use the appropriate size for the recipe.

Don't add more low-acid ingredients or seasonings or spices than the recipe calls for.

Stay away from traditional thickeners and instead use only USDA approved thickeners.

Invite a friend over to help and keep you company. Or, can with your kids. Let them help prepare the ingredients, but keep them clear of the stove.

Be sure to heat-process any jars before starting. Not preparing them fully could be harmful to your health. Only process jars with water on a stove -- never in an oven or microwave.

Within 24 hours of canning, check the jars to make sure the lids have sealed. If they have not, eat them within a couple days. Press in the middle of the lid. If you hear a popping sound, the lid did not seal.

Wipe off the lids before storing to prevent rust.