Remember that pozole from the other day? I still have some. I'm saving it for later. I canned several jars of it for later days. If you've never canned before the procedure can seem a little daunting at first. There are a lot of precautions to take and tools to buy and prayers to be said. You don't want to do a quickie canning job and end up with botulism. No fun. But it really is quite a simple task and with practice, it becomes easy as pie. First thing you need to do is ensure you have the proper tools.
1. Jar grabber
2. magnet-on-a-stick (I'm sure there is a proper name for that tool, but I don't know it and its more fun to say magnet...on-a-steeek)
3. bubble wand (also, not the proper name. If you know what these items are called, please tell me.)
