Relish summer's best produce all year round with this pantryful of jams, jellies and harvest-fresh preserves. Follow these 9 tips for safe storage.

9 tips for canning your own produce

1. Fill boiling water canner two-thirds full of hot water. About 30 minutes before filling jars, start to boil.

2. Use only new lids and canning jars that are free of nicks and cracks. Heat lids in small saucepan of water until hot and sealing compound is softened.

3. Wash, rinse and air-dry jars. Ten minutes before filling, place jars, metal funnel and 1/2-cup (125 mL) measure in canner rack; boil for 10 minutes.

4. Fill jars using funnel and measure and being careful to leave recommended headspace. Wipe rims with damp paper towel.

5. Centre lids on jars; screw on bands until fingertip tight.

6. Return jars to canner. Add boiling water to cover by at least 1 inch (2.5 cm). Return to boil; boil for specified time.

7. Turn off heat. Let water stop boiling before removing jars. (Removing jars too early may cause leakage due to change in pressure.) Lift out rack with jars and let cool on rack for 24 hours.

8. Check that lids curve downward. Refrigerate those that do not and use within three weeks.

9. Label and store jars in cool, dry, dark place for up to one year.

Discover recipes for jams, jellies, relish, salsa, chutney and pickles here.