Host a Canning Party link to find some really nice downloadable free lid labels, in regular and wide mouth size.http://www.freshpreserving.com/community/events/can-it-forward.aspx
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Aug 17 is Nat'l Can It Forward Day. Info at Ball link. click on their
- Thread starter angak1
- Start date
And here is a nice article about canning jam from the LA Times - I liked this one
because of how she described what to look for as the jam cooks down - I have trouble relying on the thermometer, and found it very helpful as an inexperienced canner.
http://www.latimes.com/features/food/la-fo-calcook-20130803,0,3661884.story
because of how she described what to look for as the jam cooks down - I have trouble relying on the thermometer, and found it very helpful as an inexperienced canner.
http://www.latimes.com/features/food/la-fo-calcook-20130803,0,3661884.story
mariadnoca
Moderator
Yes, once you see that, then you know - I just channeled Steve when I made mine
after the first batch, didn't even use pectin anymore. Hoping I still might be able to make some this year, but it's awful late and I really wanted Blenheim apricots, but they must be done by now.
after the first batch, didn't even use pectin anymore. Hoping I still might be able to make some this year, but it's awful late and I really wanted Blenheim apricots, but they must be done by now.
Green beans are finally on sale. fresh dill fronds at the farmer's market. Dilly Beans it is.
I add 1T of sugar to the brine.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=132408
I add 1T of sugar to the brine.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=132408