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[...] Food in Jars, a blog about preserving food by Marissa McClellan, which includes a good resource page [...]
[...] the process seems more intimidating than ever with this heightened food safety awareness; though numerous resources abound to help make the process a bit less [...]
[...] the process seems more intimidating than ever with this heightened food safety awareness; though numerous resources abound to help make the process a bit less [...]
[...] isn’t difficult—and you can minimize the botulism risk by closely following sterilization instructions available on websites such as [...]
[...] isn’t difficult—and you can minimize the botulism risk by closely following sterilization instructions available on websites such as FoodinJars.com. I gave canning a shot this spring, and it went [...]
[...] the chutney really thickens up. 6. Remove from heat, and immediately ladle into sterilized jars for sealing. If you plan to use the chutney within a week or so, wait for it to cool and store it in the fridge [...]
[...] A good list of other canning resources that is for an American audience can be found on the Food in Jars [...]