canning 101

Canning 101: Keeping Track and Taking Stock

by Marisa McClellan | January 19, 2011

Canning 101: Should You Use a Steam Canner?

by Marisa McClellan | January 12, 2011

Canning 101: Why You Shouldn’t Double Batches of Jam

by Marisa McClellan | January 6, 2011

Canning 101: How to Can Creatively and Still Be Safe

by Marisa McClellan | December 15, 2010

Canning 101: What to do When a Jar Breaks in the Canner

by Marisa McClellan | December 8, 2010

Canning 101: The Tools of the Trade

by Marisa McClellan | November 17, 2010

Canning 101: How to Pack Jars for Shipping

by Marisa McClellan | October 27, 2010

Canning 101: Why Pumpkin Butter Can’t Be Canned

by Marisa McClellan | October 20, 2010

Canning 101: How to Make Apple Butter and How to Use It

by Marisa McClellan | October 6, 2010

Canning 101: Why You Can’t Cook Acidic Foods in Reactive Pots

by Marisa McClellan | September 29, 2010

Canning 101: Preserving with Tattler’s Reusable Lids

by Marisa McClellan | September 22, 2010

Canning 101: Why Recipes Call for Bottled Lemon Juice

by Marisa McClellan | September 8, 2010