Homemade food has a kind of magic all its own. When it comes to stepping up the culinary game from easy meals to stocking the pantry with supplies made from scratch, it’s time to talk about canning, pickling, and preserving goods.

Before starting any canning project, remember that working clean and timing each step properly are keys to the best success for long-lasting results. Most canning jars work the same way: boil the glass bottles before filling and simmer the lids to soften the sealing component. Keeping product from being in contact between the glass rim and seal ensures the best seal when it comes time to close the lids and steam them shut.

Any pot large enough to hold a rack of jars while fully submerged in water can work. Other common tools can also be substituted, like using waterproof and heat-safe gloves instead of tongs for placing and removing jars from the hot water bath. If any cans aren’t sealed properly by the end of the process, they should be refrigerated once cool and consumed first.

Most people get their start with crafting brines by making their own pickles, either whole, speared or sliced. All it takes is a little patience and the right ratios of vinegar, spices and vegetables. Almost any basic vinegar can work for a pickling brine, though aged or very potent kinds of vinegar like balsamic and malted styles shouldn’t be used for pickling.

Cold pickling methods should be kept cold and are not suitable for room temperature storage, but they will still last a few months in the refrigerator. Fresh vegetables with few blemishes and bruises should be used for pickling purposes as they preserve the height of the flavor and vibrancy when stored correctly.

Jams and jellies rely on an elevated sugar content for their preservation properties and naturally-occurring or added pectin for structure. Many recipes will sneak in an apple for an organic alternative for pectin given its high amount in that fruit.

Using a no-cook method can keep for 3 weeks in the refrigerator, but sterilized and properly sealed jars of preserves can be kept for months. Freezing jam and jelly preserves means they can stick around for a year or longer if stored correctly.