1. Follow the recipe
Canning recipes can get very specific about the sort of salt or the amount and type of lemon juice you’re using. If you’re not a seasoned canner, it’s important to follow those recipes to the letter. Salt and acids (like in lemon juice) are what help keep bacteria at bay.
I really love this post. You broke down the key points wonderfully. Hopefully people will feel less overwhelmed about canning knowing there are just a few steps to follow to be successful. I’d love to see a post w/ downloadable labels like the one you pictured… that would be fab.