On Canning

On Canning

There are some basics like-

don’t reduce your pickle brine with water because of the acid levels
boil, boil, boil all utensils and jars..don’t boil your seals, just scald them. The minute the jar stops boiling plunge the seal in with it
watch your head space,seals, and that your jar rims are clean

I did knock over a jar one year and didn’t catch that the seal broke, but it was very easy to detect when opening.

Just follow the recipes.

There are some really great canning sites on the net with all the info anyone would need.

People have been canning for eons.

I don’t understand why anyone would be afraid of it, but some are.

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1 Comment (+add yours?)

  1. shelly
    Jan 18, 2007 @ 14:15:27

    i have 2 kitchens in my home!

    Reply

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