Pack the food you're canning into hot, sterilized jars before placing them in the boiling water bath. Read home canning for beginners to learn how to can food throughout the year, including tips for ...

Canning for beginners and pros alike – from sauce to salsa, meat to vegetables, jam to soup, learn water bath canning, pressure canning, and so much more! Pressure Canning Basics: Fearless Food ...

A century ago, every woman in rural America had a hope chest and a Mason jar collection. These coveted jars were brought into use over the August and September harvest season when the farm yielded its ...

Not as many people can fruits and vegetables at home any more as the convenience and quality of store-bought canned goods has increased, but there are still some who persist. Many people seem put off ...

Put a lid on it. Canning, preserving and freezing can help extend summer’s bounty into fall and winter. From traditional water bath and pressure canning to quick freezer jams and refrigerator pickles, ...

To paraphrase William Shakespeare: “To can or not to can. That is the question.” Actually, if you’re like me it’s not much of a question. Of course you are going to can! There is no other option. I ...

A century ago, every woman in rural America had a hope chest and a Mason jar collection. These coveted jars were brought into use during the August and September harvest season when the farm yielded ...

The book is aimed at beginners, focusing on water-bath canning and quick-cook recipes. The “Preserving 101” chapter explains how water-bath canning is for high-acid or acidulated foods — think fruits ...

I picked up a cookbook last week to peruse some canning recipes and what I saw left me cold. Two recipes, one for preserving green beans, the other for asparagus, called for processing the vegetables ...

All you need is jars, fresh lids and a big kettle for processing The easiest starter for fruit is making jam Sterilization is key A century ago, every woman in rural America had a hope chest and a ...

I picked up a cookbook last week to peruse some canning recipes and what I saw left me cold. Two recipes, one for preserving green beans, the other for asparagus, called for processing the vegetables ...