Follow directions to the letter

The secret to safe and satisfying canning is following the rules and well-tested recipes. Here are some basic guidelines:

•Follow recipes exactly. Do not create your own or tweak others. Safe canning depends on specific quantities of ingredients and processing times. Only use recipes from trusted sources, such as extension offices and canning suppliers.

•Old-fashioned glass-topped canning jars may look nice, but they aren't safe. Ditto for old pickle or mayonnaise jars from the grocer; you can't rely on them to hold their seal. Use only new jars and tops intended for home canning.

•If you are new to canning, get a good canning book, such as Ball's "Ball Blue Book." Many cooperative extension offices at state universities also are good resources for tips, tested recipes and questions.

•Check your jars the day after you can. If they are not sealed or if they show spoilage, don't eat the contents. If the jar failed to seal, but the food appears fine, eat or refrigerate it immediately.

•Jams that fail to set can be used as sauces.