Last year, I started writing a bunch of posts under the heading “Canning 101” to help address some of the questions I was getting. Now that we’re in the depths of canning season, I thought it was time to highlight some of those posts, since many of those questions are coming up again.
Why You Should Label Your Jars Promptly – I ran into this issue just this weekend, after making a bunch of apricot and peach products. I piled the jars on the dining room table as they were done and cooled and then realized that the peach sriracha sauce looked an awful lot like the straight apricot jam. Label as soon as the jars are cool!
How to Ensure That Your Jam Sets – There are so many variables in jam making. Read through this post to understand all the factors and save yourself the disappointment of runny jam (though truly, even runny jam is delicious).
Why You Shouldn’t Can Like Your Grandmother – Canning science has evolved over time. Educate yourself!
How to Store Finished Jars – Cool, dark place with the rings off, please.
Why You Can’t Can Your Family’s Marinara Sauce Recipe – Make sure you’re using a recipe that’s safe for canning.
How to Pack Jars For Shipping – Lots of bubble wrap.
How to Can Creatively and Still Be Safe – There’s some useful info here on reducing sugar.
Why You Shouldn’t Double Batches of Jam – It’s damn hard to cook all the water out when you make huge batches of jam.
I’m always looking for new Canning 101 ideas. Let me know if there’s a topic you’d like to me to address!