canning 101

Canning 101 + The New to Canning Series

by Marisa McClellan | January 24, 2014

Why You Should Store Your Jars Without Their Rings

by Marisa McClellan | November 1, 2013

Canning 101: Understanding Acid and pH in Boiling Water Bath Canning

by Marisa McClellan | September 19, 2013

Canning 101: How to Substitute Pectin

by Marisa McClellan | July 20, 2013

New to Canning? Start Here: Boiling Water Bath Canning

by Marisa McClellan | July 12, 2013

New to Canning? Start Here: Canning Equipment

by Marisa McClellan | July 4, 2013

Canning 101: Tall Jars for Asparagus, Green Beans, and More

by Marisa McClellan | June 27, 2013

Canning 101: Always Label Your Prepped Fruit

by Marisa McClellan | June 13, 2013

Canning 101: Use a Splatter Guard for Thick Products

by Marisa McClellan | April 16, 2013

Canning 101: Extending the Life of Open Jars

by Marisa McClellan | February 7, 2013

Canning 101: Tips For Making Good Marmalade

by Marisa McClellan | January 31, 2013

Canning 101: Allow Your Process to Evolve

by Marisa McClellan | November 14, 2012